Crafted exclusively from 100% roasted Hopi blue corn. This unique strain of corn, which is sourced from New Mexico, produces kernels that are full of rich, roasty nuttiness. The distillate is smoked with sun-baked Texas scrub oak using a proprietary process that remains a closely-guarded secret. 

While a number of distilleries smoke grains prior to distilling them - peated Scotch, for instance, is made by smoking barley over a peat flame - Tate smokes the distillate that is produced after the wash passes through the still. The proprietary process results in a whisky that has a unique flavor profile. 

n: freshly laid asphalt, pine tar, motor oil, grass fire in late summer. Very phenolic and powerful; this smells like melting plastic and Mesquite wood BBQ. Bit deeper is brown sugar and some herbal notes.

t: sweet and smoky; burnt corn in a bonfire with roof shingles tossed in. Soy sauce reduction on burnt ends (KC BBQ) with herbal notes (sage and thyme). Bold and flavorful, with chipotle (smoke-dried jalapeño), and menthol in the ever lasting finish. A very interesting whiskey, but I put it in the novelty category for people who enjoy weird stuff like moi...

[B., Batch BR 15-2]