Redemption Barrel Proof 10 Year Straight Rye (2017 Edition)

Very solid barrel proof rye. The 95% rye mash makes it very spice-forward. The earthiness of MGP shines. Makes a great Old Fashioned. However nothing really stands out to make it worth the price.

Spicy. Thick and full bodied. Lingering finish.

Nose features Jewish Rye bread, caraway seed, spearmint, spruce, and rose water. Slightly subdued for the proof which is nice because it allows to you really get the aroma without high proof nostril burn. Now for something completely different! I’m going to quote the Distiller reviewers take on this, because quite frankly I might not be able to do a better job at identifying the flavor components. But I definitely have a different take on what those flavors mean: “Missing the expected spice and sweet notes of a quality rye whiskey, this is unpleasantly dominated by herbaceous aromas including lavender and dill and strong fault notes of menthol and camphor. The palate adds sage and basil and a hint of pepper. A touch of traditional rye flavors emerges on the finish with baking spices and leather.” I’m not sure if this person just doesn’t like herbal ryes, but I found the same tasting notes listed above to be delightful. I mean, if you’re expecting some sort of sweet 51% rye that is basically a high rye bourbon then I suppose it could be disappointing, but as an aged 95/5 rye this delivers everything I am looking for and more. Saying this isn’t a “quality rye” is a joke. This little gem does a great job of delivering some unusual herbal flavors in an integrated, cohesive way. Almost like an herbal liqueur minus the syrup. Mouthfeel is full and chewy. Directing the flavors all toward the tip of the tongue. Exceptional. At $90, this is certainly no value pick. I’m reluctantly giving it a 4 because if this were a normally priced rye of the $60 ish range it would be much closer to a 5.

This one packs a punch. Once my palate adjusted to this rye I started enjoying it. Dark chocolate. I mean the kind my wife likes that makes my mouth pucker. Charred cinnamon and pepper is what I get. It’s different than the typical Ryes I’ve had but still good. One ice cube helped soften it a bit.

Earthy. Strong ethanol smell. Long legs

Nose - (w/o water) Spicy hot cinnamon nose, dark vanilla caramel, toasted toffee, light black pepper & herbal notes, hint of oaky leather (w/ water) Greatly reduced heat/burn, oaky vanilla, charred cinnamon, not as sweet smelling, dark vanilla caramels, charred herb stems Taste - (w/o water) Tannic/oaky hot cinnamon heat/tingle, sweet vanilla, light oaky bitterness, spicy cinnamon caramels, light dry herbal sweet (w/ water) Still tannic/dry, charred cinnamon sticks, leather, light vanilla caramel sweetness, spicy cinnamon heat Finish - (w/o water) Lingering dry/tannic oaky heat, bitter charred cinnamon, oaky vanilla simple (w/ water) Lingering tingle, slightly less bitter, oaky charred cinnamon, vanilla caramels, oaked simple. Score - 71/100 Final Thoughts - This was hot right out of the bat. The nose was oaky ethanol heat & that lingered to the taste & finish too. This tasted like a slightly overoaked overproof rye to me. It didn't seem to pick up many complexities of a fruity sweet or herbal notes I get in other ryes. This was straight up charred cinnamon, leather, with hints of vanilla caramels. I don't think this one was very well balanced and I think it was a bit overoaked for only being 10 years of age. Would I drink it if offered? - Maybe Would I specifically order it? - No Would I buy a bottle? - No