A Cool Concept
I have to admit that backstories, founder lore, and clever marketing campaigns usually do very little for me when it comes to bourbon. However, when I picked up a bottle of Remus Lou Gehrig Reserve, I found myself completely drawn into the concept.
Each bottle is individually numbered, and that number corresponds to one of Lou Gehrig's career plate appearances. My bottle, number 8,722 of 9,685, represents Gehrig's 8,722nd plate appearance. Scanning the QR code on the bottle took me to the Remus website, where I could view the statistics for that specific game.
Bottle #8,722 corresponds to Sunday, August 15, 1937, when Lou Gehrig made four plate appearances for the New York Yankees against Philadelphia, going 1-for-4 with no home runs.
I have to admit, that's pretty cool.
But, of course, what we really want to know is this: How does Remus Lou Gehrig Reserve Bourbon taste? I'll get to that, but first, the stats.
Stats
109 Proof
A blend of four straight bourbon mash bills:
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14% — 2016 Bourbon (44% Rye)
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70% — 2017 Bourbon (49% Rye)
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8% — 2019 Bourbon (99% Corn)
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8% — 2019 Bourbon (36% Rye)
Nose
One of the first things I do whenever I get a new bottle is open it and immediately take in the aroma, sometimes before I've even poured a glass.
Interestingly, the moment I cracked Remus Lou Gehrig Reserve, I was greeted with what I thought was a wave of blueberry. Almost immediately afterward came a powerful burst of baking spices, led by cinnamon and clove. As the whiskey settled in the glass, the fruit note faded (never to return) and gave way to a baking spice-forward profile supported by vanilla and worn leather.
Brown sugar, soft maple syrup, and rye mint weave seamlessly through the spice notes. There is virtually no ethanol on the nose, which is a pleasant surprise for a 109-proof bourbon. The longer you spend with it, the more a subtle candied quality emerges, along with creamy honey sweetness and refreshing rye mint.
Palate
The spices arrive immediately and make a strong first impression. White pepper, clove, and cinnamon hit hard up front before a gentle honey sweetness begins to soften the edges.
The palate is peppery and spicy while carrying a noticeable ethanol kick. In fact, it drinks slightly hotter and more aggressively than its 109 proof might suggest, probably because of the baking spice.
Make no mistake, Remus Lou Gehrig Reserve is a spice-driven bourbon. Dry oak, toasted char, and a heavy dose of baking spices dominate the profile. White pepper and clove lead the charge, while cinnamon adds additional complexity. Dig a little deeper, and you'll find notes of roasted nuts lurking beneath the surface.
What's particularly interesting is that the sweetness becomes more apparent with each sip. However, don't expect this to transform into a dessert bourbon, far from it. The baking spices remain firmly in control from beginning to end.
Finish
The finish lingers in the chest for quite some time, anchored by a striking baking spice foundation. Whatever sweetness is present on the palate gradually fades away, leaving behind a dry, oak-driven finish that borders on tannic.
The result is a long, warming conclusion that reinforces the whiskey's spice-forward personality.
Overall, Remus Lou Gehrig Reserve reads like a high-rye bourbon lover's bourbon, less focused on sweetness and more centered on spice, dry oak, and structure. The Lou Gehrig tie-in is a genuinely cool touch that adds some fun.
