Penelope Rio Straight Bourbon Whiskey Double Cask Finish American Honey Barrels Brazilian Amburana Wood Four Grain Wheated 98 Proof 49% ABV 750ml
Penelope Rio Straight Bourbon Whiskey Double Cask Finish American Honey Barrels Brazilian Amburana Wood Four Grain Wheated 98 Proof 49% ABV 750ml
Penelope Rio arrived in 2023 and immediately divided the bourbon world — and that division is precisely the point. This is not a bourbon designed to play it safe. It is a deliberately bold, unconventional expression built on a genuinely rare double-finish architecture: American honey barrels first, followed by Brazilian Amburana wood — a combination that produces a flavor profile so distinctive, so unapologetically sweet and spiced, that the comparisons reviewers reach for are not other bourbons but desserts. Cinnamon rolls with vanilla frosting. Honeycomb drizzled over gingerbread. Greek baklava. Honey Smacks cereal. Snickerdoodle cookies.
One bottle per order, please.
Amburana — Amburana cearensis — is a rare Brazilian hardwood from the Amazon basin that imparts a suite of aromatic compounds dominated by coumarin and cinnamic aldehyde, producing a flavor signature of warm cinnamon, nutmeg, exotic spice, and toasted coconut that no other cooperage wood replicates. When combined with the natural floral sweetness of American honey barrel finishing, the result is a bourbon that exists in its own category — simultaneously recognizable as straight bourbon and entirely unlike anything else on the shelf.
Master Blender Danny Polise and the Penelope team have refined Rio across five national batches since launch — each one adjusting the balance between honey sweetness and Amburana spice, seeking the equilibrium that makes the combination genuinely rewarding rather than merely provocative. Breaking Bourbon, reviewing the 2026 release, found "a nice, well-rounded honey flavoring" with "light toasted cinnamon and toasted oak" in a batch more balanced and approachable than predecessors. This is Penelope Rio at its most polished.
Origins & Craftsmanship
Penelope Bourbon was founded in 2018 by Mike Paladini and his wife Kerry — named for their daughter — in partnership with Master Blender Danny Polise. The brand was acquired by MGP Ingredients through its Luxco subsidiary in 2023, giving it access to one of Kentucky's most sophisticated blending and finishing programs while retaining the creative ambition and product innovation that drove its initial success. Penelope's entire philosophy is built on the blending and finishing of high-quality sourced straight bourbon — each expression defined by its finishing architecture rather than its distillation origin.
Rio is part of Penelope's Cooper Series — the brand's most experimental platform, where unusual cooperage from around the world is applied to the house's four-grain wheated bourbon base. The foundation is a blend of bourbon mash bills built on 74% corn, 14–16% wheat, 7–9% rye, and 3% malted barley — the wheat providing the characteristic soft, gentle sweetness and rounded mouthfeel that makes Penelope's core expression ideal for aggressive cask finishing, as the grain's natural approachability absorbs rather than fights the exotic wood character.
The finishing process is sequential and deliberate. The bourbon enters American honey barrels first — spent honey barrels whose staves are saturated with natural honey compounds that leach into the spirit over 1 to 3 weeks, imparting floral sweetness, honeycomb warmth, and a light waxy character without artificial flavoring. The whiskey then transfers to Amburana wood casks — second-use barrels that have been re-charged with the Brazilian hardwood's natural aromatic oils after their initial Penelope use — where it rests for approximately one week. That brief Amburana contact, despite its brevity, is transformative: the wood's naturally occurring coumarin compounds produce the cinnamon, nutmeg, and exotic spice character that defines Rio's middle register. The 2026 batch uses second-use Amburana barrels to achieve a more refined, measured spice delivery than first-use barrels produced in earlier batches. Non-chill filtered and bottled at 98 proof — 49% ABV — preserving the full texture and aromatic complexity both finishing stages produce.
