I have been a lover of Blue Run since I first tasted their 13 year bourbon what seems like mere months ago, though it's been a few years now. The brand has exploded since then and I couldn't be more proud to see how they've expanded . I've always thought that a good part of the magic in whiskey comes from the people, and the Blue Run team is chock full of good people. All that love doesn't mean I'd ever give a whiskey a free pass on one of my reviews, so I'm here to give it an honest deep dive now (and see if it's personally worth 120 of my hard earned dollars!). I'd like to thank Mike Montgomery for sending along a sample of this release for me to review with no strings attached. From the Seelbach's release notes : Blue Run Emerald Rye serves as the follow up to Blue Run Golden Rye Whiskey, a Gold Medal winner at the 2021 San Francisco World Spirits Competition. Emerald, a limited collection, was crafted from just 189 barrels and embraces the distinct, spicy characteristics of Rye Whiskey, yet with the approachability and depth of a fine Bourbon. Blue Run Whiskey Director Shaylyn Gammon expertly blended Emerald to highlight a myriad of Blue Run’s favorite flavor characteristics. “This was an incredibly fun project to work on as I asked the Blue Run team what aspects of Rye Whiskey they truly loved,” said Gammon. “I then went about focusing my blend on those key attributes, zeroing in on fragrant herbs, fresh peppers, and robust spice. Those three prominent notes provide the foundation for a complex, deep flavor experience all the way through to the finish. Adding to the complexity, several Emerald barrels were aged at different locations more than fifty miles apart in Bardstown and Frankfort. The difference in aging environments helped contribute to the blend’s approachability at this high of proof. In addition, Shaylyn crafted Emerald with whiskies born from three different mash bills with varying degrees of the core grain of rye, creating a rich liquid palette for her to work with when applying her award-winning blending skills. Now let's get into this and see what kind of whiskey journey this glass can take us on! Company on Label: Blue Run Spirits (Distilled at Castle & Key) Whiskey Type: Kentucky Straight Rye Whiskey Mash Bill Percentages: Undisclosed blend of 3 Kentucky straight rye whiskey mash bills Proof: 116.7° Age: NAS Further identification: This is the Winter of 2022 release from Blue Run Spirits - a blend of 189 barrels contract distilled at Castle & Key by Jim Rutledge and blended by the legendary Shaylyn Gammon Nose: Right away I find creamy caramel and intense floral characteristics. It's a shiny, bright and exciting start to the glass. Soft Spring earth just shaking the final frosts of Winter reveal fresh undergrowth of daffodil and white lily. It's a sweet and spicy perfumed mixture that is refreshing and distinct. Old Kentucky barrel funk surprises me here - this blend couldn't be all that old, but it sure smells like it could be. Leather meets black pepper and crashes in a bright, fuzzy, baking spice cabinet cacophony. The joy of 189 barrels culminates cohesively in a trove of woodshop projects. I'm in awe of the volume of the oak here. Time for a sip! Coming back from a sip makes the chocolate tones that are interwoven into every layer of this glass much more apparent. Jasmine meets molasses in a funky tango. The nose begins to simplify into a wood-forward aroma that reminds me of just getting into American whiskey. Light florals return near the bottom of the glass as soft linen joins. I envision flower petals freshly pressed between two pages of a notebook. The air in the glass is light for barrel proof; it hangs there sweet but potent like an early Summer spent near a pine forest, the breeze meandering in any way it sees fit. The empty glass smells of ripe pear and a lemon drop cocktail served next to a campfire. Palate: My first sip is a pleasant surprise given the differences to the nose; I'm immediately greeted with honeysuckle, wild mint, and dark walnut. There is a light sprinkle of cacao powder I wasn't sure I was actually finding on the nose, but now I am sure I was. Another sip produces a grand front to back wave of creamy vanilla frosting and chai tea. Inklings of cardamom, lemon peel, and butterscotch sizzle and undulate wildly in a unique mouthfeel that seems to linger forever. Right in the center of the tongue sits the cooling sensation of a mentos mint. Overall the sip starts creamy, suddenly turns dendritic sweet, and then the spice kicks into overdrive. An oozing honey sensation soothes the soul at the crescendo of the sip. It distinctly tells a story from start to finish. To me it shares whispers of the beauty of growing up in the early 90s - it has a blissful elegance in its simplicity... Like the hardest time ahead of me is beating the next level of Sonic the Hedgehog on Sega Genesis, and that is oddly calming. As the glass gets lower I find the flavors to have leveled off into a sweet honey and raspberry tea profile that is in a word: crushable. Allspice, clove and black pepper round out the experience and do well to remind me I am drinking a rye here. My last small sip here is measured in minutes as hints of plum, saffron and coriander gently nudge me back into reality as the fog of nostalgia finally passes. What an awesome pour. Rating: 4/5 ( Really good; I want one of these on my shelf. ) Well, I am definitely buying a backup bottle of this one ! I love rye this time of year - I was incredibly surprised at how sweet and floral it felt. We haven't even hit full Winter (a season I adore) here in Massachusetts, and this dram already has me longing for Spring. It's bright, inviting and everything I would love to share with whiskey drinking friends new and old. Excellent job with this blend Shaylyn! Through you, I feel like I am learning that the Blue Run team really loves their spicy & complex whiskeys. I think I like it better than Golden Rye by a touch, and it's more cohesive and complete than the cask strength variant of Golden Rye as well. This butterfly is soaring to new heights. Cheers!

