The Koval Distillery, founded in Chicago in 2008 by a couple with Austrian roots, cals itself an organic distillery as al their grain comes from Midwest farms and is 100% biological. Everything from grain to bottle happens in one place. Next to other spirits like vodka, gin and brandy, they also have a couple of whiskies out there. This is their bourbon. It consists of 51% corn at least (doh!), but instead of adding rye or wheat, they use Millet, a grain that can be found predominantly in Africa and Asia.
The nose is closed. Or subtle, depending on your point of view. Quite foral, but also sweet on mango chutney, freshly baked bread, soft vanilla and a hint of apricots. This is quite pleasant, actually.
It is equally pleasant on the palate. A bit complex on apricots, vanilla and some peppered caramel, but upholstered with hints of kiwi and some citrus. It even reminds me a bit of steamed carrots, which may sound a bit strange, but arrives quite soft and sweet. Lovely.
The medium long finish is spicy on cloves with some caramel and chewing tobacco.
What a discovery! This Koval bourbon is very good and interesting. Let us not forget that this is quite a young animal from a new distillery. Well done indeed.