Death's Door New Make Spirit

In the States, they call this White Dog: unmatured spirit. This American is double distilled from 80% wheat from Washington Island and 20% malted barley from Chilton in Wisconsin. Now, I say unmatured. That is not quite accurate This spirit spent 72 hours in uncharred (!) oak casks (that should explain the lack of color). I wonder if there is a lot of difference with the White Whiskey they also put out at the same ABV. Or is it just another label for another market? Anyway, the Death’s Door Distillery is only in operation since 2012.

It goes without saying that this smells like new make. But the typical notes of raw grain and cooked vegetables are certainly present here. It is surprisingly creamy, though. Contrary to most new makes, this has quite some vanilla on the nose. That is surprising if you consider that it only spent 72 hours on a cask. Nice.

It is soft and creamy like butter – hell, it tastes like butter! Sweet potato, chocolate and cherries. Where is all this coming from? This is surprisingly tasty and very quaffable.

In the finish, which is medium long, I get some earthy notes and roots. White chocolate at the death.

Lovely, period. Reminds me a bit of cachaça. Note to seld: they also have a gin; give that a go.