Basil Hayden, a professional distiller, created Basil Hayden’s Bourbon in 1796. He started with a typical corn basis but added tiny grains to the mash.
Appearance: Light gold, crisp. A semi-viscous film and thick swirl line which quickly disintegrates into many thin legs and long teardrops.
Nose: Light alcohol, not much going on in the way of ethanol at all.
Confectionary sugar dominates on the first few sips. Heaps of vanilla, some red apple and pear, gooseberry and a hint of black pepper.
A very friendly nose.
Palate: Quite a thin mouthfeel. Spicier than the nose would suggest. Black pepper, cinnamon, ginger and nutmeg.
Caramel and red apple notes fade in slowly as more sips are taken, along with buttered toast, lemon sherbets, cut grass and an odd modelling clay and aquarium water flavour.
Finish: The caramel and apple notes last a little while. That aquarium water note also lingers, unfortunately.
Overall: The nose is easily the highlight of this whiskey. From the palate on, it falls apart quite quickly. Some properly disagreeable flavours.
