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: It’s so damn green and cloying. Cane juice. The basil note is so distinct, I’m genuinely impressed. Lime peel. wine vinegar. White pepper. Mustard seed.
Palate: The flavor is light and quite approachable, although the new make note in some ways is highlighted by the basil. if you have never had the absolutely delightful pleasure of popping open a finger lime and tasting those tiny flavor bombs, make it a priority. Then we wander to the herb garden. Touch of parsley and lemon verbena. Limestone and light clay. Wisps of fresh cocoa. This really reminds me of some of the lighter mezcals, with it’s heavy minerality.
Rating: 6 / 10 – the notes all balance nicely. This is for a hot day. And more than anything, an awesome cocktail ingredient.
Nose: Some strange funk on the nose, along with white peaches
Palate: White wine cask notes, hints of peat
Rating: 6 / 10 – too rushed for good notes but nice pour. Keeping it anyways so I remember.
Nose: Cider, cider. Pear skins.
Palate: Beautiful clean bourbon cask. Carambola. Pear drops. Grapefruit. Honey. Stilton cheese
Rating: 6 / 10 – elegant, tasty but not something I’d chase for the age / price.
Nose: Leeks and potato soup, flash fried pimiento de padrón, portobello and hint of mole spices (cumin, cocoa, red chile powder, and cinnamon), mustiness
Palate: Big thick fruity wine notes, balsamic, stewed prunes, cherry concentrate, leather, coffee grounds, big tannin punch on the finish like chewing on a cinnamon stick
Rating: 8 / 10 – What a freaking wallop. This is shockingly good.
Nose: Mexican hot chocolate, pipe tobacco, puer, cascara
Palate: Slightly salty and umami. The weird sour funk of Umeboshi. Limestone. Potting soil. Black forest cherry cake.
Rating: 7 / 10 – a big complex profound full metal pour. Raise your glass.
Nose: Cinnamon honey stick, warm cinnamon roll, salt sea air, distant neighbors chimney with dry maple
Palate: Sea salt and toffee, chai spices, celery salt
Rating: 6 / 10 – quite nice frankly, but need to try it on a fresh palate.
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: Vanilla, angel food cake, apple cider vinegar, walnuts, powdered sugar.
Palate: This is like having the state fair explode in your taste buds. Sweet powdered sugar sprinkled on deep fried fatty whatever you might dream up? Deep fried butter? Check. Deep fried candy bars? Funnel cake? Vanilla ice cream? Ohhhh yeah. The wood weights in nicely with an rootbeer / licorice vibe.
Rating: 8 (Shane) 9 (Ryan) / 10 – what a big all around well integrated beauty
Nose: Wintergreen lifesavers, haribo gummybears, hazelnut, orange peel, prune juice, diesel fumes.
Palate: Strong wood forward tannins, slightly herbal, overaged/steeped black tea, orange peel, anise/clove.
Rating: 6 / 10 – it’s like a cognac or guyana on steroids. While I like all the notes (even the herbal) it’s just turned up too loud and I’m overwhelmed.
Nose: Pencil shavings, coconut water, beach driftwood cement glue, tahini, sf bay water, touch of tropical fruit punch notes, mango and tajin.
Palate: Juicy fruit bubblegum, cinnamon, mango, yellow peach, fun citrus notes deep in the yuzu vibe, just lovely tropical notes, super pronounced cedar element, aniseseed in the indian restaurants, touch of funk, all super well balanced
Rating: 8 / 10 – what a fabulous palate. Mad mad props to Joy and her skills. This drinks like a super elegant and refined Caroni, minus some of the dirt. The nose isn’t quite up to the palate.
Nose: Champagne/sherry vinegar, grapefruit, organic Cheerios.
Palate: Mignonette vinegar. Sweet n sour. Stale stick of Juicy fruit gum. Peach gummy rings, packing tape and cardboard.
Rating: 5 / 10 – the most acceptable of the three sister casks, but I’m not looking to lick my way through a major shipping service.
Nose: Butterscotch cream frosting, oats, honestly smells like a wort, browned butter, pot de creme, banana
Palate: Hay, buttered popcorn, banana marshmallows, warming spices, cinnamon latte.on the finish something slightly unpleasant. Envelope glue and wet cardboard.
Rating: 4 (Ryan) 5 (Shane) / 10 – it’s pretty solid until the finish… then I wish it would just finish
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