Give me a good story rooted in history based on a famous gangster out of Chicago and a bootlegging moonshiner whose old distillation methods continue to be honored in today's modern whiskey-making era, and you have my attention. Does it have yours, too? Casey Jones Distillery, located in Hopkinsville, Kentucky, carries a storied family legacy of pre-prohibition bootleggers turned legal distillery—paying homage to the grandfather of Master Distiller Arlon "AJ" Jones and his unique square pot-distilled methods of making whiskey. Yep, Casey Jones is the grandfather, and this 10th Anniversary Founders Blend is in celebration of his legacy. Which likely wouldn't be known today had it not been for AJ and the inheritance of his grandfather's last remaining legal still. AJ felt it was only right to honor the family legacy through Kentucky craft bourbons and whiskeys. Luckily, digging through his grandfather's old archives revealed the original mash bills and, more importantly, revived the square cooper pot still his grandfather designed all those years ago. Ten years later, Casey Jones Distillery proudly celebrates tradition, craftsmanship, and family. When asked about the ten-year milestone, AJ Jones replied: Creating your dream the way you envision it is a rare opportunity. The journey has been both challenging and exhilarating, but it’s one I've thoroughly enjoyed. Along the way, I’ve met incredible people from around the world and cherished every moment. This endeavor has been one of the most rewarding and fascinating achievements of my life. We take immense pride in Casey Jones Distillery and our award-winning Moonshines and Bourbons. To celebrate our 10th anniversary, I’ve crafted a special bottle that blends tradition and innovation, making it truly worth savoring. I believe my Grandfather, Casey Jones, would be proud of our 51.8 % ABV creation. As we look ahead to the next decade, we are committed to building on our legacy and striving for even greater heights. The heart of Casey Jones Distillery: the square still Pomp and circumstance aside, I was dying to learn more about the "coffin" (the first and only square pot still) once I learned about it. Notably, why the heck make a square still? It's said that the square design could fit perfectly in the bed of a wagon or flatbed, which likely came In handy as a quick getaway when a moonshiner needed to pack up and go. Casey also put handles on his stills to help move it, and, in recognizing that the condenser would be the first part to go in a raid, he put a handle on that so it could be the first piece out. My oh my, how the times have changed from passionately packing out mini stills to the quotidian throughput of most boring beige bourbon of the massive modern column still. Harnessing that era in present day production, AJ opened his legal distillery in 2014. The workhorse of his production has largely been a 1000 gallon hybrid pot still, recently expanded upon. A distiller with many tools in his (their) tool belt is a wonderful thing. The original handmade square still created by the distillery's namesake was taken to a greater scale by AJ when he made a 140-gallon still by hand, presented the creation at the 2022 American Distilling Institute convention in St. Louis (pictured above), and then put it to work until it was retired in 2023. Today, "The Grandfather"  is now in operation, a 200-gallon square pot still made in collaboration with Specific Mechanical, who used photos of AJ's still as a design reference and worked with AJ to recreate the iconic square shape. So, how does square pot distilled whiskey taste? I'm certainly curious to know and am equally curious to explore a blend of bourbon barrels and, in a nod to AJ's moonshining roots, cane mash bill barrels as well. Special thanks to the folks at Casey Jones for providing this bottle in exchange for a no-strings-attached review. I'm ready to dive in, so let's go! Company on Label:  Casey Jones Distillery Whiskey Type:  Blended bourbon whiskey Mash Bill Percentages: A blend of 50% corn, 50% cane (barrels 200 & 234) and 96% corn, 3% rye, 1% malted barley (barrel 160) Proof:  103.6 ° Age:  5 years Further identification:  This limited-edition 10th Anniversary Blend combines two five-year barrels and will be sold exclusively at the distillery for $99.99 Nose:  Oh my, yes, this smells like the middle of a perfectly baked soft vanilla cupcake with the shiniest, silkiest caramel glaze. There is so much lightness and sweetness in here, gooey yet airy. If cotton candy and marshmallow fluff went on a date, the volume wafting from my glass would mimic their goodbye kiss. Swirling the liquid offers graham crackers warming by a firepit and roasted cinnamon sticks, a gentle spice that laces elegantly through the sweetness. Deep inhales bring out a slight hint of ethanol but nothing off-putting. Additional swirling produces lined paper bound in a well-loved journal. I'm intrigued. It's time for a sip. I'm pleased to find more fruit-forward notes after returning to the nose following a few sips. I smell apple and plum pie, cooling on the counter for a late summer bite where the air has a chill but is still sticky with humidity. There's also cherry cordial syrup, molasses, and brown sugar. As the liquid grows lower, I find mint leaves and cloves. The empty glencairn smells of movie theater popcorn, hookah smoke, and dark red carpets in a drafty Victorian home. Palate:  Immediately, that pot-still creaminess makes itself known, as does the sweetness and the spice. If ever there was a soft, warm, gooey, perfectly baked cinnamon roll turned liquid, this would be it. Heat shimmers across the back of my throat, and sweetness continues to soak into my taste buds, like confectioners' sugar, caramel popped corn, and an old-fashioned glass bottle of cream soda. Additional sips bring in sweet lemon tea, and a pinch of black pepper. More sips continue the walk into Candy Land, and I'm here to play. As I continue to sip further into my glass, some sweet, cakey flavors fall off as cinnamon, black pepper, and clove kick into high gear. Late in the glass, I'm surprised to taste dark chocolate shavings on top of whipped cream. The final sip slides across my tongue in a perfect swirl of sweetness and spice as the linger puffs out remnants of campfire smoke. TL;DR: an approachable blend for the sweet tooth in your life who likes a bit of spice! Rating:  4/5 ( Really good.  I want one of these on my shelf. ) This is the epitome of shareable whiskey. I was astounded by what I tasted and that a craft distillery produced it. Hats off to the blending team at Casey Jones for reviving an old way of making whiskey. The quality shows! This pour is incredibly approachable and tastes like a good reason many on-the-fence whiskey appreciators hesitant to jump over to the craft side should hop right on over now. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

"Since very early in the [nineteenth] Century the whiskies distilled in Maryland have been renowned.... The equable climate, remarkably soft water, together with the Superior rye grown on the uplands of Maryland, combine to make the product of her stills peerless among the whiskies of America." -From the back label of Waldorf Maryland Old Rye Whiskey (c.1900) Step back into the incredibly rich story of Mount Vernon and the equally exciting broader Maryland-style rye. Is there a better method for studying than by sipping through history? With the help of a group of ardent and knowledgeable enthusiasts and distillers alike, we gathered an impeccable collection of Maryland rye whiskeys together for a truly legendary tasting in revered company. Reader, be warned: ahead lies chicanery, monkeyshines, jealousy, and as much truth as we could gather from our group of esteemed palates. Come along for a journey from 1902 to today! Two hearths lie filled with glowing embers. Wood smoke permeates the air. Water gurgles in a constant flow, providing a cool spray if one stands too close. The chill of the outdoors is fended off by stone walls, brick floors, and a wood-shingled roof. At this marvelous, undisclosed location in the heart of where American rye whiskey was first forged in copper and flame, an ardent group of the world's greatest tasters was assembled for an unforgettable night of palate calibration . Who could possibly be behind a tasting of this magnitude? For some, it was a first meeting. For others, a reverent reunion in the dim light of a fully functioning distillery. Having the likes of Gregory Cloyd, Curt Kolcun, Mark Wade, Steve Bashore, Seth Weinburg, Eric Witz, Laura Fields, Alan Bishop, Erik Wolfe, Amanda Bryant, JJ Joseph Jackson, Jake Holshue, Paul Menta, Sam Komlenic, Tim Andrews, Vanoy, Kaitlin Fergeson, Ted Wolfe, Vanoy Welch, Alden Hart, Justin Cherry, Timothy Walker, Gina Teranto, and Holly & Lawrence Bostic all under one roof was truly a blessing. The collective knowledge in this group is absolutely unmatched. The Amongst the Whiskey team, Nick Anderson and Jes Smyth, were honored to be in attendance, to soak up the whiskey history running in rivulets between pours. When it came time to get opening and pouring, Greg and Nick got right to work, pulling corks with patient finesse. All of the bottles opened up beautifully, suggesting a great tasting ahead, but not all vintage bottles remain as perfectly preserved as the day they were bottled—a lesson this tasting will undoubtedly highlight. There's a little-discussed funny business factor in prohibition-era whiskey. Chicanery, cost-cutting, and potential distillation flaws may lie in wait when you open a bottle that was produced in a time when confusion was at its highest in the whiskey industry. Additives were sometimes put into whiskey to make them more palatable and marketable, things like caramel coloring, glycerin, prune juice, and other fruit juices. The only way to tell if some of these shenanigans were utilized is by analyzing the liquid, either with calibrated palates or calibrated scientific measurement equipment like an HPLC for chromatography or a mass spectrophotometer. This is an effort underway by one of our wisest guests. If you're particularly interested in learning more about the history behind these bottles, I'd recommend Laura Fields'  writeup that featured the same bottlings from this tasting as a muse for diving incredibly deep into the backstory behind the distilleries, bottlers, and distributors of these times. It's from her incredible work and the thorough research of the sources  listed at the bottom of this article that we learn of what makes some of these bottles stand out from others. They do open... Ready to learn how the Mount Vernon name weaves throughout the history of Maryland-style rye whiskey? We'll start with the timeline of events before we get into some tasting notes that put even more color to the story at hand. Let's jump in and discover the underlying character of a whiskey from a bygone era and how we might use this knowledge to make better whiskey today! Timeline of Mount Vernon Rye 1797:  George Washington taps Scottish farm manager James Anderson to begin a venture to distill whiskey 1798:  Construction of George Washington's Mount Vernon Distillery is completed, featuring a grain mill utilizing large stone grindstones turned by a water-powered gristmill, wooden mash tubs for fermentation, and copper pot stills heated by wood fires 1799:  Just as peak production is achieved at the new distillery, Washington passes away, leaving the distillery to his nephew, Lawrence Lewis 1814:  After steady declines in the business, the distillery closes and falls into neglect and dilapidation 1834:  Henry S. Hannis is born in Philadelphia, PA 1850:  During the Civil War, physicians would often prescribe spiritus frumenti  (whiskey) as a medicine for soldiers, demand for spirits rose significantly in this era 1856:  Hannis becomes an accountant at Gibson's Distillery in Pennsylvania 1858:  The Mt Vernon Distillery, RD#3, is built in Baltimore, Maryland 1863:  Henry Hannis establishes the Hannis Distilling Company (also known as H. S. Hannis & Co. from '70-'71), headquartered in Philadelphia, PA, with the Mt. Vernon Distillery under purview 1866:  Hannis purchases a second distillery in Martinsburg, West Virginia, which he calls Hannisville, RD#1 1870:  Hannis Distilling Company expanded production to meet this surging demand; Mount Vernon rye becomes a prominent Maryland whiskey 1876:  Mount Vernon Rye wins the first prize at the Philadelphia Centennial Exposition 1880:  The Hannis Distilling Company's Mt. Vernon Distillery is surveyed  on the corner of Ostend Street and Russel Street, showing 14 men employed in the space 1886:  Henry Hannis passes away in the Norristown Asylum due to mental health struggles 1899:  Hannis Distilling Company is bought by the Whiskey Trust and enters into an exclusive bottling contract with Cook & Bernheimer, a New York wholesaler who distributed throughout