Nose: Honeysuckle, campfire, grass field, soft oatmeal and raisin cookie, ocean front boardwalk on a big swell, hint of farmyard
Palate: Sweet peat. Who doesn’t love sweet peat. Maple bacon. Touch of tar.
Rating: 6/ 10 – this is a lovely pour.
Nose: Floral and perfumey edging on potpourri, violet, rose hip, rhubarb pie, gummy bears, jordan almonds, candied fruit slices.
Palate: Herbal and woody, orange peel, cloves, hairspray, for the abv this hits surprisingly hot.
Rating: 4 / 10 – this is actually both quite good and absolutely not my thing.
Nose: Peach sours, the candy dipper from a fun dip, cut dry grass, subtly floral with time in the glass, horchata.
Palate: Strong rooibos backbone, cardamom, eucalyptus, goatmilk caramel, sour lemon grass, lemon peel and honey, herbal and woody with a slight sweetness.
Rating: 4 / 10 – the DNA on these is so distinct
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: Sweet brown butter, stone fruit, honey, marshmallow fluff, movie popcorn butter all married with a pervasive acetone note
Palate: Bourbon cask, caramel cream, , finishes on a slightly sour note
Rating: 5 (Ryan) 4 (Shane) / 10
Nose: Watermelon jolly rancher, squishy ripe figs, black currants, big league chew bubblegum, cotton candy.
Palate: Graham crackers, cheap grenadine supermarket syrup
Rating: 4 / 10 – the very definition of a px veneer. You can’t fix a terrible cask with a quick coat of paint.
Nose: Sweetness, graham crackers, celery salt
Palate: Christmas tea, allspice, grosielle, fennel
Rating: 4 (Ryan) 5 (Shane) / 10
Nose: Tinned mangos, bandaids, oysters and sea spray, chilled smoked muscles, new rubber soles, vanilla extract
Palate: Pear dominates. Black peppercorn, green bell pepper stuffed with wild rice, freeze dried mango, savory pot de creme sans brûlée
Rating: 7 / 10 – a lovely young Springbank blend
Nose: Caramel apple might be one of the most wonderful desserts, were it not for the near impossible mission to eat it in comfort. Like a hell crafted filling extractor. And let’s be clear, granny smith, or perhaps a pink lady or honey crisp is a must. It’s the contrast between the tart crisp apple and rich velvety caramel that makes it such a blast. Speaking of caramel, I still miss sugar babies. They need to come back during the next retro wave. Onwards. Dusting of christmas spices. Brown sugar lolly. Annnd oak. Although not tannic, and not overwhelming, just a big old hug. 15 minutes later, it morphed. The pure bourbon vibe has settled and a myriad of herbal and floral notes peek out. Freshly pulled ice plant. Begonias. And a sharp lavender black tea note. There is more but for another day.
Palate: Potently herbal and piquant. the bite of a sorrel sauce on baked salmon, or perhaps even a black pepper red wine reduction. The oak dominates, twinned to the powerful herbal notes. We’re talking high rye territory. Stewed prunes, dates, almond paste baked goods. Over steeped black tea. Grapefruit peel.
Rating: 6 / 10 – love the nose. And the palate works but it’s not something I could reach for all the time as I struggle with the big herbaceous style.
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
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