Found North Batch 012 16yr Cask Strength Whisky

At the heart of Batch 012 is a 16-year corn component matured for 11 months in lower-warehouse conditions in ISC Cooper's Reserve, 24-Month Air-Seasoned, Heavy Toast, Char #2 New American Oak. It presented a savory, lightly phenolic and high-vanillin profile notably distinct from previous Batches.

All of the 11 components, ranging from 16 to 22 years old, were critical to the blend, but these three anchor the new wood profile. Layered together, they form a burnt brown sugar and roasted marshmallow quality that sets the course for the entire blend.

- 2009 Corn in ISC Cooper's Reserve, 24-Month Air-Seasoned, Heavy Toast, Char #2 New American Oak
- 2003 Corn in Kelvin Heavy Toast, Char #1 New American Oak
- 2004 Rye in Chevalier Heavy Toast, Char #3 New American Oak

Batch 012 hits like Dragon Egg fireworks. The landing is a sizzling marshmallow, followed by an explosion of sugar and spice that crackles on the finish. 

What makes Batch 012 such an intriguing whisky is the way in which it expresses sweetness. Sweetness is a catchall word that lacks the appropriate specificity for whisky. It can describe everything from a diner sugar packet to the darkest, dense molasses or brightest floral honey notes. In whisky, the texture and the counterbalancing flavors dictate to “how” the sweetness presents itself. Batch 012’s diversity of wood types allows the sweetness to manifest as cascading layers of molasses, brown sugar, fruit, honey and dark chocolate. 

Each quadrant of the whisky presents different undertones that give each moment’s prevailing sweetness character and balance. Batch 012’s major key is the toasted sweetness, especially in the landing. The opening salvo of marshmallow and creamy vanilla are coupled with a rich toasted oak quality, lending a singed texture that enhances the initial mouthfeel. It tastes like the whisky was flambéed on its way into the glass.

The savory quality increases with a soft minerality, reminiscent of the slightly salty note you should find in well-made chocolate chip cookies. These savory notes give the sweetness a long leash to express itself through the early parts of the mid-palate, bringing out a roasted nuttiness, thick honey, ripe maple covered cherries and dense burnt caramel.

The wood spices and tannic profile lend a gentle touch of toffee bitterness. Combined with the especially high concentration of vanillin, the whisky transitions through its dark chocolate mocha phase on the back half of the mid-palate. As the whisky crescendos into the finish, a new oak molten lava cake–like simmering pine needles and bubbling rock candy commandeers the entire palate. As the final phenols develop on the floor of the palate, the roof of the mouth resonates with brown sugar, wafer and cinnamon. The proof holds the strength of the whisky as the smoldering sensation drifts downward into your chest.