Low Gap Whiskey (American Craft Whiskey Distillers)

Distilled from “malted Bavarian hard wheat” on the still formerly used at Germain-Robin. Good pedigree; does it deliver? Bread/flour in the aroma like a fresh bag of flour with a fruity alcohol edge to it the wheat tang I know from beer. In the mouth it comes through as bread and crackers. It’s somewhat hot but it’s a brandy/aromatic heat: vapor-producing. The finish pulls more grain in finally. They’re aging some of this; should be a great whiskey.