"Praise, like gold diamonds, owes its value only to its scarcity." -Samuel Johnson Known for being a very limited part of the yearly Buffalo Trace "allocation season" for Pappy Van Winkle products, the 13 year Van Winkle Family Reserve Rye doesn't often get talked about as much as some of the other products like Pappy 15 year or the ultra-aged 23 year oak-bomb . To start, there's not enough bottles to go around for even the craziest whiskey hunters to be able to track this down on any regular basis, but what is even worse is that significantly less of these bottles are ever opened and drank than are distributed. Because of the value multiples these bottles carry, most treat these as a commodity - tradebait if you will - in order to get something that they really want (often more dollars in flipper's pockets). So what makes this rye command something like $1,250 on secondary markets - over 10x it's MSRP of $120? Is it an extraordinarily delicious rye, the likes we may never see again? I did what most others won't do and cracked my bottle open to find out. I was pleased to find an NFC tag under the foil which functioned perfectly through Buffalo Trace's new app; most of the antique collection carries this technology now. NFC (near field communication) circuits are being utilized to help prevent counterfeiting of these bottles and the back end of the app seems to be powered by Selinko. A demo of the screens that comes up when scanning an unopened and then opened bottle are shown below. I've covered some of my qualms about the whole modern Pappy craze fizzling out before, noting that I'm not a huge fan of brands that trade on the scent of a long lost rose . I do believe Buffalo Trace is capable of making wonderful whiskey these days, but have been generally disappointed in most of the modern Pappy examples I've tasted. The exception to that rule seems to be Old Rip Van Winkle 10 year bourbon, which drinks remarkably close to some of the modern Weller Antique bottlings in my experience. I have gone as far as to blind taste Old Rip in a Weller flight and couldn't rightly discern which one I liked better: the Old Rip or Antique 107, notably bottled at the same proof. So if the whiskey inside is generally the same... again I ask: what makes this command such a price markup? The marketing gurus at Sazerac seem to have plucked just the right string by riding on the coattails of the Stitzel Weller era. Sometimes good branding is all you need in life, though notably, I have never before tried this Van Winkle Family Reserve Rye release prior to 2023. I have had the pleasure of enjoying several vintages of Sazerac 18 year which have ultimately been hit or miss through the years. Since we haven't yet gotten into the contents of this 13 year rye just yet, I'll hold off on further comments, and let the whiskey speak for itself! Company on Label:  Old Rip Van Winkle Distillery (Buffalo Trace) Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages: Buffalo Trace Rye Mash Bill (assumed to be 51% rye) Proof:  95.6° Age:  13 years Further identification:  The 2023 release of Van Winkle Family Reserve Rye is an allocated release that has had scant availability since December 2023 and is rarely priced at its MSRP of $120 Nose:  While the aromas from a distance are quite dissectible - hints of expressed lemon peel being drawn from afar - as I place my nose to the rim of my glencairn I find the spigot has been shut off. Returning for deeper inhales shows subtle hints of brown sugar, milk chocolate, and sugary rock candy. With little aroma being produced, I decide to roll my glass on its side - a trick I've used quite frequently in tastings to increase volume. Suddenly licorice, strawberry cotton candy, and bubblegum come out of the glass in a strong wave. Honey sweetness is most notable with a touch of sweet gardenia floral aroma behind it. It builds well in a warm glass, suggesting this might make for a sweeter sip for the Summer months. Under the floral array I find hints of anise, cornbread, and fennel seed that comes across savory with a touch of molasses and black pepper hiding in the undertones. There are some decent layers throughout the nosing experience, but they are incredibly delicate and I fear most will miss them if hurried in any way. Hints of dry oak wash clean any of the bits of fun I was