Redwood Empire is once again making waves in the whiskey world with two new releases under the Haystack Needle label. With a slight redesign and a bit of fancy glass that make the exterior of this bottle look like a tree trunk, Haystack Needle is ready to reinvent itself from the old days of being a sourced MGP release. Now fully containing only their own distillate, we're finally getting to see what the art of enduring craft whiskey brands looks like in the modern whiskey era. Bottling individually numbered barrels of both bourbon and rye, Jeff Duckhorn and team are just now getting to enjoy the fruits of their labor that went into the barrel 8 long years ago. As we all know, patience is key in whiskey, and some of the distillation and maturation techniques that Redwood Empire employs are evidence of their commitment to that virtue. Redwood Empire's micro-column still While distilling on a continuous column still isn't my favorite method for distillation, the locally sourced grains, fermentation done in small lots, distillation done in small batches, and new make being matured in barrels that have been open-air seasoned for no less than 36 months are all ticks in the "doing things right" column for me. The longer barrel seasoning duration is really the key for me here, though. The industry norm is usually something between 12 and 24 months. I've seen many modern brands tout 18 months as a badge of honor for their patience. Redwood Empire takes that a step further, choosing to follow old-school cooperage rules from an era when assiduity was far more commonplace. Not rushing the air seasoning step lets the natural process of partial oak degradation occur, a technique that is well known to strip tannins from the cell structure of the wood. The end result of longer air seasoning? Less sharp notes that impair and mask those buttery characteristics of great whiskey. Our distillery is in the heart of the Russian River Valley wine region. It was carved out of the buildings originally housing an apple canning and processing plant owned by the Hallberg family, one of the area’s preeminent families during “West County’s” apple production heyday. The Hallbergs were known for producing a wide variety of apple products, mainly under the Redwood Empire label. Today, the facility and the climate make this the ideal place to make great whiskey, with plenty of relics on site to remind us of our ties to a rich agricultural history. Lauren Patz and Jeff Duckhorn standing in front of their palletized barrels Interestingly, Redwood Empire utilizes a palletized barrel storage technique where the barrels are stored upright, with a removeable bung on the top head; they say, for earthquake safety. I've long thought that this style of barrel storage limits airflow between the barrels, potentially impacting the aging process of certain parts of the rickhouse, but I'm always willing to be proven wrong by a taste test. We're living through a new era of whiskey, one in which old tricks have the potential to be beaten by new innovations. Is Redwood Empire setting off on the right track to be successful for years to come? Well, we're going to have to taste thoughtfully to determine that. So let's get to it, shall we? Company on Label:  Redwood Empire Distilling Whiskey Type: Straight Rye Whiskey Mash Bill Percentages:  90% rye, 5% malted barley, 5% wheat Proof:  115.2° Age:  8 years MSRP:  $120 Further Identification:  This is single barrel number 1,500, distilled and bottled by Redwood Empire—no longer the sourced MGP label it used to be—offering grain-to-glass Sonoma County, CA character Nose:  Upon lifting the glass to my nose, I find a rich barrel funk and earthy clay first and foremost. Hints of butterscotch follow, before crème de menthe, limoncello, and green chartreuse come together to create the leading profile. There's a quick evolution towards black pepper, allspice, and a kiss of clove before settling back into an earthy scene. Pine needles, wintergreen, funky oak, and lemon pepper come together in a cohesive, dashing, and daring assemblage of realistic outdoor scents. I find myself amongst the trees with this pour—somewhere I long to be on these drawn-out winter nights, barred in by frigid winds and quiet desolation. A good whiskey has the power to transport; this is one such glass. Long inhales produce a slight fruity note of fig jam and raspberry compote, backboned by woodspice and almond extract. After a sip, the nose turns towards more earthy again, and I almost begin to get a dusty vibe happening—think 1969 National Distillers Old Crow Chessman, just with less rich, viscous butterscotch and more rye character. After the better part of an hour in the glass, the aromas are quite settled into their comfortable places. A jar of nutmeg rests on a wooden mantle, sweet peach chunks sit just below a baked pie crust, and a hard lemon lollipop awaits a first lick. The empty glencairn smells of vintage clothes racks, cacao, cedar, and mugwart incense. Palate:  My first sip is the perfect balance between zesty and creamy. Lemon frosting leads the charge in the front of the mouth, before creamy Earl Gray tea smoothes the tongue into a soft, velvety blanket. The mouthcoating is solidly oily, something I think is quite important for a satisfying sip. Another sip and swish is a touch more potent, with bergamot, expressed lemon peel, and tamarind coming together nicely. As sips continue, the lovely creamy tones continue as coconut cream, dulce de leche, and flan make my taste buds quite happy. The only qualm I can find is a slight medicinal cherry note and a touch of licorice; both of these notes are infinitesimal compared to the characteristics of the rest of the glass, so I won't knock it too much. Late in the glass, a soft mulled wine comes to pass, a fun flash of complexity on a nuanced, developing profile. My last sip is lemon tea and funky butterscotch for days with Christmas spice tingling across the tongue on an impeccably long finish. Yum! TL;DR: An earthy, woodsy rye that transports the sipper right to where this whiskey was made Rating:  4/5 Really good. I want one of these on my shelf. This is a damn good rye. I think Jeff Duckhorn and team are really coming into their own this year, and I hope they can continue to put out some consistent greats like this bottle moving forward. 