Tastes

The nose is starts with a burst of floral rye and mint, sweet and creamy oak, butterscotch, all balanced by fruit jam and a touch of leather. It is wonderfully complex that has you exploring something new each time you smell. As it breathes though, the spice subsides giving way to lush creaminess. The palate is somewhat rich with a light and almost oily mouthfeel and swirls to all corners of the mouth leaving rye and cinnamon at the tip of the tongue that quickly moves down the sides, while vanilla and oak glide down the middle of the tongue. It all comes together in a sweet and smooth, yet spicy experience that makes you think you’re taking a bite of spicy cake. With all the elements you got on the nose, it all melds together on the palate that only needs few words to describe. This is very much a compliment to the whiskey that everything comes together so nicely. And indeed, after breathing for a few minutes, the nose does immediately remind you of cake. It is delightful. The finish is medium and spicy with lush oak that lingers and mixes with the spice with vanilla that appears with with every chew. It sadly doesn’t last much longer, but however it makes you want to go back for more.

The nose is grassy and very grain forward along with sweet oak, pipe tobacco, leather and in general, smells like a bowl of cereal. The palate stays towards the very front of the mouth and has an initial burst of spice along with raw grain, grass and vanilla. It is far from complex and isn’t very inviting and does not reach the entire palate. It is a rather short experience. The finish is short with everything disappearing rather quickly. Some spice stays as does, unfortunately, the raw notes.

The nose is immediately full of creamy oak, fruity rye, mint, brown sugar and a touch of molasses sweetness. In a rocks glass, the overall nose is somewhat soft but still quite enjoyable. It reminds you of a boozy peaches and cream that hopefully carries over on the palate. The palate is equally as soft but rich and somewhat oily. You get a burst of rye spice and cinnamon as oak swirls around the mouth with underlying vanilla. The fruitiness isn’t totally present here which is disappointing. It leaves the palate a little flat, though once you readjust this whiskey does become good at what it is, which is spicy, oaky and creamy. The finish is medium long with lingering astringent spiciness with lasting oak tannins. The creaminess fades too quickly which if not for that would have made this whiskey even more enjoyable. As it stands though, you lose something from each stage of this which is unmistakably disappointing.

The nose is a beautiful mix of pine, floral rye, vanilla, spearmint, red apple and a touch of butterscotch sweetness. It is very inviting and very easy to get lost in. Definitely gives the impression it is beyond 10 years old. The palate is somewhat oily and reaches the corners of the mouth with a rich rye spice, with charred oak and vanilla enveloping the sides of the mouth while the spicier notes stay mid palate. The fruitier notes are more subtle and underlying and are more noticed on the back of the palate as you swallow. The finish is long spicy with a very pleasant amount of rye swirling around the mouth that only just tingles as you keep chewing on the whiskey. Oak and a slight astringency balance it out while a whisper of creaminess fades slowly.

The nose is spice forward with pepper, cinnamon, clove, followed by oak, leather, campfire smoke, brown sugar, vanilla and a touch of caramel sweetness. It gets much more tame after only breathing for a couple minutes, allowing you to explore the softer notes. The palate is dry and chewy and fills the mouth with a wave of pepper and cinnamon that gradually intensifies. It is balanced by smooth oak along with a subtle, but sharp, sweetness from vanilla and brown sugar that is almost molasses. As you chew on it you get the hints of smoke and lingering leathery aftertaste. The finish is medium long with a lingering spiciness and an almost buttery note that keeps you chewing. It is very full and robust and presents the best of what this label can be.

The nose starts with a burst of vanilla and earthy rye with pickle, brine, brown sugar, toffee and slight baking spices. The palate is somewhat dry but reaches the corners of the mouth with pepper, earthy rye, brine, vanilla, oak and a sharp sweetness to round it out. The finish is medium but has a lingering spiciness and a briney sweetness that lingers mid palate and is somewhat chewy.

The nose is traditional single malt of hay, honey, barley, but starts with a wonderful amount of cocoa powder. Oak, vanilla, camp fire smoke and pepper follow in a perfect balance. The palate is a burst of jalapeño followed by cocoa powder, hay, honey, oak, smoke, pepper, with slight underlying notes of vanilla and astringency. The finish is medium with a lingering smokey spice and a cocoa bitterness that is not overpowering but is just so slightly there and then immediately starts to fade.

Tastes like a harmony of flavors says Jurgen. The nose is traditional bourbon but the port influence really stands out. Ripe fruit sweetness and vanilla stands out alongside subtle baking spices. Oak and a touch of brown sugar follow. The palate is very subtle and is a pleasant burst of port sweetness followed by a wave of baking spices. Dry oak, brown sugar and vanilla follows in an incredibly balanced amount. The finish is medium with a lingering spice and port sweetness while dry oak and vanilla fades.

The nose is gentle but spicy with earthy rye spice, oak, vanilla, caramel and a touch of roasted peanuts. A mineral aspect becomes more prominent as it breathes along with a bit of leather. The palate opens with a burst of pepper followed by oak and roasted peanuts. There are some subtle creamy notes of vanilla and caramel but is mostly drowned out by the spice and mineral notes. However, the experience does coat the mouth for a rich and chewy experience. The finish is medium long and spicy with lingering mineral and oak that leaves everything else far behind. Seems somewhat unbalanced and too spice dominant.

The nose starts with a strong burst of oaky pepper, roasted nuts and corn, cooked brown sugar, cherry syrup with the freshness of mint rounding it out. The palate is rich and chewy with pepper and rye lighting up the mouth alongside a wave of oak, cooked brown sugar follows with cherry syrup with a hint of maple sweetness. The finish is long spicy that keeps you chewing and the corners of your mouth tingling. A slight astringency develops but is not unpleasant as it is balanced out with a fading creaminess.