Childhood friends Darek Bell and Andrew Webber began homebrewing beer and wine in Darek and Amy Lee Bell’s garage. They hit a snag while working on a prototype bio-diesel plant, causing Andrew to remark that making whiskey would be much more satisfying. The idea stuck, and the two soon found themselves studying distilleries and spirits. Soon after, Corsair Distillery was founded. Corsair’s spirits have been praised in publications like Food and Wine, Saveur, Imbibe, Whisky Magazine, Whisky Advocate, the Atlantic, Time Out New York, and Maxim.com. Corsair’s innovative and adventurous spirits have won 41 medals at international spirits competitions.
Corsair Quinoa is a very unique whisky, distilled from 80% malted barley and 20% unmalted red and white quinoa – South American grain-like crop, that is often used in various dishes. Complex, well balanced, unlike anything you’ve tried before. Small batch, bottled at 46% alc/vol.
NOSE: Baked apples, cinnamon, floral notes.
PALATE: Creme-brulee, leather, chocolate, olives, and dried fruit.
FINISH: Medium, pepper spice, cinnamon, a touch of wood.