Tastes

Nose is bananas. Some vanilla, creme brulee, but mostly banana. Had to double check to make sure I was drinking bourbon, and not a hefeweizen. Flavor was pretty non descript. Vanilla, oak, hints of caramel. Finish was a little hot, but still quaffable.

Nose is tobacco leaf, leather, orange, vanilla. Taste is citrusy, vanilla, oak, spice. Definitely has some heat. A touch of water calms it down. Nice spicy, oaky finish.

Nose is fruity. Dried orange peel and citrus. Flavor is peppery upfront, gentle boozy burn. Midpalate has some sweet brown sugar and drying oak. A little vanilla notes on the finish.

At La Boca. Nose is caramel corn, warm brown sugar, leather, with a touch of fruitiness. Surprisingly smooth with very little heat, even at 129.2. Flavor is rich, butterscotch, caramel, leather, spicy clove and cinnamon. Oak is there, but not overpowering.

Nose is warm caramel, vanilla, oak, with a touch of smoke. Initial flavor is brown sugar, vanilla, cinnamon. Not hot, but definitely spicy. A small addition of water didn't change it much. Nice oaky dryness and old leather on the finish. Not overly complex, but sips well for a 120 proof.

Initial aroma is loaded with vanilla and caramel. Very faint whisper of smoke. A touch of water opens that up, but ice dulls it. Tasted neat, it is very well balanced. Light in body, and a very smooth, creamy finish. Adding water doesn't change it much, but one square of ice highlighted the smoke and brine. The smoke builds as I get closer to the end of the glass, but never gets intense. Nice easy drinking whisky.

Great Rye for the price. Good balance of sweet and spice.

Just finished the last of this OESK. Bottled October 2017. Aged 9 years 4 months. 111.2 proof. High rye mash bill. Nose is caramel, butterscotch, toffee, dark bread. Flavor is spicy up front. Mostly cinnamon and pepper. Sweet toffee in the mid palate, finishing with a nice spicy kick.