the US 1902:  Our first Mount Vernon Rye  bottling under exploration is produced 1917:  World War I wartime prohibition and the looming 18th Amendment cause Hannis Distilling Company to cease operations 1920:  Prohibition takes effect; Mount Vernon Rye begins to be marketed as medicinal whiskey under the American Medicinal Spirits Company, despite Baltimore largely looking the other way with regard to Prohibition enforcement 1933:  American Medicinal Spirits becomes National Distillers, who continues to produce the square bottling of Mount Vernon Rye as one of its flagship labels well into the 1950s 1941:  Hannis Distilling Corporation is incorporated in a July Delaware charter with headquarters in Wilmington, Delaware; this is likely a branding move from National Distillers, keenly aware of the previous reputation the Hannis name carried 1987:  Jim Beam purchases National Distillers, choosing to end production of the Mount Vernon label when rye whiskey sales were at abysmal lows All the Bottlings We Explored In total, 8 bottles were collected for this tasting, the brunt of which were provided by Gregory Cloyd and Curt Kolcun with no expectation of monetary kickback. It's this kind of generosity that makes the whiskey community so endearing. We are constantly seeking selfless retribution for escalating acts of kindness. The one-ups come swiftly from passionate enthusiasts, as the stakes and the quality of the whiskey grow to exorbitant and extravagant heights. The best of friends compete in sympathy, benevolence, knowledge, and magnanimity rather than the typical frivolous frights of social order. Spring 1902 Produced Mount Vernon Rye Bottle Information:  Made by the Hannis Distilling Co. in the spring of 1902 with an unknown bottling date, this whiskey was bottled by Macy & Jenkins for the reputable New York broker Edwin G. Bruns . Given the name on the bottle is Mount Vernon, it can reasonably be deduced that this particular distillate came from their Baltimore, MD distillery  (Mt. Vernon Distillery, Registered Distillery #3), first established in 1858. The Hannis Distilling Co. was still headquartered in Philadelphia, PA, at this time, the same location where the then-late Henry Hannis originally established the company. Nose:  The glass leads floral, sweet, and perfumed, with prune, rose petals, and soft lavender aromas appearing vibrant and distinct. Red berries follow on a subtly softening and gentle nose, as a bit of a rubbery note develops. Returning after a sip, much more cherry, raisin, prune, apple, and pear dominate the nosing experience. It’s distinctly creamy, too, subtle lemon buttercream frosting. Late in the glass, it falls off slightly as more classic rye notes swing in with ground cinnamon, likely well past its due date. Redemption comes swiftly; just when you thought this glass was done, sweet bubblegum notes crop up to lull you back into comfort. The empty glass smells of pear skins, plum, dusty barn floors, and moist hay. Palate:  The glass begins creamy and sweet with cherry cordial and oodles of vanilla, yet also slightly chalky and eclectic, with a flash of oregano and sweet peppers. The mouthfeel is on the thicker end, with an oily new-make character like you might find on a single malt Scotch. The finish is long, with vegetal flavors like stewed cherry tomatoes. Subsequent sips usher in raisins, dark chocolate, and dried fruit. At last sip, we find a soft mouthfeel with saturated old oak, honey, and butterscotch. There's something hanging around reminiscent of a well-worn, soft leather jacket. Further Thoughts:  This is so incredibly well-preserved for 1902 whiskey. It's vibrant, bright, flavorful, and not the least bit tainted by its age. This was a true honor to properly taste whiskey from this era as we continued to sip through history. Gregory Cloyd brought this bottle and was not shy about telling folks he had no intention of taking any liquid home. Given the astounding quality of this rye, Nick was asked most frequently for a re-pour from this bottle throughout the night. What this pour highlighted most for us was that the Maryland style of rye is notably more fruit-forward than what we are used to tasting out of pre-prohibition ryes from Pennsylvania, Ohio, and Kentucky. This was one of the standout pours from the lineup. At the time of tasting, the proof was measured at 45% ABV. ~1910 to ~1915 Mount Vernon Pure Rye Whiskey Bottle Information:  Produced some time around 1910, bottled between 1914 and 1917, given The Cook & Bernheimer Company and Hannis Distillery ceased operations in 1917. Given tasters guessed at a 5 or 6 year age statement, our best guess is 1910 production and 1915 bottling, though this is just well-educated speculation. The foil cap with a metal twist wire carrying a medallion obviously also suggests the bottling date is pre-prohibition, which is confirmed by the lack of new labeling, of course. The metal medallion provided authenticity, branding, and tamper evidence, something that was coming to the forefront of producers minds as the threat of Prohibition loomed. There was another example of a similar bottling that Curt Kolcun brought that had a wax closure over the cork without any mention of Cook & Bernheimer, suggesting a 1917 or later bottling. We explored the bottle pictured. Nose:  Vibrant and lively, like soda fizzing after being freshly poured into a glass filled with clear ice. There’s pine, lemon, and a surprise savory cheese note that everyone nerded out over. It's vanilla sweet beyond belief, almost leading one to believe it could be a bourbon. Balls of peppercorn rolling off a kitchen counter, fresh stone fruit oozing, saturating an oak cutting board, and lemon zest aromas follow on deep inhales. Black forest cake and raspberry tart are notable additions to a wonderful array of smells. This is the nose that Nick hilariously said smells similar to how his fingers do after zesting no less than 40 lemons for a batch of limoncello. Returning to the nose after a sip brings in toffee and butterscotch, as well as earthen tones like freshly cut grass and rain-sprinkled dirt. The empty glen smells like a vintage clothing store and forest fruit pastilles. Palate:  Wow, the red berries are all up front! Raspberry and cherry chocolate tart with a buttery, crumbly crust, black pepper, and stone fruit lead the way. We found prune to be distinct on this one, though some of the undertones are vaguely minty. The mouthfeel is fresh, vibrant, and utterly inviting. Further sips bring in buttercream frosting, raisins, and milk chocolate, reminding us of a week-old tin of fruitcake. There’s an intriguing sourdough note that comes in after a sip. During our tasting, Nick inexplicably exclaimed, “This tastes like lead poisoning.” He was referring to how deadly sweet it drank. Late in the glass tastes of lemon cake, Boston cream doughnuts, slivered almonds, pecan pie, and a dusting of nutmeg. The finish is medium with no identifiable faults as buttercream frosting and pear liqueur continue to wash over the taste buds. Further Thoughts:  This is notably different from the 1902 example we previously tasted, though the butterscotch and fruit tones on the nose were slightly similar. It's a vibrant example of the Maryland style, and not one we'll be soon to forget. 1913 to 1920 Bottled in Bond Rye Whiskey Bottle Information:  Made in the fall of 1913 and bottled in 1920. The bottling date is deduced by the fact that this bottle was re-labeled to conform with the bottled in bond act provisions. This bottle is a product of Hannis' second distillery in West Virginia, which opened several years after the Baltimore distillery. This location got Registered Distillery No. 1 for the whiskey that was produced in Martinsburg, West Virginia. Notably, this location would have ceased production in July of 1914 when West Virginia's self-enacted prohibition via the "Yost Law" came into effect. This production run was perhaps one of their last hurrahs. Nose:  The glass doesn't lead with much, like trying to listen to music that's on mute, except for one loud and clear note: alcohol. After warming the glencairn with cupped hands and patience, the slightest of aromas begin to waft hesitantly out of the glass. Anise, watered-down lemon juice, wet wool, and a touch of mustiness, like old shoes in the summertime, are all present in the glass. For as long as it took to elicit such aromas, there's a severely subdued eagerness to taste, but sip we shall! Palate:  Hints of mothball, rinds from lime, and dredges left in a cast iron skillet long overdue to be cleaned and seasoned lead on the tongue. Cherry juice is there if you search for it, but it favors more of an aluminum can taste than anything fresh. There is a definite funk to this palate, which isn't off-putting per se, but hard to reconcile against the two previous pours. Further Thoughts:  Even when a bottle doesn't knock our socks off, there is always something to discover and appreciate. Alan Bishop offered a brilliant note on what he identified as a water fault on this pour, a phenomenon called geosmin: a chemical compound that is produced by soil bacteria. It's akin to when limestone puddles run dry and leave behind that whitish residue. We love learning from the best. Whether it was geosmin or just rushed distilling practices, this pour was certainly not a standout of the night. 1921 to 1933 Bottled in Bond Gwynnbrook Mount Vernon Brand Straight Rye Whiskey Bottle Information:  Made in the spring of 1921, bottled in the fall of 1933. This is the classic square bottle, reimagined by National Distillers, the new face for American Medicinal Spirits Company, at the tail end of prohibition. Notably, this is not distilled by the same Hannis Distilling Company from the previous bottlings but an introduction to another Maryland distillery called Gwynnbrook, RD #33 . Given this is a prohibition-produced bottle, the whiskey was moved to and stored at the Baltimore Distilling Co. in concentration warehouse number 27  in Maryland. It was released just before the 21st Constitutional amendment repealed the 18th amendment of prohibition. Nose:  My goodness, that is a truly exquisite nose. Vibrant and creamy, elegant yet punchy. This pour leads with sweet waffles with no further accoutrements, espresso-soaked ladyfingers, and roasted cashews. Boozy cherry cordial and black forest cake make for a sultry inhale. This is a crème brûlée prepared in a cast iron skillet. It gives off a distinct sweet and oily characteristic. Lemon custard, soft caraway, and the slightest hint of anise tantalize the senses. We loved this nose, spending many fervent moments nestling the nostrils above the liquid gold in our glasses. Returning to the glass after a few sips brought in more sweetness, butterscotch, apple crisp dessert, rum cake crumbs, and bubbling brown sugar in melted butter. The empty glass smells like dried flowers, honey mixed in with chamomile tea, and the floor mats in a classic car. Palate:  From the first sip, attention is demanded by this glass. Leather, buttered parsnips, brown sugar, and graham cracker undulate powerfully. What a lovely mouthfeel, creamy dulce de leche with reserved black pepper. Much like the nose, a touch of caraway gives this excellent depth and complexity. We found thick-sliced spiced cake, amaretto, and milk chocolate ganache on subsequent sips. The oak is soft, not overly spice-forward, and it balances wonderfully with the sweeter dessert notes. Rounding out the pour was a lesson in consistency, and little complaint could be heard from our revered tasters. Graham cracker, leather, and lovely ganache tones lingered long on this impressionable pour. Further Thoughts:  This is one of the clear stand-out pours of the evening, delivering a perfect ensemble of flavor, heft, and a clear indication of what Mount Vernon rye would have tasted like during this era. The bottle was impeccably preserved with plenty of liquid to go around, and it is probably the bottle that we'll be hunting for as a result of this tasting. I know we're shooting ourselves in the foot a little with this admission, but we're feeling charitable. It's diverse in character yet so distinct. Unique, yet completely telling. It's an unexpected invitation to an event you will hold dear for the rest of your life. 1921 to 1931 Bottled in Bond Mount Vernon Pure Rye Whiskey Bottle Information:  In a comparative tasting to the previous bottle, this pint-size offering was also distilled by Gwynnbrook Distilling Co. in the spring of 1921 but bottled in 1931 by American Medicinal Spirits. Notably, this is also not from Hannis Distillery, but from Gwynnbrook, which was one of the few distilleries producing medicinal whiskey between 1919 and 1922. This is one bottling that can be speculated on further with disingenuous whiskey producers using all kinds of falsified names. Given this is 1921 distilled, it is likely one of the only examples of true Gwynnbrook distillate, something that Laura Fields covers well in her write-up . Chicanery aside, this bottle is a lovely representation of how whiskey packaging looked like during Prohibition, with the box featuring an opening where medicinal prescription labels could be affixed to the bottle through. Nose:  Oh goodness. The recoil upon first smelling this dram is likely cartoon-worthy. This is an ashtray left on a patio table during an evening in the early 1990s when smoking was the thing to do, and it's filled with rainwater from an overnight storm. A substantial amount of air and time provides a few additional notes: a can of cherry cola that has been opened for days and even wet cardboard boxes left on a snowy front porch. Palate:  The hallmark of a poorly preserved bottle greets the tongue upon the first sip: mothballs. Jes spittooned this immediately upon recognizing this tainted whiskey note. Nick was more generous in his efforts. Both agreed the sip did not evolve much after returning to it for a second and third go. Unfortunately, this pour did not land very well compared to the previous Gwynnbrook pour, likely mostly due to less-than-ideal storage conditions in the many years since bottling. Further Thoughts:  Sharing rare dusty bottles with well-calibrated palates often offers a broader perspective and experience. Alan Bishop found rubbing alcohol, which he mused was a possible result of operational practices at the time. Perhaps it's the addition of neutral grain spirits, or a result of rookie distillers running the stills, but this whiskey was shown to be clearly flawed to all in attendance. 