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and mint in the nose lead to a juicy
Drawing on biodynamic and experimental practices
With a mash bill of 70% corn and 30% malted barley aged between 2–5 years in ex-bourbon
little or no sulfur dioxide
Peg Leg Porker, Tennesse Whiskey, 750mL Blend and mint in the noseAn aromatic combination of barbecue pit smoke, mint, and dry grass classic rye character filtered unmistakably through the heat of the pit. Some chocolate and nutty elements add more approachability up top, alongside a hint of cherry, heavy on the pit. On the palate, the whiskeys got plenty of heat, quite drying thanks to its boldly grassy quality and laden with the essence of hay being harvested out in the open field.
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