Tastes
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RYE SHOWDOWN #3 Bulleit 95 Rye Frontier Whiskey Knob Creek Small Batch Straight Rye Whiskey Continuing my recent foray back into ryes (see “High Test Rye Showdown,” 8/17/22, and “Rye Showdown #2,” 8/21/22). Bulleit 95 Rye Frontier Whiskey Surprisingly, this bottle is over half empty, and I don’t recall drinking any within the past two years, at least. Watered down orange mahogany bourbon in color. Nose shows some rye typicity, oak, cinnamon, honey, and a hint of eucalyptus. Coming back to it after the Knob Creek reveals a Granny Smith apple note. A bit thin on the palate, where some vanilla makes an appearance, along with orangey citrus and a little back-end spice. Finishes similarly. No age statement, but at least four years due to the “Straight American Rye Whiskey” designation. 95% rye; 5% malted barley. Sourced from MGP. 90 proof. No hard edges; nothing off-putting; but very middle-of-the-road. Would make a decent Manhattan or Old Fashioned (now that I think of it, I think this is how more than half of my bottle found its way out). 3.0 on the Distiller scale. Knob Creek Small Batch Straight Rye Whiskey This bottle has only a quarter of it remaining. Like the Bulleit, I believe this was the result of the same cocktails, and I haven’t consumed it on its own in at least a couple years, if at all (save an initial taste). Darker in color than the Bulleit: clear bourbon mahogany color. Rye on the nose, along with cherries, vanilla pound cake, light char, some coolness, and a noticeable dusty note. Creamy mouthfeel with some woody bitterness. This one is growing on me. Improves with air. Very gentle spice, with vanilla and lingering coolness appears again on the finish. The higher proof seems to help, although it is well integrated. No age statement. Bottled at 100 proof. Pleasant. The higher proof does make it cocktail-worthy. 3.25 on the Distiller scale. N.B. All spirits tasted neat in Glencairn glasses
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RYE SHOWDOWN #3 Bulleit 95 Rye Frontier Whiskey Knob Creek Small Batch Straight Rye Whiskey Continuing my recent foray back into ryes (see “High Test Rye Showdown,” 8/17/22, and “Rye Showdown #2,” 8/21/22). Bulleit 95 Rye Frontier Whiskey Surprisingly, this bottle is over half empty, and I don’t recall drinking any within the past two years, at least. Watered down orange mahogany bourbon in color. Nose shows some rye typicity, oak, cinnamon, honey, and a hint of eucalyptus. Coming back to it after the Knob Creek reveals a Granny Smith apple note. A bit thin on the palate, where some vanilla makes an appearance, along with orangey citrus and a little back-end spice. Finishes similarly. No age statement, but at least four years due to the “Straight American Rye Whiskey” designation. 95% rye; 5% malted barley. Sourced from MGP. 90 proof. No hard edges; nothing off-putting; but very middle-of-the-road. Would make a decent Manhattan or Old Fashioned (now that I think of it, I think this is how more than half of my bottle found its way out). 3.0 on the Distiller scale. Knob Creek Small Batch Straight Rye Whiskey This bottle has only a quarter of it remaining. Like the Bulleit, I believe this was the result of the same cocktails, and I haven’t consumed it on its own in at least a couple years, if at all (save an initial taste). Darker in color than the Bulleit: clear bourbon mahogany color. Rye on the nose, along with cherries, vanilla pound cake, light char, some coolness, and a noticeable dusty note. Creamy mouthfeel with some woody bitterness. This one is growing on me. Improves with air. Very gentle spice, with vanilla and lingering coolness appears again on the finish. The higher proof seems to help, although it is well integrated. No age statement. Bottled at 100 proof. Pleasant. The higher proof does make it cocktail-worthy. 3.25 on the Distiller scale. N.B. All spirits tasted neat in Glencairn glasses
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Green Spot Single Pot Still
Single Pot Still — Ireland
