Pronounced aromas of marzipan, toasted almonds, smoked chilis, dark chocolate, fresh baked bread and baking spices (particularly clove) lead to fresh fruit, floral and sweet corn notes. Flavors of corn meal, unsalted butter and light caramel lead to a medium-sweet, intensely corny/grainy mid-palate. The finish is pleasant and warm.
Wine Maker Notes
Baby Blue is the first blue corn whiskey made in Texas. It marries refined complexity with the freshness and verve of a traditional corn whiskey.
Americans have innovated the use of corn in whisky since we first set foot on this continent. Baby Blue is not white lighting nor bourbon. It has the freshness and verve of a traditional corn whisky but with a refined complexity added by brief aging in small oak barrels. It has a round nuttiness and roasty overtones with a smooth finish. By legal definitions it could be labeled as a bourbon, but it is not essentially a bourbon in character. Bourbon is largely dominated by the flavors of the wood in the barrel; the new charred oak barrels give bourbon is defining and recognizable flavors, color and aroma. Our brief aging in oak certainly contributes some of the recognizable oak notes and characteristic of bourbon, but these flavors do not dominate the rich corn flavors we have taken so much trouble to impart to the spirit. In any case, bourbon drinkers, as well as other whisky drinkers, will find plenty here to like. Baby Blue is not only the first Texas whisky on the market since Prohibition, but so far we know the only blue corn whisky made anywhere. It pays homage to the American whisky tradition and while adding something we think is new and innovative.
Best served neat, with a little cool water, or over ice.