Quote Originally Posted by JPBoston View Post
I'm definitely interested in trying those two I bolded (CEHT:SmB and ETL). I can get the CEHT here, but not ETL (hoping to rectifiy that during a trip to Cali next weekend).

I've heard the ETL is big on caramel... Were you able to detect any of that?

Any more in depth notes on the CEHT would be appreciated too.
Unfortunately, I'm not experienced enough to detect a lot of the different things that I see others post. I'm really hoping that I'll be able to pick up on that soon. I can certainly tell what tastes good to me and I can detect things like heat, burn, spicy, sweet, bitter. At the very least I'm going to start writing notes down from here on out.

As for the ETL, I remember it being very spicy and bitter. Although I do like some high-rye bourbons like OGD, ETL was just a bit much for me. If you like spicy, high-rye bourbons then you should give it a try. I'll be curious to see what you think of it if you pick up a bottle.

CEHT had some initial heat and a nice complex finish. I wish I could provide with more detail than that, but I will say it's one of the better bourbons I've tasted to date.