Barrell Toasted Vantage

Worn copper with a ruddy core.

Tempered by a creamy coating of wood -- grilled peaches, jellied gooseberries jellied, and banana milkshakes. Considerable rye grain influence in the form of lemon zest, sesame oil, and red pepper jelly. Many facets of oakiness are at play, sweeping individual spice notes of ginger ale and licorice root into broader, compound flavors of warm cola and fernet. The oak is woodsy, too, smelling of walnut shells, coconut husk, and charcoal. The toasted barrels have brought out the richness of coffee ice cream and brown butter.

Finely balanced. Worn leather, cola, chewed cigar and roasted cocoa beans with a hint of pine resin are the very hallmarks of mature bourbon. The spirit character is led by rye’s distinguishing pumpernickel and paprika and retains some of the freshness of celery seed, cucumber and honey butter toast. Hints of spicy pineapple arrive leading to olive oil and fernet to ooze over the palate bringing chewy tannins that take hold and fill the mouth.

Piquant and spicy, Szechuan peppercorn and clove are soon joined by allspice and cardamom. As the spices fade, a broad mineral character remains, tasting variously of incense, gunpowder, and eucalyptus.  

With a splash of spring water

An avalanche of fruits rolls forth, from mixed berry cobbler and grenadine syrup to apple cider and even pineapple. Flowers emerge, too: apple blossom, rose, and chamomile. A juicy quality enlivens the palate, with notes of mango nectar, strawberry rhubarb pie, and even pumpkin. A touch of aperitivo-like bitterness inflects the finish as cinchona and anise linger on the tongue.