Tastes

Having already reviewed the "standard" 100 proof Nicholson "wheated", a reputed gold medal (SanFran Spirit World) winner, and finding it somewhat ,, "meh", I have no real high expectation for their "high rye" edition. For fans of high ryes, the Reserve black label does deliver the spicy nose and some nice lemon sour vanilla notes you would expect in a decent bourbon. David Nicholson advertises this as "extra aged" and that might not be an exaggeration, as the Reserve label seems to be free of the greeny meany menthols found in youngish ryes. That's not to say a bit of ethanol tones can't be had in the nose, but it comes off as an overall pleasant bourbon-rye character. On the palate, it's the real deal in hi rye with spice and rough oaky nibs, a bit hot and harsh every bit representative of the 100 proof cut. What you don't get in any real variation of corn sugars, as the sweet notes are thin at best, get's made up in a nice solid spice oak and peppery finish. Maybe not varied or sweet but what is there is real and substantive hi rye whiskey, the afterburn of a potent less sweet bourbon that doesn't back down. If Luxco continues in this direction they are going to be a substantial force in this area of the market. Your mileage on this one depends entirely on your affinity for a high rye that brings the heat but not the sweet. At the price it really comes down to the hard bourbon and spice notes being in your wheelhouse or not, if that sounds like you then you will want this in your bar since the price tag is entirely reasonable. Cheers!

In exchange for some of my Pepper Barrel Proof rye a friend gifted me a nice half pint sample of this Double Rye, it's a 2019 bottle and he said that is "probably" the latest program High West is using on this one, that being a split of MGP's 95/5 and their own house rye reputedly in the range of an 80/20. It starts with a nose of heavy clove and orange candy with a big underpinning of the typical eucalyptus/menthol found in youngish, green rye's. Trace notes of almond, maybe some leather but the big punch of clove and menthol just doesn't leave much room for anything else to happen. Front loads with the clove, some dill and only bits of orange or candy, it's a little harsh and dry through the middle, reminiscent of an average bulleitish MGP rye, it doesn't offer up much of a varied palate of notes. The menthol certainly adds to the harshness and along with heavy handed clove not much else can get through. I would say one or both of the components would clearly improve with some extra barrel time. Much like the gin producers who stomp out their varied botanicals with anise, this rye is just to young, intense and singular in expression. With more time, more thought or both, this probably could have been a top level or near to it, rye, but as is, it just doesn't offer enough in comparison to the far richer ryes on the market. Not really bad, but not impressive either as an example, Old Forestor's earthy unextravagant rye gives you more to think about, It's a rye you could add to your bar but certainly you would be fine without. Let's hope High West can do better in the future. Cheers!

So you know them, you may love them or not, but it's MGP and we all know exactly what they are capable of.... OR SO I BELIEVED. Just when I thought I had a full grip on the range of what MGP could do in rye distilling, a monkey named James Pepper comes along and starts slinging wrenches in my works. Given the accolades the standard 100proof Pepper rye has received how could this not be better, and once again we find the higher proof magic is still alive. If I had to guess I'd say this might be an 85/15 rye based on the extra richness and thick, malt like tones, below the lemon grass and pepper nose a detectable dark sweetness lurks and something certainly must be astray here. Along with the lemony sau grass (almost dill), ginger tea and hot spices the nose carries a bit of cola nut sugars and something more, some earthy almost coffee grinds bitterness. This is no ordinary rye and brings more to the table than any 95/5 I've experienced to date. What I don't detect is any obtrusive ethanol or acetates, strong and a bit harsh maybe but still not unrefined. A highly intriguing nose to be sure not for the rank amateur. Out front it's peppery spices, very warm and slow to develop, I like the way it builds to the finish rather than hitting hard and fading fast. The choco dark base develops maybe even a black honey arrives seconds after the opening blitz of spice. Did I say dark honey? This rye seems highly viscous for such a high proof. Even with hints of citric sweetness the bitter nut shells and dank earthy leather tones never lose their grip, amazingly heat free given the tongue numbing treatment it dishes out. The entire experience is though it moves through the mouth with a drinkers feel, meant to be sipped slowly. Turns out the Pepper Barrel proof rye is a bomb of rich earthy dank notes and some familiar rye spices, though they are understated in this form, maybe the real secret of 95 rye is in the cutting, as in DON'T DO IT. After sipping only a little over a shot I believe you will find more dark notes and sugars here, lurking. The minimal early sugars and array of earthy dry to bitter notes are a pretty special treat, kudos to the Master Distiller on this one. Have to agree with CTrexman this is going to be a rye for the experienced drinker and should probably be avoided by the noobs. Well done James Pepper and MGP... you really out thought the competition with the same source ingredients. For a serious veteran rye enthusiast this gets a high recommend. Cheers!

