Nose: Tobacco, green tabasco sauce, pickled sweet banana peppers, apple tree leaves, green mango with salt, wet clay, potting soil, and hay. Key limes.
Palate: Like a lovely southern side dish.Clay and lime. Squash blossoms. Green tomatoes. aligns really nicely with the nose. Not complex, but super approachable.
Rating: 6 / 10 – Love child between a sotol and eau de vie. Probably wouldn’t reach for it often but will gladly drink it and share it with friends.
Nose: Salt water taffy, brittle, ballpark roasted peanuts, okra, fennel fronds when out on the trail. Tiny hint of a bakery vibe. Tamales. Meringue. Violets. Aloe Vera
Palate: Hoppy, old coffee grounds, copper penny metallicness, peach ring candy, bee pollen. earthy
Rating: 6 / 10 – I’m delighted how much of my tongue gets invited to the mouth party. Remarkably well balanced and dynamic.
Nose: Dutch salted black licorice, cedar, sea spray, art closet with paint brushes and crayon, hospital cleaner, gran marnier, sauteed onions and liver
Palate: Whole grainy mustard, orange marmalade, white valentines day heart candies, burnt ends, nyquil black licorice cough syrup, clay, goose drippings on potatoes. Touch of the bakery again. Cinnamon. Wood smoker.
Rating: 7 / 10 – so reminiscent of the young octomores.
Nose: Campfire toasted marshmallow. While my kids delight in watching them burst into flames, I’ve always believed in aiming for that perfect distance so they crisp to a caramelized golden hue. My daughter is now cooking for us regularly and loves flash frying pimientos de padron with big sea salt flakes. These peppers aren’t spicy but have a great dash of sweet tart that pairs so well with the salinity. Almost metallic, copper penny vibe I’ve come to associate with young peated killowen. Graham cracker crust with meringue pie filling.
Palate: HOLY WHAT THE WHAT. I took a break from spirits during the winter holidays just to reset my palate. What an amazing way to return. Every part of my tongue is dancing. Perhaps the greatest desert on earth is the classic It’s It. A large scoop of vanilla ice cream, sandwiched between two old-fashioned oatmeal cookies, and dipped in dark chocolate. A dash of sea salt. I’ve often wondered if you could make some kind of sweet dessert pastry with rye. Sweet n spicy. Google pointed me to Salted Caramel Nut Tart with Rye Crust & Spiced Rye Ginger Cookies. There goes my weekend.
Rating: 7 / 10 – It feels overzealous to rate it this high but this just nails every note for my palate. I’d buy this in large format. Where is my 3L bottle Brendan? The more I distill the more I can appreciate when new make is drinkable off the cuff.
Nose: An intense sea breeze tossing layers of salinity onto the shore. Lemon peel. Heavily smoked almonds and grilled nectarines. But I wouldn’t call it sweet bbq smoke. Too coastal. And a rich layer of hot chocolate, straight up cola-cao, and my grandfather’s pipe tobacco in the pouch.
Palate: A neurotically graceful pairing. Went coastal hiking with the kids in Porto today and packed snacks. Dried pineapple and salted peanuts. Which is nearly as bizarre as it sounds. Who would have guessed B would pair that in a glass. We had to feed my daughter before she killed me in a feat of hanger a couple hours in. Fortuitously, some dude was grilling ribs and salmon for sale along the trail. Brilliant, sketchy, delicious. The man measured salt in handfuls and crushed peppercorns with his fingers. Got to love Portugal. The salinity on this pour is off the charts. As a surfer, it brings it home for me.
Rating: 6 / 10 – It is a fascinating and challenging blend and just plain good. But I couldn’t see going to it often, it will take me a while to finish this one.
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