Made in Kentucky with proprietary limestone water from a mash bill of 91% rye and 9% malted barley, this is a 98.2-proof spirit, aged five years in new toasted white oak with #4 char. Lengthy in corn, cinnamon toast, and smoky undertones, it is balanced and vibrant on the palate, with hints of vanilla and tobacco that dot richer, more unctuous layers of brown sugar and baked pear.
Dill aromas engage with a freshness from a squeeze of lime. Tart and salty on the palate, with a powerful presence of cucumber. Add ice or use as a mixer for best results.
Aromas are pleasant, consisting of earthy clay and vanilla. Produced from gluten free American corn, this Kentucky-based spirit features a snap of white pepper on entry, softened by white chocolate and sturdied by cigar leaf. A sweet finish extends on the finish.
Peppered notes of vanilla bean and agave, with a flash of earthy minerality. Clean and focused.
Agave is unmasked on the nose, with aromas of brown-sugared peaches. Marzipan and coffee bean are tangled on the palate, dotted by black pepper and a hint of tobacco. Well balanced.
Distilled in copper pots, Doba-Yej, which translates to Espadin in the Zapotec language, opens up with a nose of fresh agave and just-squeezed lime, with a hint of orange peel and peach blossom. A sweet entry of lemon tart, candied ginger, and a delicate, musky smokiness is appealing and offers an opulent tone to the taste of cooked agave. Mid-palate awakens with summer peach that softens the pinch of black pepper and cigar leaf. A lovely, calming finish of dusted coconut-citrus.
Maguey Arroqueño is roasted and double-distilled in copper pots for this elegant contender. Its aromatic beauty is preternatural, with an exquisite array of perfumes, from grilled summer peaches and ripe guava, to floral accents of lemon blossom and gardenia. The seductive palate is ignited by salted plum, basil, bramble, and sweet agave. At 98 proof, it really maintains a gentle soul.
Made from 100% agave azul, this 80-proof tequila opens in notes of salty jalapeno and white pepper, with hints of lime, orange, and yuzu. Bright, effusive, and lengthy, in production, the roasted pinas are macerated to coax more of the caramelization from the roast, and blended with agave miel, the honey of the plant, for additional complexity. Named for the Aztec goddess of the agave, this nicely captures a mélange of baking spices, honey and rich agave and is well-served in a cocktail or sipped neat.