Nose: Sandalwood, chocolate, malt balls, slightly perfumed
Palate: Dried figs, prunes, cinnamon stick, cloves, marzipan, tiniest amount of astringency on the finish
Rating: 6 (Ryan) 7 (Shane) / 10
Nose: Dried dates, coffee beans, plums maraschino cherries.
Palate: Leather and oak hit, espresso coffee bean, luxardo cherries.
Rating: 8 / 10 – this is just exactly what I love from whisky.
Nose: Gentle oak, honey on beer bread, graham crackers.
Palate: Raspberry ropes, brown sugar, oak cabinet spices, remnants of sweet tea watered down, tobacco
Rating: 7 (Shane) 6 (Ryan) / 10 – vibrant, full bodied, lovely
Nose: Nail polish, limestone, broccoli and leeks, sawdust, warm desert wind, egg white, lawnmower hard at work. Bee’s wax. Crab apples.
Palate: Chalk, like when I accidentally touch my face when climbing, super mineral with a metallic edge. Reminds me of a grapa. Cedar. floral and then intensely sour.
Rating: 6 / 10
Nose: Orange clove pomander ball, crab apples, brown sugar, ripe melon, basque cake, hint of wet bamboo
Palate: Tangerine peel wildflower honey hot toddy, cloves and cinnamon, lovely high notes
Rating: 7 / 10 – one epic beautiful note. What it lacks in depth, it nails acapella.
Nose: Cheez it, cheddar popcorn, hoisin, flavacol, jasmine, sweet buttered cornbread with smoked honey and sea salt, dry moss, vanilla.
Palate: I love you sweaty pete. I mean … I love you sweet peat. Two hit wonder … big honey comb and a tarry salty smoke. Endive.
Rating: 6 / 10 – Simple and delightful one two punch of sweet peat
Nose: Apricot, smoke
Palate: Raw kale, charcoal, iodine and bandaids.
Rating: 4 (Ryan) 5 (Shane) / 10
Nose: Blackberry, heather grass on the higher mountain trails above Agaete, lilac, dried cherries
Palate: Blackberries and cassis, hints of dark chocolate
Rating: 7 / 10 – a perfectly executed berry bomb
Nose: Cranberry relish has the power to evoke an entire ambience. Not that jiggly canned crap, the stuff mom makes with fresh berries and orange zest. Tart and inviting green grapes that crunch. Rosehip and hibiscus tea. What a lovely and powerful blend of sour fruit notes. My kids and I have been obsessed with lemonade / limeade and we were just wondering if there was a way to barrel age it.
Palate: The wood leads the orchestra. And rocks the mid palate with a wild bassoon solo. I love wood, although this might teeter on a knife’s edge of tannic for some but I think threads the needle just right. A homemade black currant cordial concentrate mixed with champagne. Who doesn’t love a kir royal. Hibiscus. Finish shows hints of herbs. Catnip and thyme.
Rating: 7 / 10 – The palate really evolved with a nice sit and just got better. Went from a 6 to a 7 with time.
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