Utah – 40%ABV – $25 – $42 (now THAT’s a spread!)
Oat whiskey? Yeah, oat whiskey.
Actually, the mash bill is comprised of 85% oat and 15% malted barley.
People seem to love the stuff, too:
- 92 Points “Very Stylish…Will Make Great Cocktails” Beverage Testing Institute
- GOLD MEDAL – International Review Of Spirits
- “A” Rating — “One of the most enjoyable silver whiskeys I’ve ever had” Christopher Null – Drinkhacker.com
Me, I’m usually more of a malt whisk(e)y, bourbon or rye whiskey sort of a guy. However, more so than my preferred tastes, I am an adventurous soul and when it comes to whisk(e)y, there’s isn’t anything I wouldn’t try. Well, except for pissky maybe.
So let’s give this one a go, shall we?
Better yet, more like marshmallows.
Speaking of… There is a distinct marshmallow note to this whiskey.
Soapy – and this is a good thing here as it lends a very clean quality to the stuff.
Not overly complex but quite enjoyable.
Lot’s of dairy going on here as well – sweet cream, powdered creamer, evaporated milk… Dulce de leche?
Again, not super complex but the spirit is so nice.
Finish – Somewhat short but those milk & marshmallow notes leave an impression.
In sum – A surprisingly good, easy sippin’, whiskey. I actually had a small sip of this at WhiskyLive NYC back in 2011 but, admittedly, I was a few whisk(e)y samples in by then so I can’t say as I remembered it.
I know that there are some folks out there that dig their cocktails and I’d imagine that this would go well in one. However, I really enjoyed this ‘as is’ and you may too. Kudos to micro distillers that try new stuff. Kudos to David Perkins and the rest of the people at High West for releasing such an interesting whiskey.
(Maybe you can do a 100% quinoa mash bill and make a whiskey from that so I can imbibe during Passover??)
Special thanks to High West for the sample!