Category Archives: Flavored Whiskey

Recipe: Knob Creek Smoked Maple Cocktails

Recently, we ran a review of the Knob Creek Smoked Maple Bourbon which Beam has offered forth this fall. We were also lucky enough to receive a recipe for an Old Fashioned for the upcoming holiday season courtesy of Iron Chef Michael Symon. It’s quite the tasty cocktail. However, not one to shy away from making a cocktail worthy of an Iron Chef, we also decided to take a stab at creating our own in celebration of the arrival of the 2014 NHL season. We don’t have the luxury of three celebrity judges to determine a winner, but leave your thoughts… or your own ideas… in the comments field!

Knob Creek Ol’ Fashioned Holiday Maple
Created by Michael Symon

Pinch of raw sugar
Orange peel
3 dashes bitters
1 ½ parts Knob Creek Smoked Maple bourbon
1 part Apple brandy
Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle. Add Knob Creek Smoked Maple bourbon and Apple brandy. Stir with ice.

The Hockey Puck
(a Drinkhacker original)

2 parts Knob Creek Smoked Maple bourbon
1 part Nocello walnut liqueur
1 dash bitters
Cinnamon Stick (for garnish)
Add bitters, then Knob Creek Smoked Maple bourbon and finally Nocello liqueur. Serve neat or on the rocks with a side of plain cake donuts.

Review: Knob Creek Smoked Maple Bourbon

Knob Creek Smoked Maple

Finally, someone’s doing the maple-flavored whiskey thing right.

Let me step back. In general I’m ambivalent toward flavored whiskeys. I don’t much see the point, as if I wanted flavor with my whiskey I’d just mix up a cocktail. Still, shortcuts are shortcuts, and there’s something to be said for having your favorite mix pre-bottled and ready to go.

The reason for the success isn’t hard to see. This is overproof Knob Creek (normally 100 proof) with a fairly light touch of maple syrup flavor, instead of the all-too-common other way around: Syrup that’s had a dash of whiskey added to it. Even with the additions, Knob Creek Smoked Maple comes through at 90 proof, still well above the typical 70 to 80 proof you find in this category.

The results are impressive. While pancake syrup fills the room when you crack open the bottle (sealed with the traditional Knob Creek black wax), but that’s where the maple effect is its strongest. Nosing an aerated glass brings out Bourbon first, maple syrup considerably further down the list. On the palate, the mouthfeel is solid — a bit more gummy than straight whiskey, but plenty pleasant. The maple character is there, all right, making it tough to pick out specific notes in the Bourbon, but in the end, after the pancake party is over, I find myself left with citrus peel, marshmallow, ice cream cone, and toffee characters on the finish. The one thing I don’t get here: Smoked anything.

Now I’m the kind of guy who prefers pancakes with butter only, so for me to say Knob Creek’s Smoked Maple is a worthwhile product, even a rather good one, is like the Pope saying he isn’t going to judge gay priests. Er, wait a sec.

B+ / $31 / knobcreek.com

Review: Jim Beam Maple

Jim Beam MapleOK, I like maple syrup as much as the next guy (well, probably not as much, to be honest), but at some point everybody’s got to hit a breaking point.

Maple has revealed itself to be one of the Next Big Things in spirits flavorings, and if you like the idea of literally pouring syrup down your gullet, they’re for you. Ultra-sweet and, well, syrupy, maple whiskeys are designed to rot the teeth right out of today’s increasingly sweet-toothed consumer while giving them a little buzz along the way.

Jim Beam Maple keeps things close to a tried-and-true formula. The aroma of syrup wafts out of the bottle as soon as it’s opened, and it doesn’t let up. The flavor is thick, lightly woody (perhaps the only touch of actual whiskey shining through), and unbelievably sweet. The finish lasts for days, matched only by the hysterical stickiness that coats the glass like glue. Is it whiskey? Is it vodka? Is it really just syrup? (There’s no heat to speak of.) Impossible to answer any of the above at this level of flavoring intensity.

Maple spirits are becoming commonplace to the point of market saturation. That’s fine if you’re into that kind of experience, but sadly, Jim Beam Maple just doesn’t do anything to elevate the game.

70 proof.

