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.
Barbecue, steaks, brown sugar, raisins, honey roast pork. It's all there, a Texan aroma for a Texan whisky.
Peppery and sweet in equal quantities with some herbal undertones and BBQ sauce overtones.
The finish is like a pepper-rubbed steak with a little charcoal too!
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.
I am not an American whiskey drinker.......usually! For some reason, I think it was an article in Forbes magazine, I bought a bottle of Brimstone. Instant acceptance of this very interesting American brew-up. It is an exciting drink, smokey and spicy and smooth as can be. No ice necessary, just a great sipping whiskey. I am now drinking this often as a relaxer..... Hope you enjoy it as much as I do!
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.
Too smokey for me. I prefer to eat BBQ, not drink it.
Any reason the price has gone up?
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.
