Corsair Quinoa Whiskey

The nose has a lot of earthiness with some herbal notes that blend with bitterness, oil, tobacco, and a hint of cherry. The palate is rather light with the alcohol being a bit prominent and some pleasant bright cherry coming through in a way that's a bit like Cognac. There's a bitter, oily nutty flavor that comes across as slightly rancid. Vanilla is present quite a bit. A hint of sawdust also appears. Some tobacco notes contribute an earthy character and are a bit like coffee. There's some drying tartness with a hint of cereal that's reminiscent of rye. Aside from the alcohol's sharpness, there isn't anything too fundamentally wrong here, but the flavor isn't especially exciting and has some rough edges. There are occasional flashes of excellence, but it's an acquired taste at best. I wish I enjoyed the earthiness and nuttiness more, but the end result for this whiskey is that it tastes like a mix of Canadian whiskey, young bourbon, and Nikka Whisky From The Barrel. The bright notes with some mild bitter undertones are a decent combination, but the end result has too many flaws. Despite its shortcomings, this is a significant improvement over expressions like Ensign Red. It also avoids the corn syrup caramel flavor found in High West American Prarie. I appreciate that it has more character than Larceny, making it taste more mature. That said, Larceny is notable for avoiding unappealing flavors and sticking to a few well-executed ones. It also has a more robust and mature flavor than Maker's Mark, though the similarity is evident. Maker's lacks some of the pleasant notes like honeysuckle that make Corsair Quinoa interesting. The nuttiness, earthiness, and mild, bright, floral fruits are the primary elements here. Compared to Balcones Baby Blue, this is richer with fewer off-flavors. While it lacks some of the complexity, it possesses that interesting quinoa earthiness which brings pleasant tannins and evolves into a more decadent fruitiness coated in chocolate and tobacco.

Rating: 18/23 Tasted from a bottle nearing completion. This is a fascinating dram, which I've kept for a while and allowed considerable air. I feel it's now appropriate to conclude its evaluation. Nose: Earthy notes, jalapeño, light tropical fruit, a touch of vanilla, light cinnamon, and a smooth malty sweetness form the base. Faint tobacco. The aroma is a peculiar overlap of rye, bourbon, and malt characteristics. I'm genuinely enjoying it. Palate: Sweet malty richness is met with earthiness, followed by a kick of jalapeño. As the jalapeño subsides, cinnamon and black pepper emerge, leading into tropical fruits reminiscent of Willett Rye 4. A subtle dry tobacco note appears. Clove and a hint of ginger are present. The complexity is good, but the depth is even more remarkable. Dry tobacco with somewhat tannic, yet intriguing, wood overlays the faintest vegetal notes. Finish: Sweet yet earthy with a bold spiciness. Cinnamon, clove, faint jalapeño. Mature malt. Full-bodied wood influence. It's a surprisingly intricate finish that persists for a considerable time. Truly enjoyable. - Conclusion - Compared side-by-side with Russell's Reserve 10 (rated 15-16), this is highly competitive. I believe the richness and unique character here give this one the edge. I also feel this surpasses George Dickel Bottled In Bond (rated 16). I'd place it at a 16 to 17, possibly even an 18. This is not significantly inferior to Belle Meade Cask Strength (rated 19). It might even taste more mature. Resilient 15 (rated 18) is very comparable to this. The Resilient offers a bit more indulgence, but this is funkier and more complex. After all these comparisons, I'm settling on a 17. This rating relies heavily on the substantial amount of air introduced, so be advised. However, the potential for this to evolve is outstanding. Gosh, maybe it's even an 18. What a delightful surprise! I'll elevate it to 18, but I won't recommend it as I would most 18s due to the extensive aeration required for this final sample. I would seriously consider purchasing and aging another bottle if I encountered one.

Whiskey offers something different, which is intriguing. This quinoa whiskey is the definition of unique. As quinoa is a mild grain, this whiskey is quite mellow. The scent and taste of quinoa are prominent on the nose and palate. A general sweetness on the nose carries over somewhat to the palate. I also detected a hint of spearmint. However, pinpointing specific tastes was difficult due to the whiskey's overall subdued character. The alcohol didn't mask other flavors; it was also muted. Overall, it's a pleasant and very inoffensive drink, but it's so understated it lacks personality. Even when I want something 'light,' I prefer it to have more depth, like a touch of fruitiness. Still, the curiosity lingers after tasting. I wonder about its potential at a higher proof or cask strength. What if it was aged longer or finished in a unique barrel? Would the quinoa be overshadowed, or would it stand out more? Perhaps I'll purchase a bottle just to ponder these questions...

Nose: honey, citrus, caramel, earthy, quinoa. Palate: hot, warming sensation in the stomach, quinoa, smooth, earthy, grainy on the finish.

This caught my attention during our trip to Nashville, so I tried it at the distillery. I'm very glad I did! The bartender made me an excellent drink called "Porch Sittin" with it. I still prepare a variation of it at home - it's fantastic! I would suggest it if you were seeking something distinctive.

It smells and tastes like tequila! Reminds one of a decent añejo. Recommended as a way for tequila drinkers to transition to bourbon. It's certainly earning points for difficulty.