Tastes

It’s December 6, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Send me your worst. Goals (abridged): 5 ryes. 4.5 stars. Readily available. (1/5, WT101) I want to recognize the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a raunchy rye. I want the one that tastes like getting roundhouse kicked by Patrick Swayze like it’s 1989. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< From their website, this is a blend of two 2-9 year old straight ryes. From MGP: 95% rye, 5% barley malt From HW: 80% rye, 20% malted rye Doesn’t mention the ratios. More accurately, they specifically mention that they refuse to tell you. I’m good with it. Nose has banana, salt, earth, must. Cigars, clove, perfume. Flowers. Smokey and complex. I’m in a burlesque dance club. I’m not sure why I’m surrounded by bananas. Body has melon, sugar, very faint apple. More like apple sauce than apple. Caramel. More flowers. I get a bit of butterscotch in there. Finish is black pepper, salt, earth. Perhaps it’s just because I’m looking for it, but the finish has that same weird aftertaste. Unmasked, I’d call it licorice or anise, which is a guaranteed way to letdown a Milliardo. When finished, I could only tell it was something I didn’t like, not what it was. This is disappointing but good. I think I’m disappointed only because the PX Sherry finish was so stellar. I’m also surprised as to how much of the heavy lifting this base juice did for flavor profile prior to the PX finish, both in the good notes and in the unpleasant aftertaste on the finish. The PX finish covered up some sins but also muted some pretty cool notes, leaning more strongly toward sherry notes. Because I started with the PX, drinking this is like tasting a pot of soup that’s still in progress. I recognize that there is value in its current state, but I still feel like there’s more work to be done. I’m currently holding out hope for better ryes, but if they don’t show themselves, I could see this being a permanent shelf member. Plus, when you buy the 2 pack with American Prairie, it comes in these freaking adorable minis that make me feel large and powerful in all the right ways. Maybe I’ll grab a bottle of PX and add in a few drops to every glass. Bottomless supply of PX “finished” Double Rye, here I come.

It’s December 5, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Send me your worst. Goals (abridged): 5 ryes. 4.5 stars. Readily available. (1/5, WT101) I want to recognize the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a raunchy rye. I want the one that tastes like Vesemir’s passive aggressiveness when pushed around by Yennifer. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< This whiskey was also part of a Kentucky trip this past July. Made by ghosts, then sold and wrapped up by different ghosts. Gift shop ghosts. Barrel #: BCR8 Distilled: Spring 2015 Proof: 115.6 Nose is bread, salt, sugar, and I know this is going to sound crazy, but deli Turkey. It’s got that deli Turkey funk. Body hits hard with dill. There’s sugar, and I can get vanilla with effort. Wow. The pickle flavor is no joke. Finish is hot. Cinnamon, bit of licorice on the aftertaste. Mild mint and tea leaves. A splash of water opened up some interesting things. I get coffee grounds on the noise now. The body carries an orange note that I really appreciate, and the finish is now toned down on the spice and it has picked up a nice milk chocolate flavor. Next, I tried it on ice. And if you don’t know me yet, rest assured this second pour was for science. Wow. Caramel, perfume, lemon on the nose. Milk chocolate, cream, and orange on the body. Licorice, vanilla, and taffy on the finish. This is a completely different whiskey this way, and I love it. It’s gentle, and for me it actually picked up notes this way, rather than getting muted like so often happens for high proof bourbons on the rocks. I was this close to saying some nasty things about my ghost friends, but that splash of water and ice made all the difference in the world. Neat, it was too much. I think it gave me heartburn. Is it possible for a whiskey to make your teeth hurt? On the bright side: if I don’t find a worse one, this little guy neat absolutely fits the bill for something to revisit at the end to see if I’ve gained an appreciation. I know the BC ghosts know what they’re doing, so perhaps I’m just not ready for that yet.