C+ / $16 / jimbeam.com

Review: Jim Beam Red Stag Hardcore Cider

red stag hardcore ciderThe latest addition to the ever-expanding line of Red Stag by Jim Beam is this, called Hardcore Cider. You don’t need a lot of imagination to figure out this is infused with apple cider “and other natural flavors.” Apple is a natural complement for bourbon (and plenty of cocktails mix whiskey and cider), so this combination makes sense.

On the nose, the spirit is full of deep apple character — baked apples in a touch of cinnamon syrup, like grandma used to make. The body follows suit: This is a whiskey where the flavoring takes the reins and runs with it. The bourbon element of this Red Stag is elusive to the point of absence. If the fruit were a bit brighter, you could be excused for thinking you were drinking Calvados. A touch of vanilla at the very end reminds you it’s been in a barrel, but vanilla is such a natural counterpoint for apples that it doesn’t immediately come across as a bourbon element.

This is not a bad product, but the relative absence of bourbon flavors — even with 80 proof whiskey as the base — make me wish for something that showcased the whiskey along with the cider. That said, I’d mix this with ginger ale or use it as a base for a punch and see what happens.

80 proof.

B / $18 / jimbeam.com

Review: Wild Turkey Spiced

Wild Turkey Spiced Bottle Shot

Spiced rum? Old news. Spiced whiskey is the future, bringing all the goodies of the baking cabinet to Kentucky’s finest.

Wild Turkey is the latest to get into this game, bringing the traditional islandesque spices you’ll find adorning Captain Morgan and the rest of his crew to the world of Bourbon. There’s not a lot of information about the underlying Bourbon here — it’s standard Wild Turkey, but bottled at 86 proof with no age statement to be found (not surprising, of course). There’s not a lot of information about the spiced, either — only “spice and other natural flavors” are noted on the label — but a cursory taste reveals cinnamon and cloves, plus more vanilla than you’d expect from a Bourbon of this pedigree.

In fact, the nose is all vanilla, all the time — it’s so thick it comes across as a little bit synthetic, a common problem in vanilla-infused spirits. The palate offers more to play with, a baking spice character that, for once, doesn’t bury its base spirit in sugar. Here the cinnamon/clove mix is evident — maybe even a little ginger in there? — but Wild Turkey’s deep wood character doesn’t get drowned out. It’s with you from start to finish, both imbuing the front of the palate with some depth and providing a long, lightly smoky/bacony finish that reminds you you’re drinking whiskey and not rum.

Sure, this isn’t a product I’d likely sip straight, but i can see myriad opportunities to work with it in punches, holiday cocktails, and hot drinks. Worth a shot at this price.

B / $23 / wildturkeybourbon.com

Review: Canadian Mist Flavors – Peach, Cinnamon, Maple

canadian mist Cinnamon MistCanadian Mist is well known for its very affordable, basic blended whisky, so it makes sense that it would leap into the flavored whisky business along with so many others. CM arrives with a whole new line of ultra-cheap flavored spirits (“Canadian Mist” is actually hard to find on the label), each of which blends various flavored liqueurs with a Canadian Mist base. Here’s how three members of the group (all but Vanilla Mist) shake out. (Spoiler: Far better than I was expecting.)

Each is 70 proof, with caramel color added.

Canadian Mist Peach Mist – Can you out-SoCo Southern Comfort? This mix of peach liqueur and Canadian Mist is a credible knockoff, packing less sweetness and more of a whisky kick than the standard Southern Comfort bottling, and it lacks all that astringency. Surprisingly easygoing, this fruity number offers modest, not overpowering peach on the nose, backed up with vanilla notes. That vanilla is what really hits you on the body, where the peach character takes more of a back seat along with the mild, almost honeyed character of the Canadian Mist. Not much to it, but there doesn’t really need to be. There’s plenty of balance in the spirit as it stands. It doesn’t do a whole lot, but what it does, it does well enough to recommend. B+

Canadian Mist Cinnamon Mist – Cinnamon liqueur, of course, blended with CM. The description on the bottle is a little disarming… “hot cinnamon & sweet cream vanilla that has a smooth finish of warm brown spice.” Warm brown spice? Errr… maybe it’s a Canadian thing. Very mild bite here. As with the peach whisky, this is understated with relatively easy cinnamon character, more than a hint but less than a mouthful. It’s definitely more pleasant than most cinnamon-flavored spirits, which are spiked to within an inch of their life and specifically designed to burn your tonsils off. Lots of vanilla on the back end, though the balance isn’t quite as well-done as the Peach Mist. Still, it’s one of the better cinnamon whiskys on the market. B

