K. Luke is continuing to fire on all cylinders this year – we see multiple sell-outs every time we get a batch in, and the buzz just keeps buzzing. Jonathan and Jennifer Maisano are blending some fantastic whiskey, and we are even more excited to see what they have in store with their toasted barrel strength offerings.

While every batch we’ve tried to increase for the demand we are seeing for this product, this will be our first time with their toasted finishes. While we hope there are enough bottles to go around, we don’t expect it to be around very long.

The rye is honestly much more sweet and fruity than I assumed it would be. Raspberry, lemon sorbet, candied orange peel, honey, and elegant baking spices. The most noticeable thing on the palate to me compared to other toasted Indiana ryes is the mouthfeel. Thick and gorgeous. Big citrus and toasted vanilla but immediately big oak too. Lots of warming spice. It lingers long and trailing, sticking and prickling on the gums. Delicious toffee and rich spices.

The nose on the bourbon is raisin, plum, date, sugary black raspberry but also underlying with peppery spice. The palate is deep brown sugar and chocolate pudding with huge surges of mint, seasoned wood, and pepper spice. The toasted profile doesn’t come through here in the same way it does other toasted bourbons, instead giving depth and longevity to the spices likely already present in the base blend, and smoothing out the profile. The finish is dry oak, salted caramel, and drier spices of cinnamon and allspice.