CIGAR BLEND

FLAVOR NOTES

Boston cream pie and grape soda announce that you’re in for a dark, sweet, brandy-inflected bourbon. The barrels have imparted everything from cedar chest to pipe tobacco and pu’er tea. Hungarian oak’s gentle cola spices pervade every part of the drinking experience while the Madeira adds pecan pie to the palate and sweet vermouth to the finish.​

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Neat

Appearance: Maple syrup.

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Nose: The heady, piquant scent of crusty sourdough bread strikes first. A distinctly fruity note plays second fiddle to the toffee, pipe tobacco and dusty cedar chest of the casks themselves. The oxidized wine imparts walnuts, dry autumn leaves, and leather of rancio, going as far as miso in the savory direction. As the whiskey breathes, pastries emerge ranging from sticky buns and eclairs to sweet potato pie. Fruits resolve into pear, persimmon, and a splash of grape soda.

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Palate: Warm cola with the cinnamon dialed up. Slightly burnt cornbread, pistachio ice cream, and a vanilla so pungent it’s perfume-like. The texture is big, rich and chewy, full of oils, sugars and tannins. The Armagnac makes its presence felt with dried cherries and dates, while the oak brings notes of pu’er tea, and fernet. Underneath that earthiness one finds a bit of dried mushroom and soy sauce.

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Finish: The combination of oak, spice and fortified wine reads as sweet vermouth, as if you’re swallowing a sip of Manhattan. Clove is particularly pungent, as is juniper berry and cocoa powder.  There’s a rich mineral vein running through it containing slate and salt. As it lingers there’s ample opportunity to focus on facets of rosehips, cinchona bark, black truffle and incense.

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With a splash of spring water

The nose is awash with butterscotch hard candy. Beneath it, it’s mostly the fruits which have been shuffled about, now reading as Mirabelle plum, honeydew melon, and hint of sun-dried tomato. On the palate the rum emerges showing a very clear molasses note backed up by café au lait and cinchona bark.