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. — 8 years ago
Very nice sipping bourbon — 8 years ago
Ultimate example of Irish single pot still. Full bodied, sherried, oily. — 9 years ago
Pub on the boat at Thames river, with young Japanese researchers in London:-) — 9 years ago
Spicy. White pepper. Would be great for an old fashioned or a Manhattan — 10 years ago
Fav of JP @ Freight House — 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
London 30.10.2016, Southbank Thames, — 9 years ago
Surprisingly smooth and sweet — 7 years ago
Crisp and smooth gin. — 7 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 — 8 years ago
Yes. Authorized. 93pts. ANW206 — 9 years ago
Dark and tasty — 10 years ago
Natascha
Love it to death! Hoppy and tastes pretty much like Little Creature’s Pale Ale except it’s tons cheaper here where I live. — 6 years ago