{"product_id":"penelope-architect-creme-brulee-bourbon-whiskey-750ml","title":"Penelope Architect \"Crème Brûlée\" Bourbon Whiskey 750ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003ePenelope Bourbon has built its reputation on creative, precisely engineered barrel finishing, and the Architect Series is where that ambition shows most clearly. Founded in 2018 by Michael Paladini and Danny Polise, the New Jersey-based bottler sources its base bourbon from MGP in Indiana, then partners with Tonnellerie Radoux — a renowned French cooperage — to finish select batches with custom oak staves, using proprietary OakScan technology to dial in precise, targeted flavor development rather than leaving cask finishing to chance. Architect \"Crème Brûlée\" is built specifically to chase the flavor of the dessert itself: vanilla custard, caramelized sugar, and toasty bakery notes, engineered directly through that custom stave finishing process.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eOne bottle per customer, please.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eThe most recent batches carry a 110-proof bottling strength (55% ABV), aged four to five years, built on MGP's high-rye mash bill of 75% corn, 21% rye, and 4% malted barley — a notable shift from the four-grain recipe used in some earlier Architect releases. This is genuinely limited whiskey; one independent reviewer specifically noted that a batch he tracked down \"was not on the shelves... but was in the back,\" confirming just how quickly these releases tend to move. Penelope's own tasting notes describe \"sweet candied cream and floral\" character with hints of crème brûlée, developing \"creamy sweetness\" that transitions into \"herbal, floral and cream\" through the body, closing on \"rich vanilla that leaves a long lingering finish with some heat.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eIndependent reviews land in genuinely different places worth knowing about honestly. Tortured Bourbon's tasting found \"the nose bursts with vanilla custard, caramel, brown sugar, and creamy sweetness,\" developing on the palate into \"buttery vanilla cream, brûléed sugar, oak spice, cinnamon, and toasted marshmallow,\" closing \"silky and sweet, with lingering bakery and oak notes\" — their conclusion: \"if you're a fan of dessert-inspired bourbons or curious about how French oak staves transform a four-grain MGP base, the Penelope Architect Crème Brûlée is worth hunting down.\" Bourbon Bossman's review was more measured, finding \"solid notes of vanilla, brown sugar, and rye spice throughout,\" but noting honestly: \"I guess I was hoping for a lasting finish, and I was expecting something a little sweeter with a grand name such as this\" — the finish landing \"short to medium\" rather than the long, decadent close the dessert-inspired name might promise. Either way, this remains a genuinely interesting example of precision cask engineering applied to a specific, ambitious flavor target.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eOrigins \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003ePenelope Bourbon was founded in 2018 by Michael Paladini and Danny Polise, based in New Jersey, built around a philosophy of transparency, small-batch blending, and creative barrel finishing. The company sources its base bourbon from MGP in Indiana, and has built its Architect Series specifically around collaboration with Tonnellerie Radoux, a respected French cooperage, using their proprietary OakScan technology to select and finish barrels with custom oak staves engineered for precise, targeted flavor outcomes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eArchitect \"Crème Brûlée\" is finished with custom-selected French oak staves specifically chosen to draw out vanilla custard, caramelized sugar, and toasted oak character. Recent batches are built on MGP's high-rye mash bill — 75% corn, 21% rye, and 4% malted barley — a departure from the four-grain recipe (74% corn, 16% wheat, 7% rye, 3% malted barley) used in some earlier Architect releases. The whiskey is aged four to five years and bottled at 110 proof (55% ABV), non-chill filtered, as a limited, fairly small release that tends to sell through quickly in the markets where it's distributed.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCritics Reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eNo numerical critic score is confirmed for this product at this time.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eTortured Bourbon (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"The Crème Brûlée edition is designed to emphasize vanilla, caramelized sugar, and toasty bakery notes. According to bourbon fans online, the nose bursts with vanilla custard, caramel, brown sugar, and creamy sweetness. The palate adds buttery vanilla cream, brûléed sugar, oak spice, cinnamon, and toasted marshmallow. The finish is silky and sweet, with lingering bakery and oak notes. If you're a fan of dessert-inspired bourbons or curious about how French oak staves transform a four-grain MGP base, the Penelope Architect Crème Brûlée is worth hunting down.