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.
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Very, very well done. Single malt scotch feel but in a bourbon whiskey. For those that like smoky, you won’t be disappointed. If you’re a Laphroig, Ardbeg or Lagavulen fan, you’ll like this one.
I found a lot of depth in this whiskey. I wasn't sold at first but as I made my way through the first glass, I gained an appreciation for its flavor. Maybe not my favorite but a good one to try. I'd probably give it 4.5 stars.
There's a lot of depth to the flavor of this whiskey. I wasn't sold at first but as I made my way through the glass I furthered my appreciation of it. Maybe not my favorite but it's a good one to try.
This whisky divides opinion more than any other but it tastes like no other whisky so that is not surprising. I love it but I'll add that if you want a traditional whisky experience don't even think about it. This is not peat smoke but a wild bush fire smoke. Burning wood and scrub bush with Tabasco sauce poured on top. For people that like to experience something a bit way out it's for you. Texas in a glass. Don't bother if you want a typical profile.
Different can be good, intense can be good. But this is just not good (to me). I poured it for a friend who liked it but couldn't get through a whole glass of it, which says something about its drinkability. Maybe this should only be sold in half bottles.