1935 to 1941 Bottled in Bond Mount Vernon Straight Rye Whiskey Bottle Information:  This bottled in bond Mount Vernon straight rye whiskey was distilled in spring of 1935 by Hannis Distillery Co. and bottled in spring of 1941. It's another example of the iconic square bottle, this time during the post-prohibition era and bottled by National Distillers Products Co. What is notable here in respect to whiskey producers giving misdirection is the inclusion of The Hannis Distillery Company on the label... we know from our timeline above that this company no longer existed. While it's possible that these could have been holdover stocks left in concentration warehouses from many years prior, it's highly unlikely. It was at the time of bottling that the "Hannis Distilling Corporation" was re-incorporated with an office in Wilmington, Delaware. Nose:  A wildly different experience than the previous example from a similar-looking bottle. The nose is fruity and funky. Nostalgic 80s cereal dominates with stale Fruit Loops and overly sweet Apple Jacks. Notes of fig newtons, a hit-or-miss package in the desert aisle, are also present on the palate. We finally settled on this pour being a miss with notes of cheesy feet developing late in the glass. Palate:  The funk on the nose turned fizz on the palate with bubbly notes of rosé wine and mineral water. It's distinctly sweet, like dipstick candy, a commonality from nose to palate that is surprisingly appreciated by the ATW team, despite there being some apparent flaws throughout. Raspberry popsicles round out the tasting experience, leaving an aftertaste of all popsicle sticks and barely any raspberry, a source of acute pain to several tasters. Further Thoughts:  An abundantly tannic and funky experience. The unfortunate dichotomy between the lovely pre-1910 example and this one is stark. This is why history cannot only be read when it comes to whiskey but also needs to be tasted, analyzed, and exposed. It's why we take the time to intentionally taste, patiently and with pen and paper. 1937 to 1941 BPR Bottled in Bond Maryland Straight Rye Whiskey Bottle Information:  Bottled in spring 1941, this four year bottled in bond pure rye whiskey was distilled at the Baltimore Pure Rye Distilling Co. (BPR) in Dundalk, Maryland, in 1937. This is an example of a distillery's return to making pre-prohibition rye whiskey after the end of prohibition. This has no physical connection to any of the previous bottlings other than the relative proximity to the Maryland style. Its inclusion is due in part to the reputation for extraordinary quality that whiskey in this era produced. A 1941 ad  called BPR rye "the most famous whiskey state's most famous whiskey." Nose:  Cinnamon red hots and Big Red chewing gum lead the way, a one-noted soprano singing loud in a forgotten choir of would-be talent. This is predominantly all cinnamon with wisps of OGD114 memories. We found peanuts in wax paper at an old-time baseball game. Kind of sleepy, like baseball can be at times. Nick found Old Spice deodorant, medicinal sweets, cherry cordials, and balanced, creamy cake tones. Palate:  The cinnamon runs straight to the tongue with a cough syrup and chemical-like quality. The mouthfeel is slightly synthetic. Additional sips hint at what once could have been a shimmering note: vanilla bean ice cream and bubbly cream soda. Quickly, though, anise swings in, a gentle reminder that this whiskey is old. Cardamom. The finish is flat, like a pearl necklace (nice one, Nick). Further Thoughts:  While this expression did not land with high marks for us, it was revered by several other tasters. We, of course, felt more than fortunate to taste through the complicated history of a post-prohibition distillery attempting to resurrect pre-prohibition rye. We'd certainly love to sit down with William E. Kricker  to see what distilling lessons could be gleaned for today's bustling whiskey scene. 1940 to 1947 BPR Bottled in Bond Maryland Straight Rye Whiskey Bottle Information:  Made in spring 1940 and bottled in fall 1947, this is another example of a post-prohibition pure rye whiskey from Baltimore Pure Rye Distilling Co. Master Distiller at the time, William E. Kricker, has been largely credited for his positive contributions to the history of Maryland rye whiskey. This brand has recently been revitalized by Henry M. Wright & Co. using old MGP stocks . Nose:  The glass leads so warm, creamy, and inviting. It's a warm dinner roll loaded with honey butter. There's a notable bit of spice compared to the previous, earlier examples of Maryland whiskey. Further exploration reveals flaky croissant, butterscotch pudding, and a solid waffle cone loaded with salted caramel cookie dough ice cream. Nosing further, we smelled the wick of a vanilla candle and soft cooling wax, gentle cinnamon frosting for a sweet roll, cherry syrup, and butterscotch candies wrapped in that translucent yellow plastic. As the glass nears empty, some aromas of the oddly ubiquitously understood Flintstones vitamins crop up. The empty glass smells like thin Bible pages, weathered wood, and sultana raisins. Palate:  Woah... Sweet cherry, fresh strawberry, juicy red raspberry, buttercream frosting, and sugar cookie all lead the way on a light, lovely sip. The use of the term lightness is quickly deemed hasty by the lively linger as cherry cola, black pepper, and tingling swirls of nutmeg shimmer across the tongue. Another sip is remarkable, as maraschino cherry juice swings in distinctly alongside a healthy dose of barrel funk. Underlying characteristics that play a supporting role in the experience: raisin, prune, blackberry, and Haribo gummy bears. At last taste, we find dry cinnamon stick, walnut, and mulberry. The finish is the same vibrant spice that has been ever-present throughout the glass with a final kiss of leather. Further Thoughts:  This is a nuanced, distinct, and deep character-driven whiskey. It stands on its own, not needing the rest of the tasting as an introduction, though it certainly didn't suck to hear the whole chorus singing. Laura Fields called this one a "quintessential representation of post-Prohibition, bottled-in-bond Maryland rye whiskey." This pour was a bit of a toss-up between the Amongst the Whiskey tasters; Nick loved this pour, noting it was the only one of the night that made his hair stand on end, but Jes thought it perhaps suffered either in comparison to the rest of the lineup or from palate fatigue at the tail end of an exquisite tasting. Final Thoughts: What Makes Maryland Rye Unique? So what made Maryland rye so different? One notable finding from this tasting was that this style of production produced a much sweeter rye than we were used to in comparison to the likes of old Monongahela ryes. Cherry-forward tones almost call out to a modern bourbon profile, but it's significantly deeper than that. Creamy tones were also prevalent throughout, something the Amongst the Whiskey team reveres on a good old, oily mouthfeel. One significant factor to consider is mash bill. We know George Washington used a 60% rye, 35% corn, and 5% barley mash bill. While the Hannis Distilling mash bill for Mount Vernon rye has never been found or disclosed to our knowledge, it's possible he emulated it after George Washington's recipe; the lower rye content would be congruent with the slightly softer profile the Hannis examples had in comparison to the BPR bottlings. Baltimore Pure Rye actively advertised their mash bill, citing a 98% rye makeup consisting of 80% raw rye grain, 18% malted rye, and 2% malted barley. Another factor is the possible use of additives. There were several pours that tasted like they could have possibly had fruit juices blended with them. Search back for pours that contained "prune" in the tasting notes, and tell us if you think this is a real possibility. While all of the producers we explored had high points that were discovered as part of this tasting, it should be noted that older does not always mean better. The distilleries that Hannis ramped up in Maryland & West Virginia were purchased to meet production demands. National Distillers were likely just excited to reuse a marketable name. It's likely that all kinds of shenanigans were ongoing throughout this time, not much unlike what we are seeing today in the covid-era whiskey boom that seems to be ramping back down. A high point from the tasting was learning about Kricker's efforts to revitalize the pre-prohibition whiskey style in Baltimore. If only more had followed in his footsteps... The early style of Maryland rye production is an exquisite piece of distilling history, as was the post-prohibition efforts with BPR. Despite these high points, the authors find themselves slightly preferring the Pennsylvania style rye and Kentucky bourbon that was being produced in similar times when examining the National Distillers example. We hope you've enjoyed this thorough examination of Maryland rye and would consider adding your own thoughts and knowledge down in the comment section if so! References & Sources: Laura Fields - Dram Devotees American Whiskey History Facebook George Washington's Mount Vernon Distillery George Washington's Historical Distillery. & Gristmill at Mount Vernon (video) Pre-Pro Whiskey Men - New York's Macy & Jenkins BourbonVeach Mount Vernon Rye Brand History Ellenjaye - Mount Vernon Maryland Rye Pre-Pro Whiskey Men - Mount Vernon Resources BourbonVeach Rye Whiskey Styles Ellenjaye - Baltimore Pure Rye Distilling Co Baltimore Magazine "America's First Rye was Born in Maryland" Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