Reviewed August 25, 2022 (edited November 22, 2022)IRISH WHISKEY SHOWDOWN Redbreast Single Pot Still 12 Year Green Spot Single Pot Still My experience with Irish whiskey is quite limited. I used to travel to Dublin pre-9/11 and would bring back Redbreast for an Irish friend of mine (and myself), as apparently it wasn’t available in the US at the time. So I had a few bottles over a period of a few years way back when. Since then, I’ve been gifted Bushmills 10 Year Single Malt (tasted and reviewed 8/4/2022) and Powers Gold Label. And I’ve had the occasional Jameson in bars years ago. Irish whiskey is a hole in my whisk(e)y palate that I’m working on rectifying. Redbreast 12 Year Watery amber color. Nose of candied orange rind, apple pie, vanilla, and a bit of minty coolness. Lightly viscous mouthfeel, with gobs of vanilla on the palate—more than any whisk(e)y I’ve ever had. Finishes with a white-pepper spiciness, a (not off-putting) slight espresso bitterness, and another long pull of sweet vanilla. While I love the 12-year age statement, the 40% ABV—which is the bare minimum required by law, even if it is the most common in Ireland, as I understand it—doesn’t sit well with me. It also makes it that much more easy drinking, which also doesn’t sit well with me. Likeable; no hard edges; but lacking complexity. 3.5 on the Distiller scale. Green Spot Watery color like the Redbreast, but just a tad brighter. Nose shows spot-on yellow banana popsicle, kumquat, freshly cut hay, applesauce, and pears in syrup. Interesting nose, but less robust than the Redbreast. Light palate, with more vanilla, before finishing with a gentle, dark-roast-coffee-bean (dipped in vanilla extract) bitterness. 40% ABV, like the Redbreast; this cost-cutting economics makes it a little more difficult to take seriously. No age statement, but comprised of whiskey seven to ten years old, according to the distiller. Good, not great. 3.5 on the Distiller scale. Both of these are enjoyable, but not special in and of themselves—not that they need to be. They do open up over the course of an hour. Despite the low ABV—or maybe because of it—these are two whiskies that I wouldn’t hesitate drinking with just a little ice on a hot summer day—light, pleasant, and refreshing. Or neat, in a dark Irish pub, with a pretty woman: the low alcohol would necessitate more drinks, which would mean more conversation. Outside the bar, if consumed neat, I believe both would benefit from a higher proof. Green Spot’s older brother, Yellow Spot (which I’ll try eventually), checks that box and is bottled at 46% ABV. Redbreast 12 is available in cask strength as well. -
IRISH WHISKEY SHOWDOWN Redbreast Single Pot Still 12 Year Green Spot Single Pot Still My experience with Irish whiskey is quite limited. I used to travel to Dublin pre-9/11 and would bring back Redbreast for an Irish friend of mine (and myself), as apparently it wasn’t available in the US at the time. So I had a few bottles over a period of a few years way back when. Since then, I’ve been gifted Bushmills 10 Year Single Malt (tasted and reviewed 8/4/2022) and Powers Gold Label. And I’ve had the occasional Jameson in bars years ago. Irish whiskey is a hole in my whisk(e)y palate that I’m working on rectifying. Redbreast 12 Year Watery amber color. Nose of candied orange rind, apple pie, vanilla, and a bit of minty coolness. Lightly viscous mouthfeel, with gobs of vanilla on the palate—more than any whisk(e)y I’ve ever had. Finishes with a white-pepper spiciness, a (not off-putting) slight espresso bitterness, and another long pull of sweet vanilla. While I love the 12-year age statement, the 40% ABV—which is the bare minimum required by law, even if it is the most common in Ireland, as I understand it—doesn’t sit well with me. It also makes it that much more easy drinking, which also doesn’t sit well with me. Likeable; no hard edges; but lacking complexity. 3.5 on the Distiller scale. Green Spot Watery color like the Redbreast, but just a tad brighter. Nose shows spot-on yellow banana popsicle, kumquat, freshly cut hay, applesauce, and pears in syrup. Interesting nose, but less robust than the Redbreast. Light palate, with more vanilla, before finishing with a gentle, dark-roast-coffee-bean (dipped in vanilla extract) bitterness. 40% ABV, like the Redbreast; this cost-cutting economics makes it a little more difficult to take seriously. No age statement, but comprised of whiskey seven to ten years old, according to the distiller. Good, not great. 3.5 on the Distiller scale. Both of these are enjoyable, but not special in and of themselves—not that they need to be. They do open up over the course of an hour. Despite the low ABV—or maybe because of it—these are two whiskies that I wouldn’t hesitate drinking with just a little ice on a hot summer day—light, pleasant, and refreshing. Or neat, in a dark Irish pub, with a pretty woman: the low alcohol would necessitate more drinks, which would mean more conversation. Outside the bar, if consumed neat, I believe both would benefit from a higher proof. Green Spot’s older brother, Yellow Spot (which I’ll try eventually), checks that box and is bottled at 46% ABV. Redbreast 12 is available in cask strength as well.
