The first Kentucky whisky hit the scene back in the late 1700s when an unknown farmer stored his new whisky in a charred barrel. It's the char that gives Kentucky whisky its smooth-drinking taste and distinctive red color.
Color: Light, bright honey.
Nose: A fresh, sharp oak note ripens into a dry clove spice and hay, hints of leather, dill spice and fruit add complexity to a subtle foundation of white chocolate.
Taste: Smooth and creamy malt character with a light oak sweetness and herbal grass notes.
Finish: Mild and clean, and fulfilling with a very pleasant, soft, apple peel character.
The initial stages of the aroma seem a bit muted; aeration allows a soft, rose petal and almond aroma to develop. Palate entry is meek, gum-like and a touch caramel-like; at midpalate tastes of toasted marshmallow mingle with caramel candy. Ends resiny and cheesy. An uncomplicated whiskey of modest proportions.