Critics Reviews
Breaking Bourbon reviewed the 2026 batch (Batch 26-901) and found Rio "more honey-forward than Amburana-forward" with "a nice, well-rounded honey flavoring" — noting the Amburana finishing provides "some light toasted cinnamon and toasted oak" at reduced intensity compared to earlier batches, resulting in a more balanced and approachable release. The Whiskey Wash called Rio "bold and unconventional... a bourbon that makes an impression," noting that "given how rare Amburana casks are, this one might not be easy to find — but if you do, it's worth trying." Whiskey Fellow described the nose as delivering "cinnamon roll" aromatics with "oak, praline pecan, and vanilla," and a palate of "velvety" texture with "cinnamon, nutmeg, and ginger" giving way to "honey and pastry dough." The 2024 Penelope Estate Collection received Platinum at the 2025 ASCOT Awards and Gold at the 2025 San Francisco World Spirits Awards for Single Barrel — confirming the broader brand's production quality.
There are no widely published numeric scores from Wine Spectator, Wine Advocate, or Whisky Advocate available for Rio specifically.
Tasting Profile
Nose Arresting and immediately distinctive — there is genuinely nothing in the bourbon category that smells like this. Honeycomb and clover honey surge forward from the first pour, rich, warm, and unmistakable — followed immediately by the Amburana's signature aromatic: cinnamon roll with vanilla frosting, warm and bakery-sweet in a way that is deeply inviting. Praline pecan, toasted coconut, and vanilla cream build beneath the honey and cinnamon, adding richness and depth. Toasted oak threads quietly through the whole, grounding the aromatics in bourbon identity and preventing the nose from reading as purely confectionary. Nutmeg and a light gingerbread note emerge as the glass opens — warm, exotic, and entirely unique.
Palate Velvety in texture — the four-grain wheated base and the honey finishing both contributing a softness and coating roundness that carries the bold finishing flavors without harshness. The entry delivers the 2026 batch's honey-forward character immediately: honeycomb sweetness, Honey Smacks cereal, and a cornbread warmth leading the palate with accessibility and approachability. The Amburana's contribution builds through the mid-palate: snickerdoodle spice, warm gingerbread, and a cinnamon baking spice wave that is notably more measured in the 2026 batch than previous releases — present, spiced, and deeply satisfying without the steamroller intensity that divided opinion in earlier batches. Brown sugar, caramel, and vanilla custard weave through the center alongside a light white pepper note that adds structure and prevents the sweetness from becoming cloying.
Finish Long, syrupy, and warmly spiced. Cinnamon roll and vanilla frosting lead the close — the Amburana's most persistent contribution — alongside caramel brittle, soft oak, and the honey's lingering floral warmth. A light peppery fade provides a final drying note before the sweetness resolves cleanly. Breaking Bourbon found the finish offering "tempered cinnamon and toasted oak before sweet brittle and burnt sugar take over, finally ending on a light rye spice pop" — an accurate description of a finish that is genuinely long and one of the most distinctive in the finished bourbon category.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 49% ABV / 98 Proof |
| Producer | Penelope Bourbon — Danny Polise, Master Blender |
| Mash Bill | 74% corn · 14–16% wheat · 7–9% rye · 3% malted barley |
| Series | Cooper Series |
| Finish 1 | American honey barrels — 1 to 3 weeks |
| Finish 2 | Second-use Brazilian Amburana wood casks — approximately 1 week |
| Amburana Origin | Amazon basin, Brazil — Amburana cearensis |
| Chill Filtration | None |
| Current Batch | Batch 26-901 (2026 release) |
| Style / Identity | Double-finished wheated bourbon — honey-forward, Amburana-spiced, dessert-adjacent |
| Aromas & Flavors | Honeycomb, cinnamon roll, vanilla frosting, praline pecan, toasted coconut, gingerbread, snickerdoodle, brown sugar, caramel brittle, nutmeg, white pepper, toasted oak |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature or very lightly chilled — the honey and Amburana aromatics are most expressive without ice suppressing them. A few drops of water at 98 proof will deepen the honeycomb and cinnamon character and soften any residual wood tannin. Outstanding alongside dark chocolate, pecan-based desserts, honey cake, apple pie, churros, and spiced cookies — the dessert pairing angle is one of this bourbon's most natural and rewarding contexts. An exceptional gifting bottle for adventurous bourbon enthusiasts, anyone who has never encountered Amburana wood finishing, and any customer looking for a conversation-starting bottle that cannot be replicated elsewhere on the shelf. A natural choice for bourbon-and-dessert pairing evenings and holiday entertaining where the sweetness and spice profile fits the festive mood.
