Old Forester 1920 Prohibition Style: The Dark Horse of High Proof
Named for an era when bourbon went underground, Old Forester 1920 has emerged as one of the best kept non-allocated secrets in Kentucky. Rich, bold, and revelatory.
Old Forester 1920 Prohibition Style exists in bourbon's most rewarding category: the high-proof bottle that sits on shelves, priced fairly, while the whiskey world chases phantoms. Named for the year when Prohibition shut down most of America's distilleries—Old Forester famously survived by producing "medicinal whiskey"—this 115-proof expression channels all the boldness and defiance that kept bourbon alive through its darkest chapter.
The nose is immediately captivating: toasted oak and caramel create a rich foundation, with roasted nuts, vanilla pudding, and honey adding layers of sweetness. Dark cherry and dried dark fruit emerge with time, alongside barrel char that signals serious oak interaction. It's a nose that promises indulgence, and the bourbon delivers on every count.
On the palate, 1920 is a chocolatier's dream bourbon. Cinnamon and black pepper provide an initial pop, quickly followed by sweet caramel, toasted pecan, and a dark chocolate richness that defines the entire mid-palate. There's crème brûlée sweetness, peppermint, and a table syrup quality that makes each sip feel almost dessert-like. At 115 proof, the mouthfeel is substantial without being punishing—this bourbon drinks remarkably below its proof, a quality it shares with only the best barrel-proof offerings.
But the finish is where 1920 plants its flag. Very long and intensely flavorful, it evolves from cocoa and dried dark fruit through oak and baking spice, finally settling into a woody, peppery close that simply refuses to end. This is one of the longest, most satisfying finishes available at any price point—a finish that justifies the entire pour.
At approximately $60, Old Forester 1920 is the dark horse that keeps winning races. It belongs in the same conversation as Rare Breed and Booker's, and some nights, after a particularly perfect pour, it might just be the best of the three. The good people at Brown-Forman have created something special here. We're grateful they haven't figured out how to charge more for it.
