Revolución Whisky Chilean Moonshine is obtained from the distillation of artisanal beer by-products, and therefore has the addition of hops in its aromatic and flavor profile. It is characterized by being a sustainable product, both in the use of raw materials and in its reusable packaging, which is often used for the correct storage of pipe tobacco, as many smokers customarily do.
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Cigar, Malt & Pipe
CLASSIFICATION: Whisky Chilean Moonshine.
COMPANY: Sociedad FDC Spa.
DISTILLERY: Alambiques Chile.
ABV: 40% (80 proof).
AGE: 3 years.
MASHBILL: One hundred percent malted barley (beer distillate, includes hops).
COLOR: Intense caramel.
It is aged for three years in second-use bourbon barrels (the source distillery is not declared), which are reconditioned and re-charred to obtain the maximum possible contribution from the distillate’s interaction with the barrel wood. It does not use chill filtration or added coloring.
NOSE: It stands out initially for having no invasive alcohol notes. The spirit shows itself on the nose as highly complex and well-achieved, with aromas of walnuts, peaches, and a vegetal trace that, in my opinion, comes from the beer hops (a slight hint of freshly cut grass that reminds me of some good Ryes). Deep notes of caramel, toffee, and milk chocolate appear.
PALATE: Sweet, without being cloying, it delivers marked dairy notes, dried fruits such as hazelnuts and cashew nuts, and a very rounded profile with sensations of coffee (with milk), chocolate, and crème brûlée.
FINISH: It has a medium finish, with a predominance of sweet notes and a slight spice that recalls cardamom and white pepper. Peach reappears, and a subtle citrus profile emerges that is not perceived on the nose or initial palate –complex and well-structured, which encourages refilling the glass with surprising ease.
COMMENTS: The idea for its production was born in 2002, materializing in 2014. Its official launch was in 2020 during the Barcelona Cocktail Art Live Spirit, where it stood out among Latin American spirits due to the novelty of its raw material, the concept of sustainability, and its versatility for consumption both in its original form and in various cocktails, when combined with different ingredients. I particularly recommend variations of the Highball, Boulevardier, and Goodfather, using Revolución as the main spirit.
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