Not sure how I made it to 600+ tastings without having such a staple as this. Well—Thanks to
@dubz480480 for a generous sample, I finally got to try it.
So: ever heard of Thai green chili? It’s small, barely 1/2 inch, but it packs so much power, it’ll burn your mouth. A novice using it will simply make his dish fiery, blanketing out any taste from the food. But someone who knows how to use it will be able to complement the fire with the spices in the food, and make the flavors dance. This pour here, packs a punch at 131 proof. It’s the Thai chili of American bourbon. A few more notches up, and it’s legal hazmat territory. I had my first sip neat, and was barely able to taste anything but oak. I might as well go to my backyard and start chomping on trees. But, add a huge piece of ice, let it sit out, have the fires calm down...and then you make the flavors dance. Cinnamon twirls and caramels. Classic vanilla and wet wood clippings.
I’ve never had Stagg Sr (part of BTAC), but I can now imagine how potent that must be. Thanks @dubz480 for the pour!