McKenzie Irish style whiskey distillery only

Aroma: Mineralic, citrus with an alcoholic sting akin to cheap vodka, and jicama. I don't care for this. It's strange and unconventional, similar to another spirit, but it presents as lighter and with more imperfections. Palate: Immediate burn. Spice, jicama, that ethanol-driven lemon note, and a touch of apple. It's of medium-to-light body, yet also somewhat chalky, and it stings the palate. There's an earthy and spicy quality, like a mild chili pepper. I now understand. What's off-putting is the cherry wood flavor I perceive as mushroom-like. It's bitter, earthy, and vegetal. There's a slightly pleasant grainy undertone, but little else I enjoy. Finish: Predominantly oil and jicama. Possibly a hint of lemon and a mild burn. Some of that chili note persists. Mushroom essence too. - Summary - When compared directly, another spirit significantly outperforms this one. I don't particularly enjoy either, though. Upon further tasting, I find myself appreciating it more. The earthy notes become more intricate and engaging. Does it taste like it's from Ireland? Absolutely not. I would have guessed something like a twice-distilled potato vodka aged in barrels. While this is quite intriguing, it's ultimately not very good, unfortunately. I appreciate its developing complexity, but it's too young and has too many off-flavors. A perfect score would be excessive, and a very low score overly critical. It's not a perfect comparison, but I slightly favor another expression over this. Not by much, but enough to assign this rating. I revisited it the following day and enjoyed it a bit more, but not significantly. I considered a higher mark, even seriously contemplated a near-perfect score, but decided to stick with this one. Thanks to an acquaintance for sharing this! It's been fascinating to sample American whiskeys made in an Irish style. Regrettably, I don't seem to be a fan of Irish whiskey, and I'm even less fond of American attempts to replicate it.

This is a single barrel distillery-only exclusive that was aged for 4 years and bottled at 49.9% ABV, for which a sample was very generously provided by a friend. The nose starts with a pan filled with apple cider simmering on the stove top along with a freshly prepared bowl of cinnamon apple instant Quaker Oats followed by some light barrel spices and a slight hint of oak with medium ethanol burn. The taste has a thin mouthfeel starting with poached pears, apple cider simmering with a whole cinnamon stick, then creamy Quaker Oats, some light barrel spices, and a slight hint of oak with low ethanol burn, finishing short with cinnamon apple instant Quaker Oats, light barrel spices, and a hint of oak. This is an uncomplicated and very easy-to-sip whiskey with no offensive flavors and tastes very similar to some 10 to 12-year-old Scotches for only being 4 years old. I really enjoyed it as it reminds me of weekend oatmeal breakfasts as a child during the winter and just brings a smile to my face.

Visiting a distillery offers the chance to taste something unique and unavailable elsewhere, which is the primary draw for enthusiasts. This particular spirit is made in an Irish style but includes a small amount of oats in the mash. It drinks as if it were much older than four years, and the oats contribute a creaminess that elevates it beyond typical Irish whiskeys. It's less fruity than usual for Irish spirits, offering more of an earthy complexity – somewhat like a blend of Highland, Irish, and Cambeltown styles. Out of all the spirits and liqueurs sampled, this one stood out the most, prompting a bottle purchase.