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 first release of Russell's Reserve Single Rickhouse is iconic: this may be the last release to feature whiskey aged in the Camp Nelson warehouse C, which has now been dismantled due to structural integrity concerns after continuous use since 1946. The Camp Nelson rickhouses, purchased in the 1990s by Pernod Ricard, border the Kentucky River roughly 45 minutes away from the Wild Turkey distillery. David Jennings, the sensational eminent source for all things Wild Turkey, notes that these rickhouses formerly aged Canada Dry bourbon. Yes, that  Canada dry. The ginger ale producer bottled their bourbon from the 1950s through the 1970s, perhaps attributing to some of the unique characteristics of Camp Nelson that have stuck around into the modern era. Wild Turkey Camp Nelson rickhouse map, courtesy of Bo Garret, via rarebird101.com First released in October of 2022, Single Rickhouse took the whiskey world by storm. What had everyone up in arms? The crossroads of a novel label concept and the ultra-premium price point that came along with this release. Hitting retailers at an MSRP of $250 meant that only ardent fans of Wild Turkey, flippers, and collectors were gleefully scooping up this new label. Those that opened it also had a lot to say. While I'm quite late to the party, I'm grateful to have the opportunity to weigh in and offer my own point of view from an era in whiskey that will undoubtedly be categorized by a plethora of loud opinions. Company on Label:   Wild Turkey Distillery Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  75% corn, 13% rye, 12% malted barley Proof:  112.4° Age:  NAS, though it's supposedly comprised of all 10+ year old barrels MSRP:  $250 Further identification:  This is the inaugural release of single rickhouse, highlighting 72 barrels pulled from the 3rd and 4th floors of the now-dismantled and decommissioned Camp Nelson warehouse C; I'm grateful to James Wedding for sending along a 2 oz sample for the purposes of this review Nose:  On lifting the glass to my nose, I find classic Wild Turkey—sticky vanilla toffee, crème brûlée, and potent oak lead the way. It's got your classic, well-aged Kentucky wood spice, leaning on cinnamon, nutmeg, caramel, and black pepper. Deep inhales lead a touch dry, with allspice and vanilla bean dominating the profile. Smelling this glass completely transports me to standing in a rickhouse with Bruce Russell; funky wood aromas are everywhere. Vanilla, toffee, and a good bit of proof are the dominant fixtures on the nose here. After a sip, the nose marches on with little change—vanilla extract, allspice, and toffee are moored to my glencairn. As the glass nears empty, the volume of aroma begins to fail drastically, as only wisps of pie crust and crème brûlée remain. The empty glencairn smells of potting soil and petunias. Palate:  My first sip is surprisingly floral, in contrast to the classic wood influence my nose was picking up. Another few sips settles the difference with vanilla whoopie pie filling, rum cashew, pecan, and milk chocolate rounding out a more complete profile. It's surprisingly light, and I find myself struggling to find an inherent quality to adore, other than the fact that this is an old faithful bourbon mashbill, distilled for many years now. To me, it doesn't drink all that far off from Wild Turkey 101, a staple bourbon in the whiskey world. A few sips, and the observer is likely to be apodictic in an educated guess as to the source of this distillate. My last taste leaves me longing for a more impressionable experience that I know Wild Turkey is capable of producing. I find thin veins of lemon juice and green tea in the medium finish. TL;DR: A nice nose gives way to a blended-to-bits palate that doesn't quite register as unique Rating:  3/5 Middle of the road whiskey. An average showing. This is a far cry from Wild Turkey greatness. The likes of Russell's 13 year quickly outpace this pour in more ways than one, and that's without even thinking about the cost discrepancies. The premiumization trend is very likely to bust here soon, and releases like this are certainly going to sour the taste in long-term whiskey enthusiasts' mouths. For those of us that are here to stay through boom and bust, these kinds of marketing gimmicks are one way to quickly self-immolate hard-earned respect. While this is by no means a bad bottle of whiskey, I fail to see a good justification for its existence when Russell's 10 year, Russell's 13 year , Kentucky Spirit , Rare Breed , and single barrel bourbon selections already produce the same range of aroma and flavor, sometimes even in exceeding quality. Here's to hoping later expressions from Single Rickhouse can improve from the experience here. 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.