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Bunnahabhain 18 Year
Single Malt — Islay, Scotland
Reviewed August 22, 2022 (edited November 22, 2022)BUNNAHABHAIN SHOWDOWN Bunnahabhain 13 Year Marsala Finish Bunnahabhain 18 Year My experience with Bunnahabhain is limited to the 12 year and the two bottles here. I’ve not had either in some time. While I’ve always liked the 18, I recall not caring for the 13 year marsala finish. Let’s see how this goes. Bunnahabhain 13 Year Marsala Finish Clear dark orange amber color. Notes of honey, biscuity blueberry scone, pine rosin, coffee. There’s an unexpected (to me) raspberry or lingonberry note as well. There’s some dates on the palate, as well as a touch of bitterness (this is what I recall not caring for when I last tasted it two to three years ago), finishing with some spiciness that leads to brown sugar and vanilla. Limited release exclusively for the US market. Non chill filtered; no statement about coloring (though it is slightly lighter than the Bunny 18 which does not have added coloring). Aged for 10 years in ex-bourbon casks, followed by three years in marsala wine casks. 46.3% ABV. While there are different notes and flavors, it is more interesting than it is complex: there are still aspects of this whisky that I cannot quite elucidate after 30 minutes of nosing and tasting, and it comes across as a little disjointed. 3.5 on the Distiller scale. Bunnahabhain 18 Year Clear, orange mahogany color; slightly darker than the Bunny 13. There is a tangy, barbeque sauce quality on the nose (think Heinz 57), dried speck, oak, dark toffee, dates, and some sherry sweetness. More sherry on the palate, with espresso and some noticeable ethanol. The BBQ twang makes a brief cameo on the finish as well, with lingering vanilla sweetness. Non chill filtered; no added coloring. Aged in ex-sherry casks. 46.3% ABV. Very nice. 4.0 on the Distiller scale. -
Bunnahabhain 13 Year Marsala Finish
Single Malt — Islay, Scotland
Reviewed August 22, 2022 (edited August 24, 2022)BUNNAHABHAIN SHOWDOWN Bunnahabhain 13 Year Marsala Finish Bunnahabhain 18 Year My experience with Bunnahabhain is limited to the 12 year and the two bottles here. I’ve not had either in some time. While I’ve always liked the 18, I recall not caring for the 13 year marsala finish. Let’s see how this goes. Bunnahabhain 13 Year Marsala Finish Clear dark orange amber color. Notes of honey, biscuity blueberry scone, pine rosin, coffee. There’s an unexpected (to me) raspberry or lingonberry note as well. There’s some dates on the palate, as well as a touch of bitterness (this is what I recall not caring for when I last tasted it two to three years ago), finishing with some spiciness that leads to brown sugar and vanilla. Limited release exclusively for the US market. Non chill filtered; no statement about coloring (though it is slightly lighter than the Bunny 18 which does not have added coloring). Aged for 10 years in ex-bourbon casks, followed by three years in marsala wine casks. 46.3% ABV. While there are different notes and flavors, it is more interesting than it is complex: there are still aspects of this whisky that I cannot quite elucidate after 30 minutes of nosing and tasting, and it comes across as a little disjointed. 3.5 on the Distiller scale. Bunnahabhain 18 Year Clear, orange mahogany color; slightly darker than the Bunny 13. There is a tangy, barbeque sauce quality on the nose (think Heinz 57), dried speck, oak, dark toffee, dates, and some sherry sweetness. More sherry on the palate, with espresso and some noticeable ethanol. The BBQ twang makes a brief cameo on the finish as well, with lingering vanilla sweetness. Non chill filtered; no added coloring. Aged in ex-sherry casks. 46.3% ABV. Very nice. 4.0 on the Distiller scale. -
RYE SHOWDOWN #2 Sazerac Rye Straight Rye Whiskey Rabbit Hold Starlino Kentucky Straight Rye Whiskey Finished in Vermouth Casks Continuing my recent foray back into ryes (see “High Test Rye Showdown,” 8/17/22): with four left in my collection, I decided to break them up in batches of two. These two comprise, in my estimation and memory, the better half. Sazerac Rye Sazerac Rye is a Buffalo Trace (Sazerac) product, and as such needs little introduction. Apparently it once carried a 6-year age statement, and is often referred to as “Baby Saz,” ostensibly the younger brother of the BTAC Sazerac Rye 18, and/or the BTAC Thomas H. Handy. The mashbill isn’t definitively known but is believed to be just 