Cocktail Suggestions
Rio Old Fashioned (unexpectedly brilliant) 2 oz Penelope Rio · 1 tsp Demerara syrup · 1 dash Angostura bitters · expressed orange peel. Stirred over a large ice rock. The honey and cinnamon character transforms the Old Fashioned into something that reads like a warm holiday cocktail — the orange peel amplifies the floral honey notes, and the bitters add just enough structure to keep the sweetness in check. A surprisingly sophisticated version of the classic from a bourbon that initially seems too bold for the format.
Rio Milk Punch 2 oz Penelope Rio · 4 oz whole milk or oat milk · ½ oz honey syrup · pinch of cinnamon · freshly grated nutmeg. Shaken over ice, strained into a chilled glass. The cinnamon and honey character of Rio is tailor-made for the Milk Punch format — creamy, warming, and deeply satisfying. A natural holiday cocktail that requires almost no effort and consistently delights first-time drinkers.
Honey Whiskey Sour 2 oz Penelope Rio · ¾ oz fresh lemon juice · ½ oz honey syrup · optional egg white. Shaken hard over ice, served up. Honey syrup amplifies what is already there — lemon cuts through the sweetness with precision — and the egg white version creates a foam that carries the cinnamon roll and honeycomb aromatics dramatically on approach. One of the most naturally cohesive whiskey sours achievable from any finished bourbon.
Rio Espresso Martini 1.5 oz Penelope Rio · 1 oz freshly pulled espresso · ¾ oz coffee liqueur · pinch of salt. Shaken hard, served up with three coffee beans. The honey and cinnamon character of Rio plays against roasted espresso in a deeply satisfying combination — the sweet spice of the Amburana mirroring the coffee's own warming bitter complexity. A bold and creative take on the Espresso Martini that is genuinely surprising and rewarding.
Rio & Ginger 2 oz Penelope Rio · ginger beer · squeeze of fresh lime. Built over ice in a highball glass. The simplest serve that showcases what the honey and Amburana bring to a long drink — the ginger's heat plays naturally against the cinnamon spice, and the honey sweetness softens the whole into something deeply refreshing and unusual. A highball with more personality than any standard version.
Penelope Rio Straight Bourbon Whiskey Double Cask Finish American Honey Barrels Brazilian Amburana Wood Four Grain Wheated 98 Proof 49% ABV 750ml
Penelope Rio arrived in 2023 and immediately divided the bourbon world — and that division is precisely the point. This is not a bourbon designed to play it safe. It is a deliberately bold, unconventional expression built on a genuinely rare double-finish architecture: American honey barrels first, followed by Brazilian Amburana wood — a combination that produces a flavor profile so distinctive, so unapologetically sweet and spiced, that the comparisons reviewers reach for are not other bourbons but desserts. Cinnamon rolls with vanilla frosting. Honeycomb drizzled over gingerbread. Greek baklava. Honey Smacks cereal. Snickerdoodle cookies.
One bottle per order, please.
Amburana — Amburana cearensis — is a rare Brazilian hardwood from the Amazon basin that imparts a suite of aromatic compounds dominated by coumarin and cinnamic aldehyde, producing a flavor signature of warm cinnamon, nutmeg, exotic spice, and toasted coconut that no other cooperage wood replicates. When combined with the natural floral sweetness of American honey barrel finishing, the result is a bourbon that exists in its own category — simultaneously recognizable as straight bourbon and entirely unlike anything else on the shelf.
