Black Maple Hill Oregon Bourbon
Smells grassy and barely aged. Yeasty like bread dough or cornmeal. Dry and lightly herbal with vague impressions of anise, sassafras, black pepper, and rosemary. Oddly effervescent (think club soda). Hints of dry caramel and vanilla. Pecans and hazelnuts are buried there.
Corn, yeast, and bread dough with a light drizzling of caramel, vanilla, and maybe honey. Mild black pepper note with slight lemon zest. Floral and hay-like.
Short-medium and fairly clean. Pepper and herbs (rosemary and clove). Corn, yeast, and mash residuals remain consistent for the time they last.
Tasting Notes
On the palate, the rye character is somewhat subdued (it could almost pass as a high-rye bourbon). There’s a funny burnt, grassy, resinous taste in the mid-palate, like scorched evergreen wood or the last hit on a mediocre bowl of weed.
Bigger, badder nose than the Stein rye, much more barrel-forward: more wood, more spice, less fruit and flower, with a generic cinnamon and vanilla character.
The sappy, grassy flavor, adding a little cinnamon and clove.