Nose: Sandalwood, cedarwood, brown sugar and sweat. Milder trace aromas of vanilla, cherries and popcorn. An unusual nose for a bourbon, but an attractive one for scotch drinkers. Palate: Sweet and full arrival (almost honey sweet) with a little heat. The fast-arriving development brings ginger spice that morphs into mild hot cinnamon towards the finish. There is an underlying buttery note that plays off against oak tannin to good effect. Finish: Medium. Turns a little bitter and sour in the aftertaste. A teaspoon of water brings out dusty corn and petrichor on the nose, which is pleasant, but it does not aid the palate at all. Dilution immediately robs the mouth-feel of heft, leaving it watery and limp but with the bitter spices still intact. Water is consequently not recommended, but maybe it would work with cola. Not a particularly complex whisky but not unpleasant either – however nothing stands out as noteworthy. I think its main strength would be as a mixer. Don’t expect a “classic“ bourbon profile because this has a lot of scotch personality, particularly in the nose. Is that from being pot-distilled? No – it’s just the profile the distillers decided to make. I’m guessing the mashbill is generous with the barley (that's where all the hot ginger is coming from, but it is not well contained). The spirit’s youth is unmistakable. Long maturation has issues in the Texas climate but a couple of years more in big casks might have produced an elegant whiskey. Overall it was OK but I won’t be replacing this bottle – for the same money I can buy much better whiskies. “Average” : 79/100 (2.75 stars)