Believed to be the world's first whiskey distilled from millet, this comes from Chicago's Koval distillery.
Millet, which is a group of small grasses with seeds, is a popular cereal and food source throughout parts of Asia and Africa. It is used for some spirits other than whiskey in Nepal. Koval source their grain from an organic farmer in the Midwest.
Distilled from 100% millet (they use an alpha enzyme to avoid gumminess in the mash) this is matured in virgin American oak from Minnestoa.
The nose has a 'dusty grain' feel to it and is quite earthy in general. There's an acidity on the palate and then cirtus (lemon, orange) towards the end.