Koval Millet Whiskey

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 Millet, named for the grain which is mostly used in Asia (Nepal specifically) for distillation.

This nose is very close to that of the Koval Rye, but more herbal, if you know what I mean. Not a lot of fruit, but all the more spices in the guise of thym, aniseed, ginger and a lot of menthol. Gingerbread. Almond paste. Nevertheless, quite fresh.

It is nicely oily and offers quite a bit of spices on the palate as well as baked apples sprinkled with a good helping of cinnamon. Blood oranges and blueberries. Evolves towards a marmalade. Maple syrup becomes big and gives a sweet uppercut.

The finish is rather short, but very sweet and spicy. Cinnamon at the death.

This is another pleasant surprise from Koval. Better than the rye, but the bourbon remains my favorite