Vickers Brothers Cane-Corn Spirit
Vickers Brothers // Arizona, USA
Vickers Brothers is based on a cane-corn recipe developed in South Carolina in the 1970s that was originally patented in 2002 to make a corn whisky that required just about 2 years of aging to be market ready. (This, however, is distilled in Arizona, not South Carolina). Production began in 2008 on the premise that naturally occurring acidity in whisky that is typically cut by extensive aging can be achieved by adding a small amount of a honey mixture, a special filtration process and dual barrel-aging in charred white oak and chips. The proof is brought down to 90% at time of bottling.
SpiritIn the US, a spirit whiskey is produced by blending at least 5% whiskey (can be more) and no more than 20% straight whiskey with neutral spirit. In the EU and Canada, a grain spirit doesn't qualify as a whisky due to its age under 3 years.
Cask Typenew, charred American oak, chips
"The nose is pure rubbing alcohol with hardly any other remnant of typical whisky character. The palate is a mouthful of petrol laced with clove and pepper. Vanilla or fruit or other flavor nuances besides a slosh of honey are barely detectable, even with a chip of ice. A slogan on the bottle reads "Get what you deserve.""