Andalusia Stryker Smoked Single Malt

Tastes like a smoky-sweet campfire. I love that this exists, and I can't wait for more like it.

Do you like smoke? This is smoky… Pairs amazingly well with smoked brisket. #GodBlessTexas

This Whiskey is actually perfect. The Smoke feels a-lot more natural rather than the funk that an Islay Scotch will give you. It has the Sweetness and richness of a strong bourbon but without the bite. Some might say its not as complex as it should be but I can definitely tell you the few notes that it hits it hits well. Every sip I take of this is so satisfying! Buy it now.

Tastes like hot summer sun and a fatty brisket smoked over mesquite. This makes it quite a sweeter smoke. "Big" and "bold" are understatements. Love it, though I like the Ranger Creek Rimfire just a wee bit more.

Nose - dare I say smoked bbq chips? Not enough salt or savory for meats but chips...yeah. Then a young and kinda funky oak is just barely there, you gotta look for it. Taste - So the big take away is a bit of a strang and kinda odd bitterness. I almost get a weird tap water element here. Now the big show stoppers of course are BBQ, mesquite for sure, some smoked meat notes (not salted or savory still), a huge brown sugar element, and the finish is oak and smokey funk. I have to agree with another tasting note, this is not a sipping whisky. This is a whisky to pair with smoked meats and frankly, I rarely have whisky that I think "I need food with this". I need for with this one. I'm starting to have a theme with a lot of texas whisky. It's not GREAT and some isn't even "good" (better than average), but it's unique and it has a time and place where it's the whisky to drink. This is just that. I don't really love this. Alcohol punch is over the top for me. The profile and flavors are intense but not complex. But with some bacon or BBQ or even some kind of smoked really anything, I think I'd be in heaven with a glass of this. I'm doing a 1.75 as there's no way I'd ever want this by itself as it's just not for me and I doubt it's what any whisky drinker wants just for a night cap. But if I had some smoked meats, I'd be on it and frankly I want a bottle for just that. I'm not sure I should score this higher due to that, but for me and for right now, yeah I gotta stick with this score. Very cool profile and I'm going to be bubbly and possessive for these unique younger but flavorful drams. I'm 100% into what they're doing. I'd much rather have a sub optimal whisky like this than 99.9% of the others out there that I'd score the same.

This was made for drinking while you smoke tasty meats. Perfect marriage of dark fruit sweetness and mesquite/oak/apple smoke that don’t compete against each other for your attention in the glass. It’s a total ride.

Ok, so Crown can’t do smoked whiskey for crap. Andalusia very much can. On the nose, notes of cocoa and oak, but the biggest, most fascinating thing I get on the nose is brown sugar-candied bacon. There’s a light, but sweet savoriness in there. On the palate, I’m reminded of the Balcones Froak, but with more smoke. There’s chocolate, coffee, brown sugar, red fruit, and tangy sweet bbq sauce. It’s unique. And delicious. The smoke is more sweet than anything. Much more inviting than the more challenging Islay scotches, and both are fantastic in their own right. Good long finish. Dangit, Texas strikes again.

Had this blind and I thought it was a scotch about 12 years old. Nose: Peat, bbq smoke, ethanol, dark fruit Palate: Sweeter than expected, peat, smoke, and butterscotch notes. Finish: Medium and oily Mouthfeel: Comes off hot and viscous. It feels heavy if that makes sense.