10-year-old Indiana Rye barrels with notes of brown sugar and a touch of smoke had 5 and 6-year-old barrels layered in for fruit and spice character. 14-year-old Canadian barrels were added for their dry herbal notes. The result is fruit-forward rye with layers of depth DERIVED MASH BILL: Rye: 89% Corn: 7% Malted Barley: 4% AWARDS Whisky Advocate Rating of 91 Fred Minnick (2023) #39 on the Top 100 Spirits Men's Journal (2023) Best Cask Strength Rye Whiskey Whiskey Raiders 2023 Best Whiskey Awards FLAVOR NOTES This rye blend highlights rye’s earthier side, featuring notes of tobacco, leather, and mole poblano. Its stewed fruit and wilder savory character recall the syrahs of France’s Rhône valley: blackberry and tapenade on the nose followed by flavors of bresaola and black pepper. Appearance: Copper penny with pumpkin highlights. Nose: Blackberry, dried apricot and Concord grape lead off. The grape introduces woodsy tones of blonde tobacco, birch oil and dandelion root. Rye lends its familiar bouquet garni, lemon verbena, and peppermint aromatics. Meanwhile an unhurried maturation has produced cashew, tahini and nocino. Palate: The first impression mirrors the nose but here grape soda is joined by a dark amber maple syrup. Burnt marshmallow leads into rich espresso and black licorice. There’s a deep umami presence of leather, black olive, and grilled onion. The oak here is strong and extractive yielding clove, coconut oil, and pine needle. Finish: A burst of blanche armagnac and rosewater volatiles make way for the piquant heat of mole poblano and black pepper on the tongue. The lingering impression is of juniper, thyme, and wormwood.
