Two James Spirits Johnny Smoking Gun Whiskey

This sample was sent to me by @Generously_Paul, who is a Detroit native. I'd never have been able to source this one on my own. It is advertised as a rye-based whiskey that should work well with savory Japanese pork or possibly even sushi. I tried a small pour neat and then finished the remaining sample with a delicious and spicy tempura crab roll. It really did work well with the food, as the whiskey has a weird flavor profile that is hard to describe. There's definitely a bit of saltiness and spiciness that makes it seem a lot better with food. As far as neat, I think it reminds me of a flavored, young moonshine with a bit of peppered spice mixed in. Thanks to Paul for sending me this and I'm glad I finished the sample with sushi. It may also work well with smoked Gouda cheese and some charcuterie. All in all, it's pretty interesting and definitely different. Cheers.

Review from 6/2016 from Barreled First whiskey I've had from Detroit, produced about 20 minutes from where I live so I had to give it a try. 43.5% ABV, appears to be natural color but cannot be sure. This bottle is from batch 7. And speaking of bottle, this is the strangest shape I've seen for a whiskey bottle. On the label it states "An American whiskey crafted specifically to compliment the umami of the rich pork and fish broths of Japanese cuisine". On first nosing I immediately agreed. The nose is influenced by the 30% rye in the mash bill, but has a salty, slightly smokey fish tone (think smoked herring). I also get some fruity notes like mango or dried pineapple. Very unique. Nice oily mouth feel. The rye dominates the palate and the finish is long and lingering. I could absolutely pair this with a smoked fish or sushi or pork dish. 3.5

A really compelling idea, but the execution just isn't there: an American whiskey designed specifically to be paired with Asian foods. What that means in practice is a blend of whiskeys--corn-heavy--with the addition of some teas. And if you order it at Johnny Noodle King (the restaurant in Detroit that it was originally created for), it's paired with a shotglass of ramen broth (which is a delightful touch). But the flavour is a bit all over the place: corny, young, sweet, smoky, tobacco. Some flavours of star anise and licorice: boozy and hot, even over time, with some off . . . like . . . glue or plastic character.