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KOVAL Distillery’s organic, single barrel bourbon has the requisite mash bill of at least 51% corn, but instead of the usual rye or wheat supplement, they have included one of the main cereals of Asia and Africa. Millet is a gluten-free ancient sustenance grain, and like corn, has a history of working in the spirits industry, albeit in Nepal, where it has long been celebrated as a libation of choice.
Tucked away in a charred new American oak barrel to age, millet and corn learn to complement each other, neither taking the lead. Out of the bottle, this duet opens with notes of mango chutney, while the millet renders a soft whisper of vanilla throughout. Then harmonizing, the grains sing with the sweetness of apricot custard. This pair finishes with peppery caramel, a diminuendo into a wisp of clove-spiked tobacco lingering on the tongue.
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Super-charged vanilla, but also stone fruits like peach and nectarine. Finally some dried apricots. Quite sweet, concentrated and syrup-y.
Sweet and dry, with plenty of tannins. There’s some icing sugar, marshmallow and maple syrup, as well as plenty of oak. A nice subtle spiciness too, some black pepper and ginger.
A sweet finish that's medium in length, with a character of fruity sugar, citrus rind, vanilla and toasted cereals all the way until the end.