Tastes

A very good rye. Some spice on the tongue. Not grassy or herbal. Heavy on the Mint/menthol. Maybe a very slight dill if you go looking for it. 116 proof $46

Has old paint can aroma and flavor that the old version didn’t have. Or maybe it’s varnish?

Not a slip knot fan but enjoyed Fred Minnicks interview about this. Peaked my curiosity. Honestly went in skeptical. I really enjoyed this and am considering making it a staple in my bar. It definitely makes me think a blend of bourbon and rye. You most definitely get the notes of both. So how can a whiskey drinker not like it. A very good bourbon up front with corn and sweetness then wait a minute and there it is, a rye. Very weird how every time i try it its the same. Bourbon up front then a minty rye at the end. $36

Nose is sweet corn whiskey, and corn silk.more so than mellow corn. Taste is also corn whiskey. Lots of vanilla and some oak. Very light and watery due to the low proof. Slight heat. Its like Platt Valley with extra wood tannin.

It is low proof and you can tell 83% abv Nose is super floral. This may be the most floral whiskey I’ve had. A bouquet of roses and honeysuckle. Under that you do get a tiny bit of rye mint. Palate is light, sweet, unmistakable rye. A little minty caramel with a little bit of that rye spice. Peppery finish. The taste is good just wish the proof was higher. Nothing objectionable in the least. Perfect for a beginner that is not used to higher proofs but if you have a hardened palate then at least you can be happy giving yourself a big sloppy pour.

Mine is 119.6 proof and boy is it dark. Looks like a bottle of cold brew coffee. Nose is dark rich bread. Wood mulch and slightly sweet. Palate is very rich chocolate cherry, not too sweet. Strong wood tannin but not enough to be a bad thing. The chocolate cherry wood really packs a wallop then slowly fades leaving a comfortable warm finish that leaves your mouth smacking of pipe tobacco. Better than anything I’ve ever smoked. You won’t find anything else like this.

Nose is straight up sweet sticky Christmas fruit cake. The kind actually made with love with plenty of dark fruit. Also plenty of oak. Palate off the bat makes me think rich fig Newton and a rather strong black pepper. Then I get the sweet dusty corn and oak. The pepper spice lingers. Very different from any other bourbon. A Texas profile that would never be mistaken for anything from Kentucky or Tennessee. I see a lot of keyboard “master distillers” saying Treaty Oak needs to age this longer. From my understanding the benefit of making whiskey in Texas is it ages fast and the downside of making whiskey in Texas is it ages fast. Age it too long and it becomes over oaked and undrinkable.