Distilled from a mashbill of oats, malted barley, rye, and wheat, then aged in heavily charred new oak barrels from Minnesota. The grains are sourced from a Midwestern organic farmer collective. The nose is herbaceous, offering sarsaparilla, vanilla, licorice, and menthol. A somewhat jagged palate has notes of pine, ginger root, vanilla, sweet oak, heat, and pepper. The finish reprises the flavors of the palate—notably menthol, pine, oak, ginger, and vanilla.

Reviewed by: David Fleming (Winter 2019)