Nose: Oak notes a la woodshop, milkweed, tall grass, homemade salted caramel.
Palate: Salted caramel cupcake, pan fond, Chinese stick tea, rooibos, Ceylon cinnamon
Rating: 7 / 10 – a fun pour.
Nose: Lemongrass, juicy fruit, finger limes, passionfruit, lead pencil.
Palate: Lime zest, clay, green tomatoes, white tea. it’s definitely new make, but this is a fascinating palate. Light, mineral, fruity.
Rating: 6 / 10 – I would swear this is a mezcal light agricol hybrid. Even knowing it’s an armagnac, I still think of it. And as far as mezcal goes, it’s lovely. I can’t wait to see how it ages.
Nose: Mineral oil, unripe peaches, dry maple wood.
Palate: White pepper… this is hot. Crisp white peaches, dried apple, honeysuckle, limestone / chalky.
Rating: 4 / 10 – this is too young to enjoy. The elements are interesting but it’s just hot and the flavors have yet to meld well. Time will tell.
Nose: I’m not sure I trust my nose right now. I’m getting some strange notes, but going to roll with it. Fresh shellfish. Muscles in particular. With the hint of salinity and sand. Unripe nectarines. Green table grapes. Black olives… the kind sojourn has at school most days with mild brine. Sweet and fruity then back to salty.
Palate: Definitely a strong salty taste. Not sure where the heck that could be coming from? But it’s nice and plays really well with the fruity sweetness. Reminds me of grilling red bell pepper and peaches on the bbq after doing ribs. The mouthfeel coats nicely. A bigger sips brings me into the herb patch, which isn’t usually my jam, but tonight it’s tickling my fancy.
Rating: 7 / 10 – This is really working for me but I’m not sure I trust my nose / palate. Wondering if I’m getting sick. Going to need to revisit. Revisited and man I really enjoy this. It’s unique. Still not positive I’d buy it often though, but I’d love to have a bottle for what it is.
Nose: Butterscotch, sea salt, the salty fond at the bottom of a pan after making an epic steak. Orange blossom water. Flash fried pimientos de padrón. A floral note I can’t pin, not as deep as lavender, nor as intense as lilly. Despite these amazing notes, it still smells young…
Palate: From the nose to the palate is a shocking level of alignment. And it’s freaking tasty. Char grilled fruity notes. Blackberry. Pot de creme. Salty. Umami. Light splash of vinegar.
Rating: 7 / 10 – It is sooo young and yet it is not that hot. It’s delicious and it’s a surprise. She is a wee beasty.
Nose: I’ve been doing cleanup post demolition – everything smells like sawdust. And green peppercorn steak sauce. There is a spicy richness that just carries on. And a hint of musky, dried Turkish apricots.
Palate: The mouthfeel from the plant de graisse grape is something so utterly unctuous, I’m just shocked we don’t see it used in more blends to give it weight. It just coats. The oak pops but isn’t overwhelming, more piquant, and shows as white pepper.
Rating: 5 / 10 – There is really nothing special here besides the mouthfeel. It needs more depth.
Nose: Maple syrup, apple gummy rings, something umami, roasted yellow bell pepper
Palate: Light apple vinegar, brown sugar, cinnamint
Rating: 7 / 10 – great with a big sip
Nose: Pink lemonade with a large helping of pulp and fresh crushed mint. Brown sugar simple syrup. Seriously, sounds like a cocktail recipe. Hint of maracino cherry. Or cranberry sauce (with orange and cinnamon and nutmeg) on white meat turkey. Watermelon jolly rancher. This just smells like those pate de fruit candies I used to get in french patisserie.
Palate: Such an explosion of citrus sweets. Damn I loved getting a box of Lemonheads at the movie theater as a kid. Orange peels and rose water. I still remember 10 years later a pink peppercorn grapefruit lollypop from a street vendor at the santa cruz boardwalk. I looked for that vendor for years afterwards and never saw them again, but can’t shake the memory. Touch of cabinet spices, but not oak, just the brightness and warmth.
Rating: 8 / 10 – it’s the slightest hint hot, but it’s so, so good. I would consider this perhaps one of the most approachable, cocktail in a glass brandy I’ve ever had. I’ve gone back and forth between 8 and 9 multiple times, but frankly I’m already scheming how to get a 6 pack, so there you have it. That said, I’ve tried it with friends and my take is far from universal. Sascha thinks I’m nuts. But then Vellier went and bottled some, so I’m not alone in my opinion. Take that Sascha. =p
Nose: I have a soft spot for lightly scented candles. Especially the 99c ones with the exaggerated wailing saints on them sold in the hispanic section of the supermarket. Dust, wax, cinnamon and cloves. The slightly floral earth vibe of Rooibos. Apple peels. Julie recently bought me a cedar deodorant. Awesome smell but dang it’s rough to apply. And a savory note, leek quiche, especially the crust.
