This savory and delicate rye blend is defined by notes of dried herbs and pine, with a hint of salt-air salinity. It’s named for one of the world’s most famous trees, found on the picturesque coast of the Monterey Peninsula.
Nose: Soft aromas of cedar and a buckwheat honey sweetness. Slight notes of burnt orange peels and an apricot kernel-like nuttiness. Lingering pleasant spices like toasted allspice and peppercorns.
Palate: It immediately coats the mouth and presents a flavor reminiscent of saltwater taffy. There are satisfying notes of ripe apricot and peach skins complimented by freshly baked pastry dough.
Finish: On the exhale, there are faint flavors of chamomile tea and more baked goods like an apple cider donut. The orchard fruit flavors persist and become jammy. with three drops of water: The slight addition of water brings out its savory edge. Now crushed peppercorn becomes more present, bringing subtle notes of fennel and licorice along. The fruit notes soften and become akin to poached pears and cinnamon.
The result is an irrepressibly engaging and complex whiskey. Honeyed stone fruit and classic rye spice are expertly balanced, while the body maintains a beautiful richness that doesn’t overshadow its delicate qualities. Adding a touch of water changed its character just enough that it was difficult to decide which version was preferable. Overall, a thoroughly enjoyable and memorable drinking experience.
Spirit Type: American Rye Whiskey/Whisky
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