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Palate:  As liquid hits lips, I'm quite a bit more enthused about the palate than the nose. This could continue to be a great whiskey for novices to train their palates on, but to my taste buds WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate:  On first taste I find zesty lemon cookie that darts across the tongue before all the flavor vanilla Elegant spice depth Sweet fruit Caramel Barrel funk Breadiness Bland cream cheese Lemon Metallic Palate 5 WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Since then, I've offered the world thousands of whiskey reviews and have calibrated my palate against The palate offers up toffee, pecan, and dark cherry, leading to a finish of black tea, baking spices, Palate:  On first taste, I find rich black forest cake, after-dinner coffee, and white linens. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate:  On the first sip I find a crisp, clean, delicious malt; think Glenmorangie, Clynelish, or Ben The sugar cookie tones from the nose translate well to the palate before blooming into something more WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate:  As liquid hits lips, I find the palate to be just as vague as the nose. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate:  At first sip, a wave of zest skitters across the tongue with grapefruit and lemon curd. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate

Palate:  On first sip I find a cohesive, creamy, and sweet whiskey leading with the fluffy egg white In redeeming moments, the creaminess from the early nose transposes to the palate, and all is right again WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

infused with vanilla and graham cracker, rich notes of vanilla, marshmallow, and toffee across the palate Palate:  My first taste offers a lovely translation from nose to palate as whipped cream, coffee ice WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

count on us to be your most trusted and thorough source for all the best whiskey write-ups, with well-calibrated palates and patient, thoughtful explorations being paramount. Palate:  Holy moly, that is NOTHING like the nose let on. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate: My first sip is surprisingly fruity given the experience on the nose. There's an impressive ease to the palate, which is surprising for a first sip of the day. That said, I do think it delivers an exceptional experience for someone with a refined palate. Bourbon WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

Palate:  My first sip is a nice departure from the muted nose of the early glass. Doesn't please my palate. ) 9 Year Gold Spot vs 13 Year Gold Spot Final thoughts: I don't normally talk WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.

As the resident Stagg man , I'd have my hands (and my palate) quite full with such an endeavor. Palate:  My first sip is potent, landing something like a big plate of Mexican food: refried beans, rice WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry.