Buffalo Trace Experimental Collection Distilled from Sorghum and Peas

Aroma: funky sweet. Caramel and lemongrass? Something in there i cant place. Taste: super loght but sweet up front, heavy chocolate notes in there, dark chocolate, that funky note in the aroma is in the mid taste, slight graham cracker and cinnamon, i want to say fennel bulb, but not peppery. The ending 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 distillery put 130 potato distillate into oak, you might get a whiskey profile. Veey interesting.

Aroma: Cooked rice and split pea soup. It's quite dry, reminiscent of a savory stew or pasta water. A hint of uncured ham. Taste: It offers a strange, subdued pasta flavor, along with unseasoned white rice and a bag of dry peas. No sweetness detected. Finish: A mild warmth from the barrel, but it doesn't add much beyond that. Pretty much a repeat of the palate.