Barrell Whiskey American Vatted Malt June 25, 2019

The whiskey opens with a rich and flavorful wave of mesquite smoke, followed by the distinctive spices of jerk barbeque. Don’t let the first part fool you. Theres Deep notes of vanilla and caramel that are so well intigrated. Oh….and a black peppery/spicy finish to boot! Good!!!

This one smells and tastes like an accomplishment. I’m new to american whiskey and feel lucky I came across this early on. Barley, honey, vanilla, cherry, and oak on the nose with a smokiness that makes me think of scotch. Oats and honey lead the way on the tongue with golden raisins, more cherry, apricot preserves, brown sugar, cinnamon, a hint of mesquite and smoked ham. I’d put this side to side with a good scotch and at the same time it tastes American. Sweet, smoky sagebrush finish. More than the sum of its parts, and pairs well with a good cigar.

Wonderful blend of malts. Dark fruit and granola

This is a new one for me. Can’t say I’ve had any Whiskeys like it. It’s been hours since I had the pour but I can still taste the smoky finish if I close my eyes and concentrate really hard like I’m trying to remember the first time I reached 2nd base. A fun dram enjoyed here on Easter brunch. Not something I’d come back to often but enjoyable. Thanks Sean.

This was a fun one to end a flight of American Whiskeys. It seemed pretty hot to me so I added a healthy dose of water. Fruity, sweet, savory and smokey. Empty glass is amazing. So many notes, so little time. Will need to taste again on its own to really appreciate the complexity. Bottle kill: I didn’t get any better notes. It’s just fun to drink. Oily, malty, fruity, sweet, savory and smokey. A bit hot. Empty glass is still amazing.

This was aired out for an hour in a rocks glass. The resulting aromas were vanilla, apples, and cherry cinnamon. Cask strength caramels, butterscotch, and cherry pie laced with cinnamon were awash in ethanol % as the latter dominated the palate. The mesquite finish of the included Del Bac arrived as dark spice (just to let you know that this was no BBQ). Some fennel and mint characteristics were discernible, as well. The finish was oak dry (as is the norm with me when drinking higher-ABV whiskey) and concluded in a smoky, red hot cinnamon candies note. This left more of an impression of a seductive smoky rye, than a blend of single malts. With a second go, I added an ice cube. The nose was a teeny bit like a Highland scotch, and included a slight undertone of black licorice. The palate from there began to resemble a bourbon, with fennel and star anise notes creeping in. The mouthfeel was delightfully rich and creamy. For my wheelhouse, this was not a one hit wonder but I can definitely see how this might work masterfully well when paired with a mild cigar... Cigar... I rarely smoke one, but when I do I keep remembering an event when an ex-girlfriend was running around her apartment like her poor a-- was on fire. When I wondered out loud, she replied with a one liner - there was way too much smoke for a one bedroom apartment. Me - I kept huffing away. I knew right then I didn't want to share a larger apartment. In short, I wanted to love it as is, but the macho man in me stuck with the cigar experience.

So complex, nose starts vanilla, sugar, red apple pie, cinnamon, tastes same plus leather, cigar, the heat is so nice and adds to the flavor