Andalusia Revenant Oak Peated Single Malt

Visited the distillery today. The company is located in the scenic Texas Hill Country, a short drive from Austin or San Antonio. They handle all their own barley smoking, along with aging and bottling on their premises. They receive considerable attention among distilleries in Texas, having been featured in prominent publications like Texas Monthly and Whisky Advocate. Perhaps it was the Ardbeg I had last night, but I expected more from this peated whiskey. It might be that American single malt should stay within its established strengths and smoke their barley using local resources. Their Stryker expression does this and is considerably better than this one, which is smoked with peat from Ireland. It's decent, but somewhat lacking in body. It brings to mind Connemara, which I recall rating similarly. This expression benefited from a PX finish, another distillery exclusive, which helped to add some substance to the peat's lightness.

For a peated spirit, the aroma is surprisingly subtle. The peat is most prominent, accompanied by notes of barley, vanilla, and caramel. A hint of fruit, like a red apple, can be detected with careful sniffing. On the palate, caramel and vanilla lead, giving way to a sharp, woody taste reminiscent of Texas. This is followed by a salty peat finish. The finish has a decent duration, lingering without rushing. While it lacks a fully developed mid-palate intensity, it stands as a commendable peated malt. I also respect the brand for being a genuine Texas whiskey producer, transparent about not using sourced spirits. I'm eager to sample more of their offerings.

A truly unique, complex dram. The nose is herbal, like a fruity infusion with sage. Imagine grass glistening with dew in the summer. A faint hint of smoke is also present, but it's overshadowed by other notes. The palate offers a diverse array of distinct flavors, all of which I enjoy. Apple, polished wood, cherry, floral, and herbal notes. It has an oily, rich texture and a pleasant, long finish. While the peat is barely detectable, this single malt has provided one of the most enjoyable experiences I've had recently. It's like sipping cherry hibiscus tea on a freshly waxed basketball court.

A group selection I'm trying, measuring 112.89 proof. Robust salted caramel, intense leather, and very strong oak appear immediately. White pepper, hints of prune, earth, and mild peat smoke emerge before the alcohol's strength becomes apparent. The leather and tannin return, leading to a rich, earthy finish. This is a fantastic bottle; Andalusia has solidified its place among the top 3 American single malts I've encountered.

Andalusia Revenant Oak Nose: apple and white grape juice, vanilla sugar, caramel cream, buttery shortbread, damp grain field, Palate: sweet malt grain, smoky honey, ripe orchard fruit blend, white chocolate, ginger and allspice, smoky Texas oak funk mixed with an earthy woody peat. Finish: long and luxurious. Barrel spice, creamy leather, white grape juice, tobacco leaf

The peat is very subtle. Notes of vanilla, grape, and apple. Some mild spice. It lacks the expected malt funkiness. I would prefer this over other lightly peated Scotches like Highland Park 12, or any Johnny Walker.