Tastes

The nose is full of zesty, somewhat citrusy oak, along with brown sugar, dried flowers and the slightest bit of vanilla and molasses sweetness. The palate is somewhat dry but chewy and reaches the corners or the mouth with dry oak, citrus and a burst of rye spice. The sweetness turns slightly astringent, but in a pleasant and peppery way. The finish is medium with a lingering spice and dry oak that leaves a little bit of chewiness behind.

The nose is a burst of sweet, fruity rye spice, reminiscent of a very nice mulled wine. Charred oak follows as the whiskey breathes, with a touch of burnt brown sugar, vanilla and molasses sweetness. The palate is a burst of sweet peppery rye spice the sends the mouth tingling, all while being wonderfully chewy. Dry oak underlines the whole experience with sweeter notes coming out at the end to soothe how spicy this rye is with butterscotch and honey. The finish is medium long with a chewy rye spice that sticks with you alongside a long lasting chewy, dry oak. This is massive and bold, all while keeping relatively simple. Each sip is an experience in the strongest of rye.

The color is a deep, golden amber, leaving generous traces of oil on the glass with every movement as legs stream the sides. The nose is sweet with wine but balanced by the spiciness of the rye. Charred oak follows along with touches of vanilla, fresh flowers and a hint of bacon fat. The palate is luscious and full of Madeira sweetness wrapped in rye spice. Charred oak comes in on top of it all with subtle creaminess along with it. With each sip you want to swirl it around all corners of your mouth and chew on it, and the whiskey let’s you do that as even though it is cask strength, it is very gentle on you. You are left chewing even after you have swallowed your sip. If Madeira was a liquor, this is what it would taste like. The finish is long and chewy with a lasting intermingled taste of sweetness and spice with oakiness lingering in the background.

The nose is soft with ripe red fruit, charred oak, vanilla, dried flowers and vanilla custard. The palate is somewhat dry but chewy, with a wave of black pepper filling the mouth along side vanilla custard, cooked brown sugar, intense rye spice and charred oak. The finish is medium long and dry with a lovely fading spice and fruity creaminess coming from the wheat. Time makes it a much better whiskey as it becomes focused and direct and wonderful to sip.

The nose immediately shows a grassy youth along with straw, a touch of honey and a nice amount of oak. The palate tastes just like the nose, except surprisingly the elements of youth are not as domineering. The mouthfeel overall is very thin and carries an unpleasant spice. The finish is short to medium with sadly, the taste not going away quick enough. This is far too young considering the climate of Vermont and it very much shows.

The nose is very smooth with creamy, charred oak, vanilla, molasses and a hint of floral spice. The palate stays mostly towards the front of the tongue yet coats the mouth in a do what dry, floral oak and smooth and creamy notes of vanilla and molasses emerge. There’s nothing over powering or dominating, but rather everything seems in balance. The finish is sadly only medium, completely fading too quickly. A mild spice lingers while oak fades, but all is over and done with too soon.

The nose is gentle and starts with floral rye, stone fruit, charred oak and touches of brown sugar and vanilla. The palate is a little chewy and fills the mouth with a pleasant and not overpowering amount of rye, along with charred oak and subtle notes of creamy vanilla and brown sugar. The fruit doesn’t feature as prominent here, but it is in the background holding everything together. The finish is medium with a lingering spice and smooth oakiness that leaves a bit of a chew in your mouth. Doesn’t quite reach the corners of the mouth but is very enjoyable for what it is.

The nose is a bit thin but full of charred oak, corn, vanilla and rye spice. The palate does just about go to the corners of the mouth with a burst of creamy and rye filled charred oak, but quickly dissipates. The finish is somewhat short with that burst of flavor subsiding too soon.

The nose is a bit fruity and floral, giving way to peppery fresh oak as the hints of fruit move towards a more wonderfully ripened sense. The palate is soft, filling with mouth with ripe fruit, some floral rye and the peppery oak. Sight touches of vanilla and brown sugar come out at the end as pepper really starts to take over. The finish leaves the mouth full of pepper and is medium long, with the fruity notes fading to oak, before it all eventually fades away.

The is gentle but full of vibrant and earthy rye spice. Touches of charred oak, vanilla, black pepper, brine and a touch of molasses that comes and goes. The palate fills the mouth with a soft wave of spice staying more towards the front and sides of the mouth while smoother notes of oak and sweetness move from the middle of the mouth to the back. The finish is medium with a lingering spice while the rest of the palate leaves a somewhat chewy, sweet after taste. The nose doesn’t fully transfer over the palate which leaves this whiskey feeling rather basic, but regardless it is very enjoyable to drink without having to think about it. An easy going whiskey but could use a bit more complexity.