Cinnamon Mist Maple Mist – This one has far more of the sweet stuff than the two above. On the nose and on the tongue, all you get is maple syrup coating the mouth. That’d be great if I was having pancakes, but in the after hours it’s just far too much. Punchy and heavy with (authentic) maple syrup, the body is enormous and the finish is overwhelming. That’s not entirely CM’s fault, all maple-flavored spirits (at least the ones I’ve tried) end up this way. But that doesn’t make it right. C-

each $10 / canadianmist.com

Review: Dewar’s Highlander Honey

dewars highlander honeyThe honey-infused-whiskey trend continues unabated with Dewar’s latest, Highlander Honey. It’s notable because — Drambuie aside — it’s the first honey-flavored whisky from Scotland. The ruckus its release caused is why “whisky” isn’t in very large letterson the label — although the bottle will look extremely familiar to Dewar’s fans.

A simple blend of Dewar’s White Label, honey, and unspecified natural flavors, it’s a solid addition to the honey-flavored whiskey market, particularly if you’re more into Scotch than Bourbon.

Let’s delve into the spirit itself. For starters, the nose doesn’t much let on that there’s honey in here at all. Fresh grain, some citrus, and unspecified sweetness all hit the nostrils. There’s even some smokiness… altogether nothing you wouldn’t get from a solid blend.

On the tongue, the honey’s more evident. Modestly sweet but clearly spiked with the stuff, it complements the natural sweetness of the Scotch without overpowering things with sugar. Of course, White Label is hardly the pinnacle of blended Scotch, so don’t go thinking you’re wandering into the top shelf. But the very light smokiness in the Dewar’s melds rather nicely with the honey sweetness. All in all, it’s extremely drinkable, laced with the light nuance of orange oil and a touch of heather.

Die-hard Scotch drinkers probably won’t think twice about Highlander Honey, but it’s actually a surprisingly versatile spirit that will work both in cocktails and even as the occasional after-dinner tipple. If sweet stuff’s in your wheelhouse, give it a try.

80 proof.

B+ / $25 / bacardilimited.com

Review: Whiskeys of Fog’s End Distillery

Fogs End_White Dog_300 (2)Down in Gonzales, California — where, based on my travels, there’s plenty of fog — Fog’s End Distillery makes unique craft whiskeys, of a sort. These are all made, as the company’s owner Craig Pakish explains, with the “no cook, sour mash” method. But there’s a twist: While corn and rye are both used in various products, all of Fog’s End’s whiskeys include sugar in the mash. In fact, all of these spirits are half sugar, half grain.

What does that make these products? To its credit, Fog’s End does not call any of them “whiskey,” but I’m at a loss as to how to describe them as well. Only one of the products is aged. Most of them are straight off the still.

Anyway, arguments over semantics and monikers aside, here’s what you’ll find if you crack into one of Fog’s End’s inimitable spirits.

Fog’s End Distillery California MoonShine – “Made right on the left coast,” this 50% corn/50% sugar whiskey is moonshine through and through. And how. Intense popcorn notes on the nose lead to a pure, overpowering white lightning. Notes of coal, honeycomb, and fresh linens can be found on the back end, but getting there is a hell of a ride. 100 proof. B- / $30

Fog’s End White Dog – Made from a mash of 50% rye and 50% sugar, its much, much softer than the MoonShine, almost innocuous with a very mild body. The sugar is more than evident, with a sort of maple syrup character in the way it all comes together. Notes of apples and cherries add nuance. Altogether it interesting stuff for a white whiskey (of sorts). Use as an alternative to vodka. 80 proof. B / $34

Fog’s End Monterey Rye – Quite a misleading name, this is actually the white dog (50% rye, 50% sugar), aged for an unstated time and then bottled at a higher 90 proof. Definitely a step up from the white dog in complexity, the wood influence adds a significant caramel character and the extra alcohol gives it some heft. Still very sweet, but with more of a sense of balance. Some notes of cloves and cinnamon on the back end, but like the white dog, it leaves quite the sugary finish. B+ / $43

