This has quickly become my go to American whiskey. It’s $75-90 per bottle, and I haven’t bought myself a bottle yet, but I’ve probably had enough pours already that I could’ve bought a bottle. Most whiskies bank on the nose, and gets weaker on the palate, and weaker still on the finish. This is a rare dram that picks up intrigue from nose, to palate, to finish. NOSE: Out of the bottle, it comes at you like a feral dog. Hot, spicy, nutty, and too oaky. Put the glass back down. It needs water and time. On the do over, after 1-1.5 teaspoon water per ounce and ~10 minutes, it becomes more composed. Vanilla, cinnamon, chocolate, rotting wood, cashews and almonds. There’s a pickled smoke background. PALATE: Definitely wait until the nose settles before you try to sip. There is a lot of rye spiciness, caramel, and chocolate on the arrival. This is an aggressive whiskey. A little bit sour, a little bit bitter, which balances well with the sweetness. With more breathing time, it rounds into Macadamia and cranberry flavors. FINISH: Addicting. As the sweetness disappears first, it’s mouth-drying and relentless with spiciness, bitterness, sourness. But then the toasted barrels show their influence and the final notes are of the best boozy Indonesian mocha beans. It lasts about an hour. You can have one pour (drink responsibly!) at a restaurant and enjoy the aftertaste throughout the drive home. WITH WATER, WITH FOOD: You need to add some water to tame this dram. I have found a lot of enjoyment using this as both an aperitif and digestif. The tartness stimulates the appetite, and transitions well into game meats such as venison or quail. By the time you are finished your meal, the remaining dram becomes more rounded. The long toasted mocha bean finish is a very rewarding desert. MARK: 87/100