Mount Pfeiferhorn

There are days this is rough gig, with irate comments (and commenters) being the start, and lots of fun trying to dig down to get to the truth of things. Heck, some days it’s not just a pain, but pain multiplied by costs. This day is not one of them. Days like this help keep me going.

When I first began to hear a bit about Amburana wood, I didn’t pay much attention. It seemed like it might be just a pricey fad. Not to mention that it seemed like people had a hard time hitting the “sweet spot” with it taste-wise. A pretty wood (would love to do some woodworking with it) but not one I thought would do much long term.

I’m glad to say that I appear to be wrong about that. Not sure about ales and beers, but when it comes to whiskey I think it will be around a while. Not only that, but that we will be the better off for it. What brought me around, you ask?

Mountain Summit Mount Pfeiferhorn, Amburana Finished Whiskey from Spirits of the Wasatch is what did it. According to this post, it is a blend (mashbill included) of bourbons and American malt whiskey blended and finished in Amburana. What I think is that it is one of the best American whiskeys I’ve tried in the last decade or two. For the record, if you think you have something better, talk to me and I will give it a fair tasting.

First sniff, one of the things that struck me was sweetness. Not cloying, but a light almost honeyed element that combined with tobacco. In point of fact, it brought to mind some tobacco from an island off the coast of Columbia that went into a formerly favorite cigar. It was as if a thin sheet of that had been brushed with honey, then wrapped around a ball of holiday baking spices. A rich, solid scent robust with cinnamon, clove, nutmeg, and more. To finish it off, a nice hint of pepper around the edges.

The color is a dark golden oak, which reminds me a bit of a dark version of the Amburana wood itself. Interestingly enough, the wood itself is not of the oak family (it is referred to as Brazillian oak by some) but a variety of legume. It is currently a very limited resource, but the interest from the beverage industry has resulted in new plantings and cultivation. Good.

The mouthfeel is full and rich, and the taste is of baking spices wrapped in carmel, with vanilla following and filling the mouth. There are bits of sourwood honey from my youth (sadly hard to find these days) on the edges. It has a nice, lingering finish of carmel and honey high, spices center, and just a hint of coconut and tropical fruit at the end. Delightfully complex, full, and enjoyable.

On a whim, I decided to treat the last of it in the glencairn as a Scotch, and added a drop of distilled water. It did indeed open it up, and brought out more of the “hidden” flavors within. And while it would indeed make a very good mixed drink (Manhattan, Old Fashioned, etc.) my own preference would be to drink it as is, no water, no mixing. It is something to truly sip and savor.

Yet another solid entry from Spirits of the Wasatch (see here for previous review). I’m really going to be interested in trying their other whiskey products and I’ve heard a rumor they have a rye in works. If so, want to taste it and see how it stacks up against my current favorite rye.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. If you want to know some of what it is going for, read here. There is also the Amazon Wish List in the Bard’s Jar. It is thanks to your gifts and prayers that I am still going. Thank you.