The past few weekshave been tougher than usual and I’ve been thinking a lot about the elders from my younger years. When I was a kid I’d watch the old-timers gathering together, playing cards, and just all around partying. As the evening would progress the drinks would become scarcer, the music would get louder, and suddenly that guy that didn’t drink white had no problem taking sips out of Uncle Paul’s bottle of Burnett’s gin. At some point that hour were the state store would close, but the after-hours spot hadn’t open yet would hit and I’d watch them taking the church windows out of each bottle and filling up an empty pint of E&J. The old-timers called this drinking Harry Buffalo. Of course having tried many of the “components” that made up this special potion individually and hating them, I would often say to my cousin “These jokers have to be crazy mixing all that nasty liqour. I want a beer!” Little did my all-of-nine-year-old-self know that nearly forty years later I’d be mixing the bottoms of my favorite pours into empty OF 1920 bottles and sharing them with my friends. At least “Infinity Bottle” sounds better though, right? Anyways, I know you’re here for the juice review and not the history lesson, but it comes full circle I promise. See todays thoughts are on Remus Repeal Reserve V, a medley of five batches of Rye from 2005, 2006, and 2008. My guy MH stopped by to bird watch so I decided to bring out the RRRV for a FCF. With the first breath of aroma from the g-glass, the oak tells tales of years of feasting on cherries, vanilla, and toffee before being toasted to a char that I would guess is somewhere just south of a level 3. The oak is strong but not over powering. More telling is the familiar hint of cordials that I often get off rye. Similar to the Seagrass pour, I’d be happy just breathing this one in for a night. On the palate the oak repeats those same feast tales, this time including flavors of over ripened pears that have just begun to ferment. It’s remarkably smooth on the tongue and at 100p doesn’t error out your mouths thermistors like that of a Nulu Rye….but that’s up top. By the time the sip has passed your epiglottis the oak is screaming through a bullhorn “I am a Rye! Damon. I am a Rye!”. The burn is short lived and you’re left with a thick residual taste reminiscent of a Sangiovese or Malbec. Subsequent sips are rinse and repeat. Each time rewarding the pleasant palate dump with an incipient burn that fades quickly but leaves slowly. I hit the golf range after MH left and an hour later the flavor profiles were still alive and kicking. The RRRV juice is nothing short of amazing to me. The stock has been masterfully blended in a manner that I’m confident this pour would win some blind tastings. I’d dare say if this juice sported a fancier distillery name or got more exposure, it would easily fetch two or three times the suggested retail. But the whole it’s from Kansas and not Kentucky thing might have some folks missing out. For me, the MGP take on some Harry Buff….errr an Infinity Bottle, is pretty damn tasty. Full of flavor, swimming in character, and retailing for less than a Benji, this one is a stocker. If only I could share a pour with those old-timers 😔. MH thanks for stopping through. Cheers to Life & the weekend 🥃. -That Rye Guy. ✌🏾