51% rye. I’ve had bottles on hand for years, and have regularly had it neat and in a Sazerac cocktail. Bottled at 90 proof. Deep, clear, honeyed amber color. On the nose, rye is noticeable, but is suppressed with bourbony notes due to the other 49% of the mashbill. There’s also caramel, dark chocolate, clove, anise, vanilla, and a cool lingering spearmint in the background. Fantastic sipper but lacking some rye typicity (due to its bare-minimum rye percentage). Smooth: downplayed ethanol, with subdued rye spiciness on the finish along with some vanilla. Baby Saz isn’t showy. Its biggest attributes are its lack of rye typicity, its smoothness, and its often-less-than-$30 price tag. While I at least try everything neat, with the smoothness and gentle minty coolness, I could see this over a little ice on a hot summer day, or in an interesting nontraditional Mint Julep, and certainly in a Sazerac cocktail. This is one to always have on hand. 4.0 on the Distiller scale. Rabbit Hold Starlino I received this as a gift at a Rabbit Hole tasting I attended earlier in the year with Rabbit Hole’s founder, Kaveh Zamanian. Starlino is part of RH’s cask strength distillery series, and is the first spirit distilled entirely at the RH distillery. It is finished in vermouth casks, and as such perhaps isn’t the best side-by-side pairer with the Baby Saz. Starlino was originally available only at the distillery, and does not appear on the website. Only 2112 375ml bottles were produced; mine is Batch 0352, bottle 0446. Bottled at 105.8 proof. Color is virtually identical to the Baby Saz, despite the vermouth cask finishing. Nose shows some immediate ethanol in comparison (not detrimentally so), as well as cedar, pine, brown sugar, clove, and a coolness not unlike one would imagine finely ground Life Savers wintergreen candies. There is caramel here too, and a soft roasted marshmallow. The rye aspect on the nose seems a bit subdued here as well: not by the low rye percentage, but perhaps the vermouth finishing. The palate is refreshing, almost fruity, with an apple cider element, some heat and rye spice, and a lingering vanilla finish. Very nice. Would love to have more, but it is apparently no longer available. I’m quite happy to have my single bottle. 4.25 on the Distiller scale. This rye pairing is less of a showdown than an excuse to drink two simultaneously. Both get high marks for slightly different reasons, and I would always want both in my collection. N.B. All spirits tasted neat in Glencairn glasses
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RYE SHOWDOWN #2 Sazerac Rye Straight Rye Whiskey Rabbit Hold Starlino Kentucky Straight Rye Whiskey Finished in Vermouth Casks Continuing my recent foray back into ryes (see “High Test Rye Showdown,” 8/17/22): with four left in my collection, I decided to break them up in batches of two. These two comprise, in my estimation and memory, the better half. Sazerac Rye Sazerac Rye is a Buffalo Trace (Sazerac) product, and as such needs little introduction. Apparently it once carried a 6-year age statement, and is often referred to as “Baby Saz,” ostensibly the younger brother of the BTAC Sazerac Rye 18, and/or the BTAC Thomas H. Handy. The mashbill isn’t definitively known but is believed to be just 51% rye. I’ve had bottles on hand for years, and have regularly had it neat and in a Sazerac cocktail. Bottled at 90 proof. Deep, clear, honeyed amber color. On the nose, rye is noticeable, but is suppressed with bourbony notes due to the other 49% of the mashbill. There’s also caramel, dark chocolate, clove, anise, vanilla, and a cool lingering spearmint in the background. Fantastic sipper but lacking some rye typicity (due to its bare-minimum rye percentage). Smooth: downplayed ethanol, with subdued rye spiciness on the finish along with some vanilla. Baby Saz isn’t showy. Its biggest attributes are its lack of rye typicity, its smoothness, and its often-less-than-$30 price tag. While I at least try everything neat, with the smoothness and gentle minty coolness, I could see this over a little ice on a hot summer day, or in an interesting nontraditional Mint Julep, and certainly in a Sazerac cocktail. This is one to always have on hand. 4.0 on the Distiller scale. Rabbit Hold Starlino I received this as a gift at a Rabbit Hole tasting I attended earlier in the year with Rabbit Hole’s founder, Kaveh Zamanian. Starlino is part of RH’s cask strength distillery series, and is the first spirit distilled entirely at