my new favorite
Awards for Balcones Brimstone
Balcones Brimstone Details
Also from Balcones Whisky Distillery
Whiskey or Whisky
Interesting fact… Balcones Brimstone whiskey spells its name whiskey as it originates in America. Had it been produced in Scotland its name would be Balcones Brimstone whisky, instead of whiskey.
Balcones Brimstone Bottling Note
American craft distiller Balcones created this smoky corn whisky, fittingly named the Brimstone, by smoking the whisky itself rather than the grain. It is innovative techniques such as this which are creating a buzz around American whisk(e)y at the moment.
In stock, worldwide delivery available.
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Nose: Barbecue, steaks, brown sugar, raisins, honey roast pork.It's all there, a Texan aroma for a Texan whisky.
Palate: Peppery and sweet in equal quantities with some herbal undertones and BBQ sauce overtones.
Finish: The finish is like a pepper-rubbed steak with a little charcoal too!
Overall: What's not to like about this big smoky whisky? Brimstone is an incredibly apt name for this barbecue of a dram. There is no pretension here.
WTF is up with the way this whisky smells?
Didn't Care for It
Tried this at Whisky Live this week, it’s not for me. But two of my friends absolutely loved it and bought bottles. Personally, a nose of burning tyres and the taste of barbecued spare ribs is not what I'm looking for in a whiskey. This is definitely a Marmite dram. And a bit of a one-trick pony, I suspect.
25th March 2014
Too smokey for me. I prefer to eat BBQ, not drink it.
3rd February 2014
Any reason the price has gone up?
19th November 2013
Perhaps I bought a bottle that is very out of the ordinary in an undesirable way. The nose has an overpowering smell of burnt rubber which does not change for the better over time or with the addition of water. Tried it three times hoping to find the positive qualities described by others. No luck. Poured some for a friend and he also found Brimstone undrinkable.
19th September 2013
I have a very large whisk(e)y collection. Bottles from all over the world and all over the price range. Brimstone is easily my favorite as far as a daily dram. The smoke in the nose is nothing like peat smoke. It smells like the end of a good barbecue session. It will leave that smell on your upper lip too. For me, the palate is less meaty than it is for others, but hints of bacon are certainly there. I taste bbq squash with some brown sugar and butter. Some sweet potato poking through from time to time. The charcoal bbq smoke that I smelled in the nose comes through on the palate as well. All with pleasing viscosity. The finish is warm, soothing if you will. It lingers with more brown sugar and butter. A hint of a spice I honestly cant place, but it sits well in the finish. I love this whisky, and though I can see how this would not be for everyone, I can't see the word disgusting being an appropriate description on any level.
3rd July 2013
I'm not sure what that guy is thinking but this is a great whisky. Smoke is very nice and has a lot of flavors to play with. Medium finish and it definitely reminds me of camping in Colorado. Definitely different from a traditional Islay but a great whisky to drink from time to time.
12th June 2013
To start with... just look at the bottle. It looks mean doesn’t it? Menacing in an arm around the shoulder, “You respect me...I won’t beat the crap out of you,” kind of way. She’s crackling already with secrets and potential.
Popping the cork and she rushes at you, a rampaging pack of wildebeest, and that is the first strike. Meat! Loads of it! Fleshy bacon and rich leather. Plenty of smoke for sure, but smouldering varieties, like a box of musty old books thrown onto a barbeque that’s halfway through roasting a juicy, succulent pig. Popcorn and ripe oranges that bask in the sun, join the barn dance but with a non-VIP invitation.
Well...to be honest I was only halfway through the nose notes when the glass slipped (oops!) and spilled its thick chewy contents into my laughing gear. It’s got as much bollocks as an American muscle car. You can chew on this for ages, like peppered jerky. The wood and pig are still there, but in a maple cured capacity. Dry chocolate and rare black pudding blindly search for each other in the hellish depths of the fire. The crust of a bad-ass blue cheese is peeling away from its home and avalanches into the sea of salt that lingers. Dominican cigars and the velvet of an LBV Port come to mind.
Sit back and re-enter reality...we’ve got a live-wire on our tongues. You can’t shake its evolving nature. There’s Bovril on the finish now and a gummy hot sauce itching away. A perfect horse-back journey, from sweet-corn to dry dark chocolate.
23rd April 2013
It had alot of smoke and charcoal to it. It was like the taste of grilled meat and some sweet carolina sauce really hits you