Tastes

The nose is burst of dried flowers, fresh fruit and a touch of spearmint with faint hints of charred oak and caramel. The palate stays mostly to the front of the mouth and middle of the tongue with soft pepper and dry oak with a slight bit of creaminess to it, but overall is a bit one dimensional. The finish is medium with a lingering warm spice that almost becomes chewy as dry oak fades in the back of the mouth. Not much to experience with this whiskey as it is a bit too simple. For what it is though it is enjoyable, but the applewood smoke on the wheat doesn’t quite show.

The nose greets you with a mix of charred oak and floral rye with a touch of spearmint, butterscotch and cooked caramel. The palate is a wave of spice that coats the mouth and works its way to the corners of the mouth for a slightly oily and chewy mouthfeel. Oak and rye give some astringency while the sweeter notes stay to the background. The finish the medium long and spicy with a lingering astringency and fading oakiness. The aftersniffs are a mingling of stale baker’s yeast and day old sea kelp. I

The nose is smoothly sweet with barley, green apple, honey and touches that remind you of sweet wine. Charred oak and buttery vanilla mix themselves in along with a hint of dry flowers. The palate fills the mouth all the way to the corners with a burst of peppercorn followed by a wave of malt, charred oak and green apple and with sweetness, with an equal tartness and somewhat of a bitterness. It’s kept from being overly sweet and still retains a strong identity of being a Glenmorangie. The finish is medium and slightly smokey with a lingering sweet oakiness that covers the mouth.

The nose is sweet and oaky with honey, green apple, dried flowers and charred oak balanced nicely by buttery vanilla, molasses and cinnamon. The palate is somewhat dry and stays mostly to the front of the mouth with a soft burst of cinnamon spice with sweetness that is subtle and not as dominant as it was on the nose. It has a buttery mouthfeel but is lacking in complexity. It is sweet and simple and easy to drink. The finish is a bit short with a lingering spice and pleasant creaminess you find yourself giving a chew here and there. Wonderful supper when you want something you know will be good but won’t require a never ending analysis.

The nose immediately reminds you of rye without being overpowering. You are greeted by a floral rye spice that is mixed wonderfully with green apple as charred oak balances the sweetness. There is a hint of creaminess under it with touches of vanilla, butterscotch and molasses. There is also the faintest bit of brine to give it all some sharpness as it opens, with it does so quickly. The palate is somewhat dry but still chewy as it coats the mouth in a burst of spice that blends rye, cinnamon, pepper and clove. The mouth is enveloped with charred oak as the sweeter and creamier notes swirl around the mouth. There is a certain earthiness to it that hits the corners or the mouth that when combined with everything else, leaves you with a complex and very delightful whiskey. Each note is open to be analyzed and enjoyed, each presenting themselves in just the perfect amount. The blending of this whiskey is masterful and done in a way you feel the Dickel and Leopold whiskies were inherently meant for each other. The finish is medium long and oh so chewy. The creaminess and earthiness come together to form quite the complex flavor that leans more towards savory. Everything fades together on a somewhat sharp drop off, but the mouth still tingles from the spiciness. Very unique whiskey and a definite must have.

The nose is very soft but presents notes of floral rye, charred oak, sweet molasses, caramel and oak. While I can detect all these, it takes some effort as the whiskey does not go out of it’s way to show them off. The palate is just as soft but offers a touch of spicy rye, charred oak and sweetness from vanilla, caramel and molasses. Swirling it around the mouth offers some smoke which goes along pleasantly. The finish is medium with a lingering spice and a nice sweetness that stays in the corners of the mouth and is almost chewy.

The nose is heavy butterscotch alongside floral spearmint, bubblegum and underlying notes of oak and vanilla. The palate is somewhat rich but doesn’t move around the mouth too much. It does end up filling the mouth with the butterscotch and bubblegum that makes for a very interesting combination until the little bit of oak and vanilla make an appearance. Somehow, it all works, though it can be an acquired taste. For being wheated, I’m not sure you would be able to tell. Maybe with more age it will all come into better harmony. The finish is medium short and the slightest bit chewy with the palate coming together and gently fading. If you can acquire the taste, it is an enjoyable sipper that shows promise with more age and perhaps higher proof.

The nose is a wonderful mix of charred oak and cherry syrup with a touch of smoke and leather softly thrown in. Notes of sweet vanilla, caramel, soft black pepper and baking spices round it out. It is very pleasant and balanced on those nose, not nearly giving away the proof of this whiskey. The palate is chewy and somewhat dry with a burst of spice that immediately makes its way to the corners of the mouth while oak and cherry cascade over the tongue. Sweet and smooth vanilla and brown sugar swirls around the tongue until it eventually melds with the other flavors. The palate is very straightforward and enjoyable proving the basic notes that you would expect in a wheated bourbon and delivering them in a gentle and enjoying way given the proof. The finish is medium and long and spicy that leaves the mouth with a dry oak taste with the sweeter notes fading to a subtle astringency at the back of the mouth. An overall wonderful whiskey to enjoy and ever so easy to drink.

The nose starts right off with oak that almost reminds you of pencil shavings but quickly turns creamy, with a heaping of vanilla, caramel, a minty and earthy rye spice, dried flowers and a molasses sweetness. It is an addicting smell that quickly evolves as soon as your pour it. It eventually becomes a little meaty, but never loses its creamy oakiness. The palate is slightly dry yet chewy and slowly rides a wave to all corners of the mouth with dry oak and black pepper and cinnamon while vanilla coasts over the tongue. There is a unique woodiness to it that definitely reminds you of pencil shavings along with a slight hint of leather. All in all, you keep chewing on it wanting more. It is a very straightforward palate that also shows some brown sugar and molasses sweetness, and highlights what you’d expect in a bourbon. The finish is medium long with a lingering spicy yet sweet oak that has touches of vanilla and brown sugar. A slight pepperiness is underneath and gently fades without even thinking of it.

The palate is soft and starts with banana bread, dark chocolate, raw oats, roasted peanuts and slight oak and caramel. It is quite intriguing for a bourbon and very inviting. Each smell leaves you wanting to go in again to decipher what you’re getting. It is reminiscent of Heaven Hill’s nuttiness but more roasted, earthier. The palate is just as soft yet fills the mouth with roasted peanuts with a slight rye spiciness tingling the mouth ever so slightly. Not much else comes out other than some subdued oak and vanilla, but is still oddly satisfying to sip on. The finish medium short with the entire palate falling off other than some lingering pepperiness.