It’s December 4, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Specifically, I need something disgusting. No joke. Goals (abridged): 5 ryes. 4.5 stars. Readily available. (1/5, WT101) I want to recognize the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a raunchy rye. I want the one that tastes like a zeppelin hauling balsamic vinegar got shot down by Jin'Zallah the Sandbringer and crash landed in southern Tanaris. If you know, you know. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< When I was touring Bardstown Bourbon Company this past July, someone told me that a good deal of High West juice was made there. I find this interesting, because High West (to my knowledge) hasn’t made this information public, but it’s sitting right there on BBC’s website. People talk a lot about MGP sourcing, and HW does mention MGP regularly on their site. However, the only place I can find room for BBC in HW’s source notes is in the “other whiskey components are undisclosed due to contractual reasons” bit. It’s always awkward when you the only one in the relationship that calls it dating. I believe that BBC has a bigger role in High West’s methods and mashbills than the latter lets on. This is backed up by taste bud data when you think about the comparison to other ryes that are made in collaboration with BBC, like Kentucky Owl. I’m cheating on my new whiskey mission statement on this rye. I’ve had a ton of this. I freakin love this whiskey. I’m not going to count this towards a permanent shelf member, because I know it’s gone when my franticly-purchased supply runs dry. You should’ve seen me. It was like I was prepping for Ragnarok. Even though I’ve downed 3 or 4 bottles of this so far, this is my first review in Distiller, and if you enjoy barrel finished whiskies, you owe it to yourself to track down some of these HW finishes. They’re doing a solid job in this space. Or BBC is. Who knows! Limited Release Barrel #: 18408 Finish Type: PX Sherry Finish Time: 8 Months Store Pick: Triangle/Trail Inn** **From what I’ve heard, this doesn’t really matter. For the most part, any PX Sherry finished Double Rye of similar duration will taste basically identical to this. It’s not the variation you’d expect from a BT store pick, for instance. Nose has grape, lemon, sugar, vanilla, $5 flower bouquet, mint, bubblegum. Even just sniffing from that long bottleneck is rewarding. Body gives me pear, sangria, cherry, raisin, vanilla. Red wine. Almonds. It’s fantastic. Finish rewards with chocolate, cream, pepper, vanilla, cool whip. Altoids. Don’t be alarmed by that last one. I dig Altoids. Amazing lip buzz. This is not entry level stuff. If you’re new to the PX Sherry finished space, be warned that this one has one hell of a bite. But if that’s your bag (this sort of thing is my bag, baby), then it’s done about as well as I’ve ever seen. There’s an aftertaste that is suboptimal, but it’s not enough to prevent my love and adoration. As always, High West nails aesthetics. I’m drinking out of one of their glass-blown “sippin glasses”, and the mouth feel, the MTG-style foiled artwork, the etched logos, and the satisfying weight of this glass in my hand melt together into this 1950’s black-and-white saloon experience. I’m going to go shine my spurs and pour me a nother’un.

It’s December 3, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Goals (abridged): 5 ryes. 4 stars. Readily available. (0/5) I want to taste the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a raunchy rye. I want the one that tastes like dill relish served from a pirates boot from princess Ariel’s human stuff collection. While still underwater. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< This is the first (of hopefully many) releases selected, blended, and bottled by former master distiller for Four Roses, Jim Rutledge. This little guy has juice from Kentucky Artisan Distillery, Middle West Distillery, MGP Distillery, and New York Distilling Company. This bottle is responsible for my most recent liquor store friendship. Most amazing handlebar mustache I’ve ever seen in my life, truly. Nose is grain forward. Honey, oats, salt, rye. There’s a metallic note here that I don’t care for. Going with iron. Body is surprisingly sweet. Citrus, honey, melon, syrup. Finish is cinnamon, maple syrup. Bit of orange in there. This is art. With all the baggage and acclaim that comes with it. It’s less tasty than WT and twice as expensive. That’s not great. But I’ll be damned if this isn’t well crafted and interesting. Also, there’s a very real chance that this is true to what it means to be a rye, and my preference to WT is based on it not being so. The more I drink it, the less I am bothered by the metallic taste and the more I pick up those fruit notes. I really like this whiskey.

It’s December 2, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Goals: This session I’m going to try to find at least 5 ryes that I’ve never had before that are at least 4.5 stars and readily available. I want a permanent rye shelf to join my two new permanent scotch shelves from last year. (0/5 so far). I want to understand the boundary between bourbon and rye. Not legally or recipe-wise, but taste-wise. That Wild Turkey 101 rye messed me up, and I feel like there should be a sharper contrast between the two spirits. I want to be able to taste any rye and any bourbon side-by-side blind and know the difference. I’m not there yet. I also want to try at least one Empire Rye. I’m totally hip-firing on that one. I read about it in a magazine, and I don’t even know if it’s a standardized thing yet or readily available in NW Indiana. But it just came to me, and I’m going to do it damnit. Finally I hope to develop my “rye palate” enough to make a true pickle juice monster palatable by the end. I haven’t thought of which one yet, but I remember having something at a bar once that was like drinking rum-finished salt water from a dill pickle’s jock strap. I want the one that’s worse than that. Something I’d really hate right now and maybe find interesting on 12/30. I don’t know if that development is possible either, but based on my experience with scotch, high proof, low proof, and >15year bourbon, I don’t see why it couldn’t happen. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< I’m not a fan of Elijah Craig. Some of their barrel proofs are good, but I thought the 18 year was trash given its price. Maybe the rye will surprise? Nose smells alarming. I’m going with salted peanut, grass, faint lemon. Mild spearmint maybe? Body is shockingly flat. It’s pleasant, but sugar water is the best thing I can come up with. (After a second pour, I got faint butter and corn, reminiscent of white dog.) On the back end of the taste, a jolt of electricity hits the back of your tongue and takes you to the finish. Damnit Elijah Craig, I wasn’t ready for this to be over. Finish has outstanding flavor: cinnamon, sugar, tea leaves. It’s floral. There’s something reminiscent of Four Roses SiB… which makes absolutely no sense to me. Given the prior notes. It’s my favorite part of the drink by far. Even though that flavorlessness is bizarre, this is actually really pleasant for me. I like this. It’s one of my favorite Heaven Hill products already. I still don’t know what the hell it means to be a rye, and this seems to me as distinct from WT101 rye as it is from Rhetoric. If you have notes on this body, please let me know. It’s tongue crickets for me.

