The Balcones Brimstone is perhaps the most disappointing whiskey I’ve had in a while. It’s a corn whiskey from Texas, smoked with Texas scrub oak, and many of the reviews I’d read noted aromas and flavours of barbecue smoke and bacon and barbecue sauce and so forth. As I love all of those things I expected to love this whiskey. I opened it for a tasting of American whiskies that I hosted for the group of friends I do monthly tastings for (see some pictures, and get details of how we do our tastings here). As most of us mostly drink whisky in the Scottish style I put together a tasting that included two highly acclaimed bourbons of different styles (Four Roses Small Batch Ltd. Edition 2012 and Pappy 15, Fall 2011 release) and two experimental whiskies (High West Campfire and the Balcones Brimstone). Based on reviews I’d planned to pour the Brimstone last. However, I opened the bottle two nights before the tasting (I don’t like to use freshly opened bottles for tastings) and really did not like it at all. Raw wood was all I got. I didn’t want the tasting to end on a low note, and so decided to begin with it and put a LOT of space and palate cleansers between it and the rest (we usually take three hours to drink one ounce each of four whiskies). I also hoped that two days of air might take the edge off.