Fog’s End Primo Agua Ardiente – Literally “cousin’s fire water.” 50% corn and 50% sugar-based white whiskey, spiked with chili peppers, unaged but with a light yellow tint to it. Very spicy, but not overpowering the way some pepper-spiked spirits can be. The heat sticks in the back of throat, which has the secondary effect of drowning out pretty much everything else in the spirit. Fun for parties. 80 proof. B- / $34

fogsenddistillery.com

Review: Black Velvet Toasted Caramel Canadian Whisky

Black Velvet Toasted CaramelA funny thing happens when I try to type “Canadian.” I always mistype “Candian” instead. Never has that been a more apropos typo than with Black Velvet’s Toasted Caramel Whisky.

Flavored with a hefty dose of “natural toasted caramel flavor,” this sugar bomb is so dense with sugar it’s actually difficult to swallow it. The nose cues you in for what you’re about to get hit with, but the mouthfeel is something else. It’s so sugary I swear you can feel the grains of sugar grinding around in your mouth. The “toasted caramel” (which means what, exactly?) is something akin to burned Bananas Foster, and there’s a touch of a woody finish on the end that reminds you that this is indeed whisky and not caramel-flavored vodka.

Sweet tooths only need apply.

70 proof.

D+ / $11 / blackvelvetwhisky.com

Review: Georgetown Trading Co. Pow-Wow Botanical Rye

pow-wow botanical ryeFrom Georgetown Trading Company (the importer of the masterful John L. Sullivan Irish Whiskey), comes this extreme oddity — a flavored/infused rye whiskey.

Flavored whiskeys are growing in popularity as a category, but they’re mainly Bourbon or Irish, and honey and cinnamon are the predominant flavoring agents. Pow-Wow Botanical Rye is a straight rye whiskey that’s infused with saffron, orange peel, and other whole botanicals (not oils or other flavoring agents), which makes it doubly unique in the world o’ whiskey. (The specific mashbill is not specified, nor is the barrel aging program; the whiskey is warehoused in Kentucky.) Continue reading

Review: XXX Shine Salted Caramel Corn Whiskey

Shine Family Salted Caramel WhiskeyHow do you take the edge off of white whiskey? You can put it in a barrel for 6 years or so, or you can drop in some flavoring and sell it tomorrow.

Shine (aka “XXX Shine”) makes a straight white dog, but it also makes two flavored versions, a tea flavored whiskey and this, a white dog flavored with salted caramel.

Continue reading

Review: Crown Royal Maple Finished Canadian Whisky

crown royal maple finished“Finished” has a particular meaning in the world of whisky, normally implying that a whisky has been moved from one type of barrel to another, usually a different type of wood or, more commonly, a barrel that once held another spirit or wine. “Maple finished” has actually been done before: Woodford Reserve made a maple-finished limited release Bourbon in 2010.

That’s not what Crown Royal Maple Finished Canadian Whisky is.

Continue reading

Review: Early Times Fire Eater

Early Times is a budget Kentucky whiskey, and recently the brand added its first flavored variety to its lineup. Early Times Fire Eater, as you might expect, joins the increasingly popular category of cinnamon-flavored whiskeys on the market.

There isn’t a lot of information available about the underlying spirit here — let’s assume it’s standard Early Times — but it is brought way down to 66 proof and spiced up with cinnamon. Continue reading

Review: Mickey Finn Irish Apple Whiskey

I’ve never quite understood the idea behind the Mickey Finn name. Yeah, it sounds Irish, but it really means a drink served to someone to knock them out (typically to take advantage of them in some way). Why you’d name your Irish whiskey brand after such a thing, I have no idea.

Mickey Finn makes an Irish whiskey (really, it’s made in Dublin) flavored with green apples (“natural apple flavors,” as the label explains). What’s the big idea with this? It is “fanciful,” also as the label suggests, to believe that in the Prohibition era whiskey was smuggled into the U.S. in apple barrels. I’m not sure how that translates to putting apple flavor into the whiskey itself, but I get the homage at least.

Mickey Finn looks like apple juice and tastes like what would happen if you put Apple Pucker into Irish whiskey. It is as difficult to drink as it is to fathom, two flavors that have no business being in the same glass together. The apple is overwhelming here, sour and chemical in character. The whiskey, barely there at all, almost a sweetish afterthought and hardly anything you’d identify with any authority.