Edit: After trying a handful of other ryes, I was too low on this guy for consistency’s sake. Was a 4, now a 4.5. It’s December, and that means I’m going to try a new whiskey every day. It really is the most wonderful time of the year. This year I’m going for a new rye whiskey every day. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. “101 is often used for an introductory course at a beginner's level in a department's subject area.” - Wikipedia Nose is sugared walnuts, dill, cedar, cloves, fresh cut grass. Body is sweet and simple. There’s sugar, slight cinnamon, and lemon. A definite leather note that I get from any base WT juice. Overall, this is more like bourbon notes for me than rye notes. Finish is cinnamon and walnuts. Delicious. Heat definitely builds up over time. I’d classify that build up as more of a pure pepper heat than cinnamon. I love this whiskey. My Wild Turkey fandom, and my former educator brain was rewarded.

Nose is strawberries, caramel, lemon, sweet tarts, brine, pear. Body is watermelon, strawberry, caramel, cane sugar. Juicy, rich, delicious. Finish is bitter dark chocolate, black pepper. On ice, strawberry dominates the nose. Body picks up more of caramel and sugar, and finish becomes sweeter, still with chocolate notes. I think I prefer it neat, but I could see why people might prefer it on the rocks. It makes a more precise favor statement that way, I just really love the juicy fruits notes on the body.

Nose rich cedar, maple syrup, sour cherries, grapes. Body is heavy caramel, syrup, hint of grape musk. Finish is salty with white pepper, caramel, and a bit more of that grape flavor lingering on. Nose is my favorite part of this drink. I forget how good this basic bourbon is.

You see: that’s the thing about store picks. Sometimes one store picks an awesome barrel while other stores pick terrible ones. Sometimes one store you trust picks a damn good barrel from Buffalo Trace (perhaps the best new whiskey I tried in 2020), and then immediately after picks an Old Forrester barrel that is the worst OF juice you’ve ever had. This is from floor 1, warehouse L. The nose smells older than this whiskey could possibly be. There’s a musty, leathery smell that reminds me of flavors in Rhetoric. There’s lemon, caramel, maple syrup, vanilla. Bourbon standard, inoffensive. Body hits with that leather, and a bitterness that I find extremely unpleasant. It’s just pure bitterness for bitterness’s sake. I can’t tie it to a specific flavor. There’s vanilla and butterscotch too, but that bitterness takes the main profile. Finish presents chocolate, mild pepper, and maple syrup. I don’t hate the finish, although I very much hate the journey you have to take to get to it. I generally like Old Forrester juice. I generally appreciate store picks. This is such a bizarre thing for a store to pick out of what I know of the OF portfolio, that I’m marginally convinced that there’s a genetic component in play here. Perhaps someone else’s tongue doesn’t get Spartan-kicked by that bitterness on the body. There are flavors involved, both on the nose and on the finish, that I really like in my bourbons. If I could just skip the body on this one, I think I’d have something that I decently like. But as it is, I would never buy another one of this pick. Ever. I’ve never had to say that about an OF product or a store pick, especially from this store.

Nose is grape soda. Grapes, sugar, raspberry, mint, caramel. Body is gummy bears. I’ll be dammed if this isn’t a Jefferson’s product. There’s also melon, cherry, leather. This is my favorite part of the drink. Finish is dry wine. There’s a bit of spices on the side of your tongue but this is really where the Chardonnay takes control. It’s bizarre to jump from those sweet notes to the dryness on this finish. This is odd. I like this less than their port finish, but I think this is stronger in the category of Chardonnay finish than the port finish is in a highly saturated port-finish market. It really does some interesting things, but I can’t say I enjoy it. Drinkable, interesting, won’t buy again.