Temperance Trader American Whiskey
more fruity
This rye whiskey was first released in early 2016, by Sagamore Spirit in Baltimore, Maryland. The whiskey is sourced from Indiana, matured in 53-gallon barrels for two years, before being cut down to the bottling strength of 83 proof using limestone-filtered spring water.
The finished product is actually a blend of two rye recipes--one that is high rye-based and another that is low rye-based--developed by a team of experts led by master distiller Larry Ebersold, whose tenure at Seagram's spanned three decades. The Sagamore Spirit distillery is currently open and operational, with the brand putting away its own stock for future releases.
This rye whiskey was first released in early 2016, by Sagamore Spirit in Baltimore, Maryland. The whiskey is sourced from Indiana, matured in 53-gallon barrels for two years, before being cut down to the bottling strength of 83 proof using limestone-filtered spring water. The finished product is actually a blend of two rye recipes--one that is high rye-based and another that is low rye-based--developed by a team of experts led by master distiller Larry Ebersold, whose tenure at Seagram's spanned three decades. The Sagamore Spirit distillery is currently open and operational, with the brand putting away its own stock for future releases.
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ageNAS
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Cost
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abv41.5
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RyeUnlike bourbon, rye whiskey can be made anywhere in the world. But if made in the US, the mash bill recipe must be at least 51% rye and it must be aged in new, charred oak barrels with no age requirement. Elsewhere, the rye whiskey will be made keeping the country of origin's rules regarding the recipe and minimum aging.
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Cask Typenew, charred American oak
Tasting Notes
"The nose is floral and fragrant, with honeycomb, hay, green oak, peppermint, and grassy-herbaceous notes. The palate is smooth but soft and a bit watery, with dry oak, citrus zest, rye spice, honey, and a bitter astringency towards the back. A peppery finish offers more oomph, with tannic oak and more of that herbal honey refrain, leaving you with a sensation you just finished a Ricola. "
Added by
Jake Emen
Score
81