Tastes

It was very hot. There was a lot going on, but it can be synthesized as follows: oaky, spicy, orange tootsie pop. Very unique, distinctly Texan,* and rather enjoyable. *Oxford comma brought to you by @rbember5

Phenomenal. It was big and bold and full of wood spice. Kinda reminded me of Stagg Jr Batch 15, but not as dry and nutty. I liked this a bit more. It was kinda like an amped up version of my Booker’s (Kitchen Table). It didn’t have some of those cherry almond notes I get from the EHT small batch, but that’s ok. There was plenty of brown sugar and cinnamon to keep me company. The finish lasted for ages with every sip.

First impressions. It’s bold and well-balanced. The sweetness doesn’t play up too much like in some Irishes. The dried red fruit and buttery wafer complement each other well. I’m reminded of those jelly-in-the-center shortbread cookies. And not the crappy kind that come in a big tin either. Mine is blueberry and raspberry with a drizzle of vanilla frosting over top. Some lingering baking spice plays up at the end. Good. Very good.

Definitely better and more unique than the standard 1792. The nose doesn’t have much going on. Just caramel, ethanol and some light fruity esters. The palate is banana pudding: Nilla wafers, cream, banana and caramel. Some pleasant oak spice comes through on the development, bringing cinnamon to the party. The finish is moderately long. I’m not getting overwhelmed by the sweetness as I get through the dram, which is good. More than I can say for the likes of Monkey Shoulder and many rum-finished offerings I’ve tried.

Batch 1, 5.5yr, 122 proof - This is a good high proof, high rye bourbon, from what I can taste. That lands it around 3.25 for me. Good, but not what I normally reach for. Barrel char, rye spice and ethanol burn, along with some light cherry.

It’s actually not bad as a coffee-flavored beverage, but am I drinking it when I’m feeling whiskey? No. It tastes like cold brew with a splash of Irish whiskey, which I think may be the inverse of what they were going for. Wouldn’t drink it voluntarily, simply because of the artificial taste of the coffee flavor.

Cinnamon spice and banana bread on the nose, along with some earthy notes like dark chocolate or tobacco. Oily, oily, oily. Buttercream, vanilla, honey, oak, maybe even a flourish of candied orange peel. The finish brings more of those earthy notes, with milk chocolate and raisin. Going back to the nose now, I’m getting coffee with caramel creamer in it; it’s still earthy, but sweetness and creaminess are played up now. Absolutely fantastic. Very complex. Beat out the Dalmore King Alexander III and Glenfarclas 12 in a blind.

On the nose, raisin, tannic grape skin, barley and a slight syrupy sweetness, I’m guessing on account of the dessert wines. The first sip was a tad thin, but the development and the finish came on strong. I got a nice blueberry danish on the midpalate and a rich red fruit finish that lingered for over a minute. With a few drops of water the arrival gets much more complex. I’m getting cinnamon and ginger cookie, followed by a cream cheese pastry-type of note, then the lovely fruity finish.

Such a unique, layered dram. The nose is herbal, like a fruity tea along with sage. Think dew-laden grass in the summer. Slightest hint of smoke as well, but it's washed over by other notes. The palate presents a smorgasbord or unique flavors and I like them all. Apple, polished hardwood, cherry, floral and herbal notes. It's oily and rich and has a nice long finish. I would say that this single malt, while the peat does not come through hardly at all, is one of the most fun adventures I've had in a little while. It's like drinking cherry hibiscus tea on a freshly polished basketball court.

The nose is smoky, like peppered bacon. I can sense the high proof on it, but it's not too too hot. Definitely mature and well-balanced. I get some interesting notes on this guy. Seaweed, cigar ash, vanilla and soy sauce. A rich, savory dram.