The Deer Slayer Venison Flavored Whiskey Review (2026)

 

In my dozen-plus years of reviewing whiskeys, I’ve come across some – let’s call them unusual – concoctions that cause one eyebrow to lift and the words, “What the actual [censored]” to escape my mouth. That’s all part of the #DrinkCurious lifestyle.

 

New Hampshire’s Tamworth Distilling is no stranger to unusual releases. In fact, founder Steven Grasse seeks out new opportunities by foraging ingredients from local flora and fauna, as well as farmers with something unique to share, and turning them into spirits such as Crab Trapper (green crab-flavored whiskey) and Saison de Frai (smoked trout-flavored brandy). Yet, Tamworth Distilling also creates serious spirits and liqueurs, including various gins, vodkas, and whiskeys.

 

But let’s cycle back to the unusual, because today, I am going to try The Deerslayer Venison Flavored Whiskey.

 

What the actual [censored]?

 

“When we first released The Deerslayer in 2020, we knew we had made something unusual, but we didn’t expect it to take on a life of its own. It went viral almost immediately on a bunch of country music radio stations and became a cult favorite amongst whiskey collectors, outdoorsmen, and people who simply wanted to try something they had never tasted before. More importantly, it became the blueprint for the House of Tamworth and our ‘weird whiskies’ – inspired by the landscape around us and our belief that whiskey can be a hell of a lot more interesting when you’re willing to break a few rules.” – Steven Grasse, Founder & Owner

 

Let’s talk about how The Deerslayer is made. Yes, it uses actual venison – the meat of red deer to be exact. That part is sourced. The hand-chopped venison is mixed with cranberries, porcini mushrooms, juniper berries, and green peppercorns, and ferments overnight.

 

The next day, the goulash is slow-smoked over seasoned branches harvested from the local forest, and once that’s done, it is distilled in a rotary evaporator. After that, it is blended into aged Rye whiskey and, voilà, you have The Deerslayer.

 

Once available only in 200mL, this wildly popular whiskey now comes in 500mL bottles, with a suggested price of $45.00. It is available at NH Liquor & Wine Outlets, Total Wine & More in Massachusetts, or at the distillery, either in person or on its online shop.

 

Let’s discover what makes this such a cult favorite. First, I must thank Tamworth Distilling for providing me with a sample in exchange for my no-strings-attached, honest review.

 

• Whiskey Type: Flavored whiskey
• Distiller: Tamworth Distilling
• Age: NAS
• Mashbill: Aged rye whiskey, smoked red venison, cranberries, porcini mushrooms, juniper berries, and green peppercorns
• Cooperage: Undisclosed
• Alcohol Content: 49.5% ABV (99°)
• Price per 500mL: $45.00

 

Appearance: I poured The Deer Slayer into my Glencairn glass to experience it neat. The liquid was the color of goldenrod and formed a microthin rim of tightly packed, thick, fast tears, followed by sticky droplets.  

 

Nose: I allowed this whiskey to breathe for 15 minutes before I engaged with the aroma. I had expected to smell, well, venison. Instead, a huge blast of smoked pine needles hit my olfactory sense. I took another try, and this time I detected cranberries, floral rye, and lemon peel. There was meat; it was very subdued. When I pulled the vapor into my mouth, I tasted juniper berries.

 

Palate: My initial sip featured a light texture and a palate shock of… heck, I don’t know. It was earthy, junipery, and minty. As I’ve always said, never judge anything based on the palate shock. You need a second to find what’s hidden beneath, so I took one.

 

I identified green peppercorn and dense earth on the front of my palate. The middle included rye spice, venison, and a bit of campfire smoke. There were flavors of juniper, cinnamon, and mint on the back of my palate.

 

Finish: Green peppercorn, rye spice, cinnamon, Red Hots, juniper, and mint carried through, and its intensity was like shooting off a rocket. It got very spicy at 18 seconds, before tapering off at 53 seconds. By then, I could taste the venison again. The longer duration lasted 1:49.

 

Bottle, Bar, or Bust: That first sip was awful. I can see how that one thing could automatically make this a fan favorite; watching someone take their first sip provides plenty of entertainment, especially at a campfire after a day of deer hunting. Yet, The Deer Slayer earns credibility after the second sip. It acted much as I’d expect from a Rye whiskey. The venison component was a bit strange, but it fit the whiskey well (note to myself: next time I have venison, drink a spicy rye).

 

So, yeah, The Deer Slayer started as: What the actual [censored]? Kudos to Steven and his team for doing something truly different than anyone else and making it drinkable.

 

The Deer Slayer is one of those whiskeys that you should try for the sake of trying it. It’s a once-in-a-lifetime experience. It will almost certainly have fans who love its flavor combination; however, this is a polarizing whiskey, and as such, it earns my Bar rating. Cheers!

 

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit, but begs you to do so responsibly.