Stats – 46% alcohol, pot distilled using red and white quinoa and malted barley, Batch 2 Bottle 101/123, Nashville, TN.
Price – $45
Color – Burnt Umber
Nose – Nutty, a wheat-grass or mossy earthiness, spice and oak.
Palate – Just in case you’re not a hippie or a vegan, quinoa (pronounced “keen-wha”) is a pseudocereal more closely related to spinach than to a grain. While it was first domesticated in the Andes 3000 years ago, it’s mostly being cultivated for the dreadlocked Whole Foods crowd now. Corsair has been gaining a lot of accolades and attention for their unique brand of craft ditilling. CBS This Morning even featured them in a recent spot back in May (watch it here). They have also gathered awards from the San Francisco World Spirits Competition, the NY International Spirits Compitition, and the American Distillers Institute Awards among others.
For their Quinoa Whiskey the earthy quality and flavor of the quinoa shines through. It is very tame at first, but the back half of the whiskey is is loaded with spice and wood like a heavily aged rye. The spice is rich and full of allspice and cinnamon stick. The barrel wood dries out the finish, but the overall raw honey and vanilla sweetness still lingers. Breathing allows the spice to calm down. This is a perfect option for the adventurous rye fan looking for something off the beaten path.
- Jura Superstition (90%)
- Dry Fly – Washington Wheat (80%)
- Templeton Rye (79%)
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