A blend of two straight whiskeys: a very young 2 year old high rye content whiskey and a 16 year old rye whiskey with a lower rye content. Perhaps the spiciest American whiskey I have ever tasted, yet at the same time, quite tame and mellow. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it’s 46%). Intriguing, and a must-try for rye whiskey aficionados — even if only to satisfy your curiosity. (JH, Spring 2011)
This blend of straight rye whiskeys has a light amber hue and a scent redolent of brown sugar and baked apple, plus a fleeting sarsaparilla note. Most of the allspice and oak flavor comes through on the long finish. At 92 proof, this rye feels relatively hot; mix into Sazeracs and other cocktails. (KN)
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