Two beer derived whiskeys. One rye whiskey. Blend them together …what can possibly go wrong ? A lot…if you don’t get the proportions or balance right. Fortunately that is not the case here. I had a small pour of this while pouring out samples for our online tasting in a few weeks ( tasting with @pkingmartin , @ctbeck11 @Richard-ModernDrinking and @Bourbon_Obsessed_Lexington ). This blend here is about as risky as you can get. It has a MGP rye aged in California, a whiskey distilled from stout beer and aged 9 years in French oak, together with whiskey distilled from California pale ale aged 7 years in French oak. About 12,000 bottles. You would think that beer would take over and outgun the rye, but no…you get elements of gunpowder, grass, apples and cardamom. All with a slight hoppy background. Now the strange thing is that it keeps changing…every sip seems to change a bit. It’s a lot going on , and in a good way. The only beer derived whiskey I’ve had is St George from California, which was decent…but this is much better with that rye balance. I can see why these fly off the shelf…pricey, but really good. And more importantly , unique. And those two are criteria for which I don’t mind paying a premium.