What happens when a group of whiskey enthusiasts from all over the US descend into the marvelous land of corn to visit a distillery producing the number one bourbon in their state? Greatness. That's what. But we're not here to chat about bourbon, although Cedar Ridge does also produce one hell of a bourbon and rye, something we can certainly confirm . We're here to talk about the latest American single malt release from Cedar Ridge, which we think you should have on your radar. Why? We got to try it straight from the vat pictured above, where Murphy Quint has been blending barrels for the last six months. The Amongst the Whiskey team was geeking out at the opportunity to taste a release that Murphy seemed more than eager to share as a follow-up to the smashing success of the Untitled Cigar Malt Project . A full vat gets a little less full... As Murph thieved from the vat, we were told this was their fourth special release that he had been blending since April. Timing is everything, it seems—with whiskey, experiences, and life—as we found kismet in being the first outside palates to try it aside from Cedar Ridge employees. Murphy seems to have hit a stride with his blending process, which he admitted has evolved with each release. Typically, blending takes him up to 3 months before he feels confident enough that it's ready to be bottled. This particular project took twice that time. Wondering how this vat compares to the last bottling? We'll get to that. As for a bottling date for this one, we can only speculate, but the label is approved at least. Starting this project with a base of single malt aged in ex-bourbon barrels means this was already born from a place of low tannins - a good thing for a project that would go on to feature so many different wine casks influences. Wine casks have been used to age whiskey and whisky, intentionally omitting the 'e' here, for decades. The Scotch and Irish whiskey industries have been built on reused, retooled, and refurbished casks from many other industries. Spain, France, Portugal, Hungary, and America are all much larger oak producers than the more sparse islands of Ireland and Scotland. As such, we know what happens when these barrels get imparted with a fruit-forward wine before putting new make whisk(e)y into it—you get some extra flavor from the previous oak interactions. This influence is a massive lever that distilleries can pull on these days to produce nuanced, differentiated products. Murphy Quint has pushed all in on finding the best casks to work with. He showed us many of them in Warehouse 4, a place everyone should experience at least once in their lifetime. Ramon was certainly excited in this warehouse, finding a mighty fine Amontillado barrel to drool over. On the nuance of whiskey making, Murph is quoted on their website saying: "The beautiful thing about whiskey is that there is no right or wrong. Each barrel is different, with its own unique strengths and limitations. Your role is to discover them." Distilling since 2005 has meant that the Quint family has learned a thing or two about what makes good whiskey. They've gone through a growing array of 4 Christian Carl copper stills, and even recently adopted a grain-out distilling approach that has their finished mash pressed through an array of filters to extract all the usable liquid they can, increasing efficiency in a way that doesn't compromise on flavor. If you thought smelling a glass of whiskey was potent, try sticking your nose above 1000 liters of the stuff. The wave of aroma that comes off that volume of alcohol is intoxicating to say the least, but we were on a mission to discover the flavor of this project, so out came a round of glencairns, and away we tasted. Are you ready to hear about it? Let's get into it. January 8th, 2025 update: the tasting notes below were expanded after both Nick and Jes were able to taste this release again as-bottled. Company on Label:  Cedar Ridge Whiskey Type:  American single malt Mash Bill Percentages:  100% malted barley Proof:  118.1 ° Age:  NAS MSRP: $99 Further identification: The 2024 release of QuintEssential Special Release is a 2-row pale malted barley mash aged in ex-bourbon barrels, finished in first-fill amontillado, sherry, tokaji, and moscatel casks before being blended with peated malt that was finally finished in pinot noir casks Nose:  The nose leads with remarkably clear, thick, jammy blueberry muffin aromas, the top forming that sweet crystalline sugar layer that tickles at the tongue. Milk chocolate follows before the wine influence begins to make itself known. The amontillado cask influence procures sweet cream, fig, and tobacco. Tokaji layers in apricot and honey. Moscatel introduces sweet pomelo before the darker loganberry of the pinot noir rounds things out. It's such an unbelievably dense whiskey in the nose. There's a creamy approachability all throughout the pour that produces a touch less wow factor than the Untitled Cigar Malt Project but offers oodles more approachability. Little evidence of peated malt can be found on deep inhales, though a sticky pizza dough aroma smells as if it were dropped in a fine, dry dirt. Late in the glass, it's a picturesque medley of delicate red fruit. The empty glencairn smells slightly phenolic, with aromas of salt, moss, stone, and burnt campfire wood. Palate:  On first taste, we were immediately surprised by the flavor of a good wood-fired pizza. It took us to a brick hearth, pouring out the radiant heat of a crackling fire. Creamy tones are prevalent on this silky mouthfeel. Fig, plum, pear, and cola tones are all incredibly well integrated on the sip before the charred crust of the wood-fired pizza swings in on the linger. It's funky like a lot of American single malt is, but in only the way that Cedar Ridge can produce. It's a thick, sticky, melt-in-your-mouth whiskey that refuses to be ignored as the flavor knob goes to 11. Grilled pineapple is a surprising complexity we didn't have on our ASM bingo card. Late in the glass, some notes reminiscent of the previous project surface: toasted bread, melted butter, grape jam, and blackberry tart all dance wonderfully in the mouth. Subsequent sips are surprisingly minty as the previous notes continue to meld and mingle. As the final sip slips past our taste buds, we're left with a satisfying wave of peach, bundt cake, and brown sugar that finishes long and undulating with notes of subtle milk chocolate, cardamom, thyme, and clove. TL;DR: A softer, more elegant, and refined rendition of the QuintEssential Special Release series Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) After a hilarious verbal description of the whiskey reminding us of a crackling fire, one of our tasters remarked, "You prescribe sounds to tasting notes, you're the only person I know who can do that." Well, when the whiskey speaks to you, you listen. This one called to us from afar until it was reunited with our glencairn, and we're certainly happy to have this bottle in hand to enjoy with friends and family! We tried our hand at blending better than Murph , but ultimately he's got a much better knack for it. Keep your eyes peeled for more from this incredible Iowa distillery. