Tastes

The nose starts immediately with a strong burst of black pepper and baking spices that quickly mellows out to give way to charred oak, caramel apple, earthy rye spice and vanilla sweet bread. None of the notes are more distinct than the others with the longer the whiskey breathes, the more it transforms into smelling grainy like cereal. The palate starts off gently but quickly fills the mouth with a wave pepper and baking spices, mostly cinnamon. It dominates most of the palate, though some creamy notes of oaky vanilla do come through, but is drowned out. It is mostly one dimensional with it gradually turning into an unpleasant experience of overwhelming spice. The finish is short with lingering spice, but nothing else really sticks around. At least, nothing discernable.

The nose is a great mix of fresh fruit and charred oak with vanilla cream. Floral rye holds everything together as the whiskey takes on notes of smoke and clove as it breathes. The palate is full bodied but not quite rich or chewy and fills the mouth with charred oak, floral rye spiciness, white pepper and fresh fruit. The creamy notes are more of a minor player at this point, but there is no mistaking that this is a rye the simplicity of which makes it very enjoyable. The finish is medium with lingering notes of charred oak and floral rye while every so often a pepperiness can be found. It is quite lovely for a go to rye that doesn't need to be over analyzed or over though. It is a rye through and through and wonderful at it.

The nose smells of sweet wine mixed nicely with charred oak with hints of raisins, leather, vanilla, molasses and grainy notes that come across as being rich. The palate starts soft but quickly fills the mouth with black pepper and cinnamon while sweet wine stays mostly to the front of the mouth but now comes across as being somewhat astringent. It quickly softens even more as by the next sip the spice isn't too intense. The rest of the palate falls a little flat as there are some hints of sweet molasses, vanilla and raisins, it is very gentle and easy to miss. The finish is medium and this is where the whiskey shows it's youth. The palate fades into being grassy though there is still touches of vanilla and oak behind it, albeit you have to go looking for it. This whiskey could benefit from some more aging and added complexity as the madeira finish is there, but the whiskey it started with isn't too memorable.

The nose is very light with dry oak, smoke, pipe tobacco and creamy touches of vanilla and fruit. The palate has a bit of a burst of pepper and baking spices up front as it moves into the corners of the mouth with a chew that develops. It is bit grainy, which really takes away from the creamier notes you got from the nose. Dry oak holds it all together which is in the end, a very simple whiskey. The finish is medium long with a lingering spice and graininess.

The nose starts with green apple, caramel and light touches of vanilla, oak and baking spices. In the background there is a touch of leather and a floral rye spiciness that rounds it out. The palate stays mostly to the front of the mouth and sends a somewhat sharp baking spice down the sides while oak and vanilla go across the tongue. Floral rye comes out as you chew on it, but it ultimately feels more or less one dimensional. The finish is short with a lingering pepperiness that keeps the mouth tingling a bit as a creamy sensation hangs over the tongue.

The nose is immediate toasted oak that is distinct with a kick of vanilla, while there are still notes of charred oak that together give a nice smokiness while there are also hints of cooked brown sugar, cinnamon, leather and butterscotch. The palate is somewhat rich and chewy and is a big burst of baking spices backed up by very buttery vanilla and a pepperiness that coats the whole mouth. There are secondary notes of ripe fruit, oak and leather that offer a nice balance. The finish is medium long and is creamy and peppery and really grabs your attention. It all gradually fades just in time for your next sip as this is quite the tasty whiskey. The toasted finish really brings out the creamy notes that elevate a good bourbon to something even better.

The nose starts with malted chocolate, coffee, caramelized fruit, charred oak and a bit of astringency. Overall the nose is pretty soft but it all melds together very nicely and is quite unlike your usual New Riff. The palate is somewhat rich that gradually reaches the corners of the mouth with a nice wave malted milk, chocolate, coffee grounds and some hints of vanilla, charred oak and some astringency. It’s just as subtle as the nose was but is rather delicious and intensifies as you chew on it. The finish is medium and has a lingering vanilla chocolate note with some hints of malt and a short lived astringency. It leaves behind a pleasantly creamy finish that definitely leaves you wanting more.

The nose starts with gentle peanuts, vanilla, fruit salad and has an almost minty freshness to it. Wine sweetness emerges as the whiskey breathes along with some very pleasant sweet pipe tobacco. It’s surprisingly more mild than you would expect from this. The palate is mostly dry and fills all corners of the mouth with strong cinnamon and baking spices as peanut and vanilla is there in the background gradually coming out as the spice fades. It isn’t too chewy, as you start focusing on the emerging cognac sweetness starts to emerge with is subtle as best. As you swirl it, it becomes a bit smokey which compliments the other flavors very well. It again however, is all sadly too subtle. The finish is medium with a lingering spiciness in the corners of the mouth while tobacco smoke, cognac sweetness and a touch of vanilla come together to fade ever so gently.

The nose is a full, earthy rye that also has a surprising amount of vanilla along with it. Caramel and green apple quickly follow which then gives way to charred oak. It ends with some slightly perfumey dried flowers. The palate is very dry and immediately sends a strong wave of spice all throughout the mouth with rye, black pepper and baking spices lighting up the mouth. It is quickly followed by butterscotch and a hint of dry flowers. Despite the dryness, there is a bit of a chew to it, especially as it sneaks it’s way into the corners of the mouth. The finish is long with spice that keeps the mouth tingling as notes of vanilla, charred oak and caramel can still be enjoyed until it’s time for the next sip. As the whiskey opens up, the spice isn’t so intense. Maybe it’s because the mouth is tingling from it, but it becomes more enjoyable with each sip. This rye definitely reminds you of bourbon with how creamy it is, but you’re reminded very quickly that it’s a rye when the spice hits you.

The color is a very rich and deep amber, leaving behind a heavy ring of oil and a healthy veil of it. The nose greets you with toasted oak, caramelized green apples, vanilla and hints of marshmallow and raw peanut. The palate and dry and rich and fills the mouth to the corners with a strong burst of pepper and baking that lights up the mouth as toasted oak and apple swirls around the mouth. It’s not too sweet, just enough to savor and enjoy. Vanilla and marshmallow softness are there after the spice subsides. As it breathes, the oak becomes more dominant as the spiciness subsides, which also allows the fruitiness to mix in a bit more. The finish is medium long with a spiciness on the front of tongue that keeps the mouth tingling as toasted oak slowly fades side by side with soft apple and vanilla sweetness. Adding some sweetness leads to a burst of cream on the nose and the palate, leading to a more rich and creamy whiskey. This is a very multidimensional that go in many different directions depending on your preference for how you like to drink it. Has the William Larue Weller hallmarks, maybe not as much as previous releases, but still a remarkable whiskey.