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eBourbon Bossman (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"Overall, this is a very good pour with solid notes of vanilla, brown sugar, and rye spice throughout; hence the name 'Crème Brûlée.' Nonetheless, I guess I was hoping for a lasting finish, and I was expecting something a little sweeter with a grand name such as this. Nose: Vanilla Custard, Rye Spice, Caramel, and Brown Sugar. Palate: Vanilla Cream, Brown Sugar, Oak, Rye Spice, and Slight Marshmallow. Finish: Short to Medium with Notes of Sweet Vanilla and Rye Spice.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eThe Whiskey Jar (extended independent review):\u003c\/strong\u003e\u003cbr\u003e\"When I first tried Penelope bourbon, I was not a huge fan, but merely thought it was ok. But after they got bought out by MGP and thereby had access to some amazing barrels of whiskey, I was really impressed.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003ePenelope Bourbon (official tasting notes):\u003c\/strong\u003e\u003cbr\u003e\"Sweet candied cream and floral with hints of crème brûlée. Creamy sweetness transitions from the forward notes and into the body, herbal, floral and cream. Rich vanilla that leaves a long lingering finish with some heat.\"\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eTasting Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eNose\u003c\/strong\u003e\u003cbr\u003eSweet candied cream and floral notes lead, with hints of crème brûlée, joined by vanilla custard, caramel, and brown sugar.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003cbr\u003eCreamy sweetness carries through the body, developing herbal and floral notes alongside buttery vanilla cream, brûléed sugar, oak spice, and toasted marshmallow. Rye spice adds warmth throughout.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003cbr\u003eRich vanilla with some heat, closing warm with sweet vanilla and rye spice; independent tastings vary on length, ranging from short-to-medium to genuinely long and lingering with bakery and oak notes.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eQuick Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"auto\" class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eCategory\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eStraight Bourbon Whiskey — French Oak Stave Finished, Limited Release\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eABV \/ Proof\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e55% ABV \/ 110 Proof (recent batches; earlier batches at 52% ABV)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4-5 years (varies by batch)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eMash Bill\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e75% Corn \/ 21% Rye \/ 4% Malted Barley (recent batches); earlier batches used a 4-grain recipe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eSource\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMGP — Lawrenceburg, Indiana\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eBottler\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003ePenelope Bourbon — New Jersey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFounded\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2018, by Michael Paladini \u0026amp; Danny Polise\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFinishing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCustom French oak staves, Tonnellerie Radoux, OakScan technology\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eArchitect Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAvailability\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eLimited release\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStyle \/ Identity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eA dessert-inspired bourbon engineered specifically for vanilla, caramel, and toasted bakery character\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAromas \u0026amp; Flavors\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eVanilla custard, caramelized sugar, brown sugar, toasted oak, buttery cream, toasted marshmallow, rye spice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul dir=\"auto\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePecan pie — the brand's own specific recommendation\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBlue cheese\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCrème brûlée and vanilla-based desserts\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged hard cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eServing Note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eBest enjoyed neat, in a Glencairn glass, to fully appreciate the dessert-inspired character built into the finishing process.\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":44727244521538,"sku":null,"price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0363\/8621\/files\/Penelope_Architect_Cr_me_Br_l_e_Bourbon_Whiskey_750ml.jpg?v=1786719017","url":"https:\/\/www.blackwellswines.com\/products\/penelope-architect-creme-brulee-bourbon-whiskey-750ml","provider":"Blackwell's Wines \u0026 Spirits","version":"1.0","type":"link"}