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.
If you like a good cigar with your whisky, this will do the trick in a non-smoking establishment. I'm not talented enough to name all of the subtle flavors, but I can call out the primary -- smoke. It's quite different, and 30 minutes after finishing my first glass I could swear I smoked a good cigar around a campfire. Not a whisky I would use for most cocktails (although the smoked manhattan wouldn't need any artsy smoking with this base), but I like it.
This is one of my favorites. Like a Texas campfire, relaxing and delicious.
Sample, 3cl. Was taken aback on first sip. Nothing like I've ever tried before. It really is a smokey firery Texas BBQ in liquid form. The aftertaste is everlasting. It's not unpleasant, but I wouldn't buy a full bottle.
Had this as part of a tasting set. Utterly revolting. The only whisky I've never finished. After three attempts, it went down the sink.
I did not like Brimstone after my first tasting. It sat in the back of the cabinet until I ran out of my usual stuff. I pulled it out and gave it a second shot. I had to push myself through about half of the bottle until I started enjoying it. I have had similar experiences with very smoky scotches. Not my favorite whiskey, but I like it enough that I have continued to buy
