Thomas S. Moore Madeira Casks Bourbon Aveze Gentiane Liqueur Once the koji has enzymatically

Once the koji has enzymatically transformed the starches from the rice into sugar

and root beer entice

Roasted agave around every corner

iichiko Saiten is redolent with aromas of honeydew melon

including citrus peel and berries

Thomas S. Moore Madeira Casks Bourbon Aveze Gentiane Liqueur Once the koji has enzymaticallyMadeira aging has become a minor cult favorite cask finish in other spirit categories, but is especially rarely seen in Bourbon. Madeira is made in various styles ranging from dry to quite sweet, and for this edition of Thomas S. Moore, a spectrum of those casks were employed, from 2 to 4 years depending on the barrel. The result after blending is a Bourbon with a bright but subtle nose of stone fruits and tart berries. The palate shows a balance of