Is this something I just “don’t get” or is it just the latest bad idea to come out of whiskeydom? You be the judge.

70 proof.

D / $24 / mickeyfinnwhiskey.com

Review: Tap 357 Canadian Maple Rye Whisky

The name says it all, pretty much: Canadian Rye whisky (a blend of whiskys aged 3 to 7 years — the 3, 5, and 7 refer to barrel ages) blended with Quebecois Canada 1 Light maple syrup (and caramel color). Distilled four times, it is aged in used Bourbon barrels and bottled at an odd 81 proof.

Results are significantly heavier on the Maple than the Rye. Deceptively light in color, the nose exudes the rich aroma of the forest, smoldering coals, pine cones, and wet leaves, all backed up with maple syrupy sweetness. This character hangs with you for a long while. Consumed neat, it’s got an epic finish you won’t soon forget.

There is whiskey character here, but it’s tough to peg it as Canadian rye — or any rye, or anything else specific, for that matter. Instead it comes off with more of a vague graininess somewhere in the middle of the experience, almost more like a dark beer extract than whiskey. But hey, maple syrup is a tough thing to do battle with.

Consumed solo this is all a bit much, but I can see how Tap 357 would make an exemplary ingredient for one of those modern cocktails where the sweetness comes from something other than simple sugar.

81 proof.

B / $36 / tap357.com [BUY IT NOW FROM CASKERS]

Review: Barenjager Honey & Bourbon

You just can’t kill this honey+whiskey trend. It’s so popular that now they’re coming at it from the honey side: Barenjager, one of the original honey-flavored liqueurs (if not the original honey liqueur), is adding Bourbon (from Kentucky, but of otherwise unknown origin) to its recipe to create a hybrid spirit just like, well, all the whiskey distilleries.

As expected, the German (nee Prussian) liqueur keeps the focus squarely on the honey, quite the opposite of most of these spirits, which let the whiskey do most of the talking. The honey flavor is rich and authentic, sweet and lightly smoky/woody, almost like hanging around a smoldering campfire. What’s missing is actually the Bourbon.  You get the lightest touch of it up front, just a little taste of whiskey on the tip of your tongue, but nothing at all that’s distinctly Bourbon. Whatever the case, the recipe does at least provide for a good balance of flavors. The body may be on the thick side, but it’s not overtly sweet or cloying.

But hey, it’s actually pretty good stuff. It’s a far cry from Tennessee Honey and other whiskey-heavy honey liqueurs, but if you’re looking for a bigger honey kick in your cocktail — or even want to sip something honey-flavored straight (it’s for my cold, ma!) — this new release does the trick quite nicely.

70 proof.

A- / $29 / barenjagerhoney.com

Barenjager Honey & Bourbon

Review: Bushmills Irish Honey

Now the Irish are getting into the honey whiskey thing. Bushmills Irish Honey is the first honey-flavored spirit (to my knowledge) from the Emerald Isle, a simple blend of original Bushmills, Irish honey, and Irish water, bottled in the traditionally squared Bushmills-style bottle.

The results are solid. As Jack Daniels proved with its Tennessee Honey liqueur, the key to getting this category right is going easy on the honey. Really easy.

Here, the whiskey does the bulk of the talking, as it should, and the honey hangs in the background, always there but never pushing its way to the forefront. Instead it’s really more like a light bodied whiskey that has honey as its primary character.

Beyond that, however, there’s not much to report. Like standard Bushmills the whiskey component is youthful and uncomplicated, heavy with grain character, cereal, and heather. The honey itself doesn’t offer any clues as to its heritage — no orange character, and so on — just a pleasant sweetness. Put together it’s like a grown-up, liquified version of Honeycomb cereal. I mean that in the best possible way imaginable.

70 proof.

A- / $25 / bushmills.com

Review: Jim Beam Red Stag Honey Tea and Red Stag Spiced with Cinnamon

Red Stag — black cherry flavored Bourbon whiskey — was a bit pioneering on its own. And while it isn’t the only flavored whiskey we’ve encountered, now try this on: Two new versions of Red Stag (which is still based on a standard, four-year-old Bourbon), one with honey and tea flavors, one with cinnamon. I can’t be sure, but I believe this is the first flavored flavored whiskey to hit the market. We got an early taste of both of the new varieties. Here’s what we thought.

