Hugh Moon® White Whiskey is made 100% from locally grown rye and brought to proof with the most important ingredient — artesian, limestone filtered water. This water is sourced directly from the majestic Wasatch mountains of Utah, home to the greatest snow on earth. The snowmelt then flows into the distillery's own artesian well creating a unique flavor profile crafted from this mineral rich water.
This handcrafted crystal clear whiskey transports you to an artisan bakery when it first hits your nose. The aroma of sourdough, apple, wild grass, and a hint of smoke prepare you for a complex flavor profile unlike any other. When it first hits your lips, you experience a grainy sweetness reminiscent of a pastry. As it rolls over your taste buds hints of plum and raisin draped in black pepper dance on your tongue before fading into a bacon-like delight with apple notes and a distinct smoky finish.
Aroma: Bread, apple, and wild grass
Palate: Creamy texture, tastes of bread, black pepper, plum, a hint of apple
Finish: Smoked bacon
Thanks to Dan Oliver Studios in Chicago! Featuring: Shakira Janai from the LA improv team Obama's Other Daughters, http://www.cc.com/shows/obamas-other-.... Recently she was added to the Shondaland network with her own podcast, https://www.shondaland.com/listen/a33.... Devon Jackson is a talented improviser, actor and Dad. He can be seen improvising in & around Los Angeles on his indie improv team Work Friends, https://www.facebook.com/WorkFriendsI.... You can also see Devon and Work Friends here on YouTube.And the director of the series Brynn Sicard. You can find her IMDB here: https://www.imdb.com/name/nm5894528/
Make sure you have a clean palate (your mouth). Common palate cleansers are bread or unsalted crackers.
The first thing to look for when tasting a new whiskey is what it looks like. Take note of its color, is it clear or cloudy, light, golden or dark – this can help prepare your brain for what is about to come next.
Commonly referred to as “nosing” this is where you sniff the whiskey to soak in those delicious aromas. Short quick sniffs are best to capture different aromas. You have about 7 seconds before your nose gives up and stops noticing things so try and identify things quickly.
The first sip is always a bit of a shock to the tongue, so take a small sip to get the light burn out of the way so you can then focus on the flavors.
Take a second, slower sip and let the whiskey float around your mouth and the vapors float into your nose to identify more aromas. Here you want to look for sweetness, bitterness and spiciness & acidity. Make a note of what you observe.
Next, take another sip and pay attention to the consistency or the whiskey, is it smooth, light, thick? Does the flavour intensify or stay the same? Compare this to what you noticed in The View above.
Swallow the whiskey and pay attention to the after taste. How quickly does it fade away? Do more flavours present themselves, do other flavours disappear?