This whisky has an interesting story, going through a secondary aging in Japanese cedar, honoring the Omiwa Shrine at the food of Mount Miwa. The name means God Breath, inspired by the breezes coming from the Mountain of the God. You can tell there’s some story behind the whisky. And that first taste tells you there’s quality whisky in the bottle. I wish it had a better finish, which would have moved my final verdict from Bar to Bottle, but it’s still an interesting enough whisky to try at least once.
I can’t say I was really looking forward to this whisky, so I was surprised to find how much I really like it. It drinks a bit hotter than it’s 92 proof, but just a drop of water affects that nicely. Too much water, and it’s just kind of a sweet water; add water judiciously, but do try it with a drop or two. The whisky is made with desalinated ocean water, and the company makes a big deal about that. it’s just water, though, but at least it’s clean water, and it actually makes a decent whisky.
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There is a great story behind this whiskey. The US responded to 9/11 attacks with insertions of small teams of Green Berets mounted on horseback, called the Horse Soldiers and are honored at Ground Zero by the America’s Response Monument. Some of these men got together to make Horse Soldier Bourbon Whiskey.
I’m going to be really transparent here and state that I have never been a tequila fan. I’d tried several tequilas over the years, but found them all to have a bite to them I didn’t care for, including some I was told were fairly high end. Last spring, my wife and I celebrated our anniversary in Santa Fe, New Mexico, and my brother suggested I try mezcal since I’m a fan of peaty Scotch whiskies. Before doing so, though, I had to look up some info on mezcal, from a whisky drinker’s perspective.
New Riff put out an MGP bourbon for a while called OKI, which was aged from 8-12 years, and it was really good. Their own product at 4 years shows a lot of promise as it ages. I’m looking forward to it when it’s 8 years old or older. The distillery is committed to doing things with quality, and I’m also looking forward to their rye (to be released in the fall).
Willett distills its own whiskeys but also sources others. This is sourced from other distilleries in Kentucky, the mash bill is not disclosed, and the age statement that was once on it was removed (it used to be a 15 year old whiskey). The acidic element diminishes with water, and the sweeter elements come up. Too much water, and, like most bourbons, it flattens out a bit, so experimenting with the right amount of water for your taste is important.
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