Aged at least 35 months in oak, according to the label. Why they wouldn’t leave it for a couple more days and bottle it as a 3 year old is a bit baffling, but still.

Again, one of these bottlings that I got for bottle-sharing and a tasting during Covid, and I only recently finished. It is starting to become a theme that I only review bottles of whisky at the moment they’re empty.

I was under the impression this was bottled for The Netherlands, but I see no proof for that on the label, or on Whiskybase. I might have this bottling confused with another one. Anyway, Texan single malt. Quite young but aging works differently in the climate there, compared to Scotland.

Sniff:
At first the nose is fairly timid and gentle. There’s a significant sweetness that holds the middle between Bourbon and Rum (and yes, I know it’s a Single Malt). Corn, dry oak, a whiff of caramel.

Sip:
The palate has a syrupy texture, but after a couple of seconds the chili peppery heat kicks in. Some very dry oak, and a hint of corn on the cob (not buttery). A hint of dried peach is present too.

Swallow:
The finish leaves a bit of a hot sensation, and doesn’t mellow too quickly at all. It leaves you similar to eating some hot sambal or sriracha, but it’s not pushing it too far. There’s a bit of a woody dryness, and a sweetness not unlike peaches and corn.

It’s quite nice and even though it’s hot it’s quite drinkable. However, there don’t seem to be too many layers to be peeled back for new flavors. What you get on the arrival is what you get.

85/100