What do we have here? Ginger-infused bourbon. Now, correct me if I’m wrong, but isn’t it wrong to call it bourbon if it has added flavoring or is that still okay as long as the ABV remains above 40% (but I’m thinking that only means you have to call it liqueur if it drops below 40). I dunno, I don’t drink much American bourbon these days. I love scotch, scotchy scot....err, never mind. This is Virgil Kane Ginger Bourbon and this sample was sent to my friend, Pranay. Apparently he’s like the Mikey from the old Life cereal commercials- as in, he will try anything. But I doubt he likes this. Lol, I’m rambling... This “liquid” is dark gold and makes oily, fast charging legs down the taster. The nose surely smells of ginger- too much ginger, actually. Candied sugar, overly sweet vanilla and fresh Barrel oak. Like newly, chopped oak. Giving it a few minutes for the chunks of sugar to dissolve and you’ll get some hay and grassy notes, but it’s mostly ginger and sugar. I’m joking- there were no actual chunks in my beverage. The palate is way too sweet: candied corn and ginger dominate and it’s really, really smooth and could use some bite. Artificial cinnamon or a boost from the ABV could help this stuff- I don’t think it would save it, but surely help. The finish is short and sweet with lingering, you guessed it- ginger. Overall, I’m not sure this should be classified as anything other than alcohol-infused ginger candy. I would imagine this would work better if it was turned into a gel and injected into a mint-flavored gum or chewy candy. It would even make a decent cough suppressant. If you buy this stuff I’d at least pour it over ice before consuming it. Neat is NOT the way to drink this stuff. Thanks for the pour, @PBMichiganWolverine, but I can only muster a 1.75-2 star score. Cheers.