Two James Spirits Johnny Smoking Gun Whiskey

A friend from Detroit provided this sample, and I would not have found it on my own. It is promoted as a whiskey with a rye base, suggested to pair well with savory Japanese pork or even sushi. I tried a small serving neat, then finished the rest with a tasty and zesty tempura crab roll. It paired nicely with the food, as the whiskey possesses an unusual flavor profile that is difficult to pin down. There's certainly a touch of saltiness and spice that enhances its compatibility with meals. Served neat, I find it comparable to a flavored, young moonshine with a bit of peppery spice mixed in. My thanks to the friend for sending it; I'm pleased I finished the sample with sushi. It might also be good with smoked Gouda cheese and some charcuterie. Overall, it's quite intriguing and certainly unique. Cheers.

A tasting from 6/2016, generously provided by a friend. The first whiskey I've encountered from Detroit, originating about twenty minutes from my residence, prompting me to sample it. It has a 43.5% ABV and appears to be naturally colored, though I cannot confirm. This particular bottle is from batch 7. And regarding the bottle itself, it possesses the most peculiar shape I've seen for a whiskey container. The label declares, "An American whiskey crafted specifically to compliment the umami of the rich pork and fish broths of Japanese cuisine." Upon the initial aroma, I immediately concurred. The nose is influenced by the 30% rye in the mash bill, yet it carries a salty, subtly smoky fish scent (reminiscent of smoked herring). I also detect some fruity notes, such as mango or dried pineapple. Quite distinctive. It has a pleasing, oily mouthfeel. The rye is dominant on the palate, and the finish is lengthy and persistent. I could certainly pair this with smoked fish, sushi, or a pork dish. My rating is 3.5.

I find locally produced spirits, beer, and food interesting, as people often take pride in showcasing their regional heritage. Thanks to a friend, I had the chance to try a sample of a Michigan bourbon. The initial aroma was vanilla extract, and that was all I could perceive at first. With more time, nutmeg joined the vanilla extract, giving an aroma comparable to Thanksgiving dessert, primarily pumpkin pie with whipped cream. A vanilla sweetness rests on a thin, light body, accompanied by nutmeg spice; the nose carries through to the palate. The spirit's youth is noticeable, suggesting a rapid distillation process. The palate concludes with some vanilla and oak flavors that turn slightly bitter. A brief and straightforward bourbon, best suited for casual consumption or mixing. [79/100] [Tasted: 3/4/17]

A very interesting concept, but the execution falls short: a whiskey from America created to be a perfect match for Asian cuisine. In practice, this is a mix of whiskeys – with a lot of corn – enhanced by some teas. If you get it at the restaurant it was originally made for, Johnny Noodle King in Detroit, it comes with a shot of ramen broth (a fantastic addition). However, the flavor is a bit scattered: corn-like, young, sweet, smoky, and tobacco. There are notes of star anise and licorice: strong and hot, even after some time, with an off... like... glue or plastic quality.

A sample of this was shared by a friend as part of an extra offering from our small Scottish distillery tasting group. This is one of those spirits that will either appeal to you or it won't. Note that I did not say love or hate – I don't believe it elicits love/hate reactions like a Laphroaig, but perhaps a couple of notches lower in emotional intensity. It's almost like a lighter version of Balcones; smoky like a campfire but with more floral vanilla notes blended in. Strangely, I didn't care for it neat, but it was remarkably good with sushi. For some reason, there was a synergistic connection between the two. My thanks to the friend for sharing this local Michigan spirit!

Originally developed for a ramen establishment in Detroit called Johnny Noodle King. When the restaurant obtained its liquor license, they desired a single whiskey to complement their culinary offerings. When sampling this whiskey, envision the delightful, rich, umami essence of ramen. To craft this distinctive whiskey, Two James infuses a blend of Asian teas into a spirit composed of 70% corn and 30% white rye. It is ideal for any cocktail requiring lemon. Black tea harmonizes exceptionally well with lemon, thus it performs wonderfully in whiskey lemonades, sours, and hot toddies.