Aged for 4 years. Taste: Taste: Aromas of candied peanut, toasted coconut, and chocolate-covered wafer precede a sweet, silky palate of caramel, orange peel, cherry, and amaretto cookie with a peppery finish of arugula and charred oak.
Taste: The nose bears caramel notes with a delicate stone-fruit backdrop. A robust and sturdy palate with some fine leather notes mingling with dry tobacco, a touch of oak and a hint of dried cherries. It is aged for 3 years.
Taste: a hint of smoke and peat. Malty with golden biscuit and a light fruitiness. Opens with sweet honey followed by smooth soft fruits of peach and pear, a delicate orange citrus note and creamy vanilla.
Taste: Super soft, warm sweet honeyed ginger bread, hints of orange zest, brioche and butterscotch. Warming elegant finish with the slightest hint of peat.
Mossy peat and some dry smoke. Some medicinal notes, but also fruity sweetness; Light and appealing. Light-bodied and smooth. Honeyed sweetness and strong peat character.
Taste: On the nose aromas of yuzu, sugar snap pea and apple cider donut. The palate shows notes of cocoa, fresh mint, and waffle with a rounded mouthfeel, in part from the soft water source. The finish showcases more sweet baking spice notes.
Taste: Comforting smoke envelops the nose, with early notes of creosote, wooden fish boxes, and iodine, followed by vanilla sponge, honey, wood spice, toasted oak, crystallized ginger, and a light dusting of cinnamon. The palate brings dried cherry.
Taste: Fantastically nutty sherry notes, like a good amontillado, with aromas of cooking apple, plum, pecan pie, pencil shavings, and wood spices. The sherry cask adds depth, flair, subtlety, and expressiveness to both the nose and palate.
Taste: Barrel aging has infused San-in with a faint vanilla aroma and fruity notes of pear on the finish. The fresh, underground water of mount Daison delivers a smooth, mellow taste in this nice and balanced whisky.
Taste: The complex aromas suggest red fruit, vanilla and allspice. The first sips open with oak, leading to hints of dried cherry and cranberry midpalate. That fruit note extends into the elongated, mouthwatering finish, backed by cinnamon and cayenne heat
This coffee whiskey is no syrupy coffee liquor, made by infusing Kings County's Bourbon with Parlor Coffee's cold brew blend. This process results in a smooth and flavorful coffee whiskey with notes of caramel, oak and vanilla.
Taste: Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla.
