Blend Composition “Component blends” have become a key part of our process. We have found that components often benefit from blending before we rerack them. 5 of the 11 components in Batch 012 were part of a component blend that we aged in Heavily Toasted French Oak: - 16yr corn in New American Oak, ISC 24-month Air-Seasoned, Heavy Toast, Char #2 - 20yr corn in Used American Oak - 20yr corn in New American Oak, ISC 24-month Air-Seasoned, Heavy Toast, Char #2 - 22yr corn in New American Oak, Kelvin Heavy Toast, Char #1 - 20yr rye in Used American Oak The other 6 components were: - 16yr corn in New American Oak, ISC 24-month Air-Seasoned, Heavy Toast, Char #2 - 20yr corn in New American Oak, ISC 18-month Air-Seasoned, Heavy Toast, Char #2 - 22yr corn in New American Oak, Medium Toast, Char #2 - 22yr corn in New American Oak, Kelvin Heavy Toast, Char #1 - 20yr rye in New American Oak, Chevalier Heavy Toast, Char #3 - 22yr rye in Used American Oak Profile Batch 012 hits like Dragon Egg fireworks. The landing is a sizzling marshmallow, followed by an explosion of sugar and spice that crackles on the finish. What makes Batch 012 such an intriguing whisky is the way in which it expresses sweetness. Sweetness is a catchall word that lacks the appropriate specificity for whisky. It can describe everything from a diner sugar packet to the darkest, dense molasses or brightest floral honey notes. In whisky, the texture and the counterbalancing flavors dictate to “how” the sweetness presents itself. Batch 012’s diversity of wood types allows the sweetness to manifest as cascading layers of molasses, brown sugar, fruit, honey and dark chocolate. Each quadrant of the whisky presents different undertones that give each moment’s prevailing sweetness character and balance. Batch 012’s major key is the toasted sweetness, especially in the landing. The opening salvo of marshmallow and creamy vanilla are coupled with a rich toasted oak quality, lending a singed texture that enhances the initial mouthfeel. It tastes like the whisky was flambéed on its way into the glass. The savory quality increases with a soft minerality, reminiscent of the slightly salty note you should find in well-made chocolate chip cookies. These savory notes give the sweetness a long leash to express itself through the early parts of the mid-palate, bringing out a roasted nuttiness, thick honey, ripe maple covered cherries and dense burnt caramel. The wood spices and tannic profile lend a gentle touch of toffee bitterness. Combined with the especially high concentration of vanillin, the whisky transitions through its dark chocolate mocha phase on the back half of the mid-palate. As the whisky crescendos into the finish, a new oak molten lava cake–like simmering pine needles and bubbling rock candy commandeers the entire palate. As the final phenols develop on the floor of the palate, the roof of the mouth resonates with brown sugar, wafer and cinnamon. The proof holds the strength of the whisky as the smoldering sensation drifts downward into your chest. Technical Notes Nose: Sweetness: maple, marshmallow, honey, brown sugar, molasses Phenols: flambé, roasted nuts, burnt dry pine needles, sandalwood, pipe tobacco, toasted marshmallow Vanillin: Tahitian vanilla bean, tonka, caramel, cookie wafer, chocolate Fruit: torched cherry, orange peel Baking Spice: Cinnamon, graham cracker, sweet gingerbread
