There's lots of vanilla in this whiskey, but it's no dessert dram.
The whiskey in question, Eighth Notch, comes from South Carolina producer Virgil Kaine Lowcountry Whiskey, a brand founded in 2011 by former chefs David Szlam and Ryan Meany who make it a point to bring some of their culinary background to the whiskey making process. And to be clear, they don’t actually make the whiskey—it’s sourced from MGP in Indiana, as so many brands are. But they do take the liquid and tinker with it by infusing it with things like green tea, cherry and ginger.
The team at Virgil Kaine sourced the whiskey from MGP , and the barrels from Gainesville Cooperage in Georgia. These were toasted them to a medium/heavy char. “By toasting secondary barrels, it helps add more of those sweeter notes versus darker notes,” Szlam toldThese barrels were then filled with vanilla smoke, created by literally smoking dried vanilla pods ground up in a coffee grinder and sealed for several weeks.
The result is a surprisingly tasty whiskey that is bottled at barrel proof of 116.8. A pour in a Glencairn glass fills the air with just a whiff of smoke—not peat or campfire levels, but it’s definitely noticeable. A quick nose reveals more of that subtle smoke, along with green notes of fresh wood and some sweet caramel, all underscored by some heat from the alcohol.
Again, this is not a flavored whiskey, but it is a whiskey that definitely has a healthy dose of added flavor thanks to the unusual and intriguing cask finish. It might not be an everyday drinker, but is absolutely worth trying for the whiskey curious and would probably work really well in an Old Fashioned or another whiskey cocktail. And most importantly, it’s another successful experiment from this whiskey brand that isn’t afraid to try something new.
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