Lingering spicy, slightly sweet finish with a notable dryness on the tongue and pleasant heat to it – nothing like the old style gargling broken glass feel we remember from some old style ryes.ĭrinks: Rye is, of course, the proper whiskey for a Manhattan. The sherry barrels have also added some unique components, something reminiscent of amarone grappa or pisco quebranta grapes, that give a lovely grapey roundness in taste and aromatics to the overall taste that is singularly unique to this rye. Dried dark fruits (think fruitcake but drier) dried orange peel, hints of cherry, vanilla, oak pepper, and cinnamon. Taste: Nicely weighty body and mouth feel generating warmth wherever it touches. Rye spiciness with oak and pepper notes, dried fruit and leather, dried orange peel, nutmeg, dried cherries. Nice edge line on the glass when you swirl it, smooth layer of whiskey on swirling with scattered rivulets rather than legs developing – seems like a rye characteristic to have larger legs along with droplets.įirst Impression: A lovely if atypical rye bouquet, the sherry barrel influence lends some lovely nuance to the usual rye grain spice profile. Fifth, this rye is a small batch from the mixing of a very small group of barrels – this is a small microdistillery not a multinational conglomerate.Īppearance: Red bronze in the bottle – yellow winter wheat straw in the glass, flawless purity. Fourth, they finish the whiskey in 53 gallon local sherry barrels for 2-3 months (yes, we are aware of the sherry appellation controversy) somewhat like the single malt scotches that are finished in sherry casks (and can cost more than I have paid for cars). Third, they use fresh charred quarter barrels (about 15 gallons each) so a lot higher wood to whiskey exposure for a period of 12-18 months. Corn in rye is in my view the same as rice in a beer- a cheap adjunct that dilutes flavor from what it could be. The second point is they don’t use any corn. This rye is unique in several interesting aspects: first, they use 80% rye and 20% malted barley as the mashbill ( read recipe)- most ryes use a lower percentage of rye (most expensive grain in any whiskey) with the legal minimum being a paltry 51%. Notes: This is a new whiskey from Finger Lakes Distilling. A very interesting and uniquely finished rye whiskey
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