Rye — (bottled in) Kentucky, Multiple Countries
Reviewed June 5, 2021
Thanks to @jonwilkinson7309, who sent over a generous pour, I got to try this unique whiskey. It’s a complex vatting of three ryes, each matured seperately in Madeira, apricot brandy, and rhum Agricole ( which is from sugarcane, and not molasses ). Generally, I’m a huge fan of Barrell, especially their experiments. Their previous ones, Dovetail and Armida, were some of my favorite Barrell batches. This one fell a bit short for me, but I’m the outlier. So, at entry, this was simply too hot without any dilution. I couldn’t taste any of the complexities behind the three casks maturations. Was just all rye heat for me. I then added a few drops water, and still too hot. Finally, added a huge chunk of ice, and then I was able get classic rye, but a layer of apricot chutney and chocolate. Unfortunately the huge ice took away any aromas, but at least for me, made it more palatable. I think this is one that probably requires some dilution—-and amount of dilution can vary person to person. Not a bad experiment, but a distant third behind Armida and Dovetail. Thanks Jon for the pour!
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