Currants and Cardamom: reading the myriad tasting profiles of many disparate whiskeys we routinely encounter some flavors we are unfamiliar. In demystifying these esoteric ingredients, you sometimes have to just "get em and try em." I can't remember ever having a currant but it seems half of all red wines had currants in their tasting notes and a handful of whiskeys. On examination, the currant appears to be a small raisin and damn it so does it taste. Well with cardamom, I find it to be cinnamon in quality but somewhat milder and with a smokiness. Due to its uniqueness, cardamom could well describe certain aspects of a whiskey but you won't read us two Texans using currants in any descriptions. We keep it concise and simple if it smells or tastes like a raisin well damn it were calling it raisin!