Poor listing, missing lots of data, crappy photo; par for the course. Batch: SM034 Region: Lexington, KY ABV: 50% I was able to try this at the distillery about a week ago, and although I found it pretty tasty, there really aren't any American single malt whiskeys on the market right now that can rival the much more refined and longer age of their European siblings. In another decade or so, I'm definitely hoping to have a different conversation, but for now, this very young American single malt is interesting to me for one reason: the very critical implementation of peat. Unfortunately, as this product isn't listed anywhere on the website and the label doesn't really provide much context, I can't remember the percentage of peat smoked malt that was used, but can only remember via conversation at the distillery that it's a rather small amount. I also recall hearing that this is aged in a brand new barrel, which is a huge advantage over the European single malts, and a good explanation of the very dark color in the bottle. Not to mention that 100 proof is also much higher than the average across the pond, and a great way to let a single malt shine through on the American stage. The color seems much darker in the bottle than in the glass, but nonetheless it's a lovely golden brown that really showcases using a freshly charred barrel. Although there is a lack of the high alcohol pearls, the legs are extremely slow to form. The nose is a combination of melon, cocoa, wafer/biscuit, green apple, underripe banana, and a bit of smoky, earthy sea spray. The ethanol is perfectly medium and balanced, and there's also an overall sugary sweetness on top of all of the other notes. The body starts off sweet and pretty hot, but there's a light fruitiness that begins surfacing, and although it's a little vague, it's a nice touch before things get pretty hot again. Repeat sips start bringing out a briny smokiness that pairs very well with the continued sweetness of the barrel wood sugar, although the finish is still pretty aggressive, and would be difficult for a hardcore scotch lover to approach this without a little more age under its belt. It's going to be tough for American distilleries to convince the local populous that single malt whiskeys from the USA are better or even comparable to European ones, but I don't think that's the approach here at all. Sure, the super young grain is usually quite aggressive, but this is no different than bourbon that comes from very small distilleries that don't have patience and want to turn a quick profit; you just have to be cautious all-around. However, there's no disguising that the flavor here is quite nice, and has very distinct American character, like using a fresh barrel and bottling at a high proof, and that alone makes this whiskey worth having around on its own accord.