It’s December 22, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Send me your favorite, readily-available rye. Goals (abridged): 5 ryes. 4.5 stars. Readily available. (3/5, WT101, Whistlepig 10, Whistlepig 12) I want to recognize the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a nasty rye. I want the one that tastes like opening up a 5 am - 1 pm bakery with your unnecessarily judgey mother-in-law. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<< This was part of a free sampler pack. From Flaviar. I cannot think of a scenario that could present lower expectations. Nose is weird. It’s peaty. It has a iron scent like a whiskey of young juice or poorly sourced water table, but there’s a distinct smoke in the background. For degree, think Talisker. Body is caramel, maple, sugar, more iron. Mostly iron. A roast beef note sneaks in on the very back, as it transitions to the finish. Finish has a nice peat. It’s reminiscent of a fine cigar, and while I don’t usually go for that note, I actually enjoy it here. It’s well done, but it might also be because it covers up that iron note. This is the furthest thing away from what I was expecting. It’s not terrible. It does have that metallic note (think Journeyman, Cleveland, etc) but the application of peaty notes compensates slightly and makes this interesting as hell. From their website, this appears to be how they do it: “2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke.” I can’t say I enjoy it, but I do find it intriguing. Very interesting, very unique. Most distinct flavor profile I’ve had this month.