Palate: That is not what I expected. It might be one of the strangest and enticing palates in a while. Like fruit umami. Apples flash fried in salted browned butter, with a lightly caramelized edge. In elementary school I used to visit Eddie Fei’s house and his family had the most enticing and unusual snacks. I can just barely remember these spiced and candied mandarine peels and wish I could find the recipe. Some kind of spicy intensity like Sichuan peppercorns, cumin and fennel seeds. Still no luck figuring it out. And something a touch earthy- like crisped sage. Our old housemate Diego used to burn it to cleanse the kitchen from the evil spirits of my failed attempts at experimental cooking. On a revisit, there is some kind tart fruit note – a cassis kombucha.
Rating: 6 / 10 – I have literally no idea how to rate this. I’m kind of delighted and uncomfortable. Like any great adventure. And while I’d gladly drink this, and share it with friends, I can’t decide if I’d want a bottle.
Nose: Apple turnover with a nice helping of cinnamon sugar and a touch of cloves. Apple cider vinegar. They serve toasted pineapple cakes in every French restaurant. Which is both delicious, and tragic as Sascha is allergic. Cedar closet. Man this smells pretty great.
Palate: Fruity, funky, and even a bit estery. Pencil shavings and diesel. Canned mango and yellow peaches in syrup. Clove hard candies. Allspice. Guava jelly. Some of that edge makes me think of Marc without going all the way.
Rating: 8 / 10 – Definitely going to appeal to the rum crowd. Reminds me the slightest bit of a calmer appleton hearts 2002. Hands down a great pour. I’m a yes.
Nose: Molasses, fig vinegar, something you should drizzle as a glaze on meat.
Palate: Fennel, cedar, quite methylated / herbal.
Rating: 4 (Shane) 6 (Ryan) / 10 – I see why Ryan likes this. It’s elegant, nuanced. It was just a bit too ricola for me.
Nose: Juniper, elderflower soda, slightly floral with rose hips, sugar cookies.
Palate: Basil and tomato, reminds me of a quince eau de vie.
Rating: 7 / 10 – One of the most elegant blanche I’ve ever had.
Nose: Prunes, cloves and cinnamon, lovely wood backbone integration, mole tamale, ginger, touches of umami, star gazer lilly, almond croissants, muscovado sugar, black walnut bitters, peach black tea, anise seeds.
Palate: Green olive tapenade, cherry cordial, kookaburra black licorice, finish ends in a heavy woodiness and pretty herbal place
Rating: 6 / 10 – the nose is truly spectacular. The palate has been hit by the tannin sticks and doesn’t bring through all the fruits promised by the nose.
Nose: Cedar, cherries, canned fruit cocktail syrup, brown sugar, cheese danish, cough syrup.
Palate: Super duper dry ricola herbal and goes bitter and woody. This is for you fernet fans but I’ve got to tap out.
Rating: 4 (Ryan) 3 (Shane) / 10 – nose is great but on the palate, I can’t hang.
Nose: This sample has been nearly tasted 5 times. To the point where I had it poured in a glass three night ago, the smell filling my office while I focused heads down on deadlines. But I never lifted the glass and an hour later I concluded, this wasn’t going to happen. Back into the sample container. My office smelled fab. A strong baseline of oak notes. More of a jazz standup bass than drumcore. Finger walking class. You could make an aromatic candle from this and it would sell quite well. I’m surprised at how fruity it is, having had quite a few Rounagle vintages in this age bracket. Sweetness and spices, cassis and concord grapes offset by chinese 5 spice, orange peel, celery salt. Little to no burn, although that might be from all the air it had.
Palate: The mouthfeel is so silky and syrupy. Sweet n sour for days. Grapefruit simple syrup, chewing on sour grass while strolling in the hills on a warm day. The bite of the veggie patch: yellow bell peppers, squash blossoms or a mildly sweet courgette. There is a light bitterness, lavender cookies, white tea and chicory. The finish has a carob malt ball vibe.
Rating: 7 / 10 – A more approachable version of the 1984 (which you all know I love). The slight bitterness might be a detractor for some, but the silkiness and sweet/sour vibe are something special. This manages to hit the whole tongue without overpowering. The aged agricol folks will love this.
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