Outside a faint tropical fruit note, the nose isn’t recognizable as Old Forester. I’ll be fair: Its aromas are solid: light and floral and slightly candied. Then, it moves to sherried notes like golden raisins, honey and baking spices.
In the past decade, American distillers have turned to unique cooperage to differentiate their whiskeys. In some cases, it’s worked wonderfully, especially when real experts in the management of maturate and blending are pulling the levers.
It’s incredibly rich on the palate, coating, deeply honeyed and full of golden raisins. The second sip is slightly mineral with a dash of white pepper and miles dulces, the “sweet honeys” dripping from the agave when roasting.
Since I prefer rye bourbon to wheat bourbon, I was excited to taste a high dose of rye in a single pour. On the nose, it’s all classic KB bourbon: deep caramel, cooked stone fruits, citrus, oak and spice.
On a small, hobbyist scale, the practice is simple, safe, and rewarding for those who have the patience to do it. A common statement made was, “It’s just fun to sit around with friends and make whiskey, sip what you made last time and look forward to what’s in the still.”
The texture is velvety soft and slightly drying, an elegant blend that would go well with any course of a meal or just on its own and served neat. The finish is light, lingering and warm. The whole left me reaching for another splash before heading off to bed.
Cascahuin 48 dazzles with mango and pineapple commingled with peppermint, spearmint and lemon. Beneath the rich, coating mouthfeel is a palate left practically humming.
It’s rich-rich on the palate. A blend of honey and Demerara syrups usher in deep oak tones and long-cooked fruit characters like blackberry preserves.
The body is light, but its mouthfeel is cozily coating. Soon, enough though, the spirit dries things up a bit with its keen minerality and herbal character.
“We do not believe that our spirit contravenes U.S. law, as our production process adheres to the legal requirements set forth under the Australia-U.S. free trade agreement…”
