JP Wiser

Burnt caramel, sweet—almost candied—but not cloying, the whisky quickly develops fiery blasts of pepper that linger long on the sides of your tongue. As the heat builds, caramel melts into barley sugar, which in turn fades into bitter citrus pith. Flinty hard rye and vague barrel tones never let us forget that this is whisky: whisky enhanced with vanilla and spices that a probing palate might have found anyway in the unflavored dram.