The Greenbar Collective in Los Angeles is home to Slow Hand, a white whiskey and this, an aged whiskey made of 100% malted barley. The company calls it “a new kind of whiskey that… has never been tasted before,” and the production description doesn’t falter on that front. Says Greenbar: “After fermenting and distilling a 100% malt mash, we age this whiskey to taste in 1,000 and 2,000 gallon French oak vats with house-toasted cubes of hickory, mulberry, red oak, hard maple, and grape woods.”
For how long? “Between 10 minutes and when it tastes good,” per the label. Oh, and it’s organic.
So, hickory cube whiskey, anyone?
It is, to be sure, an unusual spirit. The nose is heavily smoky, intense not just with traditional young oak notes but also notes of forest floor, charcoal, menthol, dark chocolate, and balsamic. It’s quite overwhelming at first, but as the initially overbearing wood aromas start to settle down, some of the more unusual secondary notes really start to gain steam — and add intrigue.
The palate is also very wood-forward at first, but this too can be tempered by time and air to showcase notes of butterscotch, Madeira wine, and coconut. Sure, it’s all filtered through the lens of intense wood influence, but these curiosities — plus a coffee-dusted finish — add some nuance. I’m considerably less thrilled about the appearance of the whiskey over time, which turns cloudy in the glass and leaves significant deposits — much more than a typical brown spirit. So… drink up fast before it settles out.
B- / $45 / greenbar.biz
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