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As far as I know this is the only wheat whisky made in America. Distinct from a wheated bourbon.
Nose: Sweet spices of cinnamon, cooked vanilla, some toasted notes of oak, a slight light custard creaminess, some touches of raw alcohol.
Palate: lightly honeyed, large hits of vanilla sweetness, cinnamon spices, hints of toasted white bread, a bit of ginger, also possibly the slightest hints of a hazelnut kind of nuttiness.
Finish: slightly drying, very sweet, heavy on bourbon like oak tannins, light sugary notes, hints of toast.
Very very sweet, also very smooth. Good on the rocks and as a mixer. I'm sure it could put a spin on a few cocktails as well. But still, it's for the dedicated sweet-tooth.