Master Blender Danny Polise and the Penelope team have refined Rio across five national batches since launch — each one adjusting the balance between honey sweetness and Amburana spice, seeking the equilibrium that makes the combination genuinely rewarding rather than merely provocative. Breaking Bourbon, reviewing the 2026 release, found "a nice, well-rounded honey flavoring" with "light toasted cinnamon and toasted oak" in a batch more balanced and approachable than predecessors. This is Penelope Rio at its most polished.
Origins & Craftsmanship
Penelope Bourbon was founded in 2018 by Mike Paladini and his wife Kerry — named for their daughter — in partnership with Master Blender Danny Polise. The brand was acquired by MGP Ingredients through its Luxco subsidiary in 2023, giving it access to one of Kentucky's most sophisticated blending and finishing programs while retaining the creative ambition and product innovation that drove its initial success. Penelope's entire philosophy is built on the blending and finishing of high-quality sourced straight bourbon — each expression defined by its finishing architecture rather than its distillation origin.
Rio is part of Penelope's Cooper Series — the brand's most experimental platform, where unusual cooperage from around the world is applied to the house's four-grain wheated bourbon base. The foundation is a blend of bourbon mash bills built on 74% corn, 14–16% wheat, 7–9% rye, and 3% malted barley — the wheat providing the characteristic soft, gentle sweetness and rounded mouthfeel that makes Penelope's core expression ideal for aggressive cask finishing, as the grain's natural approachability absorbs rather than fights the exotic wood character.
The finishing process is sequential and deliberate. The bourbon enters American honey barrels first — spent honey barrels whose staves are saturated with natural honey compounds that leach into the spirit over 1 to 3 weeks, imparting floral sweetness, honeycomb warmth, and a light waxy character without artificial flavoring. The whiskey then transfers to Amburana wood casks — second-use barrels that have been re-charged with the Brazilian hardwood's natural aromatic oils after their initial Penelope use — where it rests for approximately one week. That brief Amburana contact, despite its brevity, is transformative: the wood's naturally occurring coumarin compounds produce the cinnamon, nutmeg, and exotic spice character that defines Rio's middle register. The 2026 batch uses second-use Amburana barrels to achieve a more refined, measured spice delivery than first-use barrels produced in earlier batches. Non-chill filtered and bottled at 98 proof — 49% ABV — preserving the full texture and aromatic complexity both finishing stages produce.
Critics Reviews
Breaking Bourbon reviewed the 2026 batch (Batch 26-901) and found Rio "more honey-forward than Amburana-forward" with "a nice, well-rounded honey flavoring" — noting the Amburana finishing provides "some light toasted cinnamon and toasted oak" at reduced intensity compared to earlier batches, resulting in a more balanced and approachable release. The Whiskey Wash called Rio "bold and unconventional... a bourbon that makes an impression," noting that "given how rare Amburana casks are, this one might not be easy to find — but if you do, it's worth trying." Whiskey Fellow described the nose as delivering "cinnamon roll" aromatics with "oak, praline pecan, and vanilla," and a palate of "velvety" texture with "cinnamon, nutmeg, and ginger" giving way to "honey and pastry dough." The 2024 Penelope Estate Collection received Platinum at the 2025 ASCOT Awards and Gold at the 2025 San Francisco World Spirits Awards for Single Barrel — confirming the broader brand's production quality.
There are no widely published numeric scores from Wine Spectator, Wine Advocate, or Whisky Advocate available for Rio specifically.
