Nashville restaurant Peg Leg Porker's pitmaster Carey Bringle filters this whiskey through hickory charcoal. Malted milk balls, peanuts in the shell, toasted grain, Swiss Miss hot cocoa mix, licorice, root beer, and tea leaves to start, with lots of oak, dark chocolate, blackberry, white pepper, cinnamon, cherry cough syrup, and more root beer on the sweet, spiced palate. The finish is delicate and fruited with sweet cherries and blackberries, as well as a sprinkling of cloves and subtle oak.