On July 4th, 1850 two people in Ireland had a baby. They named that baby Martin Wilkes Heron. Not long after, they packed up and left for America. A bit later, M.W. began working as a bartender, in a bar, in New Orleans. Dissatisfied with the harsh taste of whiskies at the time, Heron’s customers begged for something a little smoother. Seizing his opportunity, he began working on a recipe to create a whiskey-based drink with a consistent flavour. As New Orleans was a thriving port city, Heron had an access to many fruits and some of the finest spices coming through the port such as Moroccan cinnamon and Mexican vanilla. He then began blending various fruits and spices together and finally perfected the recipe of Southern Comfort. The original blending recipe remains secret to this day.
Bronze in colour. The bouquet shows aromas of buttered almond, baked peach cobbler, and herbs; aeration allows the aroma to become pleasantly fruity, toffee-like, caramel popcorn-like. The palate displays plenty of spirit structure but no fire or rawness; it’s at mid-palate that the flavor profile develops as toasty, semisweet, dried fruit tastes of raisins, peaches, orange peel, and nuts take command. Concludes lip smacking, and peppery on the finish.