Distiller Jörg Rupf uses different roast levels of the barley, different types of oak casks, and a small amount of hardwood smoked malt (alder and beech wood) which all contribute to the whiskey's complexity. "We are consciously staying away from peat," he says, "because it really has no particular connection to California and because of its sometimes overwhelming impact on the flavor profile. Also, there are really good Scottish examples of peated malts available." An interesting point indeed.
Great nose. Fruity, apple/pear, similar to calvados, but less sweet. Short finish with a bit of alcohol. B/B+ [LAWS uses the lower of split ratings for cumulative grades]
Exceptionally sweet fruit nose. Dry, oaky, almost wine-like palate. Smooth but a slightly bitter finish that doesn't linger. Overall, pleasant. B/B+ [LAWS uses the lower of split ratings for cumulative grades]
Very, very fruity apple-y nose. Crisp and pleasing. As seems to be the case with American single malts, this one also has a character that just isn't seen in other whiskies -- whether you prefer that character or not is of course up to you. Finish is where this loses points -- the flavors themselves fade and the alcohol takes over a bit too much. But I'll order this at dinner. B/B+
Nose: Maple syrup and disinfectant, weird and fruity Palate: Very fruity and a bit sour. Finish: Hot! More fruit and white wine. Overall: Might go over better with Irish Whiskey fans, but the overall funky fruitiness is just too much for me.
Nose: fruit brandy, apples, pears, fruit juice, tutti fruity. Palate: Light, sweet and fruity. Are you sure this isn't pear brandy? Slight malty notes begin to surface under the fruit. Finish is short and has a bit more malt on it. One of the strangest whiskeys around.
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