By: Cameron Price
K&L Staff Member
This whisky stumped me as it was served to me blind in preparation for my spirits exam. I thought it to be a higher end Scotch however this spirit made from mostly wheat and a bit of rye, aged in ex-bourbon barrels and finished in cognac barrels is from Sonoma thus, not a Scotch. Here is my formal tasting notes.
Clear, pale gold color with no signs of louching. On the nose the spirit is clean with a medium intensity of caramel, brown sugar, spearmint, dried grass, nutmeg, cinnamon and dark chocolate. This spirit smells matured. The palate is dry with warming alcohol and a medium body with a nice spicy and oily texture. The flavor intensity is pronounced of (everything found on the nose with the addition of toasted oats). The finish is long and very complex. This spirit is outstanding as both the nose and the palate exemplify great complexity and expressiveness of a great grain spirit.
I then go on to guess incorrectly. However, I was on the right track as I was thinking it could be a single grain whisky. The take away is that great distilling can happen anywhere, not just Scotland. Of course, anybody that's had bourbon knows this!