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Several Stagg Jr. batches swooped in late this year from Buffalo Trace Distillery, with both 24B and 24C hitting shelves right at the 2024 buzzer. If you recall my review of the 24A batch of Stagg , this label has started to leave me a little disillusioned as of late. Batch 24A placing way down in 10th place on my power ranking of all the batches I have tried makes me wonder if there's some higher forces at work here: new blenders, changing stocks, rushed schedules? Who knows. For now, I'll be grateful to have secured a bottle of batch 24C, which I bought with my own scratch for the purposes of a review. I have a bottle of 24B en route now too, but it was not available in time for a comparative tasting. Make sure you check back in on the Stagg Hub page from time to time (I recommend bookmarking it) to get the latest scoop on everything there is to know about Stagg—both junior and senior. So relax, don your reading spectacles, and settle in for a deep dive on what makes batch 24C tick. This is my well-triangulated opinion formed over a minimum of three tastings, tasted neat in a glencairn, in accordance with my editorial policy . Company on Label:  Buffalo Trace Distillery Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill #1 (high corn, low rye, malted barley) Proof:  128.9° Age:  NAS (rumored to be around ~8 years old) MSRP: $70 Further identification:  The third release of Stagg Jr for the 2024 calendar year is batch 24C; the bottle under review was purchased from a Virginia ABC store Nose:  The nose leads with hot and boozy vanilla extract. Angel food cake follows shortly after on the warming glass. Early on in the glass it is a hasty and hurried array of aromas: there's flashes of savory tones, toffee, and the slightly synthetic chocolate of a tootsie roll. Deep inhales produce notes that are musty, sharp, disjointed, harsh, and proofy. Vanilla and castoreum aromas are the most dominant, oddly. There's also a medicinal characteristic to this reminiscent of cherry cough syrup. Sweet tarts come to mind suddenly in this all-over-the-map pour. Play dough and popsicle sticks give the feeling of the arts and crafts department. There's plenty of unmitigated ethanol all throughout the cloud of vaporized bourbon sitting in the bulb of my glencairn. I don't like this very much, but the vanilla cake and bready tones are somewhat redeeming. After a sip, the savory tones amplify, calling to mind a stale barbecue sauce that's been on the fridge door for too long. In contrast to the clusterfuck of early aromas, the glass has settled into a very one-dimensional profile of dull leather and brown sugar. Late in the glass is muted as can be, with some subtle floral tones, something like the perfume you might find on hugging your elderly grandmother. The empty glass smells of bar mats: stale alcohol, plastic, and regret. Palate:  Holy hot. Wow, this is an odd pour. At first taste, I find the same medicinal cherry from the nose, now magma hot, and drizzled over pancakes. If you're into cough syrup pancakes, this might be the pour for you, but for me, it's a disaster of a first sip that makes my face scrunch in disapproval. The linger is impossibly drying and leaves no desire for further sipping. Forcing myself into another sip is much of the same as the first that concludes with an alacritous wave of cinnamon hots. Tasting late in the glass reveals a stale box of fruit loops, utterly unsatisfying. With strong airation, the dominant vanilla and toffee tones return in a miniscule moment of enjoyment, if you could call it that. The finish is short, flat, and completely stale, like cherry cola gone bad. My last taste offers cinnamon graham cracker and the same short, dry, disappointing finish as the rest of the glass. TL;DR: This batch only fluctuates between two low points: a synthetic hot mess and flat, muted tones Rating:  1.5/5 ( Not good. Definitely not my jam. ) This is the worst batch of Stagg Junior I have ever tasted. Put next to my last-place batch 13 , 24C even makes that 2/5 rating seem enjoyable. I admittedly spittooned my last sip of this pour, not deeming it worthy of passing through the crucial, finite resource that is my liver. After 4 tastings of this batch, I have to say, this really isn't anything special. At times there are glimmers of hope, but they are so tamped down by flaws that I couldn't possibly endorse this batch as anything better than a hot mess. Perhaps it's due to the rushed release of both 24B and 24C dropping right at the tail end of the 2024 calendar year that forced the team to have to slap a subpar product together, or perhaps the stocks of well-aged bourbon typically set aside for this label are just not producing the flavors they once did. Since moving to the 3-release-per-year cadence, I've really been quite disappointed in the quality of these batches overall. I can certainly say with confidence that this is one I won't be sipping again. 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.

Wisconsin Craft is back at it again with independent bottlers extraordinaire Two Souls Spirits . Wollersheim Distillery, located in the rolling hills of Prairie Du Sac, Wisconsin (yes, exciting topography!), was first introduced to the Amongst the Whiskey Team via Two Souls Spirits Spring 2024 release of "Wisconsin Waffles" . We had high praise for this release and, as such, were thrilled to learn that a second rye barrel from Wollersheim was being released as a "sister" to the first. Like most siblings who like to stand out amongst their own, this barrel seems intent on doing just that. First aged in a vanilla toasted barrel and finished for nearly a year in a maple bourbon barrel, I think it's safe to say this rye whiskey will have a few tricks up its sleeve when it comes to its tasting notes. Thanks to James and Chad from Two Souls Spirits for providing this sample. I'm grateful for the continued opportunity to review their products and am excited to dive into this latest release. So, let's get to it, shall we? Company on Label:  Two Souls Spirits featuring