I guess I'll have to revisit. It reminded me of the smell of the air following the first burst of rain, when the dust rises from from the splash of the droplets. Not strong, more a secondary note that remains throughout the bottle.
We decided to hoard a few cases of 354 and offer both DSPs for as long as possible. Would be fun to have side by side years from now.
Bourbon only requires a glass.
This is a good example of how exactly the same production standards whisky, mashbill, yeast, mash cooking temp, fermentation time, that is made in different stills can product a slightly different product.
Last edited by squire; 08-08-2013 at 16:28.
I would expect some but not a lot, more investigation is needed here.
I for one, am glad to hear that there seems to be at least some differences in the two. The 354 has simply been too "boubony" for me. Delicious for sure, but lacking a distinguishable rye character to provide me something to hold my interest. I'm hoping that the differences that people are detecting can also be discovered in my own tasting, when I get around to it. One aspect in people's reviews that is giving me hope of a superior rye character in the DSP-1 is a perceived thinner mouthfeel, surprisingly. I find the punchier, spicier, ryier ryes to lack a thick heavy mouthfeel, and the thinness typically is a signal to me of a bolder rye pop to soon hit my palate.
"Every bottle is its own learning experience." -- Sensei Ox-sama