Buttered popcorn combines with wet pavement, vanilla, and black pepper for an interesting but edgy nose. The entry is light and sweet with vanilla and buttered corn, and a silky smooth mouthfeel. The mid-palate thins things out a bit and shifts focus to strong black pepper. This black pepper drives a spicy and dry finish. Many white whiskies straddle the line between whisky and vodka, and this one edges a little too close to the vodka space.

Reviewed by: Geoffrey Kleinman (Spring 2015)

Distilled at the start of 2009, this special edition was bottled mid-2014, making it a 5 ½ year old whisky. The nose is ashy paste with a good measure of barnyard funk along with sherry, oak, and clove spice. The entry is all ashtray, a late night of sweet wine and cigarettes. Sherry notes fight the smoke to emerge, but the smoke simply dominates. A smoky, ashy, spicy, and dry finish round out a face-slapper of a whisky. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Aged one day in new American oak, this white dog ekes out the very minimum requirements for bourbon. The nose is heavy barnyard, complete with hay, horse, and manure. Beyond the funk is cornmeal, cashew, and apple blossom. The palate is light and what you'd expect, with yeasty cornbread, sour apple, apple blossom, and black pepper. The funk is still there but not as intense as on the nose. Interesting overall character with aging potential, but for now it’s unbaked.

Reviewed by: Geoffrey Kleinman (Spring 2015)

A non-age statement Spanish malt whisky. Whereas Scotch whisky is often a showcase of the grain, this Spanish malt is all about spotlighting the unique Palo Cortado sherry cask. Monster raisin leads things off and is followed by apricot jam, honey, ginger, and grape blossom. The impact of sherry is so great, it borders on tasting like an interesting young Spanish brandy. A very spicy mid-palate, which is a little hot, drives a very dry finish. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

Aged for “at least” one month, this bourbon is a collaboration with the band Fierce Dead Rabbit. Better Days is pale gold and noticeably cloudy. On the nose it’s paste, yeasty bread dough, and wet pavement. On the palate it is all over the place with raw oak, cinnamon, almond, and black pepper. There's no balance and no integration. The finish is short, hot, and dry. As whiskey ages, it goes through odd, awkward phases, and that's where this one is.

Reviewed by: Geoffrey Kleinman (Spring 2015)

No age statement on this grain whisky made from Spanish corn and aged in Palo Cortado sherry casks. Whereas the Navazos-Palazzi malt captured the richness of the sherry, the grain seems to pull the more acidic and dry qualities. Here it's dry sherry, coffee bean, brown sugar, and white pepper. Much hotter and drier than the Navazos-Palazzi malt, it explodes with heat and spice. This grain whisky was probably never meant to be consumed unblended, and it shows. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)