What do you think of when you think of pot still whiskey? Do you think of Ireland, and their single pot still whiskey ? Perhaps you think of Scotland and their historically slow and patient methods . If you're like me, you may think of Willett Family Estate , and their iconic pot still built by Vendome Copper and Brass. If you're still pondering, you're likely thinking back to the old and slow way of distilling spirits. The creamy and often oily palate that pot still whiskey creates may come to mind or a specific distillery that has mastered their techniques. For me? It's all of the above. My adoration for this type of whiskey-making is one I love to write about . Why, you may be wondering? One big and bold reason: it's a process that has been around for centuries. Slow and patient, a copper pot is used to heat the fermented mash where the alcohol vapors rise through the still, condensing into liquid, which is then collected and distilled again. Compared to the continuous distillation process of a column still, pot still spirits are often heavier and more flavorful. The method, however, can be labor-intensive and costly, as it's a small batch process compared to a column still that can produce high volumes of whiskey. But by golly, the end result, when done right, is pouretry . Before I dive into the tasting notes, let me provide a brief overview of the Neeley Family Distillery and why you should put them on your radar. Located 40 minutes northwest of Louisville, in Sparta, Kentucky, the Neeley Family Distillery was founded by, you guessed it, the Neeley family, whose roots in whiskey-making trace back multiple generations, notably in illegal moonshine production and bootlegging. It wasn't until 2015 when tenth-generation Roy Neeley and eleventh-generation Royce Neeley made the family business legal for the first time ever. It's actually a fascinating history, which the Amongst the Whiskey team had the opportunity to hear firsthand during a tour of the distillery a few months ago. Their website offers a brief history, too: Royce, who is the lead distiller and possibly the youngest distillery owner in the world, makes his spirits the historic way with old family mash recipes using pot stills, cypress fermenters, sweet mash, only the finest local grains, the freshest Kentucky limestone water, and the Neeley family yeast strand, which is propagated at the distillery. The Neeley moonshine recipe is still revered as the best in the eastern Kentucky mountains. Roy and Royce uphold that same quality in the authentic spirits they distill today. The only difference is the taxes that are now paid. The Old Jett Brothers lineup of finished whiskey pays homage to the original Jett Brothers Distilling Co., founded in 1881. Unfortunately, the Old Jett Brothers did not survive prohibition, like many other distilleries during that time, but what remains of the original distillery is located about 10 miles from the Neeley Family Distillery. Royce wanted to honor the terroir influences found in the Jett Brothers bourbon, which he believes is likely found in the taste profile of Neeley bourbon today. A big thank you to the abundantly generous Gregory Clyod for the introduction to this distillery and for gifting this signed bottle. So, how does this double-barreled pot-distilled craft bourbon taste? Read on to find out! Company on Label:  Neeley Family Distillery Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: Undisclosed but likely their 70% corn, 20% rye and 10% malted barley Proof:  109.8 ° Age:  4 years Further identification:  This whiskey was double barreled in a charred French oak barrel for 14 months and is available at the distillery Nose:  As I lift the glass up, a rich and oily aroma welcomes me, ushering me inside a well-lived home where it might be morning and breakfast is toasted cinnamon bread. There's a distinct bread-like quality, which is really lovely. Further on into the glass, I find pine resin, dried leaves, chunks of artisan dark chocolate, and day-old sliced granny smith apples. The oak influence from the second barreling is apparent; clove and roasted cinnamon are predominately featured, but that oily pot still influence balances the oak well. It's time for a sip. Oh wow. Everything has amplified after a few sips. The cinnamon has transformed into a sweeter, more nostalgic candy-like quality; the dark chocolate is now in a cooling baked cookie, puffy and doughy; the pine has transformed into a mature forest during fall with the slightest whisper of leather. The smell makes me want to sip again. And the sip makes me want to smell my glass again. It's the infinity of good, comfortable whiskey. Palate:  Surprisingly gentle at the start but creamy for days. There's fancy vanilla extract, you know the kind I'm talking about, dark caramel sauce with muddled raspberries and warming ground cinnamon. Buttery pie crust and stewed apples swing in next, along with more spice, as I continue to sip further into the glass. Noticeable wood spice and oak enter mid-palate, like a book with dog-eared pages; it's there until the next page is turned. The finish is long with warm cinnamon rolls and baked apple pie. The final sips are confectioner's sugar-sweet with a fun and energetic grain-forward barrel funk. TL;DR: an approachable dram with undertones of enticing complexity Rating:  4/5 ( Really good. I want one of these on my shelf. ) Admittedly, this pour took several tastings to get me to its final rating. There is so much greatness in this bottle. The whiskey itself is a wonderful example of Kentucky craft done right, but I did find the double-barreling influence frustrating at first. I had to work harder than I wanted to taste the flavors of that oily and creamy pot still whiskey Neeley does so well. I didn't give up, though, and the longer I spent with this bottle, the more I began to realize its approachability still held quite a bit of complexity. For that reason, I would consider this a step above a typical double-barreled whiskey. I recommend this to those who like a diversified shelf. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

"Whiskey is by far the most popular of all remedies that won't cure a cold." -Jerry Valehere Rye whiskey has a long and lustrous history, fraught with trials and tribulations. Rye whiskey today typically encompasses a category that includes both American rye whiskey, which is quite similar to bourbon whiskey (with some key differences), and Canadian rye whisky, which is a nuanced category of its own. Rye whiskey, as we know it, was born out of necessity. When a British blockade of colonial ports dried up the molasses supply from the West Indies, the traditional rum distillers of the 1600s turned to crops they could grow locally. Some notable points in rye whiskey history include the regional prowess of the northeastern states in the 1700s and 1800s, which saw states like Pennsylvania, New York, and Maryland producing most of the country's rye whiskey. There was even a rebellion that almost led to an all-out whiskey war when a group of Scottish-Irish immigrants refused to pay an unfair tax on their stills. What was once a thriving industry was later nearly wiped out completely by Prohibition. Today we see a small but growing rye renaissance slowly taking hold across the country as bourbon drinkers turn rye curious. It's this renaissance that the Amongst the Whiskey team has been investigating deeply over the past month with this thorough research into all things rye. We hope this article serves you well as you go out to your local retailers and attempt to separate the rye from the chaff, discovering the right flavor profile for you to spend your hard earned dollars on. First, you'll want to understand what makes rye whiskey unique from bourbon. The primary differentiator is determining what the majority grain used throughout mashing and distillation is, the majority meaning more than 51% all the way up to 100%. In bourbon, the majority grain is corn. In rye, the majority grain is rye. There are whiskeys listed in this article that run the entire gamut of that range. There are a few other guidelines for what defines a rye, and there are a few nuances based on subtle language changes you'll also want to understand. Rye Whiskey :  Made from a mash of at least 51% rye , distilled to no more than 160 U.S. proof (80% ABV), aged in new, charred oak barrels, entered into those barrels at no higher than 125 proof  (62.5% ABV), and containing no added colorings or flavorings Straight Rye Whiskey :  Follows the same conventions as rye whiskey, with extra clauses: must not be blended with other spirits, and aged for at least two years in new, charred oak ; additionally, if the whiskey is aged less than 4 years, it must carry an accurate age statement on the label Kentucky Straight Rye Whiskey :  Follows the same conventions as straight rye whiskey, but all the whiskey in the bottle must have been distilled in the state  of Kentucky; note that straight rye whiskey can be produced anywhere in the US , so California  straight rye whiskey, Indiana  straight rye whiskey, Texas  straight rye whiskey, etc. are all possible labels you can also discover Canadian Rye Whisky :  Must be made in Canada, aged at least 3 years in wooden casks, and typically made from a blend of single-grain spirits, though there is no legal requirement on mash bill percentages , making this the most ambiguous category to understand Empire Rye :  A New York-specific style rye that conforms to the New York Farm Distiller Class D requirement that 75% of the mash bill be local New York rye grain (either raw or malted), distilled to no more than 160 proof, and aged for a minimum of two years in charred, new oak barrels at not more than 115 proof at time of entry Monongahela Rye : Not a legally defined category, but this is a rye whiskey style originating out of the foothills of Pittsburgh, Pennsylvania, that traditionally was made from a mash of 100% rye, though modern revival takes mostly just conform to the standard rye whiskey regulations Scotch Rye Whisky :  A relatively new category that is still being explored by a handful of Scottish distilleries experimenting with the flavoring grain in various projects; expect this to follow a similar character arc to Canadian rye whisky All the whiskeys in this write-up fall under the broadest "rye whiskey" category, but many will also conform to the straight rye whiskey designation too. Our personal favorite styles are highly transparent, high-rye mash bills that are distilled on pot stills. You may be wondering what you can expect for flavors in a rye whiskey and how you might choose to drink them. Rye can be enjoyed neat, on the rocks, or as a high-impact ingredient in a cocktail. AmongstTheWhiskey owner Nick Anderson openly admits to only using rye when making an Old Fashioned or a Manhattan. Whether you are a neat sipper or a cocktail drinker, at the end of this article we'll summarize the best whiskey for any type. All of the short blurbs on the whiskeys below are based on experiences tasting neat in a glencairn glass per the Amongst the Whiskey editorial policy . From here, like all whiskey, there is a barrel maturation component that comes into play as well. Rye whiskey can be wholly aged in new, charred oak as we defined above, or it can be secondarily "finished" in other cask types like rum, sherry, port, madeira, or toasted barrels. Each of these extra oak influences will impart slight flavor changes depending on the duration of the extra maturation. There are many other factors you can learn about by diving into the full reviews of each of the whiskeys below. Without further ado, let's get into the best rye whiskeys you can drink in 2024! The Top 24 Rye Whiskeys as of 2024: 24: Michter's Toasted Barrel Kentucky Straight Rye Barrel 23G2494 Subtle red berries for days on the nose and a slow dance on the tongue make this an infinitely approachable rye for those ready to dip their toe into the limited release category. Keep in mind this is a single barrel style release, so your mileage may vary depending on the numbers and letters on your neck . If you can't find this one, spring for their lower proof shelfer version at ~$47 instead for a decent alternative. ABV: 54% // MSRP: $120 23: Van Winkle Family Reserve Kentucky Straight Rye Whiskey Winter 2023 Release A true rarity in the whiskey world, this is part of the once-per-year "Pappy" Van Winkle allocated release season that happens every winter. Good luck trying to find this one at any liquor store being offered for less than two whole arms and two whole legs. Those willing to become a paraplegic for a taste of this coveted 13 year rye whiskey can expect to taste linen, oak funk, honeysuckle, tea, and soft creampuff flavors. It's an incredibly light sipper this year, which is why it didn't place higher. ABV: 47.8% // MSRP: $120 22: Blue Run Emerald Rye - A Kentucky Straight Rye Distilled at Castle & Key Blended by Shaylyn Gammon as a collection of 189 contract distilled rye whiskey barrels from Castle & Key that the legendary Jim Rutledge detailed out. Fans of the butterfly will find creamy caramel and floral tones on the nose. Sipping this cask strength rye reveals wild mint, dark walnut, and a light sprinkle of cacao powder. There are far more notes to be had if you spend your time with this one, and it's a wonderful example of Shaylyn coming into her own as a supertaster . ABV: 58.35% // MSRP: $119.99 21: Michter's Barrel Strength Kentucky Straight Rye Whiskey - Barrel 24B0809 These barrel strength ryes are always a hit. While they vary greatly due to the single barrel style release, the team at Michter's is top notch and leaning in on all the best science and low barrel entry proof practices. That 103 barrel entry proof produces a whiskey that drinks in a tidal wave of fruit: dark, sticky, juicy, and tannic fruit. Macerated black raspberry, luxardo cherry, fig, and plum all come across syrupy on the tongue. Make an Old Fashioned or a Manhattan with this if you really want to impress your friends, as this is one of the best cocktail rye mixers money can buy. ABV: 55.5% // MSRP: $110 20: Colonel E.H. Taylor Straight Rye The domestic house cats of ryes, this offering is an excellent example of what to expect when diving into the flavorful profile of rye whiskey. With its bottled in bond distinction, this fruit-forward, spice-leaning, and oily mouthfeel experience will easily lure those curious about the rye category, like the purr of an adorable cat. It's clear this is a "barely legal" rye (one which features a mash bill just north of majority grain at 51%) by taste, and that makes it a great rye introduction for your bourbon drinking