previously experiencing quite quickly. Perhaps a sip is in order from here. Deep inhales back in the glass after a sip show off better volume of graham cracker. Metallic tones seem to have been amplified in a microscopic way. Overall this feels like the dish that barely gets touched at Thanksgiving. It's like the unadorned carrots on the end of the table while there's stuffing, ham, and turkey abound... It's fine to have on your plate, but it's not all that exciting in the grand scheme of things. Hints of coconut shavings, honey, caramel apple, and whipped cream can be found late in the glass - the most redeeming quality of my time spent with this pour. The empty glass smells of muddled mint, milk chocolate, Angostura bitters, and just a kiss of tobacco enjoyed in a reserved Winter forest. Palate:  My first taste lands like a fresh bedsheet falling into place with a wave of linen and some dusty funk hitting on the back palate first before candied sweetness tickles up near the tip of the tongue. Honeysuckle, light maraschino cherry, and grape popsicle all land like a fluffy cotton ball, almost too light to even be perceived. Everything here is subtle. I get a slightly savory fondue feel while other charcuterie board nuances can't quite be pinpointed, but feel generally present. Obscure, I know, but so is this whiskey. Another sip brings in the florality from the nose, notably jasmine and lavender tones that saunter into the slow oozing river of honey. It's quite thin in the mouth. Sipping further into the glass is rather enjoyable, perhaps like the nose more-so as a Summer sip, but it doesn't offer many revelations. There's subtle honey sweetness, delicate ladyfinger puffiness to the mouthfeel, and the linger is vaguely fruity. Hints of cherry cordial, elderflower liqueur (feels like it could be the same ABV), and mint offer an incredibly basic introduction to rye. A little character and a lot of barrel seem to be the general influences. My final sip and swish offers delicacy first and foremost, then soft creampuff and raisin on the follow through. The mouthfeel is thin, wispy and drying with oodles of well-steeped black tea before a short linger of anise, allspice, and peppermint swings through. The finish is impossibly gauzy, but highlights some of the wood influence that is notably otherwise missing. Caramel and lightly drying, vaguely tannic oak sit in the back of the head like a distant afterthought. TL;DR: A gossamer, barely-legal rye that sips like a light cup of black tea on a Summer's eve Rating:  3/5 (Decent. I can go either way on it. ) All of the wonderful complexities we love to explore as whiskey enthusiasts have been blended to oblivion on this whiskey. It's anemic as can be, but they have successfully lived up to the notes they provide on their website, notably the egregious "smooth". I find this ultimately drinks much like a more junior Sazerac 18 year release, which is... pretty much exactly what it is. There are a few redeeming qualities throughout that I think justify the existence of this product, but certainly not its hype-driven value multiple it carries. If you still want to sip this after reading my review, I'd suggest pairing it with "Gossamer Thin" by Conor Oberst . That's all for today my dear reader. Cheers to the never-ending search for the finest whiskeys the world has to offer! Until next time.

Named the most awarded craft distillery since 2018, ASW Distillery, out of Atlanta, Georgia, prides themselves on being Southern Pot-Still Pioneers. With a unique hybrid approach to making whiskey, ASW (originally American Spirit Whiskey) combines traditional, Scottish-style double copper pot distillation (the method used to distill single malt whiskey for centuries) with innovative, Southern-style grain in distillation. On their website , ASW describes their mission further: To distill spirits is to continue a tradition born in the Middle Ages and perfected tirelessly throughout the centuries by monks, moonshiners, and master distillers. At its most basic, the  science  of distillation requires only water, yeast, flame, and grain (or, in the case of brandy, fruit). But the  art  of distillation requires much more: patience, tenacity, innovation. We believe much remains uncharted in the craft of distilling spirits—new grain profiles, new distillation and aging