Andalusia Stryker Smoked Single Malt

Aroma: Smoked BBQ chips? It lacks the salt or savory notes for meat, but for chips... yes. Then, a young and somewhat funky oak is barely perceptible; you have to search for it. Taste: The most striking aspect is a peculiar and somewhat odd bitterness. I almost detect a strange tap water element here. Now, the main attractions are of course BBQ, definitely mesquite, some smoked meat notes (still not salty or savory), a significant brown sugar element, and the finish has oak and smoky funk. I must concur with another tasting note; this isn't a whisky for sipping. It's a whisky to pair with smoked meats, and frankly, I seldom encounter a whisky that makes me think, "I need food with this." I require food with this one. I'm noticing a trend with many Texas whiskies. They aren't truly GREAT, and some aren't even considered "good" (better than average), but they are unique and have a specific context where they are the ideal whisky. This falls into that category. I don't particularly love this on its own. The alcohol intensity is overwhelming for me. The profile and flavors are strong but lack complexity. However, with some bacon, BBQ, or even some kind of smoked food, I believe I'd be in paradise with a glass of this. I'm giving it a 1.75 because there's no way I'd want this by itself, as it's simply not to my taste, and I doubt any whisky drinker desires it as a nightcap. But if I had some smoked meats, I'd be all over it, and frankly, I want a bottle for precisely that purpose. I'm uncertain if I should score it higher based on that, but for me and for this moment, yes, I have to stick with this score. It's a very cool profile, and I'm excited and possessive about these unique, younger but flavorful drams. I completely support what they are doing. I'd much prefer a whisky like this, even if sub-optimal, over 99.9% of others out there that I'd score the same.

Nose: A bright red wine character. To best describe, it's a blend of deep, dark fruits like plum and fig. There's also a tart fruit note that comes across as cranberry and blackberry. It includes effervescent spice, herbal notes, and barrel impact. Taste: Intense black pepper and sweet, spicy honey rapidly burst into a deep, sweet, smoked wood profile. It settles into a lasting sweet, spicy oil coating and the sensation of freshly ground pepper. Later sips reveal herbal notes, black tea, dense caramel and brown sugar, and indistinct dark fruits beneath the heavy wood note. Final thoughts: This is a challenging bottle for me to form a definitive opinion on, particularly because of a highly divisive nose and palate. I do appreciate this whiskey and would buy it again, but certain aspects fell short of my expectations. As someone who prioritizes taste over smell when drinking whiskey, I must say the nose on this spirit is wonderful. However, elements of the nose that I strongly desired in the taste failed to appear or fully manifest. The fruit notes that eventually emerged in the taste were generic dark fruits that never developed into specific plums or figs that I detected on the nose, and the tart cranberry-blackberry note was entirely absent. I did, however, enjoy the combination of freshly cracked black pepper and sweet & spicy honey with the smoked wood note (perhaps mesquite?). It was enjoyable and reminded me of a summer backyard cookout. This would be a fun whiskey to try in an old fashioned, as well as to experiment with by adding water. A very intriguing bottle overall.

Visited the distillery today. Andalusia Whiskey Company is situated in the beautiful Texas Hill Country, about an hour from Austin or San Antonio. They handle all their own barley smoking, as well as aging and bottling on-site. Among Texas distilleries, they receive considerable attention and have been featured in Texas Monthly and Whisky Advocate. This particular malt is perhaps their most recognized. Stryker is crafted using a portion of malt smoked with mesquite and applewood, similar to a Texas BBQ pit. The nose carries that smoke and smells just like a brisket fresh off the smoker. The taste maintains the smoke consistently without being overly dominant. The finish is somewhat brief, but the smoke lingers. I can't claim this is my favorite mesquite-smoked American Single Malt (that honor goes to Del Bac...), but I'm glad I had the chance to try this one.

Alright, Crown can't make decent smoked whiskey, but Andalusia certainly can. On the nose, there are notes of cocoa and oak, but the most prominent and fascinating element is brown sugar-candied bacon. There's a subtle, sweet savoriness present. On the palate, it reminds me of the Balcones Froak, but with more smoke. It features chocolate, coffee, brown sugar, red fruit, and a tangy sweet BBQ sauce. It's unique. And delicious. The smoke is predominantly sweet. Much more approachable than more challenging Islay scotches, though both are excellent in their own right. A good, long finish. Damn, Texas does it again.

The aroma is deep and dark, evoking liquid smoke or vanilla extract. The taste is impactful! It features smoke and a thick, rich, alcoholic presence. The malt was smoked using Texas oak, mesquite, and apple wood, so naturally, the thought of BBQ comes to mind for many Texans upon tasting it. It possesses the sweetness of a single malt but lacks any fermented funk. If you appreciate smoke that isn't reminiscent of bandaids, rubber, or cosmoline, this might serve as a suitable alternative to an Islay. 50% ABV $50

This whiskey is truly perfect. The smoke feels much more natural compared to the funkiness of an Islay Scotch. It possesses the sweetness and richness of a strong bourbon without the harshness. While some might argue it lacks complexity, I can assure you that the few notes it presents, it does exceptionally well. Every sip is incredibly satisfying! Purchase it immediately.