friends. Just don't put it in a blind rye tasting flight, where it definitely won't stand up. ABV: 50% // MSRP: $80 19: WhistlePig Beyond Bonded Vermont Rye WhistlePig just recently expanded their local grain portfolio with the Beyond Bonded line. This local grain could be seen growing from the farmhouse as we sipped through their bold portfolio of rye whiskey. Not only is the grain local, but the water, the wood to make the barrels, the team, and the equipment are all Vermont through and through. It doesn't get any more grain to glass than this. Expect to taste browned butter, graham cracker, silky parfait yogurt, and a lovely little grenadine linger. Drinking this rye will instantly transport you to their Vermont farm. ABV: % // MSRP: $99.99 18: Fiddler Toasted Barrel Straight Rye Whiskey ASW has been silently crushing the distilling game out of their Atlanta, Georgia-based operation for the last handful of years. The toasted rye is their take on sourcing, but with a key focus on how their local climate changes the barrel maturation process, blending for taste, and artfully layering in a toasted barrel finish that elevates this 95/5 MGP rye mash bill to new heights. We tasted this when it was first being blended for mass release and patiently waited for it to get distributed through the normal acquisition channels. It's a buy all day with notes of cake pop, melting marshmallows, graham cracker, molasses, and orange marmalade. ABV: 50.7% // MSRP: $65 17: Writers Rye Chapter 2.2 - New York Rye Whiskey Another craft rye making waves in the whiskey world—enter New York Distilling Company. They partnered with local spirits writers Aaron Goldfarb and Robert Simonson to pick two barrels they thought were literature-worthy. Chapter 2.2 was a personal favorite, with tasting notes of mulled wine, cardamom, pomegranate juice, kumquat, and a delicate chapeau of truly unique barrel funk. ABV: 56% // MSRP: $69.99 16: KO Distilling Bottled in Bond Distiller's Reserve Straight Rye Whiskey A 100% rye mash bill is pretty rare, but not unheard of. This single barrel pick was expressive from the get go on the nose with notes of maple syrup, brown sugar, tobacco, white lilly, and coffee bean rising to the occasion. The palate showed up with honey-ladened granola, Earl Gray tea, lemon pudding, and steeped bergamot. These distiller's reserve releases are really mind-blowing. So much so that Nick and the Liquor Junction team went to pick their own barrel . ABV: 50% // MSRP: $69.99 15: Two Souls Spirits "Wisconsin Waffles" Straight Rye Whiskey from Wollersheim Distillery The only independent bottler to make the top rye whiskey list, Two Souls has been solidly delivering unprecedented access to great whiskey for the last few years. This is a very peculiar whiskey selected from Wollersheim Distillery out of Prairie Du Sac, Wisconsin, that presented a bold enough character to warrant a name: "Wisconsin Waffles." We find cinnamon, runts, lemon milkshake, bread pudding, blackberry coulis, and, of course, maple sugar. While the citrus outweighed the maple in our tasting, our faith in James and Chad was fully galvanized with this release. ABV: 59.2% // MSRP: $84.99 14: Cedar Ridge Bottled in Bond Batch 001 Straight Rye Whiskey Continuing on our tour of the US, we discovered Cedar Ridge, from Swisher, Iowa, knows how to make a really great rye whiskey. What sets this one apart is their unique mash bill of 85% malted rye, 12% corn, and 3% malted barley. Nosing this one reveals lemon hard candy, warm pine bark, silly nilly pink vanilla cotton candy, and a trademarked funk that is representative of Cedar Ridge. Sip this rye and you'll find that sweet Perle di Sole, maple syrup, strawberry daiquiri, and a kiss of lime. ABV: 50% // MSRP: $45 13: Parker's Heritage Collection 17th Edition 10 Year Kentucky Straight Rye Whiskey The late, great Parker Beam started a legacy of releasing some of Heaven Hill's best stocks. This annual release aims to raise awareness and generate donation revenue for ALS, a neurodegenerative disease that ultimately led to his passing in 2017. Despite the Parker's Heritage Collection typically featuring some kind of extra innovation like a heavy char barrel or a special finish, the 2023 release (17th edition) was a simple 10 year Kentucky straight rye with no funny business. This 51% rye mash bill tastes like lemon biscotti, creamy confectioners' sugar, and all the Thanksgiving fixings you could ask for. This is another great rye for the traditional Kentucky bourbon fans. ABV: 64.4% // MSRP: $185 12: Barrell Seagrass Batch 1 Rum, Madeira, and Brandy Finished Rye Whiskey Despite this being a bit of a dated review, we believe Barrell is still one of the best blending houses in the business. Combining rye stocks from both America and Canada, batch 1 Seagrass rye has proved to be the perfect summer sipping rye year in and year out. Given Barrell's consistent skill, the batches available today are likely just as good. Follow the grass line on the front label between the green and the blue sections all the way to the right, and in a tiny little font, you will find the batch number. The multitude of finishing barrels utilized here creates an utterly unique flavor profile that no other brand has replicated to date. We find a thick mouth coating on this whiskey with notes of apricot cream, pineapple, strawberry, vanilla, grapefruit, and a smoldering white rum finish. ABV: 59.2% // MSRP: $79.99 11: Southern Distilling Company Hunting Creek Straight Rye Whiskey With a long history of distillation, Southern Distilling is reigniting North Carolina as a hub of great rye whiskey. Like most other regional distilleries, prohibition nearly wiped out this celebrated production style that supplied whiskey to a good portion of the east coast back in the day. In modern times, they are producing an ultra-flavorful, citrus-forward rye whiskey that exudes lemon zest, tart plum, sugary peach rings, and deep oak tones. This is well aged whiskey through and through. If you can't find this label, seek out their Double Rye as a similar alternative. ABV: 50% // MSRP: $49.95 10: Liberty Pole Spirits Old Monongahela Full Proof Pennsylvania Straight Rye Whiskey A legacy reborn. While several other distilleries have attempted to cash in on the rich history of Monongahela rye , nobody has done it better yet than Liberty Pole. I've tasted the original whiskey, including a 1917 distilled Sam Thompson Old Monongahela Pure Rye Whiskey , and this is the real deal. Expect to find juicy red fruit like raspberry and plum alongside a hint of nougat, balsam fir, black tea, allspice, and terroir-ladened sweet oak funk. This is a prime example of modern distillers doing things the right way instead of what is most profitable. ABV: 54% // MSRP: $64 9: Willett Family Estate 10 Year Rye Single Barrel # 2304 "LJ Chug-a-lug" Few people get to comb through Willett's revered stocks of whiskey for the purposes of selecting their own single barrel. Nick Anderson and UPROXX writer savant Frank Dobbins III joined the Liquor Junction team to do just that. What started as an intriguing conversation about the smell of the inside of a naval battleship quickly turned to eye-widening praise as the tasting team discovered an impeccable rye giving off notes of lemon rind, blood orange, pineapple, and plum. This is a decadent whiskey that matches its admittedly high price tag, as the finish carries juicy pear, pie crust, whipped cream, and a cascade of nutmeg across the tongue. Fans of this style of rye can seek out the 4 year family estate bottlings for a similarly great tasting experience for around $65 . ABV: 59.3% // MSRP: $349.99 8: Gryphon & Grain California Straight Rye Whiskey Single Barrel R-7 A California straight rye whiskey, this rye is attention to detail distilled and bottled for your enjoyment. Estate grown Merced rye, Mapes Ranch corn, and malted 2-row barley come together in oily, old-school, pot-distilled perfection. We find notes of subtle smoky oak, fresh baked artisan bread, lemon ginger tea, honey, and hints of clay. We've tasted some great rye through the years, and this can be counted amongst the best from a relatively new craft distillery. ABV: 48% // MSRP: $70 7: Kings County Empire Rye: A New Style of New York Craft Rye Whiskey With a distinct and precise whiskey style that can capture the attention of even the most distracted whiskey sippers, Kings County Empire Rye demands full attention and will captivate you from start to finish. The creamy pot-stilled mouthfeel and the complex palate bursting with butterscotch, pepper, and pine, with a distinct craft barrel funk, make this pour not soon to be forgotten. This is a wonderful chance to taste the history of rye whiskey, as Kings County puts New York back on the whiskey making map. ABV: 51% // MSRP: $89.99 6: Rare Character Brook Hill Barrel 1607 "Want" 11 Year Straight Rye Whiskey Few palates are more discerning than that of Pablo Moix. Selected barrels that are considered the best of the best are chosen for very limited runs of a new bottling run from Rare Character called Brook Hill. This resurrected brand name carries some real historical significance, but the liquid carried within the modern bottles is really the stuff of legend. Sipping attacks the tongue like a nuclear-powered Sazerac 18 year, quickly pulling one back in for another sip. Raspberry tea, coconut shavings, and grilled pineapple can be found in the smoldering coals where your tongue once stood. Peach rings dance late in the glass. While it came just short of the number 5 spot , this is a tremendous straight rye whiskey you should be paying attention to. ABV: 63.11% // MSRP: $250 5: Wild Turkey Master's Keep Triumph - 10 Year Kentucky Straight Rye Whiskey Wild Turkey came out swinging with their latest Master's Keep, offering a 10 year Kentucky straight rye whiskey from a distillery known for their staple 101 proof bourbon . This 51% rye caused quite a few discussions to crop up on the value factor, with pricing under Campari's rule steadily rising through the years. Overall, this glass is creamy with a dusty earthiness as well in the nose. Soft, delicate sweetness just dances in the mouth, like a slow dance with eyes closed, and nothing else matters but you and that song you are enjoying so much. A long savor is reminiscent of the comfort of a snack cabinet that has just what you're looking for: a bite of s'mores made with a touch of creamy peanut butter. Like rolling down a car window to enjoy a perfect stretch of country highway, the linger is ridiculously long if you have the patience to sit with it as long as it goes on. Wonderful whiskey all the way through. ABV: 52% // MSRP: $275 4: Thomas H. Handy Sazerac Straight Rye Whiskey Winter 2023 Release The young buck amongst the Buffalo Trace Antique Collection, Thomas H. Handy Sazerac straight rye whiskey has not always been lauded as one of the finer ryes. The 2023 release certainly changed that. With a nose that shows off molasses, cherry pits, wood spice, pine boughs, magnolia flowers, and expressed orange peel, we found this to be delectable from the get-go. Sipping demonstrates a lovely rye whiskey with notes of navel orange, plum, pear, white grape, and a lovely creaminess throughout. This one was well worth chasing down. ABV: 62.45% // MSRP: $125 3: ASW Resurgens Rye Single Barrel Double Copper Pot Distilled Rye Malt Whiskey A true rye lover's pour, this 100% malted rye pot still whiskey is like that kid at school who was friendly and loved by all. From the nose to the palate, expect to be taken to a place where spiced cake, stewed plums, and lemon custard are abundant. At 112.8 proof, this spicy and velvety mouthfeel will be an exciting and cozy journey, like a snowy train ride in a foreign country. It's great to see craft distillers coming into their own, and ASW is leading the charge on old-school pot distillation. Make sure you grab a bottle the next time you see this one on the shelf! ABV: 56.4% // MSRP: $79.99 2: Nashville Barrel Company 8 Year Single Barrel Straight Rye Whiskey Mediocre sourced whiskey has no place here. This 95/5 MGP is capable of inspiring and igniting a true love for rye whiskey. From creamy orange to sultry warm spiced cookies and soft pine, the range of flavors will sizzle on the tongue like a whole array of pancakes on a breakfast diner griddle. This is a pinnacle straight rye single barrel, through and through. Not all barrels are created equal, though, so make sure you seek out a trusted palate when dabbling in this space. ABV: 58.23% // MSRP: $99.99 1: Michter's 10 Year Kentucky Straight Rye Whiskey Single Barrel 23E0603 Michter's you've done it again. Consistently raising the bar for what good whiskey means is what defines this brand. This is a rye that focuses on quality, and it's a gold standard for what the flavor-packed rye grain can do in modern whiskey. The nose offers a masterclass of aromas, including caramel, butterscotch, pumpernickel bread, and buttery oak tones. Palate notes include creamy buttercream frosting, lemon sponge cake, silky marula tree fruit, toffee, and dulce de leche. The finish is magnificent as white pepper, oily coffee bean, bergamot, and hard lemon candy tapers off. This is a bottle we will never tire of nosing and sipping through. Kudos to the Michter's team on another exceptional 10 year Kentucky straight rye whiskey release. ABV: 46.4% // MSRP: $200 In Summary: Best Rye Overall:   Michter's 10 Year Kentucky Straight Rye Whiskey Barrel 23E0603 ($200) Best Readily Available Rye: Kings County Empire Rye ($89.99) Best Sub $50 Budget Rye:   Southern Distilling Company Hunting Creek Rye ($49.95) Best Splurge Rye: Rare Character Brook Hill Rye "Want" ($249.99) Best Mixer Rye:   Michter's Barrel Strength Rye ($110) Honorable Mentions: New England Barrel Company , Old Louisville , Found North , and Whiskey Acres are all brands that are top of mind but could not be fully reviewed in time for this article It goes without saying that these are some of the best ryes being produced today. The Amongst the Whiskey team has had the great privilege of tasting some of the best of all time from pre-prohibition until today, so this perspective comes from two very well calibrated palates working together. Despite some of the picks in this list being single barrel selections that Nick Anderson selected, any conflicts of interest have been mitigated by the patient vetting of Jes Smyth tasting completely independently. Both writers also wholeheartedly follow all the principles laid out in the AmongstTheWhiskey.com editorial policy . Drop a comment down below if you have thoughts on this curated list of some of the best rye whiskeys out there! Are there any releases you would like to see tasted next? Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

