St. George Baller Single Malt Whisky

The bottle's aesthetic is impressive and aligns with a rebellious spirit against conventional corporate marketing. Appearance: A pale straw color in the glass, with weak legs but a slight oily viscosity. Nose: A blend of floral and chemical notes with a muted vanilla undertone. It's not harsh, but typically causes me to step away after a strong inhale, indicating its youth. A faint hint of prune is present but difficult to pinpoint overall. There's also a whiff of paint thinner. While not a deal-breaker, it's certainly not a highlight. Palate: Thin, yet retains a hint of an oily texture. An initial light vanilla flavor, similar to recent experiences with Toki or Hatozaki, emerges. Those prune notes reappear as spice and sweetness gradually build. A pervasive mustiness, which I liken to 'oat' but is likely young barley, contributes a creamy starchiness that is somewhat challenging. The floral character can be quite pronounced at times, then recede. Occasionally, a distinct trace of smoke appears, but it's fleeting and inconsistent. The finish, marked by plum liqueur, truly distinguishes this offering and sparks intrigue, yet it never quite reaches a desirable level. While drinkable, it's not entirely to my preference. I support American single malts, but this particular bottling seems overhyped. It's adequate, and I'd have a pour if offered, but I question whether I'd purchase another bottle. Numerous established and well-crafted single malt options in a similar price range offer a more satisfying experience.

Nose - Salted plum in caramel. Herbal tea and mint appear with swirling. Pungent and astringent dried dark fruits. A hint of grape medicine. Some vanilla and perhaps a touch of wood. Palate - Sweet with red-purple fruit at first. Quickly becomes bitter and, indeed, savory, but not in a food-like way. It's distinct and, for me, not completely enjoyable. Sharp and sour purple fruit with a vegetal bitterness - similar to Brussels sprouts. A touch of heat, but it fades quickly. The finish is herbal and medicinal, like a cough drop. There are also wood notes and plenty of that dried red-purple fruit. This whiskey offers a very specific flavor profile that will likely be polarizing. I can appreciate its appeal in the same way I understand the appeal of certain candies. There's a unique experience here. However, I won't be revisiting it. It's not to my taste. _______

Aromatic and floral, with hints of sweet, dusty grain and subtle licorice notes on the nose. Quite unexpected initial tastes, they caught me off guard despite having read some opinions. The palate offers notes of unusual spices, delicate oatmeal, and a strong presence of eucalyptus, floral notes, and an ethanol burn. The finish is enduring, with an oily texture, grassy spice, and a slight tartness reminiscent of wine-aged grapes. After some time, an astringent woody resin taste emerges. Its light straw color and delicate body expand and deepen throughout the finish. However, it possesses that distinctive "lean" characteristic common to Japanese whisky, setting it apart from Scotch or Irish varieties. I plan to sample it in a traditional Japanese highball (whisky and soda) anticipating it will perform exceptionally well. (Indeed, it did!). The profile is quite distinct, leading me to understand why some liken it to a barrel-aged gin; it's an atypical character for a single malt. Light oak influence is present, with no smoky elements. I already appreciate the spirits from St George. They consistently innovate across their entire product line. This particular spirit presents a peculiar flavor profile and warrants careful consideration—it's not a casual pour. While all their bottles feature excellent artwork, this one arguably boasts the finest label design available.

A complex, American Single Malt created by a specific distiller for a California distillery. Made with a grain bill of malted and lightly roasted American barley, distilled in pot stills, aged for 3 to 4 years in barrels previously used for bourbon and French wine, then finished in casks that held the distillery's own Japanese plum liqueur before being bottled at 47% ABV. It has an aromatic beginning with hints of grains, wood, tropical fruits & flowers, nuts, herbs & spices; while a complex & floral middle adds notes of potpourri, wine grapes, grapefruit zest, apple skin, dried mango, lychee, plum & sweet malt; leading to a long & warm potpourri finish with notes of oak, almonds, maple charcoal, air plant, eucalyptus, stewed apples & smoke.

St. George deserves credit for taking a bold chance here. It doesn't neatly fit any whisky category I know. It's somewhat like a scotch, with a vegetal smoke profile. Yet, it also strongly features umeboshi and honeysuckle. You really need to taste it to get it. I don't particularly enjoy it straight. Since it's intended for a highball, I mixed one, and it produced a truly unique highball. The flavors mentioned above persist, but are much more agreeable and less intense. Still, I doubt I'll reach for this again after my bottle is gone.

1.18.22 Served: Neat, in a flute glass Bottle Opened: 6 months to 1 year Compared side-by-side with Monkey Shoulder Aroma: Ume, vinegar, oxidized wine (sherry, marsala), baker's chocolate Flavor: Begins like ume candy. The mid-palate is overwhelmingly high proof. After a few sips, the core reveals more chocolate and fig. Finishes bitter, then medicinal and skunky. The aftertaste is reminiscent of cannabis. This tasting is perplexing. I thoroughly enjoyed this whiskey when I first tried it. Now, it's off-putting. The sweet aroma clashes with the bitter taste. I'm questioning if oxidation has occurred or if something I ate recently is influencing my perception.