Tastes

Creamed sweet corn, salty brine water, dried apricots, fresh sticky rice on the nose. Rich creamy mouthfeel with golden plum, fresh rice water, Werther’s, and hints of grilled spam with some sautéed mushrooms a medium short finish

Lovely distant notes on the nose of old wet logs in the woods, botanical garden at peak blooming season, powdered ginger spice, sugar crusted red apple rinds, musky gym, cool rocks, and humid forest. On the palate dried apricots, Mirabelle liquor, hazelnut oil, mixed pie spices, with fine-ground Szechuan pepper and boiled peanuts on the back end. Nicely viscous mouthfeel with a long finish, alcohol burn not overly harsh for me, the spice at the end leaves a tinge of bitterness that can be good or bad depending on your preference. Nicely balanced with interesting and subtly contrasting smell and flavor notes.

On the nose grape must, fresh orange, grilling charcoals, spiced vinegar bbq marinade, black chai tea with cream. Tangerine creamsicle, spiced ketchup, vinegar marinade, allspice and clove on a medium length with finish sharp alcohol burn on the palate.

Bouquet of grapefruit pith, fresh grated ginger, lemon pulp, maple sugar, cream on the stove steeped with vanilla pods, new 2x4s soaked with rain. On the palate lemon cream puff dusted with powdered sugar, zippy ginger and clove pie spice with a stiff alcohol burn, orange-tinted caramel taste as breathe out afterwards

On the nose is mandarin zest, sweet pea blossom, oat cereal, fresh sage leaves, baked lemon slices, Mirabelle plums, and soaked planks over the grill. On the palate, orange extract-infused Brûlée crust, baked oat flour, subtle ginger, clove, and tobacco spice on a nicely lingering but softly polished finish.

On the nose gardenias, rose water-infused cream puff, brine soak, fresh sticky white rice, hickory wood smoke, then whiffs of sweet maple syrup and Coke. On the palate viscous cream, light brown sugar, dark meat kebabs on the grill at the back of the mouth, sharp clove spice on a high burn finish. Nice interesting composition that’s not overly complex, afterburn is pretty strong.

On the nose powdered sugar, whipped lemon zest cream, frankincense, swimming pool, cheerios, acetone, and dust in the warm attic. On the palate honey nut cheerios, hickory chips, tangerine infused whipped cream, and hints of vinegary ketchupy BBQ sauce. Alcohol burn is noticeable but not too harsh or overly spicy. Nice long creamy finish

Fascinating savory bouquet of dried smoked little fish in a sunny open market with salty air rising off the sea nearby, boiled peanuts, lemon curd, approaching summer storm on a humid day, whiffs of musty closet and Dr. Pepper with a palate to match including lemon curd, peanut oil, root beer barrel candies, and unprocessed gray sea salt on a long finish with a medium burn that is not overpowering.

Ripe yellow peaches and papaya, sprite, smoke, steel, sea salt, wood pencil shavings on the nose. Chocolate covered cherries, 5-spice dusted baked peaches, ripe mango slices tossed in melted butter with a touch of white pepper spice heat that lingers nicely. There’s a creaminess that tempers the alcohol preventing a harsh burn on the finish.

Pale copper color with a palate of gummy worms, freeze dried mango, lemon cream puff, guava paste, whiffs of gooseberry and banana peel. Nice creamy mouthfeel with dried apricot, lemon liquor, stalky lemongrass on the palate and a pretty strong spicy alcohol burn on a medium-long finish.