techniques, new flavors, and ultimately, entirely new experiences for those who enjoy a dram. By constantly re-evaluating traditional methods, we hope to contribute in some small way to the discoveries that await. Combining tradition and innovation while continuing to forge into uncharted territory in the craft of distilling spirits seems like the best recipe for craft distilleries to remain relevant. However, the ingredients used and the master's "in the kitchen" are also huge factors in determining success. Perhaps even more important is a team passionately pursuing the mission set forth each and every day. The folks at ASW seem to embrace all of the above, and the end result is the whiskey we get to experience, enjoy, and appreciate. Rye whiskey, in particular, seems to be experiencing a renaissance after being long forgotten since the end of prohibition. With this spirit in mind, ASW has crafted its own take on this ever-expanding category. Resurgens Rye is "a revival of the Appalachian-style ryes of yore, made from 100% malted rye (rather than unmalted rye and corn like most ryes)." It is one such expression uniquely crafted from the inside out, with beautiful artwork on its label to boot. Renowned artist  David Hale , from Athens, Georgia, is the master behind the label art. He also happens to be a direct descendant of Basil Hayden , believe it or not. The flagship Resurgens Rye, a Double Gold San Francisco World Spirits Competition winner, features a burnt orange bird on the label. The bottle up for review, and its blue bird, is a single barrel pick from  Liquor Junction  in collaboration with Nick Anderson, founder of your favorite independent whiskey review website, Amongst The Whiskey . I was fortunate enough to snag one of these in November of 2023 and have spent a lot of time with this bottle since. As such, I am thrilled to share my well-calibrated experience with you, dear reader. So, let's dive in! Company on Label:   ASW Distillery Whiskey Type:  American single malt rye Mash Bill Percentages: 100% malted rye Proof:   112.8° Age:  NAS Further identification:  Barrel # 544 is a single barrel pick selected by Liquor Junction in collaboration with Nick from Amongst The Whiskey Nose:  This is one of those rare first nosings that melts away everything around you. Like an embrace from someone you love after a long absence, there's a familiar excitement here. Luscious semi-sweet chocolate, moist spice cake, and stewed plums waft up from the glass with an incredible creamy quality. Deeper inhales remind me of lemon custard in a vintage ornate glass dish, with a perfectly formed mint leaf placed perfectly on top. Additional swirls return me to that lover's embrace of chocolate and cake. I could linger here for countless hours, but this pour deserves a taste! Returning to the glass after a few sips amplifies the stone fruit on the nose, which is sultry and eager to keep my attention. The creaminess layering in here offers no tell that this is a high proof whiskey. The empty glass smells like a moment you know will be a cherished memory. Palate:  Oh, those first sip flutters. My eyes are closing, my head is rolling, and both shoulders are lowering as my lips curve upward while the liquid journeys down my throat. This is what good whiskey does to you: it transforms you into a flow of natural movements. The velvety mouthfeel pairs incredibly well with its more robust spiced partner. A second sip brings out the sweet kiss of dark chocolate, twirling into thick, rich caramel and baked plums before dipping effortlessly into candied lemon. The finish is long and complex but not pretentious. As I take my final sip, the chocolate, caramel, citrus, and stone fruit continue to put on a show, mixing together in subtle variation but masterful synergy nonetheless. This is the dance of well-made whiskey. TL;DR: A masterful performance well worth your time and attention Rating:  5/5 ( Pinnacle Whiskey. A true rarity in quality. ) This is a beautiful dram that demands closed eyes and sinking into cool pillow sighs. The taste is like a dream on the same fluff of cotton. When a sip feels familiar yet utterly unique and takes you away to another place, even if for just a moment, the pour becomes something so much more; it becomes Pouretry in motion. 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.

