![]() ![]() Going back to what I said above, maybe there was a reason why “Amanda Palmer Corn” was not included on the label. There is an imbalance where the sweetness that corn would normally bring is lacking and the earthiness overwhelms most other flavors. If Alan has worked for years to perfect this variety of corn, I fear that it may be a bust. There’s not a lot to like within because the corn takes over and simply smothers any other kinds of notes. It is sad to admit that this bottle of Hindostan Falls bourbon is one of the bigger letdowns of the Spirits of French Lick family of whiskies. I’m sure that will draw some ire, but it’s what I’ve found to be true so far. I want heirloom varieties to work so bad, yet it seems like good ol’ Yellow Dent Corn #2 (hell, maybe the GMO kind too) is the best kind for bourbon. I wish that wasn’t true but I am disappointed again and again with whiskies that contain them. This also doesn’t help change my mind that heirloom corns (like Bloody Butcher Corn) just don’t make good whiskey. Even when I had a sip that wasn’t bad, the best accolade I could think of to describe it was “boring.” The lack of sweetness contributed to less-appealing notes like earthiness and raw grain. Ballard Corn Whiskey and I found myself liking that much more than this an actual bourbon. The last bottle from Spirits of French Lick that I reviewed was the Charles E. Corncakes play nice with cinnamon and clove, but there is a large amount of barrel char and earthiness that sticks on the tongue long after the sip is complete. I’m of the mindset that the earthiness is coming from the actual corn though.įinish: The finish may be the most pleasant thing about the whole dram, but that’s not saying much. The rye doesn’t help much and may introduce more astringency and earthiness than anything. Overall, the corn is what really dominates here and if you’re not good at picking out secondary notes, all you’re going to taste is grainy corn notes. I do find the most faint amount of chocolate lurking around too. ![]() ![]() That by itself seems to be the reason why I get a lot of youthful flavors on my tongue. The oak tastes neutral – like it was aged in a barrel that wasn’t charred. There’s roasted corn on the cob, cornbread and a bit of Brach’s Caramel Candy Corn with vanilla in the background. It’s practically a one-note bourbon, this bottle. Overall, the nose smells as youthful as it tastes and there’s a lot of undeveloped oak notes that seem determined to make you want to pull your nose back from the glass. Don’t get your hopes up with that last scent, there’s very little of it to salvage the overall profile I find. Nose: The nose if full of raw corn, cream of corn and vanilla cupcake with frosting. I sampled this, as usual, neat in a glencairn. Why is that? Is he worried that any sort of negative reaction to the whiskey will ruin the corn’s reputation in future products? The thought crosses my mind as I go to take my first sip. I was hoping to find it mentioned on the back label but even that is devoid of the name of the corn. Instead, it only uses the word “heirloom corn” in the ingredients (along with rye and malted barley). That’s why I find it strange that Alan – who has complete control over his products from start to finish – has omitted the fact that this bottle of Hindostan Falls uses his “Amanda Palmer” corn. ![]() The final motion is to move the glass upwards to capture the liquid in the base plate and let it enter your mouth.Dried “Amanda Palmer” heirloom corn bred by Alan Bishop Step three involves then moving the glass down prior to moving your nose into the space where the vapours are resting. Motion one pulls the whisky into the base of the glass, then motion two is to roll the whisky in your hand and let the heat transfer through the metal base into the liquid itself. “We are using inertia and the notion that the whisky will stay at rest while the bottle and the glass is moved around the resting liquid. James Parr talks us through getting whisky into the Space Glass: This allows whisky to seamlessly flow into the glass from a standard bottle of Ballantine’s Finest - meaning you won’t spill a drop of your favourite dram. The custom loading nozzle inserts into the one way valve situated on the base of the glass and subsequently solves the problem of pouring in microgravity conditions. Included in the base of the glass is a 10kg pull magnet for easy docking with a bespoke whisky insert nozzle, for putting the Glass “down” on a metallic microgravity bar or even on a wall. Connected to this reservoir is a helix and a small channel runs up the side of the glass to carry the liquid up to the rose gold mouthpiece, where the liquid waits for the space traveller to drink it. The glass has a spiral convex base plate and this gold plate creates surface tension to hold the whisky down in a reservoir at the bottom of the glass. ![]()
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