Review: Magic Rabbit Chocolate and Peanut Butter Whiskey

Magic Rabbit Chocolate and Peanut Butter Whiskey is crafted at Cleveland Whiskey.  Yes another peanut butter whiskey, but today is National Peanut Butter Day.  Cleveland Whiskey was founded in 2009 by Tom Lix.  Tom worked with MAGNET, an incubator in Ohio that focuses on manufacturing companies to developed a process to accelerate the aging process of whiskey.  This process starts with sourced whiskey aged six months in charred American oak barrels.  The whiskey is put in stainless tanks.  The whiskey barrel is cut up, processed, and put into the same tank.  The spirit is agitated and undergoes a series of differences in pressure to squeeze in and out of the wood pores.  The process is complete in one week.  The company has since experimented with a series of different woods to produce unique flavor profiles.  Another experiment started with a group that combined chocolate nibs from the Ivory Coast of Africa and the mountains of Peru, vanilla sourced from Papua New Guinea, Mexico, and Madagascar, pecans grown in California and Texas, fresh cream from local dairies, and peanuts for Georgia farms with their sourced whiskey.  The result is Magic Rabbit Chocolate and Peanut Butter Whiskey.  It pours to a dark caramel Pepsi color.  The aroma is smashed Reece’s Peanut Butter Cup with milk chocolate and creamy peanut butter.  Additional time brings out vanilla, pecan pie, raisin, caramel, mocha, and whiskey notes.  The sweet simple syrup, milk chocolate, and whiskey entry is joined by vanilla and peanut butter building to a peanut butter cup peak.  It fades with vanilla, glazed pecans, and movie theatre Raisinets, and finishes lightly dry with vanilla, oak, mocha, and Butterfinger taste.

Bourbon Cream Magic

1.5 Oz. Magic Rabbit Chilled

1.5 Oz. Bourbon Cream Chilled

Combine and Shake Well

Pour Into a Small Rocks Glass

Top With Whipped Cream

Drizzle Chocolate Syrup

Made in Cleveland Ohio

35% Alcohol

Score: 91

Award: Gold Medal