Kamet is distilled using six-row barley grown in the foothills of the Himalayas, and is aged in a combination of ex-bourbon American oak, ex-wine French oak, and ex-sherry Casks (Pedro Ximenez & Oloroso) then bottled at 46% ABV. The nose starts with a mix of sour red berries, chocolate covered raisins and charred whole wheat toast then dark roasted coffee beans followed by strawberries with balsamic vinegar, lemon poppy seed muffins and cherries jubilee that transitions to aniseed, cardamom, leather and black tea leaves with medium ethanol burn. The taste is a thin to medium mouthfeel starting with a mix of sour red berries, chocolate covered raisins and charred whole wheat toast then a spicy mocha followed by powdered sugar covered strawberries with balsamic vinegar, lemon zest and sour cherries that transitions to aniseed, cardamom, saffron and black tea leaves with medium ethanol burn. The finish is medium length with fresh figs, baked pears, high percentage dark chocolate, cardamom and freshly brewed black tea. There is a nice balance of sour citrus and berries with dark chocolate and spices but this leans a little too sour and bitter than I’d prefer. This could be really interesting at a higher ABV to increase the flavors and mouthfeel as well as excluding the ex-wine French oak that seems to push this too far in the sour and bitter flavor direction, but it’s still an enjoyable pour that has a great combination of flavors and delicious finish that is priced well at $55. A huge thanks to @ctbeck11 for the generous sample.