Whipper Snapper Project Q Quinoa Whiskey

There are primarily two distilleries of note in Western Australia: Limeburners, located in the state's southern region, and the metropolitan-based Whipper Snapper. Whipper Snapper's standard range often reminds me of American Bourbon due to their high corn content mash bill and aging in virgin American Oak for two years and a day. Their core products include 'Crazy Uncle Moonshine' (a white spirit), the barrel-aged version, Upshot, and Upshot Cask Strength. Recently, they've experimented with various cask finishes, such as French and Hungarian oak, and produced different grain whiskies including red corn, wheat, and this quinoa variant. Interestingly, my laboratory was situated less than 100 meters from this distillery until about 18 months ago. Last night, I attended my second visit since 2018, enjoying a tasting flight of their Quinoa, Wheat, Cask Strength, and Red Corn expressions. Unfortunately, I was pressed for time to finish my last two before a cocktail class began, so I won't be providing detailed notes on those just yet. I'll need to return when I have more time to properly evaluate them. For now, here are my thoughts on Whipper Snapper Project Q. Similar to the WS Wheat Whiskey, this is another example of locally sourced, provenance-driven whiskey production. As the world's second quinoa whiskey and possibly the first and only in Australia, much was at stake for the WS team. Quinoa is exceptionally costly, nearly double the price of corn, making it crucial for them to succeed. The mash bill consists of 65% quinoa, 25% corn, and 10% malted barley. The quinoa is sourced from Western Australia's wheat belt, near the owners' hometown of Narrogin, marking the first commercial Australian quinoa harvest. It was aged for four years in refill American white oak barrels that previously held their Upshot spirit. Nose: Very earthy with notes of freshly harvested green hay. Like the wheat whiskey, there's a dusty grain aroma akin to the bottom of an oat porridge bag, along with a subtle herbaceous, green vegetal quality. While intriguing, the aroma strikes me as somewhat 'dirty'. I'm on the fence regarding my overall impression of the nose; I'll fairly describe it as 'challenging'. Palate: A nutty sharpness is accompanied by an oily mouthfeel. This is perplexing, falling somewhere across the spectrum of various grains. One might mistake it for rye with baking spices and a hint of caramel. However, it evolves further; there's no smokiness, but a remarkable burnt toast char that evokes smoke, possibly transitioning to a leathery or tobacco tin profile. I was uncertain, it's quite confusing. Towards the finish, there are delightful notes of Turkish delight, rose water, or raspberry jelly candies. This not only adds a floral element but also sweetness and a chewy texture, much like a jelly sweet. There's a slight dryness and tannin, alongside an earthy granularity detected on the nose earlier. Finish: Medium-short. A creamy texture persists in the finish, with a hint of herbaceousness and a peppery zing. Perhaps some lingering charred ash? Well, that was intense. Big, bold, and complex. Perhaps too complex. I'm not convinced everything is optimally integrated, and while the quinoa contributes a welcome earthiness, it feels overly dominant and 'dirty' here. I suspect some will adore this. It's not for novices, and I don't believe it's for me either. In my opinion, a more balanced mash bill or a refined casking process is needed to temper some elements and achieve greater harmony. I acknowledge Whipper Snapper's commendable effort in pursuing a unique product, focusing on their core principle of local, homegrown simplicity. However, with 65% quinoa, I feel they veered off course, missing the mark where their comparable wheat whiskey succeeded. It's undoubtedly worth sampling and is as distinctive a whiskey as you're likely to encounter. Yet, unless you absolutely love it, AUD $220 for a 500 ml novelty is excessive. Price is for 500 ml