FLAVOR NOTES

This is a mature whisky with an extra dose of citrus. Tamed with water or ice, the curacao takes on dimensions of yuzu, grapefruit, and tangerine. The oily rye becomes more floral and resiny on the nose and much more textural on the palate.

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Neat

Appearance: Worn pumpkin pine floorboards.

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Nose: An old-fashioned candy store -- a polished oak counter, spun sugar, cinnamon, clove, and lemon oils. With ample breathing time, orange teacake and honeycomb emerge. The spirit is on the oily side, smelling of roasted peanuts, corn chips, and green olives.

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Palate: Absinthe, birch beer, and clove cigarettes. The curacao fills in the gaps with a melting creamsicle note. The whisky itself is oily and mineral driven, tasting of rye toast, butter, and a puff of chalk dust.

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Finish: White chocolate and peppermint lead off a pretty crisp and clean finish. Hay, juniper berry and a hint of smoke join in as it gains steam. Fruit only arrives as it begins to fade out on date sugar, dried banana chips, and orange bitters.

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With a splash of spring water

The citrus on the nose gets fresher and more complex, smelling like you’re actively peeling a yuzu, a grapefruit, and a tangerine. It even develops crab apple, pineapple, and some musky passionfruit. The florals begin to swell, displaying fennel pollen, nasturtium, and marigold. On the palate the spices and minerals are both dialed up, as over-brewed chai takes over. Sage, weed, and cedar come along. On the finish, the diminished heat allows the textural elements like tannin and astringency to lend a good chewy character to the notes of pine pitch and lemon sorbet.