Tastes

Given as a birthday gift from my beautiful wife, I have been saving this to celebrate my first day on the new job. This is my second Ocean bottle owned, and probably my fourth or fifth tasted. I am a fan of this series because I love the unique aging at sea, and how nobody had done that before, and it's still not done by anyone now (at least that has good whiskey). Plus, the sea really does add a noticeable layer of sea salt that works well with the barrel notes. The price reflects this well, since there's a lot of added time that it takes for these ships to make their rounds, on top of Jefferson having no competition to this front. As always, I disapprove anyone who ages anything for close to a decade, waits even LONGER with the added sailing time, and then the first thing they do when they dump the barrel is add a bunch of water. I suppose 96 proof could be somewhat worse, but it's a shame there aren't more barrel proof Oceans (or other whiskeys, for that matter), and this does help to upset the price point. One final thing I noticed from my sweep of the bottle and labels is that this is actually a sourced Canadian whiskey, which I normally would be excited for with expectations of good rye strains and a proper 90%+ mash bill. However, with all the added changes to the flavor profile including the sea aging and double barreling, that would be enough to transform the base notes of any whiskey, so let's just see what our final product has become. Not at all surprisingly, the color is quite dark, thanks to the second barreling. It's only slightly lighter than some other double barrel American whiskeys I've had, so it seems the toasted ends did contribute slightly. Traditional (and delicious) rye spice notes found on the nose, slightly sweet, which normally I would think is due to a low rye mash bill, but it's likely from all the extra oak used. Whereas the bourbons in the Ocean series usually have an obvious salty scent from the voyage, this rye only has a very slight astringency that takes away from the other notes. There's both a lot to dissect for the taste, while also being fairly simple. Initially, the rye seeps into the gums a moderate amount, leaving behind a dry mouth feel, but not before the grains start to come alive. Traditional rye flavors are tasted, but it's quite focused on the cinnamon and spicier than some other rye whiskeys I've had recently. I wouldn't have expected this after double barreling and aging at sea, both of which are difficult to pin down against the bold rye grain. The extra oak is tasted closer to the finish, even the toasted oak ends, but I do wish it were more prominent earlier on. The sea aging doesn't seem to have done a lot here, other than the slightly bitter taste up front, and another bit right at the finish. Something done here is a recipe for a damn good rye whiskey. The problem is that too many things are floating around, some competing while others accompany, and it's hard for me to tell which elements helped make this work, and which elements (if any) hindered any flavors. I could do without the dry and bitter notes, which I can only imagine come from the sea aging, and I understand how ironic that is. This creates a whiskey that, although tastes pretty good in the end, isn't worth paying for the extra aging elements that don't provide a positive, noticeable difference. Now, and this may already have been done, but if Kentucky Artisan Distillery wants to make an Ocean bourbon that's also double barreled, I will definitely be on the lookout.