Wollersheim Distillery Whiskey Type:  Rye Whiskey Mash Bill Percentages:  66% rye, 22% corn, 12% malted barley Proof:  126 ° Age:  6 years Further identification:  This rye whiskey was aged in a vanilla toasted barrel and finished in a maple bourbon barrel and is available exclusively on Two Souls Spirits website for $89.99 Nose:  Immediately, I am struck by the uniqueness wafting out of my glass, a distinct and rich barrel funk that has my eyebrows raised and my attention zeroed in. There are layers of aromas happening seemingly all at once: gooey, warm cinnamon coffee cake, sweet molasses toeing the line of almost burnt, and a rustic dampness that reminds me of old floorboards in a woodshed or hunting cabin. Swirling releases a hint of baked plum, lemon juice, and a forest floor filled with dried pine needles. Returning to the glass after a few sips amplifies the complexity. I find pan renderings from a Saturday morning of flipping flapjacks, burnt butter, and crystalized maple syrup. Palate:  Up front, this is uber-sweet for a rye; think old-fashioned candy made with raw and real sugar. The mouthfeel is silk, though, which is always a great first impression. Back to that sweetness, maple syrup is dripping off a stack of pancakes and onto a plate dusted with cinnamon. Black pepper bounces off my taste buds before a good amount of heat takes over completely. The shimmering sweetness comes back into play with a second sip. A flash of lemon tea and a spoonful of maple syrup dance around my mouth before a slightly drying but sweet linger takes over like the memory of a just-eaten chocolate chip cookie. More sips bring out ginger snap cookies, molasses, sticky maple syrup buns, and a hint of mint leaf on the finish. My palate is ping-ponging between these varying tastes, which is a bit disjointing, but I understand the value of the long game here. The final sip is allspice and black pepper with a warming blanket of sugared cinnamon. Empty Glass Aromas:  Discarded Werther's caramel wrappers, stale cinnamon sticks, and dried apple chips. TL;DR: an engaging game between sweeter tones and cinnamon spice that will keep your attention! Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This is a solid example of a true craft whiskey that you can have some fun with and a testament to why I hold great respect for American independent bottlers like Two Souls Spirits. Their willingness to step outside the box by showcasing lesser-known distilleries and adding their own flare to the end product is the energy we need In today's played-out whiskey market. I recommend this bottle to true craft whiskey enthusiasts with the stamina to play against a bottle that has a few complex moves at the ready.   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.

What makes a modern distillery stand out from the crowd? Old-school low and slow distillation methods are one way you'll surely capture my attention. Many of you know that I have had quite a bit of dusty whiskey experience. From old Monongahela Sam Thompson to Overholt , Mount Vernon , Schenley , and beyond —my tasting pedigree runs deep. Things that run common through many of those mentioned distilleries are low barrel entry proof, copper pot still distillation, long, low-heat fermentation cycles in cypress tanks, great cooperage, and high-quality grains. Vintage whiskey, something I would also call 'palate calibration' Enter: Liberty Pole Distillery in Washington, PA. Founded in July 2016 by the Hough family (Jim, Ellen, Rob, and Kevin) with a keen eye towards history, their main mission was to revitalize the Monongahela rye style that was completely decimated during the onset of Prohibition. In 2024, they hit stride and succeeded in their mission with their first release of Old Monongahela Full Proof Rye Whiskey . Their core range of whiskey also includes peated rye, peated bourbon, wheated bourbon, and corn whiskey. Of course, with the recent resurgence of the bourbon industry, one can't fault a distillery for also producing what is in vogue. Today I'm happy to be able to introduce a new up-and-coming core product as well: high rye bourbon. Jim mentioned in a letter to me that the family was a bit bothered by the fact that some Kentucky style ryes are made with the minimum legally allowable limit of rye, 51%. Being such fans of distilling with rye, they decided to turn the table on this egregious mash bill and produce their own version of barely legal: a 51% corn bourbon. The fact that all the corn used is heirloom varietal Bloody Butcher corn is even better in my book. This mash bill began ramping up in production in 2021, so as of today, you'll only see this released in limited single barrels from the distillery, like the bottle under review here, a Thanksgiving 3 barrel drop that sold out in just a few hours. As of right now, it's not even listed on their website , but you should see more of this label in the next 12–18 months. Wondering what makes Liberty Pole so unique as a Pennsylvania craft whiskey producer? I got the full rundown from Jim Hough in a recent discourse. We are an 8 year old family owned distillery. My wife Ellen is the point person behind our branding, the Meetinghouse, and cocktail experience at our distillery. My sons Rob and Kevin are the main distilling team, while I handle a lot of the sales and marketing work. I was a hobby distiller back in the early 2000's and developed a number of the core mash bills we continue to use today. My sons were science oriented kids and spent a lot of time with me on the back deck during their middle and high school years learning about the science of fermentation and distilling. After graduating with Mechanical Engineering degrees and starting their own careers, I got the bright idea to start a distillery as I had grown tired and frustrated with my day job. We formed our LLC in 2015 and opened our doors to the public on July 9, 2016. Rob and Kevin joined full time a few months later. We have just recently moved into a brand new distillery campus consisting of an 8,000 square foot production facility, a colonial themed Meetinghouse where we serve craft cocktails and small bites, and a 3,600 barrel capacity KY style rickhouse (the only rickhouse in PA). We are pot still evangelists. We use locally grown PA cereal grains for all of our whiskeys. We use Bloody Butcher corn exclusively for all of our corn based whiskeys. Bloody Butcher is a non GMO heritage corn that contributes an incredible amount of flavor to our bourbons and corn whiskey. We have a 1,000 gallon distillation system consisting of a 1,000 gallon mash cooker, four 1,000 gallon fermenters (stainless steel, open