What do you get when you distill rice, age it in sherry casks, not once but twice? I would venture to say, you get a sherry infused whisky (I think I have learned from here that the barrel does influence the distillate, lol). I guess the truer question(s) is how well does the barrel influence the distillate? Does the type of grain used make a difference? A rich, dark amber color with a touch of gold. The sherry aromas pop. Reminiscent of Glendronach or Macallan. Raisins, figs and cinnamon and soft leather. There is a nutty aroma of almonds and/or walnuts with a gentle sweetness. Brown sugar, caramel and vanilla. Brings me, in my minds eye, to a crisp November day; autumn colors; pumpkins, gords and straw. Light and bright with a sweet bite. Sherry forward, though almost cognac-like rounded with sweetness. Raisins, cinnamon infused maple syrup, brown sugar and black cherries. The cinnamon provides a small prickly and spicy sensation. All the flavors, like the color, are rich and deep, in contrast to the mouthfeel. As it fades, the oak drying tannins encompass the palate with dark stone fruits and raisins and vanilla that fade after a medium length of time. A rice whisky that smells and drinks more of a scotch or cognac. Dense and rich in flavor. A pour for a day when you can cozy up, grab a good book/Kindle or mild cigar, slow time and take in the aromas and flavors. The choice of casks was a perfect pairing to the rice grain used as the basis of the lightweight rice distillate. This is a good pour. I don’t know what this retails for or if it’s readily available. But this was one I will remember and am glad I had the chance to taste. Thanks @PBMichiganWolverine for this sample, back as an extra from the SDT days. [90/100][Tasted: 4/10/21]