Nose: Tobacco, dried apricots, prunes, cinnamon.
Palate: Syrupy, unctuous, blueberries, blackberries, medjool dates, cloves.
Rating: 8 / 10 – this is a syrup bomb. Freaking glorious.
Nose: Walnuts & dried peaches
Palate: Nutty, black tea, tobacco, turkish dried apricots, figs.
Rating: 5 (Ryan) 6 (Shane) / 10 – rich and robust with a heavy hand
Nose: I’m getting to the point where I smell and instantly recognize the savanna DNA. And I’m incredibly partial to it, more than most people I meet. It’s like a pineapple and a strawberry had a love child and were rocking it in a cedar bassinet lined with a blanket doused in mint oils. The kids left a couple star fruits hiding behind the bananas I was letting go super ripe to make bread, and when I found them, all the starfruit sourness had a whole new layer of funk. Turned into fantastic lemonade, but I wouldn’t do it on purpose.
Palate: Kapoooow. So much rock n roll in such a tiny bottle. Julie used fruit chapstick for years. I still love strawberry kisses. Kids and I made strawberry ginger beer a couple years ago. Mash up ultra ripe strawberries, grip of sugar, with a nice layer of ginger & lemon. Let them sit for a week in a 2L soda bottle until it carbonated and the yeast went bonkers. It had that amazing funky spiciness. Under the fruit is a touch of salinity, maybe more towards brine? I really like picking radishes for tacos, or lime pickled red onions.
Rating: 7 / 10 – just delicious concentration of goodness. You gotta jive the esters to get to this train, but if you don’t mind the funk, it’s got a hint of the dirty side without grinding your face into the parking lot.
Nose: Abbazabba–peanut butter wrapped taffy shell. in a Nutella, PayDay & 100 Grand candy bar, and Ferrero Rocher. So damn nutty. And fresh agave. What do these sheep EAT?!?! Yup, farmer Peter, all the sheep had their PBrotein shakes this morning. Whiffs of pipe smoke wafting out of your favorite bar. Toasted chestnuts outside the mall at xmas.
Palate: Warm spanish peanuts, and a brown ale while drinking at a bar with friends. Yeast cakes. Few slices of jamon serrano and grilled green onions. Deep dark cinnamon, earthy variety.
Rating: 7 (Shane) 6 (Ryan) / 10 – It looks like those sheep were well hydrated. Proof that color is rarely an indicator of goodness. Same for booze, same for people. I’d buy a bottle of this hands down.
Nose: Right as ryan came on zoom, he was rubbing tigerbalm into his eyes. Trying to break the evil spell and prepare himself for all that biodiesel potency. Fennel seeds, peach tea, potters clay, apple chutney, turnip, creamy black peppercorn sauce on smoked loin. Dried peppers. Reminds me a lot of some of the agave distillates like sotol with the earther green funk. With more time in the glass, canned pears and….very oddly….raw beef.
Palate: Strong pepper and leek notes, garden variety hot peppers. Arugula with grapefruit supremes. Much lighter smoke of touch than the others, like a nice chargrilled steak. Add green peppers, sharp onions and broccolini. Bouji fajitas, molcajete, rehydrated peppers.
Rating: 6 / 10 – the agave lovers will flip over this. This isn’t the type of profile I typically reach for, but dang it’s fun, interesting AND good. Peter thinks it was mostly likely a 200L pinot noir. 6.7 Years in the barrel.
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