top), a 1,000 gallon stripping still from Vendome, and a 600 gallon spirit still from Specific Mechanical out of Victoria BC. We mill all of our grains in house right before mashing to ensure maximum freshness. After mashing, we transfer to one of our fermenters and do a 6 day, grain in, open top ferment using a distillers yeast we get from Ferm Solutions. While primary fermentation is typically complete in 48 to 72 hours, we love the flavors that develop during secondary fermentation with the various wild yeasts that exist in our distillery. After fermentation, we transfer the 8-10% abv beer to our Vendome pot still and do a grain-in stripping run. The whiskey helmet on our stripping still is purposely designed to be short and squat with a downward facing lyne arm to make it as easy as possible to push those grain flavors and heavier compounds and oils into our low wines collection tank. Our low wines usually have a proof in tank of about 60 proof. After stripping, we run the leftover stillage through our centrifuge which separates the grain from the liquid that remains in the still. We give the grain to a local farmer to feed his cows. The final step in the distillation process is our spirit run. We transfer the low wines described above and, using our experience with pot distillation, do a slow run for this second distillation. Here we are focusing on making those all important cuts to ensure that we capture proper amounts of heads, hearts and tails into our final distillate. The final proof in tank of our distillate is usually somewhere between 130 and 135 proof. We transfer these "high wines" to our cistern where we proof down using reverse osmosis water to our barrel entry proof of 108. We use a heavy toast, light to medium char 53 gallon barrel from the West Virginia Great Barrel Co. Lower proof distillate will interact with the wood sugars more easily due to the fact that those sugars are more soluble with water than they are with alcohols. We are producing about 60% more whiskey than we are consuming at the moment. That disparity is allowing us to continue to add age to our whiskeys. Right now, we are only considering barrels that are over 3.5 years old and most of our blends these days are a mix of 3.5 to 4.5 year old barrels. We hope to be using exclusively 4 year old barrels in all of our blends in the next year or so. Well, to my mind that surely sounds familiar to the low and slow methods I mentioned earlier from the pre-prohibition distilling era. Pot stills are really the only way I've found modern distillate to be as consistently flavorful as the great dusty-era whiskeys I've tried, though there are certainly exceptions to that generalization. If you've never toured a fully functioning distillery, the drone flythrough on their website is completely captivating; I think I've watched it loop at least 8 times already. As for the bottle under review, it was provided to me by Jim at no cost for the purposes of a review. I appreciate the opportunity to give it an honest taste through with no strings attached. Ready to find out what this high rye bourbon is all about? Let's dive into some details and notes! Company on Label:  Liberty Pole Spirits Whiskey Type:  Pennsylvania straight bourbon whiskey Mash Bill Percentages:  51% Bloody Butcher corn, 40% rye, 9% malted barley Proof:  113.8° Age:  4 years, 10 months MSRP: $66 Further Identification:  Barreled at an entry proof of 108° on 1/10/2020 and bottled 11/15/2024; this is bottle 145 of 177 from single barrel 518 named "All the fixins" in reference to the tasting notes aligning well to the dinner table accoutrements for a Thanksgiving time release Nose:  Lifting the glass to my nose reveals a character-rich craft whiskey. Cherry bubblegum leads with an underlying sweetness like some kind of ICEE concoction from the local convenience store. There's a layered complexity to this, just the kind of thing that happens when you put great new-make bourbon into well-coopered barrels at a lower entry proof. There's a stick web of flavor with sorghum at its heart, but sweet perfume notes, fruity esters, and buttery slivered almonds emanate from that lovely starting point. Cherry blossom, strawberry Airheads, and sour apple Laffy Taffy culminate in a transcending transformation. I'd have named this one "Pinches & Pounds" after the candy shop in my hometown. As the candy tones begin to fade, I find the unsweetened cranberry sauce aroma that inspired the actual name for this barrel. This is a lovely treat in the glass. After a sip, hints of oiled leather, brown sugar, anise, and caramel chews build well. Late in the glass, potent aromas continue to dance with sweet notes of dark buckwheat honey that make my eyelashes flutter in flirtatious affection. This is a swoony nose that develops marvelously with time and air. The empty glencairn smells of dusty bourbon, vintage leather, and Butterfinger candy bars. Palate:  My first sip is hefty, leading with soup spices and herbs: black pepper, basil, oregano, thyme, and cow-horn cayenne pepper somehow work incredibly well on this bourbon profile. Overall, it's quite reminiscent of some old dusty ryes with these leading notes. Another sip layers in the sweet factory: cranberry juice, blackstrap molasses, and pear liqueur build well. Sipping later in the glass reveals great wood spice, suggesting adequate aging has been accomplished as toasted coconut lactones and clove-forward eugenol notes jump into the foreground. The linger is long and smoldering with candied cinnamon, anise, persimmon, and grenadine. There's a subtle smokiness that may have me hoping to play with some other toast and char profiles for this particular distillate. My last sip is thoroughly enjoyable as a fire-baked Dutch oven blackberry peach cobbler sweeps across my mind. The finish is determined to last forever with an enduring disposition. Hints of stewed plum, apricot, and black cherry give me hair-raising, contented chills. TL;DR: Bold character from a bourbon mash bill that leans in hard on great, flavorful grain Rating:  4/5 ( Really good. I want one of these on my shelf. ) I'm thrilled to see distilleries like Liberty Pole being willing to eschew the temptation to maximize their proof gallon production and explore the time-old tradition of low barrel entry proof. This is the way whiskey was made pre-prohibition and why you'll find ardent enthusiasts like myself celebrating the return of such practices. Most distilleries are optimizing for maximum efficiency, answering primarily to their shareholders, and neglecting thoughts on how to maximize quality. 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.

