I love fall. Not just the cool weather but because it is limited bourbon release season. I count the Parker’s Heritage I reviewed in October is my first bottle of the season. So this is the second. And I already have a third purchased to be reviewed in the future.

It has been a minute since I picked up a bottle of Penelope whiskey. I reviewed the Estate Collection Private Reserve 9 year old bourbon back in February, and more recently tried their Architect “Creme Brulee” finished with French oak staves in August. Both of those were pleasant surprises that showed me Penelope has seriously elevated their game since their acquisition by MGP. When I saw the Omega release—an 11 year old straight bourbon finished in specialized French oak barrels from Radoux Cooperage—I knew I had to give it a try. This bourbon seems like it will have the best of both worlds – Estate Collection age coupled with the french oak used in the Architect.

This limited release bourbon is part of Penelope’s 2025 Estate Collection, with only 1,800 six-bottle cases produced. The bourbon features a mashbill of 78% corn, 10% rye, and 12% malted barley, and is bottled at a nice 109.8 proof (54.9% ABV). Interestingly, this bourbon is sourced from Heaven Hill in Bardstown, Kentucky, not from MGP’s Indiana distillery like some other Penelope releases. The finishing barrels utilize Radoux’s OakScan® technology, which employs near-infrared spectrometry to hand-select rare, tight-grain French oak staves that have been naturally matured for three years. This bottle cost me $130.

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The color on this is a super rich amber with lots of mahogany flecks. Really beautiful in the glass. On the swirl is a thick film and legs, indicating viscosity and a nice oily bourbon. The nose is rich with caramel and vanilla. Mouth watering.

The palate and mouthfeel are rich; I would say medium full bodied (like medium rare steak)—and I have to say I’m not sure what the folks were tasting when they thought this was thin and watery. This bourbon has lots of wonderful caramel and vanilla notes, with cherry notes, and with a solid oak backbone that really anchors the flavor profile. At nearly 110 proof, this drinks remarkably smooth and balanced, with none of the harshness some might expect at that proof point. It is dangerously smooth. The French oak finishing really shines through with those cherry notes that distinguish this from your typical bourbon barrel finish.​

On the finish, the cherry notes intermingle with the oak for a nice long fade. The finish lingers beautifully, with the fruit and wood playing off each other in a way that keeps you coming back for another sip.

I have to disagree with some of the YouTube reviewers who found this “a little thin and watery” on the mouthfeel. That simply wasn’t my experience at all. This bourbon has a wonderful full-bodied character and rich texture that coats the palate. I also take issue with reviewers who felt the French oak influence was too subtle—the cherry notes are clearly present and provide exactly the kind of elegant fruit character that French oak is known for, without overwhelming the bourbon’s core character.​

I am happy with the price at $130 for such a special limited release. Some reviewers have questioned the value proposition, but for an 11 year old bourbon finished in hand-selected French oak barrels using cutting-edge cooperage technology, I think this is entirely reasonable. This drinks older than its age statement suggests, with a complexity and refinement you’d expect from something much more expensive. The finishing work is evident and expertly done, creating a bourbon that stands out in Penelope’s increasingly impressive lineup.

Penelope continues to prove that their post-MGP acquisition releases are worth seeking out. The Omega is a testament to what thoughtful barrel selection and innovative finishing techniques can achieve. This is definitely a special bottle worthy of its price point, and I would definitely recommend it for folks shopping for a distinguished bourbon that showcases both traditional Kentucky distilling and French oak innovation.