the RH distillery. It is finished in vermouth casks, and as such perhaps isn’t the best side-by-side pairer with the Baby Saz. Starlino was originally available only at the distillery, and does not appear on the website. Only 2112 375ml bottles were produced; mine is Batch 0352, bottle 0446. Bottled at 105.8 proof. Color is virtually identical to the Baby Saz, despite the vermouth cask finishing. Nose shows some immediate ethanol in comparison (not detrimentally so), as well as cedar, pine, brown sugar, clove, and a coolness not unlike one would imagine finely ground Life Savers wintergreen candies. There is caramel here too, and a soft roasted marshmallow. The rye aspect on the nose seems a bit subdued here as well: not by the low rye percentage, but perhaps the vermouth finishing. The palate is refreshing, almost fruity, with an apple cider element, some heat and rye spice, and a lingering vanilla finish. Very nice. Would love to have more, but it is apparently no longer available. I’m quite happy to have my single bottle. 4.25 on the Distiller scale. This rye pairing is less of a showdown than an excuse to drink two simultaneously. Both get high marks for slightly different reasons, and I would always want both in my collection. N.B. All spirits tasted neat in Glencairn glasses
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Willett Family Estate Small Batch Rye 4 Year
Rye — Kentucky, USA
Reviewed August 17, 2022 (edited August 27, 2022)HIGH-TEST RYE SHOWDOWN Willet 4-Year Straight Rye Whiskey, Rare Release Michter’s US*1 Barrel Strength Kentucky Straight Rye Whiskey Pikesville Straight Rye Whiskey Recent notes from @angstrom on Willet 4-Year Straight Rye Whiskey and @jdriip on Pikesville Straight Rye Whiskey prompted me to have a showdown between these two high-test ryes, as well as Michter’s US*1 Barrel Strength Kentucky Straight Rye Whiskey. It’s been some time since I’ve had each of them, but I know that I’ve loved all three. I created this showdown not only to see if my previous (unnoted) verdicts were correct, but also to see how well they would stand up beside each other. Expected rye spiciness on the palate presents as light white pepper before finishing with vanilla. Willet The Willet carries a four-year age statement and is bottled at 119 proof. Lightest of the three in color, although the differences are not stark; shows as deep tawny burnt orange. Unmistakable rye nose—by far the most “rye-like” of the three—with freshly crushed green pine needles, orange oil, milk chocolate, cinnamon apple pie, faint banana (not as much as I recalled), basil, and spearmint. Lightest and fruitiest of the three. The ethanol is there, but well integrated at 119 proof. Full mouthfeel, where the heat becomes apparent before finishing with a nice pull of vanilla, spicy pepper, ethanol, and the lingering cool spearmint. The heat is more noticeable on the finish—not completely unexpected given the proof. The back-end spiciness and heat is more than I recall, and puts the entire experience a little out of balance (this speaking from the perspective who loves high-octane whisk(e)y neat). Very good. 4.0 on the Distiller scale. Michter’s This bottle doesn’t carry an age statement. It is a limited release, and bottled at 112.6 proof. The deep mahogany color is the darkest of the three. Not as “obviously rye” on the nose as the Willet: more akin to a high-rye bourbon in comparison, with vanilla, pomander, caramel, some grilled peaches, pound cake, and sassafras. The rye is there, but more in the background. Smooth, mouthcoating palate adds cherry pipe tobacco. Long finish, with white pepper similar to, but not as overpowering as, the Willet, with lingering orange creamsicle. This is only my second bottle; I finished the first one a couple of years ago, and have been saving this one, but opened it for this tasting. And I’m glad I did. 4.75 “and a half” on the Distiller scale. The only thing holding it back from a perfect 5.0 for me is the thought that a longer quantified age statement may make it even more otherworldly. The pervasive depth, breadth, complexity, and smoothness is in the same league as the George T. Stagg and William Larue Weller that I had and reviewed just last night (8/16/2002). When this limited release is released, run, don’t walk, to get a bottle. Pikesville Pikesville is a Heaven Hill product, is “at least” six years old, and is bottled at 110 proof. Clear orange mahogany color is the second darkest of the three. Recognizable