Nose: Much more balances, coriander, cumin, kaffir lime leaf, watermelon, dried orange peel, baking soda bread
Palate: Simple syrup, rootbeer barrel, parmesan, diesel from swimming in the SF bay.
Rating: 5 / 10 – I enjoy the baseline
Nose: Nice tropical notes, super ripe bananas, pineapple which fermented in its own shell, coriander, cumin, kaffir lime
Palate: Fruit explosion, grilled pineapple, wintergreen, pencil wood and lead.
Rating: 6 / 10 – this is that lovely full on palate with a mix of fruit n funk
Nose: Super pineapple, on all levels, grilled, puree, fermented, anti-freeze
Palate: Super pineapple. Super lychee. Super guava.
Rating: 6 / 10 – I really like the notes that butyrate brings. Bananas n pineapple.
Nose: Tahini, cream soda, liquorice root.
Palate: Super intense. Like a baking additive. Licorice, mint.
Rating: 4 / 10 – this feels like an additive, not a drinking dram
Nose: I miss tangerines. The whole orange family to be truthful… being allergic isn’t all bad, but given that fresh squeezed oj is basically all they serve for breakfast in Spain, it’s a shame. The nose kicks off vibrant citrus and then gets hints at something more lucious, going all creamsicle orange soda. Touches of nuttyness and caramelization. Bittle? A very light fudge? But when I drew deep I gasped. Intensely astringent under the candy shop. Wondering if this is an Audry II situation.
Palate: Sweet off the scale and then sharp. Right along with the nose. Tangerine juice with white tea notes. Crisp yellow peaches. Dang this would make a lovely simple syrup. The burn, which almost comes across as metallic notes which underlie the sweetness are actually working for me. Not quite copper penny and not quite aspirin.Oysters with mignonette sauce. Cilantro. Don’t let those last two freak you out. It’s quite well balanced.
Rating: 5 / 10 – this is fun. Not something I’d reach for often, but enjoyed it. I have a hard time reconciling the vibrant fruitiness with a rum cask.
Nose: Craft root beer, light molasses, rubber tree sap, nispero (medlar), freshly printed paper/ink, juicy fruit bubble gum, medicinal
Palate: Oh wow, that’s very light and gentle, black olives, gummy peaches, orange water.
Rating: 5 (Shane) 6 (Ryan) / 10 – just a lovely fruity spirit. blended, no distillery, Martinique, most likely aged in Bordeaux
Nose: Dusty apricots, subtle chlorine, sunflower seeds, rusty metal, dill, dried grapefruit peel, orange blossom water, sweet cream butter, injera
Palate: Copper penny, licking an envelope, plums, cardboard, cardamom, vanilla, almond paste, caramel on the finish, spanish peanuts
Rating: 4 (Shane) 5 (Ryan) / 10 – meh, couple of neat notes but not an overall winner
Nose: Cedar, orange, dill, honestly reminds me of a bourbon, creme brulee, banana bread, honeysuckle
Palate: Subtle pineapple and cedar, bitter like aspirin, white tea, old scone, melted warm vanilla ice cream, something sharp on the finish.
Rating: 4 (shane) 5 (Ryan) / 10 – nose is great, but the palate isn’t working for me.
Nose: There is some rum funk, slightly turned pineapple, super ripe papaya, subtle barnyard vibes, elmer’s glue. Honey.
Palate: Mmm this is the classy, gentle side of rum funk likely due to age and abv at this point. Tangerine, glue, black pepper, pralines.
Rating: 7 (Shane) 6 (Ryan) / 10 – wonderful hints of esters with body. Emile says its probably long pond base spirit.
Nose: Oh wow, bigger rum funk! Blue cheese, super funky mango, papaya, and pineapple. Lotss of barnyard funk. Vinegar. With more time in the glass, the level of funk, namely blue cheese and vinegar, gasses off. Fish sauce and a bit of tarragon.
Palate: Damn, this is the very embodiment of cedar. Anchovy, steamed artichoke heart, white pepper, leeks soup
Rating: 5 (Shane) 7 (Ryan) / 10 – what a cool nose, body is more savory and looses the fruit. blended, no stated distillery
Nose: Sarsaparilla, monkey bread, muscovado sugar, axe body spray (haha), wintergreen, camphor, indian anise seed they serve at the curry houses, coriander, curry spices.
Palate: Greek olives, dates, sterile medical gauze, herbal, sarsaparilla candies, turkish chicken spices, anise / fennel
Rating: 5 (Ryan) 6 (Shane) / 10 – such a diverse spirit
Nose: Syrup, pomegranate, fig, plum, Luxardo cherry
Palate: That is lovely. Subtle, elegant sweetness. Cherry, sandalwood, strong sherry notes, thick oily palate, slight acidity
Rating: 6 / 10 – lovely deep sherry notes
Nose: Acetone, sherry vinegar, McDonald’s sweet and sour sauce, general tzos orange chicken, worcestershire, orange peel, with a bit more time that turns into high ester funk.
Palate: That’s freakin delicious. Cedar, slightly funky tropical fruits, sugar cane but all nicely balanced against a certain level of sweetness. Balsamic. Green olives.
Rating: 9 / 10 – this is bonkers good
Nose: Sandalwood, patchouli, leather sandals. Smells like the college coop I tried working at for a couple months. Slow long-smoked meats. Brown sugar rub. Latakia pipe tobacco.
Palate: Incense, beets, grilled caramelized red bell peppers, brown sugar cumin & mustard seed and black peppercorn rub, turnip. Smoked semi-curado… or gouda. Latakia pipe tobacco on the palate too.
Rating: 6 / 10 – uniqueness off the charts. Hella fun. The perceived smoke is off the charts.
Nose: Some barnyard funk, green olive, epoxy resin from making plane models with dad, fresh cut grass, tropical fruits (mango, pineapple).
Palate: Fleeting notes of the barnyard funk and tropical fruits, rubber industrial bent, old tires, swimming in a small harbor with diesel boats, overripe mango
Rating: 4 (Ryan) 5 (Shane) / 10 – wonderful engaging nose. The more I sip this the more I like it, and the fruit comes out, but it is an industrial start.
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