My corn whisky has now been in the barrel for 15 weeks, and it is still quite raw, but is starting to develop and take shape in some of the direction I thought it might. I am taking smaller and smaller samples so as not to drink it all up before it is done! So I sample every 2 weeks or so now, and often just a good nose is enough to know where it is. However, I can see this staying in the cask for some time yet.
nose: still quite yeasty, and heavy on dried corn and vanilla; it’s a touch creamy, and some other flavours are starting to develop – a touch of fresh apricot and a bit of a stewed fruits character is beginning. It’s a bit sour and has an aroma reminiscent of hay as well, but is certainly starting to be quite interesting. The apricot is certainly starting to come out.
taste: warm, with big fruit chocolate overtones and a wave of heat as the spices settle in – cinnamon largely. It still tastes much more like the new make than bourbon but in the middle there is a wave of flavour of the bourbon profile, so it is starting to look like it may actually develop a bit of that flavour profile. the profile quite has the flavour of hard taco shells.
finish: long, with corn, vanilla, and light oak; the tannins come on lightly at the end and dry out the mouth.
It’s interesting, I wouldn’t call it fantastic stuff but it is not bad for sure. It’s certainly still improving…
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