Found North Snow Day First Flurry 750ml

Found North Snow Day First Flurry 750ml

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$175.00

Snow Day has the simple beauty of a clean sheet of fresh snow with layers of texture and complexity beneath the surface. It is both supremely drinkable and worthy of deep exploration. The progressions, harmonies and themes are linear as it moves from sweet to spicy, creamy to crackling, mild to medium tannin and vibrant white fruits to dark red fruits. The length and resonance of the baking spice finish captures the overarching wintry theme.

It presents two distinct rye harmonies.

The first is the light earthy, herbal nature of rye coupled with brighter, sweeter orchard fruits, manifesting a combination of white tea with pink peaches and mint and a very round refreshing texture. The second embodies the side of rye characterized by baking spices partnered with red fruit and tannin – presenting cinnamon and ginger, velvety vanillins, gripping texture and dark berry compote.

While the overtones follow a steady progression from light to dark, you can get lost for an evening in the undertones, secondary and tertiary notes. Beneath the vanillins are new wood phenolic compounds that reveal burnt caramel and roasted hazelnut. After the mint subsides you will find a fragrant honeysuckle florality and orange blossoms. Along with the white tea there is wild flower honey and ground nutmeg. Parsing through the dense mixed-berry compote, reveals blackberries, huckleberries and raspberries that linger deep into the finish.

Nose
Rye earth tones: moss, pine needles, lavender, white tea, rye fields, honeysuckle
Baking spice: cloves, cinnamon, ginger
Berry fruits: blackberries, cherry, raspberry jam, pomegranate, huckleberry
Citrus fruits: blood orange
Orchard fruits: white peach, ambrosia apples, apricots
Wood lactones: hazelnut, roasted marshmallow, maple, honey, caramel
Wood spice: pine, cedar

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SKU: 5660-691835102893823 Categories: , Tags: , , , , , ,

Description

For Snow Day, rather than strictly follow the High Altitude or Batch process, we focused on capturing the flavors we most associate with winter. This led us down a path of high-rye and port finishing casks. The process became more and more complex as we employed all of the techniques we have honed over the years. We used an array of old interesting components, including several barrels of Goldfinch and Peregrine in order to reach the final blend.

The whisky began with a 2015 vintage rye. As the centerpiece of the blend, the rye represents about 45% of the liquid. Rye is a challenging raw ingredient. It is spicy and dry and rough and has a dozen opportunities over 10 years to take a harsh turn. Our affinity for this rye was rooted in its age. It had matured past the green, vegetal stage of rye, while retaining its heavy spice. The herbaceous notes never tipped into bitterness or over-oaked astringency, maintaining florality and freshness. In sum, it was very well balanced.

Nonetheless, we imagined a rounder body and a palate with more fruit-driven sweetness to compliment the spice. To accomplish this, we used the High Altitude process for a portion of this whisky, by creating the following blend:

– 50% 2015 vintage rye
– 5% 22 year rye in ex-bourbon
– 28% 15 year corn aged in new wood
– 10% 22 year corn in ex-bourbon
– 6% 15 year corn in ex-bourbon
– 1% 20 year corn in ex-bourbon

We further matured this portion of Snow Day for nearly 4 months in a selection of charred American oak and toasted French and European oak casks that held ruby, rosé, and white ports.

We selected 29 of the 37 barrels we laid down to create the final rye component for our blend.

– 4 French Oak Ruby Port
– 6 European Oak Ruby Port
– 3 French Oak Rosé Port
– 2 French Oak White Port
– 6 Kelvin, New American Oak, Heavy Toast, Char #1
– 8 Kelvin, New American Oak, Heavy Toast, Char #2

This finished portion of Snow Day made up 89.1% of the final vatting.

We then added a portion of several Goldfinch casks, and a Peregrine First Flight Cognac Cask.

We also included a corn blend of 22 year corn aged in new American oak combined with 26 year corn aged in Hungarian oak.

Lastly, we used a blend of two separate vintages of 19 year corn aged in ex-bourbon to round out the profile.

The Full Snow Day Composition:

– 89.1% blend of ryes and corns between 10 and 22 years aged in 4 different port-cask types and 2 new wood types
– 6.9% vatting of new wood and sauternes aged Goldfinch
– 1% single Peregrine First Flight cognac cask
– 1% blend of 22 year corn aged in new American oak and 26 year corn aged in Hungarian oak
– 2% blend of 2 different vintages of 19 year corn aged in ex-bourbon

There are 20 total component whiskies in this blend, aged in 12 different cask types, ranging from 10-26 years.

Additional information

Weight 2 lbs
Dimensions 18 × 18 × 18 in
Tasting Notes

First Quadrant: The landing has a sticky-sweet texture and flavor, with a warm, crackling grip and dense red orchard fruit that sustains into the second quadrant.

‍Second Quadrant: As the texture rounds out, the red fruit shifts into white fruit with subtle undertones of citrus. The richness and intensity of the white fruit compliment the emergence of baking spice and floral notes that sustain into the third quadrant.

‍Third Quadrant: The texture fully brightens into a round, creamy quality. A counterbalancing wood tannin develops alongside the baking spice, especially on the side-palate that pairs with wood aromas and vanillin towards the latter part of the third quadrant and the early part of the fourth quadrant.

‍Fourth Quadrant: The fruit fades while the wood quality presents a pairing of wood phenols and a custard texture. The mild tannin note balances the caramelized sugar quality on the back half of the finish.

‍Resolve: After the finish, red fruit returns with a cinnamon echo.

‍Overall Impression: Goldfinch starts out much darker and richer than expected given the primary finishing cask, but the middle two quadrants show a burst of white fruit and creamy vanillin before it reverts back into a heavier, richer conclusion.
How it's blended

As fun as tasting notes can be in describing a new whisky, internally, we don’t find the traditional “nose, palate, finish” approach to be very useful while blending. The whisky drinking experience is more than a collection of notes.

When we sip whisky, it stimulates three different senses. The whisky engages our sense of smell (via retronasal olfaction), tastebuds and presents a textural experience across the palate. These three sensations evolve during each sip. The presentation and progression of the harmonies of flavor and texture across the palate are more important than the individual tasting notes that can be plucked out and identified.

Our lab notes break each test blend into four “quadrants” and the “resolve.” The first quadrant is the initial landing, the very first impression of the whisky. The second and the third quadrants refer to the mid-palate. The fourth quadrant is the finish. The “resolve” is the aftertaste that emerges and lingers after the finish. Breaking the whisky down into quadrants allows us to key in on the transitions and track the whisky with greater precision as it flows from fruity, to spicy, to sweet, etc. and undergoes any concurrent textural shifts.

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Seller Information

  • Store Name: Sussex Wine & Spirits
  • Seller: Sussex Wine
  • Address: 300 E 42nd St
    New York, NY 10017
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