The name comes from the popular 16th century novel, about Califa, the mythical queen of an island that was then thought to be the Garden of Eden. This mythology is where the name California is derived. The bourbon and rye are named for Queen Califa’s army of 500 gryphons. A gryphon is a legendary creature. It has a body, tail, and hind legs of a lion, with a head, wings and talons of an eagle. The Gryphon was known for guarding treasure and priceless possessions. Enter stage left: Gryphon & Grain and their eye-catching, art deco, subway tile bottle. With a buttoned-on collar and a deep wax dip, the brand really spared no expenses on this presentation. It's a gorgeous bottle, hopefully designed to match the quality of the whiskey within, right? That's always the question when you see bottles like Weller Millenium sitting on the shelf for a cool $7,000+. Is the whiskey within any good? Luckily for you, this bottle retails for around $70, and brand manager Brian Kirby sent along a bottle for me to find out for you. This was part of a larger tasting group that got together to meet the brand owners, an event set up by Jason  and RoCo Wine & Spirits  as representatives of the California branch of the far-reaching but vibrant and cohesive whiskey community. Though we all received different single barrels, one sentiment was pretty common throughout the group: the rye was exceptional. That event was held at the beginning of this year, as you can see from the snow-laden background and bare branches from my amateur photography below, but I've stuck with this bottle month after month, introducing as many people as I could to it along the way. Without giving too much away in the introduction here, the review that follows is a summary of my 9 months spent getting to know Gryphon & Grain inside and out. Joe Wagner and Kyle Stroud took on the spirits world together starting in 2014, producing a brandy first, then eventually a bourbon, rye, and single malt after some trial and error. The two met through grapes—you might already recognize Wagner's name if you're familiar with Napa wines like Caymus, Quilt, and the thick red wax of Belle Glos, as he's the rockstar  behind those brands. The care and attention to detail Kyle and Joe brought to the wine world has translated handily to spirits. In my conversation with the two, it's clear that they are both characters. I see Joe as the outgoing leader, the face of a brand, and a powerhouse of energy and enthusiasm. Kyle is the details guy. You need both of them to produce great whiskey. Layer in a marketing guru like BK,  and you've certainly got a recipe for success. What sets Gryphon & Grain apart from the crowd is their interesting cooperage choices: their barrels are assembled with a combination of American oak and French oak staves—a pseudo-finish if you will. The looser-pore French oak definitely imparted some great character. The wood they use is also 3 year open-air seasoned, a fairly standard practice for producing good wines, and, as it turns out, it applies to whiskey too. 2 years or less is the industry standard for open-air seasoning in whiskey these days, so it's great to see producers leaning in on a more expensive process that produces whiskey with less of the harsh tannins that exist within younger oak. Translating the experience of effectively aging wine in oak barrels is an art form that the team didn't take lightly. Patiently waiting until the bourbon and rye were north of 4 years was another great move from Gryphon & Grain. Whiskey nerds should be nodding along with me at this point. Now that you know the brand, let's dive into a full review of my long journey with the whiskey within! Company on Label:  Gryphon & Grain (Isla de Califa, Modesto California, also known as Copper Cane Wines & Spirits —something will stick eventually!) Whiskey Type:  California Straight Rye Whiskey Mash Bill Percentages:  Undisclosed proportions of estate grown Merced rye, Mapes Ranch corn, and malted 2-row barley Proof:  96° Age:  4 years Further identification:  This is barrel # R-7, bottle # 109, batch # GR1 that was recently released at an MSRP of around $70 Nose:  Lemon frosting greets the nose with sweetness and poise right away. Bakery treats like scones, croissants, and doughnuts float up through the nose in confectionary delight. The glass offers a sweet Bazooka Joe tone alongside spring florals that is really nice. Subtle earthiness and a distinct oily characteristic give off the feel of a vintage whiskey with elegance and grace. It's a sweeter rye with hints of honey, marmalade, and a robust backbone of slightly smoky biscuits. Graham cracker develops well with time in the glass. Let's have a sip. Coming back, I find all this wonderful butterscotch has bloomed in the glass. I like it even more now. As it rests, more subtle floral tones proliferate. It's quite apparent that good wood has been used in the maturation process. The empty glass smells of cacao, confectioners sugar, coconut husk, and grape skins. Palate:  Mmm. This lands marvelously on the tongue with a distinct character that has likely never been produced before. Subtle smoky oak leads the way before rich graham cracker, honey, and freshly baked artisanal bread slide across the tongue in silky wonderment. Another sip offers lemon ginger tea loaded with oodles of honey. Mmmh. This soothing dram is proofed perfectly for an oily mouthfeel, as I find lemon frosting sitting in the mouth on a long linger. Sipping later in the glass reveals buttered dinner rolls, hints of clay, and lemon rind. The mouthfeel sticks around for quite some time with wintergreen and herbal tea. The overall profile reminds me of the scenery of a cranberry bog and crunching on a Granny Smith apple. My last sip is filled with frosted lemon biscotti and a hint of vintage funk. TL;DR: Flavorful, oily pot-distilled rye whiskey bottled at just the right proof for stellar quality Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) While this bottle did start to fall off in quality at low fill, high oxidation levels, most of the bottle was thoroughly enjoyed. I shared it with countless other whiskey enthusiasts, who all agreed that it is a wonderfully unique whiskey that deserves a spot on your bar shelf. I look forward to trying more from this brand moving forward, as regionalization once again takes hold in the era of the rye renaissance. 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.

