Buffalo Trace Experimental Collection Distilled from Sorghum and Peas

Nose: funky sweet. Caramel and lemongrass? Something in there i cant place. Palette: super loght but sweet up front, heavy chocolate notes in there, dark chocolate, that funky note in the nose is in the mid palette, slight graham cracker and cinnamon, i want to say fennel bulb, but not peppery. The finish is long with some sweet notes, buy very dry. Lots of tannins. Ah, that mystery note i am picking up is popular in several colorado whiskeys i have tried that were only aged a year or two. This experiment can lead one to believe that if a distllery put 130 potato distillate into oak, you might get a whiskey profile. Veey interesting.

Nose - Cooked rice. Split pea soup. Very dry, like a savory stew. An unsweet cured ham. Pasta water. Palate - Funky bland pasta. Unseasoned white rice. Nothing sweet. Dry bag of peas. Finish - Slight barrel heat but nothing more than that. Maybe more of the same from the palate