Bottle 15C1320B, bottle 91 of 234, yet another startup going the BiB route, Old Fourth being another notable one, these new guys seem to be getting it together. The nose is rather impressive reminds me of some double oaked rivals with rich caramel all spice apple. Front side, again a double oaked Woodford with the orchard notes, it's sweet wheat and not much heat. The spicy notes are a bit more in the bread pan range but still getting the warm brown sugars. I don't know where this came from but wither they made it our sourced it, it's good. The finish trails off appropriately with little burn and no deficiencies of acetate bitterness. Its GOOD. Sweet mash may be the new way to go, It's another non chill filtered offering and if the foks in Danville can keep this level of quality and improve on it, they really have something. I wouldn't go overboard to get this bottle but in the 50 and under range it's going to stand up well. Not a ton of complexity in notes but what is here is good and rich. The bottle does claim they distilled on site so there is that to go on, either way, Good effort by Wildereness Trail. Cheers!

Weighing in at just over 100 proof(101) and just under 8 years, (7+11months) this store pick of OBSV is a fantastic classic FR selection, both the nose and on the palate, it speaks of rich dark red cherries and chocolate with a load of cinnamon spices and honey flavored candies. Seems like what I consider the classic Four Roses profile. What I don't get is an overload of sweetness that comes with some of the Select versions of the Singles and Batches. Some hints of wood nibs and oak are part of the opening, that includes dark rich currant and a bit of welch's juice. The 35% rye stands out just enough to remind that it is a spicy blend with hints of vanilla and brown sugars to be had more toward the backside. I'm actually a bit surprised about the lack of heavy sweetness but also impressed that the underlying notes sometimes buried under all those sugars are available and easier to pick up on. Single Barrel Four Roses generally never fails and this selection is no exception as it's to be had at the same frugal price as the standard FRSB, what a great and safe choice just when I thought maybe FRSB picks had no more surprises to offer! This ones a winner! Cheers!

Nose: Sour Green Apple, Pear and Persimmon, Honey Dew Mellon and Red Plum. Opens with light malt and white wine becoming more substantial with some corn sugars and wood notes, the malt is carefully contained in percentage to prevent it from stepping on the finer notes and more subtle floral fragrances. Finishes slightly dry and pungent, incredibly pure and completely burn free. The latest standard "Harmony" offering from Suntori is a well refined exhibit in Japanese craftsmanship. The array of subtle or even delicate notes persists with astonishing balance as the name "Harmony" truly stands up with dignified assurance. Hibiki has become known as a brand that demands respect, and for good reason, this whiskey is a distilling essay on how to craft a balance of well blended notes into a carefully planned impression. An array of brilliant and strikingly well produced essences of whiskey. That's Hibiki Harmony. Cheers!

I had a gift sample of this given to me by my local store owner, he told me it wasn't considered all that good. I beg to differ. The nose is not at all subtle, the cab cask influence is immediately apparent, both a grape jam and spicy cinnamon rum share the room with a healthy alcohol burn. On the front end the red wine factor comes through and indeed a bit of that grape jam flavor exists in the body. The dark fruit sweetness is on the heavy side of the bold and audacious sugary blend that remain emphasized throughout the finish. While the hints of spices and cinnamons are largely overshadowed by the fruit, they can be found tailing away with the other warm sweet juice flavors. Amazingly smooth for the proof factor the finish doesn't fail to deliver. I'm left thinking the Master Blenders at Barrell put some real work into getting this right, as the Dovetail provides the kind of powerful flavor normally reserved for the full proof and barrel strength offerings. While I certainly wouldn't want all or most of my bourbon whiskies finished in such casks, for the occasional off the pace treat this one really works out well. Barrell gets the job done again! Cheers!

Classing out the top of the standard 1792 lineup we come to the Full Proof, this is the top of the line heavy weight, and the filtering and aging are apparent in how smooth this high proof liquid actually is. So rich it almost has a soupy thickness to it. The sugars are viscous, candy corn to go with the well ripe banana, some minor vanilla and caramel notes as well, but what really makes this bottle stand out is the just notable lemon sour mash that offsets all that sweetness. It really makes for some incredible balance that along with the very recognizable Barton wood nibs are a great representation of what the Barton's distillery is really all about. You can find traces of this in the SiB and the 100proof BiB but it only truly delivers at it's best in the Full Proof offering. With only some mild ethanol heat in the finish, to be expected, the sweet corn treat winds it all down nice and smooth. With enough bourbon sugars in the bottle, a splash of bitters and a cherry are really all that's lacking to have yourself an old fashioned. Now that these bottles are becoming rarer, you likely might have to pay more for one, but if you spot a good deal or just want to treat yourself to the best Barton's has to offer, don't pass on the 1792 with the black neck wrapper. Cheers!