History,
What you have here is estate grown barley that’s “traditionally smoked” in their on-site Malthouse with imported peat from Scotland for approximately 12 hours prior to distillation. The American single malt whiskey is then aged in new charred American oak barrels, before being transferred to barrels which previously held Hillrock bourbon. Finally it is finished in a combination of ex-Olorosso and Pedro Ximenez barrels before bottling. Total age time is said to be around six years.
Tasting Notes,
Nose: Young right off the bat, with some presence of oak and earth elements. Gingerbread, coffee, baking spices, black licorice, baked bread, ginger, vanilla wafers, brown sugar. A very light hint of smoke.
Palate: Initial bursts of baked bread, spices, gingerbread, molasses and toffee that evolve into marzipan, sugar cookies, molasses, and black pepper. A miid finish that is a bitter bitter and sweet at the same time.
What you have here is estate grown barley that’s “traditionally smoked” in their on-site Malthouse with imported peat from Scotland for approximately 12 hours prior to distillation. The American single malt whiskey is then aged in new charred American oak barrels, before being transferred to barrels which previously held Hillrock bourbon. Finally it is finished in a combination of ex-Olorosso and Pedro Ximenez barrels before bottling. Total age time is said to be around six years.
Tasting Notes,
Nose: Young right off the bat, with some presence of oak and earth elements. Gingerbread, coffee, baking spices, black licorice, baked bread, ginger, vanilla wafers, brown sugar. A very light hint of smoke.
Palate: Initial bursts of baked bread, spices, gingerbread, molasses and toffee that evolve into marzipan, sugar cookies, molasses, and black pepper. A miid finish that is a bitter bitter and sweet at the same time.
Overall Rating
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