Tasting Profile
Nose Arresting and immediately distinctive — there is genuinely nothing in the bourbon category that smells like this. Honeycomb and clover honey surge forward from the first pour, rich, warm, and unmistakable — followed immediately by the Amburana's signature aromatic: cinnamon roll with vanilla frosting, warm and bakery-sweet in a way that is deeply inviting. Praline pecan, toasted coconut, and vanilla cream build beneath the honey and cinnamon, adding richness and depth. Toasted oak threads quietly through the whole, grounding the aromatics in bourbon identity and preventing the nose from reading as purely confectionary. Nutmeg and a light gingerbread note emerge as the glass opens — warm, exotic, and entirely unique.
Palate Velvety in texture — the four-grain wheated base and the honey finishing both contributing a softness and coating roundness that carries the bold finishing flavors without harshness. The entry delivers the 2026 batch's honey-forward character immediately: honeycomb sweetness, Honey Smacks cereal, and a cornbread warmth leading the palate with accessibility and approachability. The Amburana's contribution builds through the mid-palate: snickerdoodle spice, warm gingerbread, and a cinnamon baking spice wave that is notably more measured in the 2026 batch than previous releases — present, spiced, and deeply satisfying without the steamroller intensity that divided opinion in earlier batches. Brown sugar, caramel, and vanilla custard weave through the center alongside a light white pepper note that adds structure and prevents the sweetness from becoming cloying.
Finish Long, syrupy, and warmly spiced. Cinnamon roll and vanilla frosting lead the close — the Amburana's most persistent contribution — alongside caramel brittle, soft oak, and the honey's lingering floral warmth. A light peppery fade provides a final drying note before the sweetness resolves cleanly. Breaking Bourbon found the finish offering "tempered cinnamon and toasted oak before sweet brittle and burnt sugar take over, finally ending on a light rye spice pop" — an accurate description of a finish that is genuinely long and one of the most distinctive in the finished bourbon category.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 49% ABV / 98 Proof |
| Producer | Penelope Bourbon — Danny Polise, Master Blender |
| Mash Bill | 74% corn · 14–16% wheat · 7–9% rye · 3% malted barley |
| Series | Cooper Series |
| Finish 1 | American honey barrels — 1 to 3 weeks |
| Finish 2 | Second-use Brazilian Amburana wood casks — approximately 1 week |
| Amburana Origin | Amazon basin, Brazil — Amburana cearensis |
| Chill Filtration | None |
| Current Batch | Batch 26-901 (2026 release) |
| Style / Identity | Double-finished wheated bourbon — honey-forward, Amburana-spiced, dessert-adjacent |
| Aromas & Flavors | Honeycomb, cinnamon roll, vanilla frosting, praline pecan, toasted coconut, gingerbread, snickerdoodle, brown sugar, caramel brittle, nutmeg, white pepper, toasted oak |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature or very lightly chilled — the honey and Amburana aromatics are most expressive without ice suppressing them. A few drops of water at 98 proof will deepen the honeycomb and cinnamon character and soften any residual wood tannin. Outstanding alongside dark chocolate, pecan-based desserts, honey cake, apple pie, churros, and spiced cookies — the dessert pairing angle is one of this bourbon's most natural and rewarding contexts. An exceptional gifting bottle for adventurous bourbon enthusiasts, anyone who has never encountered Amburana wood finishing, and any customer looking for a conversation-starting bottle that cannot be replicated elsewhere on the shelf. A natural choice for bourbon-and-dessert pairing evenings and holiday entertaining where the sweetness and spice profile fits the festive mood.
Cocktail Suggestions
Rio Old Fashioned (unexpectedly brilliant) 2 oz Penelope Rio · 1 tsp Demerara syrup · 1 dash Angostura bitters · expressed orange peel. Stirred over a large ice rock. The honey and cinnamon character transforms the Old Fashioned into something that reads like a warm holiday cocktail — the orange peel amplifies the floral honey notes, and the bitters add just enough structure to keep the sweetness in check. A surprisingly sophisticated version of the classic from a bourbon that initially seems too bold for the format.