It seems I'm gaining a reputation as "the stout finished guy", having picked two barrels for Mass Bourbon Alliance  through New England Barrel Company, benchmarking against gold standards , and even getting sent homebrew passion projects these days. I have to say, I'm okay with that. I'm a longtime lover of stouts; I just don't have the stomach to drink them regularly anymore. The beer itself is lovely, but it's also heavy and filling. Which is part of the reason why I started drinking Irish whiskey a decade ago—to alleviate the bloated feeling beer gave me. Enter stout finished bourbon. It's the best of both worlds. The rich, chocolatey, coffee-laden flavor profile of a stout with none of the sugary, beer-bellied aftereffects. Belle Meade Black Belle was actually the pour that turned me onto the category, and the rest was history as I fell down the rabbit hole of deliciousness. I have to thank my Spirit Animal Society founders for the introduction. The new brand of Belle Meade wasn't readily available in my area, so it was through communal sharing that I really got my start in this industry. Since then, I've offered the world thousands of whiskey reviews and have calibrated my palate against the best of the best. It's for this reason brands choose to partner with AmongstTheWhiskey.com , the best independent whiskey review site on the internet. You're going to get honest feedback from me. As such, I was thrilled when Nelson's Green Briar offered to send along an advanced bottle of their yearly passion project with Blackstone Brewing Company. They describe this annual partnership on their website , saying: The much-anticipated annual release of the Nelson Brothers Black Brier is here. This unique expression starts with well-aged Nelson Brothers Whiskey that is then finished in casks previously used to age Imperial Stout ale at Blackstone Brewing Company. The result is a harmonious fusion of flavors, with notes of brown sugar, cacao nibs, and rolled oats on the nose. The palate offers up toffee, pecan, and dark cherry, leading to a finish of black tea, baking spices, and vanilla. Bottled at 106 proof, the Nelson Brothers Black Brier is a true delight for whiskey enthusiasts. This distillery exclusive will be available at Nelson's Green Brier Distillery starting November 29th, just in time for the holiday season. Priced at $94.99, it's sure to make an impressive gift for the whiskey lover in your life. Wondering what to expect on release day? I've got a review for you! In accordance with my editorial policy , I've tasted this whiskey three times and will be describing what I find in a well-rested glencairn on a sober palate. Let's get into it, shall we? Company on Label:   Nelson's Green Brier Distillery , Nashville, TN Whiskey Type: Finished straight bourbon whiskey Mash Bill Percentages:  Undisclosed bourbon mash bill (minimum 51% corn) Proof:  106° Age:  NAS Further identification:  The 2024 bottling of this annual distillery-only release is available November 29th at an MSRP of $94.99 ; I am reviewing bottle number 1122, suggesting a fairly large batch size will be available on Black Friday Nose:  The nose leads with lovely vanilla bean, chocolate ganache, and smoky plum old-fashioned vibes. There are distinct chocolatey tones you would expect out of a stout influence and a lovely underlying sweetness to it as well. A dusting of nutmeg can be found on long inhales between the ever-present sweetness of a Bûche de Noël. Aromas of powdered sugar, heavy whipping cream, semisweet chocolate chips, and chocolate devil's food cake all swirl in the glass beautifully. Graham cracker and crêpes loaded with whipped cream provide a lovely profile to fall back on. Overall, this feels like an old bourbon with great wood influence being ever-present that never turns too dry. Late in the glass, more savory tones creep in, like shishito peppers, walnut bitters, sweet potato, and bacon chocolate toffee. I'm in love. Palate:  On first taste, I find rich black forest cake, after-dinner coffee, and white linens. The glass feels like a masterclass in contrasting flavors that jive: white pepper one moment, dark chocolate the next, mascarpone cheese plops on the tongue, then suddenly black truffle. It has a heavy mouthfeel, a strong, chocolate ice cream style mouthcoating, and a distinctly exquisite whiskey-to-stout influence balance. The cherry tones of the bourbon are really fun to find. Late in the glass, some subtle spice squeaks forward; think allspice and pepper, but it's quite subtle. There's almost a texture to the liquid, like it's formed with some kind of cakey consistency, which is really cool. It leans away from the bitter tones I sometimes find in double barrel projects, which I love for this release. The key point for me? The effervescent linger. This reminds me exactly of the magic of the Black Belle  release that originally made me fall for this brand. The chocolate tones are plentiful, rich, velvety, and not too sweet. This is stout finishing done right. The glass finishes consistent with the rest of the pour yet highlights a subtle evolution, a breathing, if you will. This feels alive with the thrill of something new, something exciting. Raspberry tart and chocolate ganache linger long into the dark night.   TL;DR: Incredible flavor, balance, and differentiated nuance; this is a stout lover's dream Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This is exactly what I look for in stout finished bourbon. These barrels can be quite fickle and finicky to work with, which is probably why you don't see more brands experimenting in the space, but the Nelson's Green Brier team knocked it out of the park with this one. This is the closest I've tasted to the legendary Black Belle, which you can view a comparative tasting below. Kudos to the team, and good luck to everyone visiting the distillery for the Black Friday release day! WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

It comes just once per year—the Buffalo Trace Antique Collection, or BTAC for short. I've covered quite a few of these releases through the years , usually finding some of the best whiskey of the year happens to arrive right around Thanksgiving. Perhaps it's the sappy, nostalgic feeling that comes with getting together with friends and family this time of year, the cold settling into the bones of the northeast, or perhaps... it's just when Buffalo Trace decides to bottle their best. I've got a bottle of the 2022 release still on my shelf I may use for comparison purposes. I received a media sample this year so we could give you, my dear readers, a sneak peek of what to expect out of the 2024 release of Eagle Rare 17 year. This comes with no strings attached and, in accordance with my editorial policy,  in no way changes how I rate whiskey. Ready to dive in? Let's see if this year's release is worth the hunt. Company on Label:  Buffalo Trace Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill #1 Proof:  101 ° Age:  17 years, 4 months Further identification:  The 2024 release of Eagle Rare 17 Year brings along the following stats: Nose:  Upon first lifting the glass to my nose, I find butterscotch and sweet barrel funk. The underside of the glass carries subtle raspberry, strawberry, cinnamon, and a touch of clove, which is bright and potent in the nostrils. Édesnemes paprika elicits a cough on too deep of an inhale. The age and funk fade away with subsequent inhales, revealing bright white linen and blank printer paper typical of hyper-aged bourbon from Buffalo Trace. Overall the brightness and spice continue to be a bit of a barrier to entry here. Wood spice dominates the senses, holding them in a full nelson, refusing to remit a respite to the onslaught of clove, leather, allspice dram, and black pepper sprinkled over fruit salad. The nose-feel is a touch chalky, like the remnants of a long-forgotten bin of candy that only held on to the rejects. Smarties come to mind on long inhales. Returning from a sip shows off a light vinegar note that starts to develop when you traditionally age bourbon beyond 15 years. The aroma of a field of grass being mowed out in barn country appears late in the glass. Deep inhales are quite pleasant now, with an audible satisfactory sigh following each filling of the lungs. There's a fun plop of raspberry jam on well-toasted bread. The empty glass smells of Christmas spices: nutmeg and cinnamon, before rounding out with milk chocolate, praline, and classic caramel. Palate:  My first sip offers a spice-forward bourbon experience much like the nose. Raisin, black pepper, fig, and vanilla are prominent standouts to the introductory taste. Another sip continues to lead with vanilla cream frosting, and the spice diminishes drastically. What remains is a raspberry tart, tingling long in the strong linger. While I'm glad the spice has faded, there's quite little to take its place other than your classic cherry, caramel, and vanilla you'll hear on every bourbon review in the history of bourbon reviews. My eyebrows remain calm in their resting place; my heart rate is at a paltry 60 beats per minute. This is fine sipping whiskey, but unfortunately a bit disappointing with a lack of dynamic range in the presentation. Sipping late in the glass, I find fruit returning in spades: think plum, raspberry, and dark cherry. There's an undercurrent of ginger and wasabi that somehow undoes the enjoyment of the fruit. My last taste offers much of the same story from this underdeveloped glass; it's a full circle back to the multitude of spices that were led with. It finishes short to medium and a touch hot for 101 proof, likely due to the tingly interactions of the clove, black pepper, and allspice notes. TL;DR: A pleasant and classic sipper which acts its age, but it's surprisingly spicy for a bourbon Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) Unfortunately, this pour really fails to register as exceptional to my palate. I've calibrated against some of the best whiskey of all time, and this notably doesn't reach those upper echelons of whiskey royalty for me. It's still a tremendously delicious dram for your layman taster who can find this at MSRP, so if you've got a bottle, I'd still wholeheartedly endorse opening it, sharing it with friends, and seeing if you come to the same conclusions as me. Sipping this next to the 2022 release gives a solid nod towards 2022 being the better bottling, and you'll see my rating reflects that finding . The 2022 was brighter, more fragrant, more vibrant on the palate, and more exciting; the 2024 release, in comparison, is nice sipping one moment and all spice the next. I'm a bit surprised but excited to continue my exploration of the rest of the Antique Collection  this fall. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

