Tastes

N: Rich creme brulee, honey, light herbs and baking spice, some mild tobacco P: Root beer float, sweet yet sour apple, proof is apparent but not overpowering, some baking spices F: soft licorice, proof smooths considerably, soft cinnamon redhot candy and mint OA: Was expected a barn burner, but was pleasantly surprised. I assume because this aged in the mostly cold temps of Wisconsin is the reason why its not incredibly expressive or complex at this age and proof. But nice for the ♻️ i got it for my second hazmat rye

N: Rich oak, sweet corn, molasses, dried fruit, baking spices and grain. P: Dense and layered flavors of cooked corn and maple syrup, supported by milk chocolate, cooked figs, oak, and subtle baking spice. A coffee like earthiness is laced throughout. F: Oatmeal creaminess, brown sugar, tootsie roll, oak char, and cotton candy. This whiskey drinks well below it's proof, while offering the unique profile of the King's County Distilling process. Punches well above it's 6 year age statement. Cheers!

My second tasting about 16 hours after the fresh crack. N: When I first opened there were more pronounced citrus, stewed apple and mint notes, now it's more dry herbs, cereal and slight black licorice. P: SWEET cereal/grain. Soft fruit continues, with baking spices, very light herbs and that refreshing altoid mintiness. The mintiness makes this easy to chug seriously. I gassed the bottle on fresh crack but apparently only the nose changed, palate's change is minor! F: Soft yet sweet cinnamon red hots and a little pine. The grain, herbs and other spices offer a more supporting role here. I love that ryes tend to be more expressive even with high age statements. Not complex, but full flavored and rich. Was out looking for Bulleit 12 when I found this. Close to nothing about the release of the bottle online. Cheers!

A: surprisingly tame, some soft caramel, baking spice and distinct rye sweetness come through, but nothing special. P: Viscous. Like an thin eggnog! Rich rye and dried tropical fruit, with soft baking baking spices mingled in. A couple drops of water doesn't add much to improve taste or aroma. F: Long.The creaminess carries everything but the warming alcohol and mostly settles on the rich sweetness and adds some subtle grain. This Horton rye they resurrected to make this really makes itself known. The dry pepper and baking spice that Ragtime was known for takes a backstage role to the creamy and sweet dried fruit character of Horton rye! Lovely stuff, cheers.

N: Familiar nose profile of sherry, dried fruit, leather and maple/molasses, with a subtle peat sneaking through. Navy rum and ginger beer-esque P: Drinks like it smells, kind of. The sherry and maple notes are amped up with smoke, pepper, and salt air notes. Viscous so the flavor sticks with you, the sweetness is not overwhelming, just enough. F: The cola sweetness slowly fades turning into a dry spiced maple with more soft smoke Moaning noises 126.6 proof never sipped so good

N: Cooked sweet corn, soft caramel and spice, mellow P: The impact of the blend really comes through here. The corn is the central note woven together with minerality, vanilla, spice and the absolute slightest islay single malt character F: kinda faint, honestly i drink this stuff like water so... This is a really crushable dram.

N: Mint, soft cereal grain, maple, cocoa powder, sherried red fruits, plum P: some viscosity, subtle evergreen, baking spice, dry vermouth carried by sweet maple syrup F: lacking, maple syrup, red hots, spikiness builds the more you sip Its strange that this proofed batch drinks hotter than the barrel strength batch 8 at 102 proof.

N: creme brulee with caramel sauce, lemon peel, evergreen forsest and apple cinnamon streudel. P: drinks like it smells, but better. The proof is in the first sip then fades quickly revealing intense stewed apples with cinnamon. The evergreen, vanilla and rye spice play a balanced supporting role. Ending with that sweet, creamy finish of brown sugar, spice and pine. Wonderful pour!

Nose: coffee, chocolate, molasses, port richness, and sweet tobacco. When I first smelled this I though of a Navy rum like Pussers. Its that weird and funky, the spice characteristics are there, just not how you'd expect them. Palate: Rich allspice is balanced by a raisin/port like concentrated sweetness, soft cereal grain and oak, with warming ethanol. Finish makes me think of chewing on a prune. OAL: This drinks like a finished rye. I was expecting a rich rye whiskey considering how they barrel age and got a hell of a lot more than I bargained for! Midwinters, Sagamore Sherry finish and every other High West finished pick beware!

N: intense fruit both fresh and dried, supported by soft rye spice and oak. P: the spice and fruit come together at the front with a rich sweet caramel that follows through to the finish with oak. One of the best ryes I've tried recently, been trying to get away from MGP. Cheers