Adding this to the app only because the older version of Distillers Choice has a slight variation in ABV, cask type, and age statement. Another visit to the Town Branch distillery, and I find out that they're very heavily importing and selling products from their sister distillery in Ireland, which I absolutely love. I purchased this and the mediterranean-inspired gin, after trying absolutely everything, of course. I was extremely happy at the price point here, especially when it was on a shelf next to American whiskeys with exuberant price tags. I don't remember much about the taste, other than it having an expected light body, but also an unexpected punch of smoke. Either way, it now sits next to my bottle of Pearse Lyons Reserve (I still regret not getting the barrel strength version, although I'm fairly certain neither exist anymore), and makes for a good start to the Pearse collection. A very light color, not quite out of the ordinary, but a bit lighter than 7 years in bourbon barrels should be, so maybe the sherry, even though it's just small butts (not my type), is more of an impact to the color than previously thought. I can start to smell this from across the table, with potency of a cask strength whiskey as opposed to an almost minimum proof. Inside the glass (at this point, my damn air freshener went off, so now all I smell is peonies or some shit) are notes of caramel, cereal, some biscuit, and just a bit of bonfire smoke, again on a much higher ethanol burn than should be for this proof. The scent really and truly blends together notes of a bourbon and a fully sherry barrel aged Irish whiskey. The initial flavors are weak and take a few extra seconds to kick in, but after getting past the low proof and light body, you're rewarded with some caramel covered biscuits, honey, and cereal, as found in more traditional Irish whiskeys, but is slightly more concentrated here. This really only lasts a second, though, when a huge hit of smoke takes over the palate, creating both a nice mouth burn as well as helping to smooth out and blend the aforementioned flavors. The smoke is definitely close to a peat flavor, but also has notes of tobacco or simply burnt oak. The finish is quite long, as both the smoke and earlier sweet flavors slowly drift out, but the smoke lasting much, much longer. This really is a fantastic blend for an Irish whiskey. I really find it hard to believe that specific bourbon barrels are truly enough to give this it's smoky vibe, but if so, find this very impressive, and would love to know who's barrels are responsible. This isn't, however, a blend I would recommend to just anyone; I think even a novice can detect the harsher smoke flavors, and want to steer clear of them in favor of a sweeter, milder Irish whiskey. However, if you're tired of the same sherry-inspired flavors of bread, cereal, and biscuit, this is a perfect stepping stone into enjoying some that's different enough, but still true to it's roots. I'd be cautious to try a cask strength version of this, but would still go for it without question. I'll be keeping my eyes peeled for the 12 year version of this, and hoping that the price point of that is just as gracious as this!

Bottled exclusively for: Indiana Liquor Group Vol. 1 From barrel #119984, Warehouse 6, Rick G, Level 6 116.7 proof, 58.4% ABV I truly will never understand the impulse to create an entire Distiller entry just for individual single barrels, and then watch as everyone slanders every last detail. Then again, they do just let anybody make new entries. That aside, I honestly don't know what compelled me to buy this. Unfortunately, I needed something to help celebrate a new job, and with pickings everywhere being what they are, I guess I went with this overpriced bottle. I actually like the 6 year Whistlepig quite a lot; it's a great rounded Canadian rye whiskey that's good by itself and mixed. Speaking of, Whistlepig should truly be proud of themselves for achieving the American dream: taking another country's product and putting their own name on it. I'd love to actually hear the defense for sourcing Canadian rye and then truly trying to pass it off as their own, but in reality, if I could trick chumps into paying more for a product than it's worth, I'd certainly do it too. Either way, we've got ourselves a proper rye that's cask strength, but I fear there may actually be too much age in this for me to enjoy it. Step 1 on identifying this as a Canadian rye: the color is super light and extremely translucent, likely from aging in an ex-bourbon barrel or other light, non-charred cask. I don't like the idea of missing these charred oak notes, especially since they aren't present on the nose. In it's place, I get some bright grain (disturbing after 10 years) that almost has corn notes to it (god help me if there's corn in this). The rye is here, but very mellowed from the age, taking away any harsh spice or herbaceous notes typical of the grain. Given that the barrel is also only providing light, somewhat floral flavors, there is a lot of empty space here that's taken up by mostly the ethanol and a little spiced rye. Thankfully, the muted notes from the nose do come alive in the mouth, with initial flavors being a little floral along with some honey. It does not take long for the rye to get into the gums, with a medium amount of overall penetration. A little barrel sweetness does actually sneak in near the finish (tasting like a used bourbon barrel), allowing a small amount of caramel to peak through. The finish, however is where the rye really hits, thanks to the cask strength, giving the full bodied spice notes expected of the grain, combining with a mildly dry finish, and numbing the gums like you're about to get a filling from your dentist. Man, Canadians know how to make some rye whiskey. Having said that, I can tell that I would definitely not enjoy this if it weren't cask strength, since the rye really only comes out in the finish, which would be far more muted at a lower proof. Not to mention that it's a cardinal sin to dilute anything that's been aged for an entire decade (looking at you, Jim Beam, and your 10 year Basil Hayden's rye at 80 proof). It's not quite simple, yet not quite complex, but great for high proof lovers of non-American rye, only because it's missing those heavy char notes from a new barrel. Considering I'm not an advocate for heavily aging rye, this is definitely a great offering for a 10 year, and makes me want to seek more Canadian rye cask strengths to compare it to. That said, the price point of this is abysmal, and should never be supported unless you absolutely cannot find a cask strength Canadian rye within a few hundred miles, because any other Canadian distillery will likely be a much better offer.

