Highspire // Kentucky, USA
Highspire is distilled from 100% rye, though as it is aged in used barrels, it is not technically a “rye whiskey” Winemaker Austin Hope conceived of the product; count him amongst the growing group of those experimenting with different aging strategies. He ages the rye, which is distilled by Kindred Distilled Spirits in Kentucky, in charred, used wine barrels, and inserts extra toasted staves into the barrels. The bottle notes that it's "barrel aged less than 4 years". Indeed it is, although that's a touch misleading without further clarification as it spends just four months aging. The Highspire name dates back to a Pennsylvania rye from the town of Highspire circa 1823.
Other WhiskeyA spirit distilled from a mash of grain(s) at less than 95% ABV, bottled at no less than 40% ABV. The product must have characteristics, taste, and aroma generally attributed to whiskey
Cask Typeused California wine casks
"First hit on the nose is akin to a fresh-make whiskey, clearly not highly aged. Slight floral and vegetal notes are found. There’s an oily, almost creamy mouthfeel along with an astringency from the alcohol. The palate is full of big pepper, rye grain and licorice. Hot on the finish, oak and rye spice bring it home. Toss in some ice which adds a hint of sweetness while actually accentuating the rye spice more, but offering a smoother overall profile. Best for cocktails looking for a strong rye-spice kick. "