Rio Milk Punch 2 oz Penelope Rio · 4 oz whole milk or oat milk · ½ oz honey syrup · pinch of cinnamon · freshly grated nutmeg. Shaken over ice, strained into a chilled glass. The cinnamon and honey character of Rio is tailor-made for the Milk Punch format — creamy, warming, and deeply satisfying. A natural holiday cocktail that requires almost no effort and consistently delights first-time drinkers.
Honey Whiskey Sour 2 oz Penelope Rio · ¾ oz fresh lemon juice · ½ oz honey syrup · optional egg white. Shaken hard over ice, served up. Honey syrup amplifies what is already there — lemon cuts through the sweetness with precision — and the egg white version creates a foam that carries the cinnamon roll and honeycomb aromatics dramatically on approach. One of the most naturally cohesive whiskey sours achievable from any finished bourbon.
Rio Espresso Martini 1.5 oz Penelope Rio · 1 oz freshly pulled espresso · ¾ oz coffee liqueur · pinch of salt. Shaken hard, served up with three coffee beans. The honey and cinnamon character of Rio plays against roasted espresso in a deeply satisfying combination — the sweet spice of the Amburana mirroring the coffee's own warming bitter complexity. A bold and creative take on the Espresso Martini that is genuinely surprising and rewarding.
Rio & Ginger 2 oz Penelope Rio · ginger beer · squeeze of fresh lime. Built over ice in a highball glass. The simplest serve that showcases what the honey and Amburana bring to a long drink — the ginger's heat plays naturally against the cinnamon spice, and the honey sweetness softens the whole into something deeply refreshing and unusual. A highball with more personality than any standard version.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Penelope Rio arrived in 2023 and immediately divided the bourbon world — and that division is precisely the point. This is not a bourbon designed to play it safe. It is a deliberately bold, unconventional expression built on a genuinely rare double-finish architecture: American honey barrels first, followed by Brazilian Amburana wood — a combination that produces a flavor profile so distinctive, so unapologetically sweet and spiced, that the comparisons reviewers reach for are not other bourbons but desserts. Cinnamon rolls with vanilla frosting. Honeycomb drizzled over gingerbread. Greek baklava. Honey Smacks cereal. Snickerdoodle cookies.
One bottle per order, please.
Amburana — Amburana cearensis — is a rare Brazilian hardwood from the Amazon basin that imparts a suite of aromatic compounds dominated by coumarin and cinnamic aldehyde, producing a flavor signature of warm cinnamon, nutmeg, exotic spice, and toasted coconut that no other cooperage wood replicates. When combined with the natural floral sweetness of American honey barrel finishing, the result is a bourbon that exists in its own category — simultaneously recognizable as straight bourbon and entirely unlike anything else on the shelf.
Master Blender Danny Polise and the Penelope team have refined Rio across five national batches since launch — each one adjusting the balance between honey sweetness and Amburana spice, seeking the equilibrium that makes the combination genuinely rewarding rather than merely provocative. Breaking Bourbon, reviewing the 2026 release, found "a nice, well-rounded honey flavoring" with "light toasted cinnamon and toasted oak" in a batch more balanced and approachable than predecessors. This is Penelope Rio at its most polished.
Origins & Craftsmanship
Penelope Bourbon was founded in 2018 by Mike Paladini and his wife Kerry — named for their daughter — in partnership with Master Blender Danny Polise. The brand was acquired by MGP Ingredients through its Luxco subsidiary in 2023, giving it access to one of Kentucky's most sophisticated blending and finishing programs while retaining the creative ambition and product innovation that drove its initial success. Penelope's entire philosophy is built on the blending and finishing of high-quality sourced straight bourbon — each expression defined by its finishing architecture rather than its distillation origin.
Rio is part of Penelope's Cooper Series — the brand's most experimental platform, where unusual cooperage from around the world is applied to the house's four-grain wheated bourbon base. The foundation is a blend of bourbon mash bills built on 74% corn, 14–16% wheat, 7–9% rye, and 3% malted barley — the wheat providing the characteristic soft, gentle sweetness and rounded mouthfeel that makes Penelope's core expression ideal for aggressive cask finishing, as the grain's natural approachability absorbs rather than fights the exotic wood character.
