Tastes

Lemon zest meets grass fields with a touch of sweet grain, honey, and black pepper. Opens up to light vanilla oak and apples. Taste is sweet vanilla honey upfront, some alcohol heat, coalescing into grass and grain notes, a bright pop of lemon, and ending on orange vanilla cream. Moderate to moderate plus length of finish.

On the nose there is immediate oaky and butterscotch notes, then black pepper, citrus or tart red cherry and cinnamon notes, touch of clove. The taste begins with a crisp hot alcohol bite, sweet buttery tree nuts, vanilla, pepper and baking spices, now brown sugar and caramel. Ends on vanilla, candy corn, caramel and cinnamon red hots for a moderate finish.

On the nose, there is a fruity and bright initial aroma that hits the nose- red cherry, orange citrus intermixed with waves of vanilla, brown sugar, baking spice- cinnamon, leather, tobacco. On the taste, a punch of oak, alcohol heat, and then wave after wave of vanilla, some cinnamon, a touch of astringency in the mouth and a moderate in length finish ending in toasted tree nut and vanilla.

Cold vs warm tasting. Warm version has a nose of caramel, ripe brandy fruits, caramel, and butterscotch, slight smoke. On the cold version smoke is predominating. On the taste, the warm version begins with ethanol warmth, some grain and caramel sweetness and a moderate short decay of flavor featuring caramel, grain, and smoke. Cold, the flavor of butterscotch is present, a small touch of peat, and a prunish/raisin quality. Ethanol heat remarkably less on cold version.

On the nose there is immediately a black pepper and caramel vanilla nose. Sore fruity esters reminiscent of grape koolaid transitioning to a light caramel and butterscotch. On the taste, there is an immediate graham cracker and sweetness followed by the high proof burn with buttery caramel and popcorn gradually fading to a buttery butterscotch with a touch of pepper spice. Finish is moderately long. Sip is surprisingly not as hot as one might expect with a 114 proof.

Honey, corn, caramel are what come out first after a pour. Going deeper into the nose there is a mineral orange note that is distinctive, a hybrid blend of corn, spice, and citrus. Seems rather bright in the nose, a very subtle cherry at some whiffs. On the taste, it starts with butter scotch, then a glimpse of buttery popcorn moving to salted caramel. The moderately long finish is one of salted caramel butterscotch and some mild spice heat.

Pour begins with a high spice rye bourbon with notes of black pepper, butterscotch, vanilla, ethanol heat, touch of mild smokiness, orange marmalade. Taste begins with a butterscotch disc, massive burn transitioning to buttered popcorn then a vegetal v8 note then some meatiness and a spicy hot finish. A touch of red hots with burnt caramel or marshmallow.

On the pour, the nose is straight honey, caramel, butterscotch. After opening up, it’s all caramel, honey, molasses, corn, vanilla and some baking spices. LOn some whiffs there is a touch of wintergreen. The taste begins with a sweet, then alcohol and cinnamon burn that goes to butter, butterscotch, honey. A touch of astringency in the cheeks, a meaty caramel, and finishes buttered honey. Very very late there is a touch of vegetables, maybe canned green beans and cinnamon.