Nose: Campfire toasted marshmallow. While my kids delight in watching them burst into flames, I’ve always believed in aiming for that perfect distance so they crisp to a caramelized golden hue. My daughter is now cooking for us regularly and loves flash frying pimientos de padron with big sea salt flakes. These peppers aren’t spicy but have a great dash of sweet tart that pairs so well with the salinity. Almost metallic, copper penny vibe I’ve come to associate with young peated killowen. Graham cracker crust with meringue pie filling.
Palate: HOLY WHAT THE WHAT. I took a break from spirits during the winter holidays just to reset my palate. What an amazing way to return. Every part of my tongue is dancing. Perhaps the greatest desert on earth is the classic It’s It. A large scoop of vanilla ice cream, sandwiched between two old-fashioned oatmeal cookies, and dipped in dark chocolate. A dash of sea salt. I’ve often wondered if you could make some kind of sweet dessert pastry with rye. Sweet n spicy. Google pointed me to Salted Caramel Nut Tart with Rye Crust & Spiced Rye Ginger Cookies. There goes my weekend.
Rating: 7 / 10 – It feels overzealous to rate it this high but this just nails every note for my palate. I’d buy this in large format. Where is my 3L bottle Brendan? The more I distill the more I can appreciate when new make is drinkable off the cuff.