rye nose, between the Willet and Michter’s in terms of prevalence. Nose of milk chocolate, espresso, green pine needles, mincemeat pie, fruity cobbler crust, and some herbal sage and grassy notes. Most viscous mouthfeel of the three, with more sweet mince pie, with a not-dissimilar-to-the-others white pepper spiciness and vanilla on the finish. Very good; I’ll always have a bottle. But it lacks the complexity of the Michter’s. 4.25 on the Distiller scale. These are all very good high-test rye whiskies. I’d be happy to drink any of them (and I was this evening). The Michter’s is the clear winner for me, followed by the Pikesville and the Willet. N.B. All spirits tasted neat in Glencairn glasses. -
HIGH-TEST RYE SHOWDOWN Willet 4-Year Straight Rye Whiskey, Rare Release Michter’s US*1 Barrel Strength Kentucky Straight Rye Whiskey Pikesville Straight Rye Whiskey Recent notes from @angstrom on Willet 4-Year Straight Rye Whiskey and @jdriip on Pikesville Straight Rye Whiskey prompted me to have a showdown between these two high-test ryes, as well as Michter’s US*1 Barrel Strength Kentucky Straight Rye Whiskey. It’s been some time since I’ve had each of them, but I know that I’ve loved all three. I created this showdown not only to see if my previous (unnoted) verdicts were correct, but also to see how well they would stand up beside each other. Expected rye spiciness on the palate presents as light white pepper before finishing with vanilla. Willet The Willet carries a four-year age statement and is bottled at 119 proof. Lightest of the three in color, although the differences are not stark; shows as deep tawny burnt orange. Unmistakable rye nose—by far the most “rye-like” of the three—with freshly crushed green pine needles, orange oil, milk chocolate, cinnamon apple pie, faint banana (not as much as I recalled), basil, and spearmint. Lightest and fruitiest of the three. The ethanol is there, but well integrated at 119 proof. Full mouthfeel, where the heat becomes apparent before finishing with a nice pull of vanilla, spicy pepper, ethanol, and the lingering cool spearmint. The heat is more noticeable on the finish—not completely unexpected given the proof. The back-end spiciness and heat is more than I recall, and puts the entire experience a little out of balance (this speaking from the perspective who loves high-octane whisk(e)y neat). Very good. 4.0 on the Distiller scale. Michter’s This bottle doesn’t carry an age statement. It is a limited release, and bottled at 112.6 proof. The deep mahogany color is the darkest of the three. Not as “obviously rye” on the nose as the Willet: more akin to a high-rye bourbon in comparison, with vanilla, pomander, caramel, some grilled peaches, pound cake, and sassafras. The rye is there, but more in the background. Smooth, mouthcoating palate adds cherry pipe tobacco. Long finish, with white pepper similar to, but not as overpowering as, the Willet, with lingering orange creamsicle. This is only my second bottle; I finished the first one a couple of years ago, and have been saving this one, but opened it for this tasting. And I’m glad I did. 4.75 “and a half” on the Distiller scale. The only thing holding it back from a perfect 5.0 for me is the thought that a longer quantified age statement may make it even more otherworldly. The pervasive depth, breadth, complexity, and smoothness is in the same league as the George T. Stagg and William Larue Weller that I had and reviewed just last night (8/16/2002). When this limited release is released, run, don’t walk, to get a bottle. Pikesville Pikesville is a Heaven Hill product, is “at least” six years old, and is bottled at 110 proof. Clear orange mahogany color is the second darkest of the three. Recognizable rye nose, between the Willet and Michter’s in terms of prevalence. Nose of milk chocolate, espresso, green pine needles, mincemeat pie, fruity cobbler crust, and some herbal sage and grassy notes. Most viscous mouthfeel of the three, with more sweet mince pie, with a not-dissimilar-to-the-others white pepper spiciness and vanilla on the finish. Very good; I’ll always have a bottle. But it lacks the complexity of the Michter’s. 4.25 on the Distiller scale. These are all very good high-test rye whiskies. I’d be happy to drink any of them (and I was this evening). The Michter’s is the clear winner for me, followed by the Pikesville and the Willet. N.B. All spirits tasted neat in Glencairn glasses.
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