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New Southern Revival Rye Whiskey
Rye — South Carolina, USA
Reviewed
February 27, 2020 (edited December 29, 2021)
Nose: Very pretty floral aromas with fresh, lifted notes. Fruity and sprightly. A little trace of something herbal - elderflower? Chamomile? There's a little honeyed note too. Caramel sweets and Nuttall's Curiously Strong Mints (hah! I bet I'm the only one here to remember those!). What a nice nose. Adding a dash of water settles the sweetness and allows the cereal aromas to come forward.
Palate: Sweet, spicy and robust on the arrival with a little heat. The development slows down and focuses on cereal flavours and honey. Cloves, cinnamon and something briny I can't quite identify. Interesting. Good texture. With water it all becomes very integrated and gentle - just a long flow of herbal and ultra mild spice.
Finish: Long. Longer than expected, and in a good way. The palate slowly fades away leaving a pleasantly re-emerging aftertaste of minty rye. Water adds a drying note to the finish.
Lovely fragrant nose. So sweet and delicate. What a nice dram. Good neat, good with water, I'd imagine it's good with any sort of mixer as well. Great artisan stuff - I could drink this all day.
Thanks to @Soba45 and @PBMichiganWolverine for the tasting sample
"Good" : 83/100 (3.5 stars)
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@cascode probably not—-maybe just different distillation?
@PBMichiganWolverine I've just been looking on the interwebby and the batches of this seem to have proof all over the place - does that mean each batch is a separate varietal grain mash?
They have an annual release of a particular strain of the Jimmy Red, which is sold in ceramic crueset jugs...I’ve been trying to get my hands on that, but it’s sold out in literally minutes. It’s probably young, and not worth the asking price ($100), but I guess it’s the romanticized idea folks go for
@PBMichiganWolverine Thank you for that - I'd not picked that up before. I really like it when distillers make the effort to work with old low-yield high-personality grains that the big distilleries won't touch anymore. I'd give them another 1/4 point just for that.
What I like about these guys is that they’re using long forgotten heirloom grain that just aren’t used anymore because it’s difficult to grow. So, this one was used with Abruzzi rye. Their bourbon is from a Jimmy Red variety.