Tastes

Nose: light, perfumey, cardamom Palate: chocolate, complex but can’t quite pinpoint defining characteristics Finish: warm finish, the rye lingers here This is an extremely interesting rye, and I picked up on the chocolate notes before even reading the official tasting notes. If you’re coming from bourbon, this rye is as complex as it is compelling and one that absolutely punches above its price tag…and it’s actually available!

Nose: Mellow, full, barrel char and spices, sweet, subtle rye Palate: complex, thick, smooth Finish: Like drinking velvet, dill & mint I must say that I wasn’t expecting to be as impressed by this as I am. If you’re coming from bourbon and venturing into ryes this is a great place to start. The low rye mash bill balanced with the familiar corn sweetness makes this a very approachable rye for the bourbon drinker.

Nose: Hot in a good way, not complex but very well-balanced rye Palate: robust, buttery, has some age Finish: medium-long, warm hug, sweet You can tell that it’s a low rye mash bill by how well-balanced it is, which I personally prefer as a bourbon guy. I’m a huge fan of Rare Breed bourbon and this rye version absolutely lives up to its sibling!

Nose: bright, ethanol, floral, juniper, pine Palate: more juniper, pine, hot on tongue Finish: medium, smooth Definitely unique from other ryes I’ve tried as it has a distinct botanical gin characteristic to it. Don’t think I’ll be sipping it neat, but will gladly try it out in a few interesting cocktails!

Maple syrup, prunes, and sawdust hit the nose, with a hint of banana pudding. Good mouthfeel and generous amount of oak on the tongue. The proof packs a punch but doesn’t knock you off your feet. Short finish with the heat lingering in the mouth for a while. A practical and straightforward definition of bourbon, without any real surprises, good or bad.

Well I can finally say, as a Kentucky-born-and-raised bourbon drinker, I have found my scotch! Sweet honey with a kiss of smoke on the nose, rich and herbal palate, finishing with heat just-right, leaving a trail of smokey peat that is much more subdued and complimentary overall than the in-your-face peated Islay varieties. Those Northerners sure do know how to make a delicious whisky.

Spicy with seemingly more heat than a BiB would deliver, but everything is well-balanced and quite pleasant.

Hit with the high rye right off the bat, then a nice amount of oak. Not all that complex, but has really nice and buttery mouthfeel.

Chemical-y note that won’t go away. Almost like someone poured perfume in the bottle and mixed it around. I can still make out the wheat profile, at least. It’s not a complete drain pour, but it’s definitely not for me.

Smokey, meaty peat dominates from start to finish, with a bit of sour apples making a subtle appearance. Good mouthfeel and a decently smooth finish.