Very rarely do you get to find a rye whiskey that hits all the right marks, at least on the outside. Super affordable, relatively easy to find, cask strength, good age (rye needs no more than 7 years), reputable distillery/region, and a good mash bill, which is the only unknown out of the whole list. I'm hoping this isn't so amazing that it replaces my other all-around rye whiskeys, because I don't remember where I bought it, and the world would sooner implode than good whiskey ever being sold in Ohio. The one thing that actually is a turn-off from the beginning is the amber bottle; an amber bottle is to prevent sunlight from reaching the contents, but also greatly takes away from the color appreciation of said contents. Plus, there is nothing on the label that is even remotely pleasing to the eye, unless the goal was to emulate a whiskey bottle from 100+ years ago, in which case I would say this nails it. Really a fantastic chestnut color, full of a rich, burnt sienna hue in the center while still staying lighter and straw-hued around the edges. I have to guess with this mash bill, unfortunately, but the scent is telling me they did this proper, and it's likely 90%+ rye grain. There's a decent oak note, really focusing on the wood itself, but there's some light-to-moderate caramel from any charring used. The rye grain nose is mostly hot and vegetal, with all the classic notes of cinnamon, cut grass, and baking spices coming together to perform as the star of the show via an equal ensemble. Upon tasting, I immediately discovered that I have several cuts on the inside of my gums. After effectively disinfecting that, I notice the initial flavors are rye grain, but much less pronounced than was on the nose. The grain tastes much fresher here, unusual for 4 years of age, as is the only very slight gum penetration from the spice flavor itself. As I continue to dissect it, a disturbing note I can only half-heartedly assume is charcoal kills any lingering spice, turning this into a fungal and earthy finish. I once had a rye whiskey that was finished in peated scotch barrels (which was a very fun finishing idea), and not even that was as earthy as this is. This really can be two different things entirely, but can only occur at the same time; decent, practical American rye whiskey notes up front, and then a spiced mushroom broth on the finish that would work with certain European whiskey lovers. To me, this really isn't enjoyable, and reminds me of a similar flavor I've gotten from a Michter's single barrel rye that I still resent (mostly based on cost) and have no idea how it came about. Sure, this has plenty of uses in certain cocktails (talk about a delicious Sazerac), but to have to remember and perhaps even label this bottle to only have these uses and flavor profiles does not a good rye whiskey make. With the cost and barrel strength factor to this, though, I think it's still worth picking up to see the viewpoint and creative ideas other distilleries have for affordable American rye whiskeys.