The ImpEx Collection is in its 4th edition , collecting single casks from distilleries around Scotland, hand-selected by Sam Filmus. Ranging into the top end of the age statements from this run, this 14 year Strathmill malt is one Speyside distillery that I have not had the good fortune of exploring as of yet. The original Strathmill distillery site was first founded as a corn mill that was later converted into a distillery in 1891, originally called Glenisla-Glenlivet. The current name is derived from the Gaelic word Strath,  meaning "shadow valley," and mill , you can imagine, from its former purpose. Fast forward to today, Diageo typically uses Strathmill distillate for J&B blended whisky, though you'll certainly find plenty of independent bottlings of this oily-character whisky. The only official release you'll find is from Diageo's Flora & Fauna range. I'm always glad to explore a new non-peated malt, so let's dive into a quick review. Given I am only tasting one ounce of this release, it should be noted that my flash reviews are not as thorough as my full reviews. I'd like to thank ImpEx for both the pictures provided and the media sample for review. Let's get to it! Company on Label:   The ImpEx Collection  (Distilled at Strathmill Distillery) Whisky Type:  Single malt Scotch whisky Mash Bill Percentages:  100% malted barley Proof:  115 ° Age:  14 years Further identification:  This single malt was selected by Sam Filmus for the ImpEx Collection, bottled at cask strength after aging for 14 years in a hogshead; cask number 802952 was distilled and filled April 21, 2009, bottled March 5, 2024, and it yielded 272 bottles, available now at an MSRP of $149.99 Nose:  Upon lifting the well-rested glass to my nose, I find a light fruitiness that whispers balance and grace . Aromas of strawberry shortcake, fruity pebbles, and light, fizzy grape soda all dance wonderfully in the airways before my brain. My mind reacts viscerally; I like that. It's light and fun, though I almost get the undertones of some cedar influence, even though I know Strathmill uses a shell and tube condenser. Raspberry compote, pink peppercorn, grapefruit, and tajin ebb and flow in balanced potency. Returning from a sip shows an array of aromas that have suddenly developed some age. Your typical wood spice aromas of allspice and black pepper are subtle, leathery, and woven together with a soft creaminess. The dram is quickly losing steam with time in the glass and deep inhales now, and what comes with it is the sad realization that there can't be light and beauty without darkness and decay. Subtle creaminess continues late into the 7th inning. The empty glass smells of sweet tarts, juicy Granny Smith apple, and light honey. Palate:  My goodness, that fruity character is just wonderful on the tongue, just as it was in the nose. Ruby red grapefruit, fig, guava, and boysenberry all come together perfectly here. Another sip and swish elevates sugar cookie tones as well as strawberries served over ladyfingers with whipped cream and granulated sugar on top. This is absolutely lovely, but not overly impassioned as some truly wow-worthy whiskies can be. Sipping late in the glass offers the same shimmering sugar cookie tone from earlier in a consistent and robust delivery. Though some of the magical moments of the glass have moved on, what remains is a solid sip of oily whisky that comes across like a mouthful of buttered croissant. Gone is the fruit. Gone is the spice. I'm still quite content, but my excitement is on ice. As my glass runs dry, I find a whisky fit for many occasions, with an oily linger that fans of Irish whiskey will surely appreciate. The finish goes long—though it lacks a true flavor—the mouthfeel more than makes up for a lack of character. Sugar cookies loaded with buttercream frosting twinkle perpetually on the taste buds like the stars do in the sky. TL;DR: Give your full attention to the start of this fruity dram before settling into a cream finish Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour.) That was a wild ride—the kind of experience I adore in all things whisk(e)y. The fall off at the end makes me a bit worried about what might happen with long term oxidation of a patiently-enjoyed full bottle, but I might just take that risk with how delicious this presented early on. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

The ImpEx bottlings coming out of their 4th edition feature many different producers. Today's sample brings Benrinnes to the stage. This Speyside distillery, built in 1826, is pretty much smack dab in the middle of the region, producing very little in the way of single malts. Typically this distillate is destined for blends like Johnny Walker and J&B blended whisky. To further add to the mystique, the release under exploration today comes just a few years after a pretty drastic simplification of their distillation process that occurred in 2007. Diageo has put out one Flora and Fauna series using Benrinnes, but few people have been able to assign a distinct character to the malt whisky producer to this day. Perhaps I'll be the first! Let's jump into a quick review of a small sample the brand shared with me. I'd like to thank ImpEx for both the pictures provided as well as the media sample for review with no strings attached . Company on Label:   The ImpEx Collection  (Distilled at Benrinnes Distillery) Whisky Type:  Single malt Scotch whisky Mash Bill Percentages:  100% malted barley Proof:  117.8 ° Age:  12 years Further identification:  This single malt was selected by Sam Filmus for the ImpEx Collection, bottled at cask strength after aging for 12 years in a hogshead; cask number 306532 was distilled and filled June 9th, 2011, bottled March 5th, 2023, and it yielded 273 bottles, available now at an MSRP of $125 Nose:  On first whiff, I find a very subtle character that presents slightly savory, like a bit of barbecue rub left spilled on the counter. Deeper inhales show off a bit of medicinal cherry and sulfur cream, which is a bit odd for me, but I'm sure many malt heads will nod along with relevant experiences in mind. After a few sips, the nose brings forth earthy, well-seasoned oak, a welcome change of pace from the rest of the glass. It's like an armload of firewood in the dead of winter—cold now, but you know it will bring you warmth soon. The empty glass smells of old paint and rosemary-rubbed pork. Palate:  As liquid hits lips, I find the palate to be just as vague as the nose. Deviled eggs, light buttercream frosting, and apple skins land strangely on the tongue. The linger carries a dull cinnamon applesauce. Another sip and swish shakes out fresh linens and cotton swabs. Each sip is noticeably boozy. My last taste produces sour lemon tang, basil, and sorghum. The glass finishes slightly bitter and flat with a linger that I'd prefer to pass. TL;DR: Flat whisky full of odd flavors and aromas Rating:  3/5 ( Middle of the road whiskey. An average showing.) Despite setting out to try to discover the underlying character of Benrinnes, I've only become befuddled. While it's not a bad whisky by any stretch of the imagination, it lacks the definition required to be an exciting sip for me. Perhaps Benrinnes is destined to always be a blending component. I'd love to know if you've had a compelling single cask bottling of Benrinnes, something that has really impressed you. Drop me a comment; I'd love to hear about it. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

ImpEx Beverages is dropping their 4th collection , a collection of 6 bottlings hand selected by Sam Filmus. Up for review today is a single malt from Royal Brackla. This Highland distillery was built in 1812 by Captain William Fraser of Brackla House on the estate of Cawdor Castle. It is the first distillery to earn the distinguished "Royal" in its name. This distillery is best known for being a blending component of Dewars. While single cask official bottlings of this distillery are rare, they can be found rather frequently from independent bottlers seeking to find a flavor profile they adore. The ImpEx collection is one such independent bottler who will be featured here today. I'd like to thank ImpEx for both the pictures provided and the media sample for review. Company on Label: The ImpEx Collection (Distilled at Royal Brackla Distillery) Whisky Type:  Single malt Scotch whisky Mash Bill Percentages:  100% malted barley Proof:  116 ° Age:  12 years Further identification:  This single malt was selected by Sam Filmus for the ImpEx Collection, bottled at cask strength after aging for 12 years in a hogshead; cask number 110000245 was distilled and filled May 17, 2011, bottled May 30, 2023, and it yielded 282 bottles, available now at an MSRP of $125 Nose:  Upon lifting the glass I find a delicate sprig of mint, almond toffee, and a leafy greenness that is quite welcome in the nose. It's earthy in that spring-has-sprung kind of way, full of light. Deep inhales produce a kiss of ginger. This is delicate and ephemeral right off the bat. After a sip, the nose presents more subtle with vague floral tones wafting in on the cooler air brought through the door into a bustling cake shop. Late in the glass a wonderful and light array of harebell, heather, and primrose aromas present beautifully to a deeply dove nose. The empty glass smells of apple cider doughnuts and fried dough caked in confectioners sugar. Palate:  My first taste is a beautiful shimmer of orange zest before creamier tones prevail. That's a powerhouse of flavor—this will surely wake you up in a pinch. Juicy pear, walnut, and light pancake batter add to the immediate complexity. Though there's almost no further development necessary, an undercurrent of sweet lemon cake can be found on the impressive linger. Further sips are effervescent and thoroughly sweet, presenting like a lemon drop martini alongside a slice of rich cheesecake. Late in the glass a touch of saltiness presents slightly off in contrast to the rest of the pour. My final taste is noticeably less sweet with notes reminiscent of red brick, blackened cornmeal, and black pepper. TL;DR: Fans of sweeter whisky will find a lot to love here, but be ready for the peppery finale! Rating:  4/5 ( Really good. I want one of these on my shelf.) This whisky shines on its own. I enjoyed it quite a bit on a fresh palate and would urge inquisitive tasters to give it the same courtesy. Comparing a taste against a single malt of different origins will only wash out the unique experience that Royal Brackla can provide, which is a wonderful one to sit with during a rare calm moment in today's bustling pace of living. Tasting malts of this caliber requires a different level of patience compared to American whiskey. The slow sipper will be rewarded with this impeccably delicious dram. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

The rise of rye is here, and we want you to keep an eye on Iowa. As the number one selling bourbon in their state and a rising star in the expanding category of American single malt, Cedar Ridge Distillery is quietly rounding out its robust portfolio with rye. During a two-day visit at the distillery located in Swisher, Iowa, the Amongst the Whiskey team met with the team at Cedar Ridge. During a fun, hands-on tour, master distiller and blender Murphy Quint was generous enough to thieve samples straight from the barrels in several of their on-site warehouses. The rye, in particular, was a big hit and a flavor profile Quint hopes will soon find its place and time to shine at the distillery. With bottled-in-bond and straight rye whiskey already in solid rotation at the distillery, Cedar Ridge has taken a fan favorite and ventured down a new road seeking nuance: the double barrel. Double-barreled expressions, in general, have a broad reach and are often received well. But what exactly does double-barreled or double cask mean in the whiskey world? The quick and dirty is pretty simple: it's aging whiskey in two different types of barrels, typically to enhance the flavor profile. The most common example is when whiskey is aged in one type of barrel, like oak, and then transferred into another barrel used for a different kind of liquid, like sherry or wine. Cedar Ridge has a wide range of finished whiskey, from bourbon to rye to American single malt; they do not hold back on experimenting with barrel finishes. In the case of Cedar Ridge's double-barreled bourbon and now rye, the liquid was first aged in new American oak barrels and then transferred into another new American oak barrel for additional aging. Some whiskey enthusiasts hold strong opinions about the method and process of double-barreling whiskey. I hope we can provide a deeper insight into this process in a future blog post. I've found that many just beginning their journey into whiskey tend to start with double-barreled expressions before branching out into bottled-in-bond expressions or even cask-strength offerings. We all have to start somewhere, right? Thank you to the folks at Cedar Ridge for the opportunity to spend two days learning and experiencing the distillery. This bottle was given as a parting gift and, in accordance with  editorial policy , will in no way affect the final rating of the whiskey under review. Company on Label:  Cedar Ridge Whiskey Type:  