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- Category American Whiskey
- Country United States
- Distillery Boston Harbor Distillery
- Style Flavored Whiskey
- Alcohol 33.35%*
-
earthy -
maple syrup -
spicy -
ginger -
honey -
chili -
pepper -
citrus -
slightly sweet
Boston Harbor Distillery
Demon Seed Whiskey
(0.75l,
33.35%*)
*please note that the ABV of this bottle may vary
Boston Harbor Distillery is a waterfront warehouse by the Neponset River, where Rhonda Kallman decided to use her 25 years of experience in making craft Beer to create something new and exciting. She hired Dr. James Swan, the world-famous Whiskey expert, and John Couchot, an award-winning distiller. The magic trio came up with hundreds of barrels of various Whiskeys, a small-batch Rum, and even distilled Beer (to remind Rhonda of the craft Beer movement).
They're no stranges to weird and experimental releases at the Boston Harbor Distillery, but Demon Seed might just take the cake. The hand-made Whiskey is crafted with whole scorpion peppers. It's one of those record-breakers with a heat level of 1.2 million Scoville units ― these are used to measure the heat of chili peppers. Just for comparison: Tabasco clocks in at around 5 thousand. The peppers are macerated in Rye Whiskey and blended with fresh ginger and Vermont maple syrup. Both kinds of spice, some sweetness, and a great Whiskey base. This is one delicious sipper and cocktail base for Whiskey lovers and chili heads alike.
- Category American Whiskey
- Country United States
- Distillery Boston Harbor Distillery
- Style Flavored Whiskey
- Alcohol 33.35%*
Appearance / Color
Demonic Brown
Nose / Aroma / Smell
There's an earthiness on the nose as well as maple syrup, spice, and ginger.
Flavor / Taste / Palate
The heat is instant but there's a lot of that Whiskey character in there with peppery spice and honey sweetness. Maple syrup, ginger, black pepper, baking spice, and just a touch of citrus all make an entry.
Finish
Finishes satisfyingly long with a kick of chili heat.
Demonic Brown
Nose / Aroma / Smell
There's an earthiness on the nose as well as maple syrup, spice, and ginger.
Flavor / Taste / Palate
The heat is instant but there's a lot of that Whiskey character in there with peppery spice and honey sweetness. Maple syrup, ginger, black pepper, baking spice, and just a touch of citrus all make an entry.
Finish
Finishes satisfyingly long with a kick of chili heat.
Flavor Spiral TM
About the Flavor Spiral
What does Demon Seed Whiskey taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Demon Seed Whiskey and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
-
earthy -
maple syrup -
spicy -
ginger -
honey -
chili -
pepper -
citrus -
slightly sweet
Boston Harbor Distillery
Demon Seed Whiskey
Dog Dogson's
Smartass corner
George Washington was a man of many talents being both a military braniac and the First President of the United States. Interestingly, he also became the largest Whiskey producer in the United States after leaving the politics.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Similar drinks
Dog Dogson's
Smartass corner
George Washington was a man of many talents being both a military braniac and the First President of the United States. Interestingly, he also became the largest Whiskey producer in the United States after leaving the politics.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
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