Tuthilltown is a small distillery in Gardiner, New York. They recently sold their whiskey brand to William Grant & Sons, an independent spirits corporation that started in and is still centered around the Scotch industry. Tuthilltown will still be making all of the whiskey though. This review is of a bottle that's several years old, and since Tuthilltown isn't distributed in Washington State I haven't gotten any more recent bottlings, so this will have to do. It smells like fire-roasted corn-on-the-cob that's been rubbed with honey and vanilla and baked. Air and water doesn't do a whole lot to expand on it. Tasting it brings out the oak, along with cinnamon and ginger. However, the spice is really just a backdrop for the sweet, thick, corn and vanilla flavors. This whiskey is really quite thick and oily. I can feel it in my mouth even after I've swallowed, which isn't really a problem, just unusual and perhaps a bit distracting. It's relatively sweet, but that's mostly on the front of the palate, and not at all sickly. It's not very complex, but it's so assertive I'd be wary of mixing with anything other than a bit of water or ice. It does, however, pair really well with red meat or roasted poultry. Definitely not for everyone, but definitely for me.
17.5-18
No comments:
Post a Comment