Straight rye whiskey Mash Bill Percentages: 85% rye, 12% corn, 3% malted barley Proof:  105 ° Age:  NAS ~2 years Further identification: This double barreling of Cedar Ridge's flagship straight rye whiskey was finished in new American oak barrels and is available for purchase at an MSRP of $49.99 Nose: Christmas spices lead the way, a welcome aroma given the time of year. A distinct craft funk quickly follows, something I know well about Cedar Ridge expressions: think sticky fruit jam on a warm sourdough roll. Sweet vanilla cakes and thick homemade buttercream frosting swing in next, muting some of the wood spice that seems eager to be front and center. Sweet Tarts and earthy barrel funk have me eager to taste what this smell is all about. Returning to the nose after a few sips has amplified the cinnamon and clove notes with a side of thin mint cookies. Dark chocolate is definitely more prominent now, too, reminding me of a rich chocolate ganache covering a jelly-filled donut. As the liquid grows lower in the glass, I find more barrel funk in the way of ginger tea leaves and the sun-warmed oak after a week of soaking rain. The empty glass smells like hot chocolate, damp earth, and wet brown leaves. Palate:  Cinnamon and clove sing on the tongue, a pretty harmonic duet followed by a chorus of complimentary flavors: semi-sweet chocolate chips, brown sugar, ginger, and molasses. Is this Thanksgiving in a glass? It might as well be, and dessert is abundant. Cooling plum pie, gooey brownies, and gingersnap cookies are the favored treats. The mix of sweet and spicy is quite enticing, and as an admittedly stand-offish double barrel sipper, I find this pour to be rather enjoyable. The linger is warm and shimmering, leaving a gentle aftertaste of oak tannins. Additional sips continue to take me to a long table filled with stuffing, sweet potatoes, and corn casserole. The click of utensils against white plates rings out as a glass dish of canned cranberry is passed around. This is a pour meant for the holidays. The final sip is a cinnamon and clove pinecone I'd find at my local grocery store. TL;DR: a robust melody of cinnamon and spice makes this a perfect holiday pour Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This bottle will be a hit for those who have a soft spot for double-barreled whiskey and are curious about rye expressions. I've personally trended away from double-barreled whiskey as my palate has matured in a way that picks up on younger oak tannins. With that said, I found this pour to be well-balanced and not overly oaked; the double barreling amplified the flavor profile in a way that highlighted what rye and Iowa have to offer. That's a win in my book! WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Georgia called; they want you to know they make whiskey too. Founded in 2009, 13th Colony is the oldest operating distillery since Prohibition in the state. Their master distiller, Graham Arthur, is the final say in all things liquid quality. 13th Colony  offers a brief background on Graham, saying: Trained as a classical chef, Graham Arthur is truly an artist of flavor. While liquor has been his passion for over 13 years, he started in the culinary world, graduating from Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, Graham worked in notable southern restaurants in Atlanta, and Charleston. He has devoted his talents to creating unique flavors in the 13th Colony spirits. Graham personally tastes EVERY barrel to ensure our unique flavors meet the standards 13th Colony has become known for. This is why our Southern Bourbon & Rye Whiskey's do not have age statements. After the minimum of 4 years, Graham selects the barrel at the time it is taste-test ready. So each batch has barrels 4, 5 & 6 years old. Graham is a veteran of our great country having served in the the US Coast Guard. These years formed the foundation that have led to how we, 13th Colony, create flavor in our spirits. We take the approach of a highly trained chef who’s consistently looking for harmony in the taste of our products. When you sip a Thirteenth Colony product, you can trust that every ingredient has been specifically chosen for its flavor and quality to create a unique experience. What they claim makes them unique is South Georgia's climate, providing natural heat cycles with 20+ degree swings year-round. They also run quite humid, something that anyone who has visited in the summer can attest to. In a unique twist, this release features French oak spirals, a tight-grain wood that is known for aging whiskey a little differently than the looser-grain American oak. French oak is often celebrated for its subtlety, as well as its ability to impart more color in distilled spirits like Scotch. Wondering if this could be your next favorite shelfer? Let's jump in and find out. It should be noted that 13th Colony sent along their flagship bourbon and rye for the purposes of a review with no strings attached. In accordance with our editorial policy , this in no way affects the final rating of the whiskey under review. Company on Label:  Thirteenth Colony Distilleries, LLC Americus, GA Whiskey Type:  Rye whiskey distilled in IN Mash Bill Percentages:  95% rye, and 5% malted barley Proof:  95 ° Age:  A blend of 4-6 year barrels Further Identification:  Southern rye whiskey is aged in new charred oak barrels with custom toasted French oak wood spirals; it features a distinct bottle shape reminiscent of Old Forester Birthday Bourbon, yet it boasts an affordable MSRP of $45 Nose:  The aromas that lead the way upon lifting the glass are subtle but fruity and citrus-forward for sure, a pretty typical hallmark of this Indiana mash bill. I find lemon curd, fried dough, and the metallic screaming carnival ride we know and love as the Zipper. The general profile has a slight mustiness to it that vaguely reminds me of a horse barn. The nose doesn't really wow me with anything special here, so I'll move into a sip before continuing my patient exploration. Soft vanilla permeates the well-rested and warmed glass. The distant scent of pool water can be made out on long inhales. Overall, it is light beyond light in all aspects. Deep inhales of my glass resemble the inhalation that follows a long sigh ringing out in the air that fills the room. The empty glass smells of fir boughs and dry clay. Palate:  On first taste, this whiskey leads with a pretty vague character. Some light lemon notes crop up before lingonberry and Bavarian cream doughnuts take over an incredibly easy sip. Vanilla bean, coffee bean, and cardboard notes slide out almost accidentally from the delicate linger. There's absolutely nothing to dislike, but I'm struggling to discern a novel characteristic that sets it apart from most other shelf whiskey. I was hoping to find some distinct Georgia terroir, but I'm left a bit let down in my exploration here overall. Late in the glass some fresh briar wood comes up, a nod to an era where I had an affinity towards pipe tobacco early on in adulthood. Palate calibration comes in many forms. My last sip offers a hint of anise, a flash of Douglas Fir tea, and an underlying Choco Taco vibe. The finish is nonexistent. TL;DR: A lack of profound character makes for an impeccably easy sip Rating:  3/5 ( Middle of the road whiskey. An average showing. ) This is a pour built for the warmth of the south. The lack of heat, bold flavor, and distinct character here is clearly designed to be approachable for the warm weather enthusiasts the distillery keeps near and dear. As a reviewer in the throes of a New England cold front, this pour clearly lacks the gusto I'm looking for in a whiskey ready for winter. The bold character of MGP distillate has been blended to oblivion here. What is a complaint for me will likely be a benefactor to most other more casual whiskey sippers. It's an easy one to sit with and sip without too much thought, which is not how I enjoy drinking whiskey personally. As someone who tastes hundreds of whiskeys per year, this pour struggles to stand out from the crowd. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Whiskey drinkers everywhere: rejoice. Rare Character has added a pull tab under the thick wax of their latest project—the batch 01 limited release of Chad Watson's rye blend. This inaugural batch combines 7-8 year barrels from both Indiana and Kentucky, slant-dunked in blue-green wax with a sticky strip that will keep your fingers safe this fall. The hot knife can take a break for a bit as we get to peel strips off of limited releases and tear foil off of Brook Hill bottlings—at least until the Rare Character team cooks up something new. Innovation seems to be constant with this brand. I happened to bump into Pablo Moix in Louisville last weekend, where he handed me a bottle of this release to take to a tasting I was doing in Bardstown later on. Despite having a table full of dusties , this bottle definitely got a lot of attention. Anyone doing modern whiskey right is worth celebrating, and I've got more than a few favorites from this era. It's because of this serendipitous meeting of the minds that I've got a review waiting for you today. As with all my full whiskey reviews, I've tasted this three times —a bit of a testament to what's really worth sipping these days, if you ask me. You ready for a review? Let's get into it. Company on Label:  Rare Character Whiskey Co., Lexington, Kentucky Whiskey Type:  A blend of straight rye whiskeys Mash Bill Percentages:  Undisclosed rye mash bill distilled in KY & IN Proof:  117.9 ° Age:  A blend of 7-8 year barrels Further identification:  The bottle under review is bottle 83/1300 from batch 01, which is the first rye release first available in 2024 at an MSRP of $129.99 Nose:  Old-school barrel funk leads the way, something that classic bourbon drinkers will immediately appreciate. I find a wonderfully aromatic medley with little effort; sage, saffron, leather, allspice, black pepper, and linen present beautifully in the nose. Deep inhales produce notes of gardenia, rose, and jasmine as this well-integrated blend blooms in the glass. It's tender in the nose and a touch icy—like stepping out into frigid winter air after a long swim in a steamy heated pool. Aromas of crunchy fall leaves, seasoned firewood, and a kiss of cinnamon give this pour exquisite depth. Despite the slow and continuous evolution, I find myself ready for a taste. Coming back from a sip, I find my nose transfixed. Oily cedar, fluffy vanilla, and Walkers Nonsuch English creamy toffee candy come zipping into the forefront of my mind as an exceptional nose continues to develop in the glass. There continues to be some of the leather, allspice, and linen tones from early on, though they have taken on a new creaminess that I think most whiskey drinkers can appreciate. Late in the glass, things turn a touch simpler as the cold night air shudders windows, but it opens the mind to a clarity that is rarely achieved in comfort. Tomorrow's bread is set to bake, a rose is left unappreciated, and the pavement is being swept of the refuse of a hurried world. Great whiskey has the power to transport you, and this pour does just that. The empty glass smells like a root beer float in a styrofoam cup. Palate:  Right away this shimmers across the tongue. It's lively like a cartoon character; it's got the swagger of Popeye and the suave elegance of Pink Panther rolled into one. Ginger ale, prune, and apricot lead the way in the mouth before a wave of raspberry, white pepper, and pecan swing through on the linger. It's got a bit of effervescent crème soda at the start before it transitions into a silky spoonful of vanilla custard. The mouthfeel is on the thicker side, reminding me a bit of the squish of an untoasted marshmallow. Pinenut, currant, and blood orange culminate in a wonderful array of flavors with each passing sip. As the glass nears empty, I find a profile that continues to be incredibly crushable yet fully captivating, with orange marmalade and buckwheat pancake tones just singing their wonderful whiskey lullaby. My last sip is like a fond farewell to a friend, carrying lemon lollipop, a kiss of pine nut, and citron green tea. The finish is medium, but noticeably sweet and balanced, as honey, grenadine, and saffron round out a rye whiskey well worth exploring. TL;DR: Balanced yet flavorful rye whiskey that is sure to satisfy even the most looney enthusiast Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This is Johnny Bravo in a glass—you can bet your booty he's going to make a move on you. While it's no Brook Hill rye , this bottle is sure to make you a few new friends at your next bottle share. Kudos to Chad for continuing to raise the bar on quality and continuing to flex his blending ability. I'm certainly glad to see the brand doing more than single barrels and finding utmost success in every endeavor they seem to take on. WRITTEN BY: NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.