A forgotten grain, saved by the United States Department of Agriculture seed bank, flourishing back to life in the rightful home of rye whiskey. This is the incredible story of Rosen rye, a grain invented first in 1909 that saw widespread use throughout the northeast for superior whiskey production. This hardy, custom grain was used up until 1970, when incremental accidental crossbreeding eventually made it indistinguishable from other rye of the time. What's incredibly cool is that this rye varietal was likely used by the likes of all kinds of Monongahela rye producers under the Schenley umbrella , such as the Large, Finch, and Sam Thompson distilleries. Having intimately tasted many of these producers, I can say with certainty that I am a fan of what these distilleries were producing back in the day. Typical production tools of the time were cypress fermentation tanks, steam-heated barrel warehouses, and a still with a thumper/doubler, all of which Stoll & Wolfe are using too. To see some of the old methods at work today certainly warms my whiskey-loving heart. For those who don't know Stoll & Wolfe, I'll include a few snippets from their press release on the debut release of Rosen rye. A revival of Rosen in 2015 led to the involvement of the distillery team at Stoll & Wolfe, including Erik Wolfe and former legendary Historic Pennsylvania Michter’s Distillery master distiller Dick Stoll, to bring this grain back to whiskey making. Stoll, in particular, was directly associated with this rye, having been the last distiller to produce a run of the whiskey before the Pennsylvania-based distillery was shuttered. Unfortunately, Stoll, who distilled the first Rosen Rye in nearly 50 years in 2019, passed away before the final whiskey was released. Dick Stoll & Erik Wolfe (Photo by Jordan Bush Photo, via WhiskyAdvocate.com) “Dick’s legacy is part of the founding story of Stoll & Wolfe,” said Wolfe. “This Rosen Rye whiskey we are releasing at four years of age reflects his vision in how we produce this heritage grain expression.” A unique thing to note with this whiskey’s release is its ties to the family story of Stoll & Wolfe. The Rosen Rye grown for it comes from the Kline Family Farm, just two miles from the Lititz, PA-based distillery. The farm has a family connection with the distillery, as their shared 7x great grandfather William Kline started the farm in 1741, with it remaining in the family. “I’m proud of my family’s direction connection to the whiskey in these bottles,” noted Wolfe. “It makes this particular release all the more special.” I've long waxed poetic that we're currently living through the next rye renaissance . At the forefront of this revival are magnanimous players like the Delaware Valley Fields Foundation, Greg Roth of Penn State, and Stoll & Wolfe Distillery. I've seen a number of other Pennsylvania distillers also leaning in on Rosen rye. So what does that mean for whiskey drinkers today? Is this grain the secret ingredient to great whiskey? I tasted through a generous sample provided to me with no strings attached by Stolle & Wolfe in order to find out. Company on Label:   Stoll & Wolfe Whiskey Type: Straight rye whiskey Mash Bill Percentages:  Undisclosed, other than the 65% Rosen rye proportion Proof:  106.5° Age:  4 years Further Identification:  This non-chill filtered rye, limited to just 220 bottles, was first released in November of 2024 at an MSRP of $120 Nose:  Impressive wood integration presents itself right from the get-go; this noses well over 4 years somehow. Subtle earthy clay transports me back to the 90s, while bright white dinner table linen tones are present all throughout. Deep inhales produce charcoal, fire brick, summer fields, and melted butter. Gingersnaps and lemon drop cream soda aromas develop with some time in the glass. After a sip, the whiskey gets a bit shy, but I'm still able to turn over bread dough, grapefruit, and steamed milk with some effort. The empty glass smells of toffee, burlap, and tin coffee cans full of old nuts and bolts destined to live on in perpetuity, forever projectless. Palate:  On first sip, I find delicate German riesling sweetness, thin anisette, and an array of floral tones. Pear and grenache blanc swirl in the gossamer linger. Another sip layers in plum, peach cobbler, and pizza crust cornmeal. I'm digging this profile, which handily drinks under proof. It's quite different than anything else being made today, which I think is a great thing here. The nod back to some of the old pre-prohibition Monongahela style ryes is evident, as I find this really nice seesaw of aroma that undulates back and forth between lemon and dill over salmon and the salty air of a nearby sea. A large sip and swish reveals grapefruit, creamy risotto, and a side of sourdough. The finish is tingly and long, with notable mint and green tea up in the gums. My last sip is the most potent of them all, yielding to a fast-moving river carrying lemon curd, pear liqueur, wintergreen, and oolong tea. The finish continues to build and build in intensity with subsequent sips, so do yourself a favor and pour a decent ounce and a half of this neat if that fits your drinking personality. Much like 1917-1928 Sam Thompson pure rye took me to the banks of the Kenai River in Alaska, this pour has my mind's eye dreaming of my upcoming summer trip to that fly fishing mecca. It's definitely a pour that will linger on your mind. TL;DR: Leads subtle but finishes strong with new-to-market flavors from a return-to-market rye grain Rating:  4/5 ( Really good. I want one of these on my shelf. ) Stolle & Wolfe is producing some spectacular whiskey, and why not? They've got the foundation of knowledge from one of the world's best distillers of all time, the late Dick Stoll. Erik Wolfe is continuing on with their same mission, with help from incredibly talented whiskey historians like Laura Fields looking to resurrect defunct grains. Whether these efforts will truly bring us back to a time when rye whiskey was king remains to be seen. Given my parallel experience with one exquisite example of pre-prohibition Monongahela rye whiskey, I'd say they're on the right track. 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.

