Nose: Carraway, rye chocolate notes.
Palate: Grapeseed oil, licorice root, pepper, chard, mustard plant
Rating: 4 / 10 – fun to try but too garden for me
Nose: Sweet cream, this actually smells sweeter than their bourbons – go figure, fresh cedar.
Palate: Woo hot, def has that rye bite and spice right out of the gates, intense cloves, cedar, bright and woody, hint of anise, cinnamint breathmint
Rating: 4 / 10 – 95% rye
Nose: Lovely sweetness on the nose, juicy fruit, pot de creme, nutmeg and cloves.
Palate: Rye bread with sweet butter, juicy fruit, green tea, red vines
Rating: 8 (Ryan) 7 (Shane) / 10 – absolutely delicious
Nose: Guava & lemon grass, coriander, lime leaf, hint of cured meats – maybe cecina.
Palate: Sweet pillows, catnip, sage, hints of chocolate
Rating: 6 / 10 – nice but more minty than I usually like
Nose: Warm leather, chess pie, werther’s original caramel hard candy.
Palate: Hot, trademark balcones sourness with a serving of brown sugar sweetness, very very minty with a large sip. Orange peel Relatively intense yet simple.
Rating: 5 / 10
Nose: Green papaya, packing tape, green peppercorn, varnish
Palate: Stronnng wood, cardboard and tape, grapefruit peel, slightly astringent, earl grey tea.
Rating: 5 (Ryan) 6 (Shane) / 10
Nose: Coriander, verbena / mintyness you get with rye, white pepper, pine, pumpernickel, vanilla, chestnuts, a strange avian quality I get from wild birds… is it fowl? And an herbal tea vibe, hints of mulled wine – lemon peel.
Palate: There is a really nice toasted quality that comes across in the rye, lemon notes, varnish, pomegranate. Cardboard. Finish is super milk chocolate.
Rating: 6 (Ryan) 5 (Shane) / 10 – this is really weird and complex and uncomfortable. I would never buy a bottle (Shane) but it’s an adventure.
Nose: Powdered sugar. Cranberry orange relish. Metallic. Clover. Slightly hoppy with moist oats. Cow chow. Sauerkraut and cornichons.
Palate: Full on spearmint. Fancy rosemary herbed butter. The alcohol isn’t in your face, but you have to work your way up to here. An intense, intense woodniness. I feel nearly pine but ryan disagrees and thinks he needs to start licking the tropical hardwoods at home depot, perhaps tea tree.
Rating: 7 (Shane) 6 (Ryan) / 10 – it’s down right absurd this is drinkable. And delicious. Fucking hazmat hoose juice. My mouth is completely numb. Ryan thinks I lack fortitude.
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.
Nose: Reuben in a glass form your favorite jewish deli, complete with the dill pickle on the side. With more time, maybe less deli and a bit more sweet. Leeks. Turkish dried sulfured apricots.
Palate: Intense dill. Fresh marbled rye bread. Did I say dill? Pickle with fresh dill, dilled pickle, pickled dill, whatever combo you want to go with fits the bill. A black cloud of tractor smoke. Bitter tractor ass.
Rating: 4 / 10 – Fuck it, I give up. Mercy me.
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