Vital stats: Mash of 100% hickory-smoked barley, pot distilled with no age statement. Bottled at 50% ABV and sold for just over $50 per 750mL bottle.
Appearance: On the darker side of whiskey with a reddish, copper hue.
Nose: Starts off smoky from the get-go – perhaps unsurprisingly – but with a sweeter and brighter bouquet of scents that includes butterscotch, caramel, oak and a hint of flowers. That eventually develops into more of a barbecue sauce flavor: sweet like molasses with tangy notes vinegar, garlic, and smoke.
Palate: The first sip makes its way onto the tongue like an earthy, mellow vanilla for the first couple seconds. That grows earthier and spicier as notes of clove and pepper – along with a hint of tangy vinegar – develop and grow in potency as the sip remains on the tongue, mildly stinging the tongue. Swallowing briefly strips the spicy flavors away leaving a sweet, cooked molasses flavor on the tongue, again with a touch of vinegar. The spicy flavors eventually build back up to tingle throughout the mouth and fade again to leave a smoky, sugary residue on the tongue.
Corsair is absolutely correct when they say Wildfire is reminiscent of barbecue sauce. I’m impressed that hickory-smoked barley can imbue that savory flavor into a whiskey, and I give Corsair points for yet another extremely unique product. However, I can’t think of many cases in which I’d really want a whiskey that tastes so much like barbecue, other than as an ingredient in barbecue. So, unless you're really jonesing for a taste of a summer cookout this winter, maybe keep browsing.
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