The finishing process is sequential and deliberate. The bourbon enters American honey barrels first — spent honey barrels whose staves are saturated with natural honey compounds that leach into the spirit over 1 to 3 weeks, imparting floral sweetness, honeycomb warmth, and a light waxy character without artificial flavoring. The whiskey then transfers to Amburana wood casks — second-use barrels that have been re-charged with the Brazilian hardwood's natural aromatic oils after their initial Penelope use — where it rests for approximately one week. That brief Amburana contact, despite its brevity, is transformative: the wood's naturally occurring coumarin compounds produce the cinnamon, nutmeg, and exotic spice character that defines Rio's middle register. The 2026 batch uses second-use Amburana barrels to achieve a more refined, measured spice delivery than first-use barrels produced in earlier batches. Non-chill filtered and bottled at 98 proof — 49% ABV — preserving the full texture and aromatic complexity both finishing stages produce.
Critics Reviews
Breaking Bourbon reviewed the 2026 batch (Batch 26-901) and found Rio "more honey-forward than Amburana-forward" with "a nice, well-rounded honey flavoring" — noting the Amburana finishing provides "some light toasted cinnamon and toasted oak" at reduced intensity compared to earlier batches, resulting in a more balanced and approachable release. The Whiskey Wash called Rio "bold and unconventional... a bourbon that makes an impression," noting that "given how rare Amburana casks are, this one might not be easy to find — but if you do, it's worth trying." Whiskey Fellow described the nose as delivering "cinnamon roll" aromatics with "oak, praline pecan, and vanilla," and a palate of "velvety" texture with "cinnamon, nutmeg, and ginger" giving way to "honey and pastry dough." The 2024 Penelope Estate Collection received Platinum at the 2025 ASCOT Awards and Gold at the 2025 San Francisco World Spirits Awards for Single Barrel — confirming the broader brand's production quality.
There are no widely published numeric scores from Wine Spectator, Wine Advocate, or Whisky Advocate available for Rio specifically.
Tasting Profile
Nose Arresting and immediately distinctive — there is genuinely nothing in the bourbon category that smells like this. Honeycomb and clover honey surge forward from the first pour, rich, warm, and unmistakable — followed immediately by the Amburana's signature aromatic: cinnamon roll with vanilla frosting, warm and bakery-sweet in a way that is deeply inviting. Praline pecan, toasted coconut, and vanilla cream build beneath the honey and cinnamon, adding richness and depth. Toasted oak threads quietly through the whole, grounding the aromatics in bourbon identity and preventing the nose from reading as purely confectionary. Nutmeg and a light gingerbread note emerge as the glass opens — warm, exotic, and entirely unique.
Palate Velvety in texture — the four-grain wheated base and the honey finishing both contributing a softness and coating roundness that carries the bold finishing flavors without harshness. The entry delivers the 2026 batch's honey-forward character immediately: honeycomb sweetness, Honey Smacks cereal, and a cornbread warmth leading the palate with accessibility and approachability. The Amburana's contribution builds through the mid-palate: snickerdoodle spice, warm gingerbread, and a cinnamon baking spice wave that is notably more measured in the 2026 batch than previous releases — present, spiced, and deeply satisfying without the steamroller intensity that divided opinion in earlier batches. Brown sugar, caramel, and vanilla custard weave through the center alongside a light white pepper note that adds structure and prevents the sweetness from becoming cloying.
