KCD Peated Bourbon
I’ve been meaning to post my review of this whisky but never got around to it. The genesis of this recipe is that having run out of malted barley one day, they decided to use a batch of peated malt that was on hand for experiments.
The result was to their liking and original enough as few American distillers use peat, especially in a bourbon mashbill.
Nose: sweet caramel corn, the youth is reflected in the varnish notes, they do relent after some time. Fresh oak, faint smoke like the embers and ash of a campfire, then dusty spices and herbs.
Palate: Chewy and astringent, wood sugars, lemon pith, herbal cough drops (Ricola?), slight violets and soapyness. The smoke is faint and seems to integrate with the charred oak flavour.
Finish: short, mild astringence from the oak and there is a faint feeling of sandalwood or incense.
The intel I gathered from my distillery visit, is that their bourbon recipe is basically 75% corn, 25% malted barley (peated in this case) so there is no flavouring grain like wheat or rye.
Also the peated malt used doesn’t seem to be very heavy therefore don’t expect a smoke bomb. It’s more like a slight accent. It’s less prononced as the bottle airs out. I liked this but it’s more for passing around a campfire or the flask than for easy sipping.
*Side note, I had about 10% of this bottle left and it got lost in the shuffle, I finally got around to it and it does not take well to oxidation. The nose is all cardboard, and the palate fell apart and got violent. A case for drink em’ if you got em’