I am very humbled to be given this as a gift from my brand new sister-in-law, having been the officiant between her and my brother-in-law and having the greatest pleasure of joining them as husband and wife. I was very humbled to hear of their research by reading my reviews to determine my likes and dislikes, and then driving all over the tri-state area to find me a much more overpriced bottle (which is no longer relevant). However, I'm much happier that they settled here, on a rye whiskey from a country who actually knows and appreciates how rye whiskeys should be made, and where something as high as 12 years aged is nothing to them, but unheard of for American ryes (at least under $150). One of these days I will find a cask strength Canadian rye that still has good age to it, but god help me it probably won't be in America. Still though, even with all the water added, this should still be a great tapestry to the rye grain's flavor. The color is fairly dark and slightly lighter than I would expect from 12 years in a barrel, but this is almost certainly from the low proof and all the water added, as well as not knowing what types of barrels were used here. The scent here really reminds me of brandy, as I get a sweetness and even a tiny note of raisin. There's also a moderate amount of vanilla, and thankfully still some classic cinnamon candy. There's a slight vegetal note that does have some cut grass to it, but also a tiny floral notes that is also confusing me. Of course, the body is extremely light, as expected for the proof. The vanilla is the first flavor to emerge, and it hits quite hard, which really overshadows the spiciness of the rye itself, which is only tasted a tiny amount near the finish. The finish is pretty dry, which also distracts from the classic flavors of the rye. There's more barrel character that also rides through the finish, but this time it's more about wood spice than sweetness. Now, I don't believe I've had any other Pendleton products (at least neat), so I don't know if sweet and dry is what they set out to establish here, but as that's what I found here, it was definitely disappointing as a classic rye whiskey. I'm not sure if the high age is how the flavors ended up arriving here, but this does reinforce why I like younger ryes so much; maximum age that I've enjoyed thus far for rye is 6 years. Since I like the harsh, cinnamon, vegetal notes of younger rye grain, I do attribute the long resting in the barrel of this bottle to be at least a major part of why I dislike it. Still, it has a flavor unique enough from all other rye whiskeys that I own that I'm sure it will find it's place. In this case, I probably wouldn't even buy the cask strength version (if that exists), but would rather have a lower age (and also still cask strength).

Back with a return to a generally reliable distillery, New Riff. I say generally because, although their standard bourbon and rye is consistently great for the price, and the single barrels (which I'll always buy directly at the distillery after tasting) are fantastic and flavorful, the "experimental" whiskeys that are made for the "Whiskey Club" lean heavily towards marketing and profit making only. When this first released (perhaps almost a year ago now), I attempted to order it immediately after receiving the email; although my shopping took no more than 5 minutes, I was unable to finalize payment because it had sold out. When I purchased this nearly a year later, an employee at the distillery distinctly remembered the release and confirmed it had sold out in 4 minutes. At first I thought it was due to an extremely small amount of bottles available at the time, since only so many people were available to purchase online 4 minutes after an email release, and wondered how a distillery could release less liquid than your average 7-year-old's lemonade stand. Then I saw it pop back up for sale here and there throughout last year, and realized the decision was all in the money, and they had pulled a "Buffalo Trace" hype plan in exchange for a revenue spike. Honestly, I really didn't want to buy this for that reason, but considering everything at the distillery is priced essentially the same, and that I already have several single barrels of their rye, this was a nice new addition to everything else. The color here is quite dark, at the same level of the single barrels that New Riff has, but this is somewhat shocking for this one, considering it's only 100 proof. The expected fresh rye grain and cinnamon is complimented by a candied fruitiness, but still doesn't smell sweet. There's a hint of lemon oil, like it's in the air near the glass, but the main focus appears to be mixed berries of almost all kinds. I had quickly skimmed the back label of this bottle to see if it was any different, and did notice the tasting notice of red and blue fruit, but really didn't expect to be able to pick it out so quickly and suddenly. Knowing that this is full rye whiskey with no other distractions in the mash, it's surprising to me that the spice of it stays only on the tongue, entering the gums only slightly and long into the finish. Initial flavors are fruity and even identifiable as berries, but nothing specific. Even the slightest bit of air added drops a cinnamon bomb, but only for a moment, as the fruitiness returns to compliment the medium age of the grains. The finish is medium-short, with the only real reminents starting to seep into the gums as a familiar spice, yet not as strong as New Riff's regular rye. With the flavor here being fairly unique, although fairly less appealing than the regular rye whiskey, the most exciting appeal to me is the history it can tell. With the balboa strain being grown in a time where rye whiskey was a common (if not overplayed) medicine used in the USA, it humbles me to sit here and drink casually what may have required a prescription or illness to sip almost a century ago. With far more rye and other whiskey options today, I'm happy to taste what may have been the first real experimentation for rye whiskey, at a time where people were expanding and creating new whiskeys without an overwhelming concern of sales and marketing, letting the distilled and aged grain speak it's wonders all by itself. This may not be the best tasting rye out right now, and in fact, it's not even close to being a contender, but the story it tells, if you're willing to listen, is worth a glass or two.