Finish Long, syrupy, and warmly spiced. Cinnamon roll and vanilla frosting lead the close — the Amburana's most persistent contribution — alongside caramel brittle, soft oak, and the honey's lingering floral warmth. A light peppery fade provides a final drying note before the sweetness resolves cleanly. Breaking Bourbon found the finish offering "tempered cinnamon and toasted oak before sweet brittle and burnt sugar take over, finally ending on a light rye spice pop" — an accurate description of a finish that is genuinely long and one of the most distinctive in the finished bourbon category.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 49% ABV / 98 Proof |
| Producer | Penelope Bourbon — Danny Polise, Master Blender |
| Mash Bill | 74% corn · 14–16% wheat · 7–9% rye · 3% malted barley |
| Series | Cooper Series |
| Finish 1 | American honey barrels — 1 to 3 weeks |
| Finish 2 | Second-use Brazilian Amburana wood casks — approximately 1 week |
| Amburana Origin | Amazon basin, Brazil — Amburana cearensis |
| Chill Filtration | None |
| Current Batch | Batch 26-901 (2026 release) |
| Style / Identity | Double-finished wheated bourbon — honey-forward, Amburana-spiced, dessert-adjacent |
| Aromas & Flavors | Honeycomb, cinnamon roll, vanilla frosting, praline pecan, toasted coconut, gingerbread, snickerdoodle, brown sugar, caramel brittle, nutmeg, white pepper, toasted oak |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature or very lightly chilled — the honey and Amburana aromatics are most expressive without ice suppressing them. A few drops of water at 98 proof will deepen the honeycomb and cinnamon character and soften any residual wood tannin. Outstanding alongside dark chocolate, pecan-based desserts, honey cake, apple pie, churros, and spiced cookies — the dessert pairing angle is one of this bourbon's most natural and rewarding contexts. An exceptional gifting bottle for adventurous bourbon enthusiasts, anyone who has never encountered Amburana wood finishing, and any customer looking for a conversation-starting bottle that cannot be replicated elsewhere on the shelf. A natural choice for bourbon-and-dessert pairing evenings and holiday entertaining where the sweetness and spice profile fits the festive mood.
Cocktail Suggestions
Rio Old Fashioned (unexpectedly brilliant) 2 oz Penelope Rio · 1 tsp Demerara syrup · 1 dash Angostura bitters · expressed orange peel. Stirred over a large ice rock. The honey and cinnamon character transforms the Old Fashioned into something that reads like a warm holiday cocktail — the orange peel amplifies the floral honey notes, and the bitters add just enough structure to keep the sweetness in check. A surprisingly sophisticated version of the classic from a bourbon that initially seems too bold for the format.
Rio Milk Punch 2 oz Penelope Rio · 4 oz whole milk or oat milk · ½ oz honey syrup · pinch of cinnamon · freshly grated nutmeg. Shaken over ice, strained into a chilled glass. The cinnamon and honey character of Rio is tailor-made for the Milk Punch format — creamy, warming, and deeply satisfying. A natural holiday cocktail that requires almost no effort and consistently delights first-time drinkers.
Honey Whiskey Sour 2 oz Penelope Rio · ¾ oz fresh lemon juice · ½ oz honey syrup · optional egg white. Shaken hard over ice, served up. Honey syrup amplifies what is already there — lemon cuts through the sweetness with precision — and the egg white version creates a foam that carries the cinnamon roll and honeycomb aromatics dramatically on approach. One of the most naturally cohesive whiskey sours achievable from any finished bourbon.
Rio Espresso Martini 1.5 oz Penelope Rio · 1 oz freshly pulled espresso · ¾ oz coffee liqueur · pinch of salt. Shaken hard, served up with three coffee beans. The honey and cinnamon character of Rio plays against roasted espresso in a deeply satisfying combination — the sweet spice of the Amburana mirroring the coffee's own warming bitter complexity. A bold and creative take on the Espresso Martini that is genuinely surprising and rewarding.
Rio & Ginger 2 oz Penelope Rio · ginger beer · squeeze of fresh lime. Built over ice in a highball glass. The simplest serve that showcases what the honey and Amburana bring to a long drink — the ginger's heat plays naturally against the cinnamon spice, and the honey sweetness softens the whole into something deeply refreshing and unusual. A highball with more personality than any standard version.
