Woodford Reserve has always been a name I reach for when someone asks me where to start with American whiskey. Their core bourbon is a bartender's staple — reliable, well-made, and it plays nicely in cocktails. So when I got my hands on the Woodford Reserve Malt, I was genuinely curious to see what the team could do with a different grain bill. This isn't bourbon, despite what you might assume from the Woodford name. It's a Kentucky Straight Malt Whiskey, which means the mashbill is at least 51% malted barley rather than corn. That distinction matters more than most people realise.
For those unfamiliar with the category, American malt whiskey sits in an interesting space. It has to follow the same rules as bourbon — aged in new charred oak, distilled to no more than 160 proof, entered into the barrel at no more than 125 proof — but that barley-forward grain bill pulls the flavour profile in a completely different direction. Think less of that classic caramel-corn sweetness you'd expect from a standard bourbon and more of a cereal-rich, slightly biscuity character. At 45.2% ABV, it's bottled at a sensible strength that gives you enough weight without bulldozing your palate.
Tasting Notes
I don't have my detailed tasting notes to hand for this one, so I won't fabricate specifics. What I can tell you is that malt whiskeys in this style tend to deliver a rounder, more texturally interesting experience than their corn-heavy cousins. The malted barley brings a natural creaminess and a kind of baked-bread quality that bourbon drinkers might not expect. If you've ever enjoyed Scotch single malts and wondered what American distillers could do with a similar grain, this is your answer — though the new charred oak still stamps its personality all over the final product.
The Verdict
At around £41.75, the Woodford Reserve Malt sits in a competitive bracket. You're paying a small premium over the standard Woodford Reserve bourbon, and I think that premium is justified. This is a whiskey that does something genuinely different within the American whiskey landscape. It's not trying to be another high-rye bruiser or a wheated sipper — it carves out its own lane with that malt-forward character, and it does it with confidence. I'm giving it a 7.6 out of 10. It's a well-constructed, interesting whiskey that rewards attention without demanding expertise. Where it loses half a point for me is that at NAS, I'd love to know what's going on with the age profile, and I suspect a few more years in wood would push this into genuinely exceptional territory. But as it stands, it's a solid buy and a great conversation starter for anyone bored of the usual bourbon rotation.
Best Served
This one really shines in a Whiskey Sour. The malt character gives you a richer, almost bread-pudding quality when it meets fresh lemon juice and simple syrup. Use two ounces of the Woodford Malt, three-quarters of an ounce of fresh lemon, half an ounce of simple syrup, and a egg white if you're feeling fancy. Dry shake first, then shake hard over ice and strain into a coupe. The barley richness fills out the drink in a way that standard bourbon sometimes can't. Neat or with a single cube of ice works perfectly well too — give it five minutes in the glass to open up before you commit to a judgement.
