2/5 Very grainy and under mature. Lots of issues here: 1) they should not be making such a heavy distillate with pot stills if they aren’t going to age longer, 2) open fermenters in NYC climate creates consistency issues, 3) minimal aging using small casks creates a harsh, immature spirit, and 4) I’d include wheat or rye in the mashbill. Just corn and malted barley makes for a pretty one dimensional bourbon IMO. Really not a fan of this, particularly at the price point.