Tastes

Batch #18/427 Shocked I hadn’t reviewed this yet. Poured neat in a glencairn. Aromas are buried under ethanol, but are of cereal, sorghum, warming spice and fresh straw. The palate is also cereal heavy with notes of honey and a suggestion of brine. It has a nice, round mouthfeel and a long floral finish.

Neat in a tulip. Aroma is cherry, invert sugar, and something vaguely resinous. Flavor is dry persimmon, plum, and hints of smoke. Medium body, short, dry finish.

Neat, in a glencairn, rested 5 minutes. Nose is rich and buttery, with hints of brown sugar and spice. Spice is much more assertive on the palate with strong clove and Sichuan peppercorn notes followed by nougat. Despite the flavor notes, this is not overly sweet. Finish is oaky and slightly tannic.

Neat in a glencairn. Aroma is butterscotch, burnt sugar, and buckwheat honey. Flavor is very oaky at the start, then warming spice, ending with a round sweetness.

Neat in a glencairn. Smells like whiskey, but tastes like oxidized coffee. Chilling it gives it the texture of cough syrup and mutes what flavor it has. No dice.

Aroma is overwhelmingly oak. Flavor largely echoes the nose with a hint of vanilla. Finish is clean with hints of clove.

Poured in a Yeti cup with a sizable ice ball. Strong aromas of vanilla and cardamom. Flavor is assertively piquant with a sweet, sorghum finish.

Rested in a glencairn for 15 minutes. Strong toffee aromas with hints of dried fruit. Flavor is largely butterscotch with hints of raisin. Long, tannic finish.

Aromas of toffee and earth and wildflowers. Taste is rock candy and white pepper. Short, clean finish.

Rested in a glencairn for 10 minutes. Aromas of gardenia and brown sugar, with a hint of toast. Very smooth, almost syrupy with flavors of candied nuts and stewed fruits. The finish is clean with a bit of Sichuan peppercorn at the end.