Named for South Carolina’s Kiawah Island, a special place to blender Dixon Dedman, this has a luscious nose of gingerbread, spearmint, cigar leaf, and chai spices. The palate stays the course, introducing cola, sweet tea, raisins, maplewood, and syrupy raspberries. While the whiskey’s spiced aromas and flavors are more pronounced, apples, peaches, and fruit leather provide backbone. The finish is malty and stout-like, with roasted grains, charred oak, and dark chocolate flecked with sea salt.
93 points, Shane English, Whisky Advocate (2024)
#14 - Whisky Advocate Top 20 of 2024
The bold toffee aroma entices. From the first sip, cinnamon fireworks and oak lead. Adding water coaxes some toffee and espresso as well. The long finish includes grapefruit peel, hops and clove.
92 points, Kara Newman, Wine Enthusiast (Oct 2024)
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