Located in Cedaredge, Colorado, this new American micro-distillery uses an "Arnold Holstein Batch Reflux Still" which we understand to be a sort of cross between a pot still and a continuous still. Someone wanna help clarify?
Barely a nose -- just a hint of ryebread and fresh dill pickle (is there a deli nearby?) Now the palate, that's interesting. Mild and rather unique. Moderately sweet, with ight spices (cardamom and cinnamon), but most obvious is a big herbal aspect, including the dill from the nose. Finish continues the theme at length, leaving me with the flavors of obscure, dark European digestifs.
It is 40%, and given that, it's got some very nice flavor to it. It really reminds me of those weird, somewhat bitter digestifs I tend to drink at Italian restaurants after talking to the bartender too much. Given all that, the flavor may have somewhat limited appeal, and I'm not sure it's super-drinkable at legnth. There are some alcoholy unfinished edges of youth, and something vaguely petroleum-y, but they tend to stay tamed. This is probably the most un-bourbony bourbon I've tasted. I'd be extremely interested to try this at a higher proof; definitely worth trying nonetheless. (Barrel no. 2)
[Ah okay, their currently inoperative but still-cached website says, "While our recipes are secret, we can tell you that we use corn, wheat, malted barley, and an assortment of botanicals." Hmmm.]
N: Empty desk drawers, glue, spirituous. Some more exotic wood appears, like cedar (maybe that's not so exotic but unusual). P: Basically tasteless at first, opens up to a generic woodiness. F: There's some sugar in the finish, which is nice, but then there's an odd off-note as well. Woody with nothing to balance it.