Rick Wasmund takes a unique approach to aging his whisky -- he uses a secret process that places extra giant "tea bags" full wood of chips into the barrel. Wasmund's gets their barley from their own private grower, and is notably the only distillery in the U.S. to do their own traditional floor maltings. The barley is dried using a combination of apple, cherry, and oak wood fire.
We also sampled one of Rick's "Super Chip" batches (which retails for $5 more) and found it to be on the whole rounder and with a smoother finish, but preference for one or the other was evenly divided among the group.
Wow, a rich, round nose. Yet another one of these American single malts where the innovation is apparent -- the nose is like an old-fashioned candy store, and unique. It grew on me the more I drank it. Finish is the area that needs improvement the most. I'm interested to drink this again in the future and see how I like it when I'm more used to it and expecting it. But this is already an enjoyable whisky, and I look forward to seeing what's next. B
Retaste: Not as pleasing as I recall it. The finish in particular gets too hot, awkward, and messy. C+
Nose: Spice cake, floor polish. solvent, 12 grain bread (if there is such a thing). Reminds me of Woodford Reserve Four Grain. Palate: A complex and somewhat odd combination of grainy flavors. Finish: Black cherries. Overall: I like it! B+
N: Smells like a wood shop. If I may reminisce a bit, in the 80's at a mall in my home town they would have demonstrations of a 5 in 1 woodworking tool called the Shopsmith Mark V. It could be turned into a lathe, and this whiskey has that distinct smell of fresh wood shavings, slightly toasted from the heat of the tool used to carve them away from the rotating wood block. P/F: Dry, spicy, tannic, super woody, enjoyable. This will appeal far more to bourbon drinkers (than scotch drinkers) who are used to more wood in their whiskey. B