Bardstown Bourbon Company is certainly making waves in the whiskey community. Innovations like the Discovery, Collaborative, and Origin series are setting trends that have serious longevity in the modern whiskey world. Look at the conversation that gets started when a brand decides to lead with transparency; the blend is featured in all its glory on the side label of the bottle. While distillery sources are often closely guarded secrets due to non-disclosure agreements (NDAs), there's nothing stopping an independent reviewer from speculating based on the presented facts. The first mash bill could be several sources, as both Wild Turkey and Jim Beam produce and externally sell this bourbon mash bill. Given this is the majority grain, I'll weigh in on what my palate is telling me from previous experiences: this tastes like Wild Turkey bourbon—specifically some of the fruitier stuff from the likes of Camp Nelson warehouse E. The second mash bill is very likely Heaven Hill distillate. The third mash bill is that wonderful mystery mash bill coming back around (once again rounded from 78.5% corn, 13% rye, 8.5% malted barley) that has been discussed at length . It's apparently still being sold in bulk tote form . I just recently tasted a 15 year old example in Hunt & Gather that tasted like it was most likely Beam distilled. The world may never know, but I'm certainly happy to speculate with the best of them. For those keeping score at home, my final guess for this blend is 48% Wild Turkey, 29% Heaven Hill, 15% Beam, and 8% Bardstown bourbon. The final concoction, a mix of all these incredibly talented distilleries, is what we'll be reviewing today. If you're not familiar with the Discovery series, Bardstown offers the following description: Our Discovery Series highlights the Art of Blending, creating exciting expressions that together are greater than the sum of their parts. Through artfully combining rare and exemplary whiskies we discover from all over the world, this series pushes the boundaries of innovation by creating completely unique flavor profiles and styles. Each release gives you something new to discover. I have admittedly not had a ton of Bardstown Bourbon Company, other than a few choice single barrels that have been selected and sold out of their Louisville tasting room and bottle shop , so I am rather excited to get into this pour. I was able to taste this thanks to a generous sample from my dear friend Tony Adams from A Steady Pour podcast . Let's dive in and see what the hooplah is all about on this blend of Kentucky straight bourbon whiskeys. Company on Label: Bardstown Bourbon Company Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages:  A blend of 4 different mash bills: 48% of the blend: 75% corn, 13% rye, 12% malted barley 29% of the blend: 78% corn, 10% rye, 12% malted barley 15% of the blend: 78% corn, 13% rye, 9% malted barley 8% of the blend: 60% corn, 26% rye, 10% wheat, 4% malted barley Resulting in derived mash bill of 75.23% corn, 13.17% rye, 0.8% wheat, 10.91% malted barley Proof:  115.2° Age:  A minimum of 6 years, though the blend contains bourbons that are 6, 10, and 14 years old Further identification:  The Discovery series, first released in 2019, is Bardstown Bourbon Company's distinguished collection of rare blends; Series #12 is the September 2024 release, with limited availability at an MSRP of $139.99 Nose:  Upon lifting the glass to my nose, I find an old, musty oak profile. Kentucky rick houses immediately enter the mind's eye on deep inhales. A delicate floral tone begins to seep in as the glass continues to rest and develop. The overall aroma reminds me slightly of Pursuit United bourbon, which makes sense since they source whiskey from Bardstown Bourbon Company. Despite this parallel, this is a classic Kentucky bourbon through and through. Brown sugar, Biscoff cookie, and torched whipped cream present a dark, brooding profile. Dull pecan pie can be pulled out of long inhales. Barrel funk continues to dominate even after a sip. Late in the glass, vanilla bean ice cream and red grape skin aromas develop well. The empty glass smells of milk duds, moon pie, green tea, and cucumber. What a wild ride. Palate:  My first sip presents boozy up front, tingly in the middle, and salty on the linger. The palate leads with cherry cordial and RumChata. Notes of crème brûlée and garden pudding cups in the follow-through are obscure but enjoyable. Caramel ties together delicate floral tones like honey jasmine and elderflower. The overall profile reminds me of spring, fitting for the yearning midwinter's mind. Another sip layers in custard topped with raspberries. It's a simple sip, but quite enjoyable. The mouthfeel is consistent, cohesive, and silky, like maraschino cherry juice straight off the spoon. Sipping late in the glass presents a whiskey that is balanced, refined, and well-aged to the point of wood influence overtaking the base mash grains. My last sip presents utterly drinkable with sweet raspberry tones proliferating nicely. A lack of defining character that separates this from the rest of the Kentucky bourbon scene is stuck in my mind, as I do thoroughly enjoy the long finish of pirouline stick and chocolate ganache. This will crush with folks who prefer a sweeter sip, like fans of Buffalo Trace, Four Roses, and Wild Turkey. Take your time, and this develops quite nicely.   TL;DR: Fruit-forward and ready for the Kentucky limelight Rating:  4/5 ( Really good. I want one of these on my shelf. ) Patient sippers will be rewarded with sweet, latent complexity on this dram. Perhaps this pour was never meant to have drastic differentiation from the Kentucky bourbon scene. Perhaps this IS the Kentucky bourbon scene exemplified. With 4 mash bills coming together from across Kentucky, this is a rare example of what a collaborative state of mind can do. On my third and final taste, I finally understand what this pour is all about, and I'm certainly here for it. This is good whiskey, tastefully blended, and served up in a clean, transparent, chicanery-free bottling from a whiskey producer poised to capture some significant market share in the years to come. Onward and upward, Bardstown. 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.

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