My tasting notes or whiskey review of Teeling Whiskey's Single Malt. A 100% malted barley Irish Whiskey. They use five wine casks for maturation (sherry, port, Madeira, white burgundy, and cabernet sauvignon). The combination of barrels creates a fruit-forward whiskey on the nose. The whiskey has fruits, oak tannins, and a little spice through the taste and final finish of a cooling fruity sweetness.

This week I explore the Japanese whisky, Nikka Coffey Grain Whisky. The whiskey review shares what the Nikka Coffey Grain Whisky tastes like. A grain whisky using 95% corn and 5% malted barley.

Welcome back. This week, I explore el whiskey de Mexico called Abasolo. Abasolo is a hundred percent ancestral corn whiskey. The ancestral corn strain is called Cacahuazintle and a unique 4,000-year-old process called nixtamalization. Abasolo whiskey has an earthy sweetness that reminded me of tequila, without the agave.

I share my notes on Old Forester 1920.