This is, to Corsair’s knowledge, the first ever whiskey derived from quinoa – although a handful of additional distillers have followed suit. In actuality, it tastes like, well, quinoa – capturing the grain’s earthy flavors and a certain grassy dryness, like some pastoral windblown field. Not surprising to this San Franciscan, the quinoa whiskey reportedly sells well in California. — 7 years ago
Yes. Authorized. 93pts. ANW206 — 8 years ago
Dark and tasty — 9 years ago
Clean and correct. Makes me thirsty just thinking about it. — 10 years ago
Crisp and smooth gin. — 6 years ago
Sultry and mysterious. The swell retro label suggests you keep it visible. I would not mix this with sugar - it’s too good — 7 years ago
Very well made Rye. Probably the best I have tried. Delicate yet full of oak. Now I understated what a real Rye tastes like. Perfect for sipping. — 8 years ago
Not too sweet. Bravo. — 10 years ago
Fav of JP @ Freight House — 7 years ago
Very nice sipping bourbon — 8 years ago
Ultimate example of Irish single pot still. Full bodied, sherried, oily. — 8 years ago
Spicy. White pepper. Would be great for an old fashioned or a Manhattan — 9 years ago
Monkey 47 Dry Distiller Gin. Slightly hazy, water white, colourless. Pronounced intensity of perfume, juniper, lingonberry, violets, lavender, orange and grapefruit zest. With water added, more perfume and citrus notes to the fore. Dry on the palate. Warming alcohol, medium body, pronounced flavour intensity. Long finish. Very complex. Outstanding example of a premium gin. — 10 years ago
Karen Liu
Surprisingly smooth and sweet — 6 years ago