UPDATE: John, in the comments below, is correct. “Red Stag” is a new brand name, not an indicator of black cherry. So, no, there shouldn’t be black cherry notes in these. My bad.

Red Stag Honey Tea shouldn’t really surprise anyone — honey and tea are the two biggest flavors in the whiskey world right now. Now putting them together and adding them to whiskey that’s already black cherry flavored isn’t something I would have thought of. Sure enough, this is a convoluted spirit with a lot going on. The honey comes through the strongest, surprising me, and beating back the tea character handily. It’s a whole lot to deal with, but not entirely unpleasant. Basically, you should consider this to be Beam’s entry into the honey-flavored Bourbon category (everyone else in Kentucky has one) and less an expansion of the Red Stag line. B+

Red Stag Spiced with Cinnamon – Again, fairly self-explanatory? The cinnamon notes are strongest here, offering a light, Hot Tamales character to this spirit, punching aside just about everything else. There are some fruit notes in the nose, oddly enough, which is where the cinnamon barely comes through at all. Again, think of this one as cinnamon first, whiskey second. Not at all bad. B+

Both are 80 proof and arrive on shelves early this year.

each $18 / jimbeam.com

red stag honey tea spiced with cinnamon

Review: Fireball Cinnamon Whisky

“It tastes like heaven, burns like hell.”

Cinnamon spice isn’t usually what people have in mind when they say a whiskey “burns,” but this 66-proof flavored oddity, made in Canada and bottled by Kentucky’s Sazerac Company, certainly doesn’t have much going on in the alco-burn department. But if you’re a fan of Hot Tamales candy and over the age of 21, you’re in luck: Fireball has managed to create a dead solid rendition of that confection.

There’s just no mistaking this whisky from the get-go. The nose is full of grated cinnamon and little else. This carries over to the body: Full of spice, a nice slug of sugar, and a long, lingering, cinnamon burn. Imagine crushing up Red Hots and steeping them in lower-proof alcohol — any alcohol will do, as Fireball doesn’t have a distinct whisky taste aside from a bit of brown sugar — and drink.

And yet, surprisingly, this isn’t a half-bad spirit. It’s not much of a departure from cinnamon schnapps, but the balance is right and the tastes are authentic. Candy-coated, to be sure, but with a week to go ’til Christmas, who’s complaining?

B+ / $17 / fireballwhisky.com

fireball cinnamon whisky

Review: Firefly Sweet Tea Bourbon

Firefly’s Sweet Tea Vodka was a pioneer in the tea-flavored vodka space. The South Carolina-based company has since expanded with multiple varieties (peach, mint, lemon, low-cal)… and now there’s this: Firefly Sweet Tea Bourbon.

This category already exists (Jeremiah Weed has a stellar one), so the company has competition. Firefly’s version blend’s Buffalo Trace whiskey with real sweet tea (no vodka in this one, apparently), but bottles it at a mere 60 proof instead of 70, like regular Firefly. The result is, frankly, on the weak side, and a bit out of balance. The tea could be stronger, the Bourbon could be punchier, the combo a little more interesting. Instead, I get a kind of sugary wood character that doesn’t really taste like either of these great flavors. But I think the very heavy sugar finish is what undoes it the most.

Still, not an unpalatable quaff, and the nose is actually pretty spot-on, heavy with tea notes and a touch of Bourbon’s vanilla and wood character. It’s just too bad it doesn’t follow-through perhaps the way it could when it actually comes time to drink it.

B+ / $18 / fireflyvodka.com

Cocktail ideas from Firefly…

The Sweet Shot

1 part Firefly Sweet Tea Flavored Bourbon
½ part Firefly Raspberry Sweet Tea Flavored Vodka

Shake with ice and strain into a shot glass

Igniter Martini

In a shaker with ice mix:

2 parts Firefly Sweet Tea Flavored Bourbon
1/2 part cinnamon schnapps
Splash of cherry juice

Pour into chilled martini glass, sprinkle with cinnamon, add cherry garnish

Firefly Sunrise 

Fill a tall rocks glass with ice. Add:

1 part Firefly Sweet Tea Flavored Bourbon
½ part triple sec
Splash or orange juice
Splash of cranberry juice

Add orange wedge and a cherry garnish