Tastes

first fill bourbon barrels from before distillery shut down - soft vanilla and seashell nose, sweet caramel and nutmeg and seaweed elegant palate, long peaty finish

sweet honey and woody nose, sweet and peaty initially on the palate, develops into briney seaweed and spicy cumin. Finish is lingering and spicy - nutmeg and earthy clove. Nose gets a buttery character when tiny amount of water is added. Much smoother palate with the water, almost herbal, but the finish isn’t as long.

smoked brisket and honeycomb nose, green apple and treacle and black pepper and lapsang souchong palate with a long peaty finish

sweet butterscotch nose with allspice (?), citrus rind and black vanilla, toasted almonds and maybe a little bit of dark fruit (sherry cask?) and a cacao finish

possibly my favorite ever. caramel and nutmeg on the nose. The palate is full and sweet with caramelized banana and vanilla bean and spices. Salty spicy finish that lingers. Like salted caramel toffee. Amazing.

peaty and woody with a bit of cinnamon and smoky cocoa on nose, on the palate it’s very full bodied and smoky bacon with peat and lime giving way to eucalyptus, lingering mild smoky finish with faint cherry if you focus long enough. Such an intense dram

amber color, honey sea and phenolic nose with seaweed and salt and pepper and a sharp smokiness — lots of treacle and peat and ash and burnt oak — reminds one of autumn storms and the smell of an ocean beach when the tide has receded and the remains of an overwhelming kelp orgy are strewn across the sea floor

New to bourbon, coming from a scotch background. This was interesting and pleasant to my palate, although apparently im an outlier on here. I was getting leather, red apple, clove, cinnamon, and granite.