An organic, single barrel bourbon by the KOVAL distillery, made from a rather unusual mashbill of 51% corn, but instead of the usual rye or wheat to make up the rest, they decided to Millet, a gluten-free grain used widely in both Africa and Asia. This is a not the first time this grain is used for distillation of spirits, quite the contrary. It’s widely used in Nepal where it has long been enjoyed as their libation of choice.
The maturation in charred, new oak barrels allows the corn and Millet grain to mingle with each other, creating a harmonious whiskey with flavours and aromas ranging from sweet, stewed fruits and vanilla to spicy, peppery tobacco, and caramel. A very, very interesting take on bourbon!