Named after the influential bourbon pioneer Colonel Edmund Haynes Taylor Jr., this bottle is a part of the coveted E.H. Taylor lineup. Buffalo Trace first introduced E.H. Taylor's straight rye whiskey in 2011 as a way to showcase their rye production and pay tribute to Taylor's legacy. With high praise from many whiskey enthusiasts, the desire to seek out and collect each bottle in the lineup is strong for many, making these rather hard to find. This particular bottle is a standard expression in the E.H. Taylor lineup, which offers a bit more availability, but it's likely you'll pay above the suggested $80 MSRP due to demand. Buffalo Trace describes this release on their website by saying: Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past. With such a cult-like following (which is no surprise when it comes to Buffalo Trace products , it seems), the question that always comes to my mind is: Will it be worth the chase and the potential marked-up price? I don't often gravitate toward Buffalo Trace when it comes to ryes. Admittedly, I also don't chase bottles all that often either, and find that craft distilleries are far more enticing when it comes to this style of mash bill, which is where my interests lie. But, every so often, I take a chance and pay slightly higher than MSRP for a bottle from the bigger guys (which was the case here). So, let's dive in and find out what all the hype is about, shall we? Company on Label:   Old Fashioned Copper Distillery  (Buffalo Trace) Whiskey Type:  Straight Rye Mash Bill Percentages: Undisclosed (Buffalo Trace high rye mash bill) Proof:   100° Age:  NAS (4+ years) Further identification: The mash bill is undisclosed, but it's long been assumed Buffalo Trace's rye mash bill contains 51% rye Nose:  What a fruit-forward first smell, like walking into a bakery dedicated to baking only cherry pies with classic baking spices wafting through the air: ginger, clove, and cinnamon. Further inhales reveal lemon and mint with a flickering Yankee Candle in the distance, likely titled Dried Fruit and Flower Petals. Caramel is also quite prominent, reminding me of the warm, gooey kind covering an ice cream sundae, but here, on this nose, it covers the hints of rye spice trying to peek through. Perhaps a sip is in order. Returning to the glass after a sip brings out an evergreen lemon scent, like Pine-sol. It doesn't last long before baked pear, and that gooey caramel arrives again. There's a bit more burn on the nose as the liquid gets lower in the glass, but it's not totally off-putting. The empty glass smells of prairie grass and musty oak. Palate:  The mouthfeel is surprising; it is much more oily than the nose let on. Rye spice hits up front, a lovely cracked black pepper, and warming clove, but is quickly shoved to the side by caramel like those annoying concertgoers elbowing their way to the front stage. A second sip brings in mint and lemon and hints of pine trees in a forest with the smell of frost in the air. The finish brings in some cardamon that reminds me slightly of dill pickles but falls off rather fast. This is abundantly sweet for a rye whiskey, and while the spices are there, they seem to drown in mounds of crystallized sugar. The final tastes encourage this rye's admiration for bourbon, and as the last sip graces my tongue, I, too, am convinced I just drank a bourbon disguised as a rye. TL;DR: a bourbon drinker's rye, through and through Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) There's something to appreciate about a rye whiskey willing to be the gateway for those who may be hesitant to venture into the spicy side of whiskey. This pour is a perfect entry point for those bourbon fanatics who may feel a wisp of curiosity for a more robust flavor profile. As a self-admitted "rye hound," my preferences tend to favor ryes that are, without a doubt, a rye through and through. But for friends who are just starting out, I will happily pour from this bottle as an introduction to the rye category, which is why I gave it the Keep Amongst the Whiskey distinction. 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.

We have arrived at the sweet end of this epic Manager's Dram tasting with an absolute monster. Duchess of Islay did a great job summarizing this distillery's history, so well, in fact, that we're borrowing a few words from her here before we get into our own tasting notes from the Manager’s Dram bottling: If you don’t know, Caol lla, pronounced /kull-EE-lah/, is an Islay distillery situated near Port Askaig. Built in 1846, overlooking the Sound of Islay (which is Caol lla in Gaelic), the distillery changes hands throughout the 1800 & early 1900s, repeatedly being mothballed and reopening. In 1974, demand for blended whisky is in full effect and the distillery is demolished and completely rebuilt under architect George Leslie Darge. Darge helped to build & refurbish 46 different distilleries. You may know a Darge distillery if you see his trademark glazed curtain walls (glass/windowed walls) on the still houses. The glass helps to dispel heat and pot stills can be easily replaced. It is said that Darge’s favorite still was at Caol lla. In the 1980s, the whisky market took a dive and they began producing “unpeated Highland style spirit”. This allowed the distillery to remain open while so many others had closed. Today, they continue to produce both peated and unpeated whisky. Fun fact: Caol lla distillery is known primarily for their blended whisky, which takes up 95% of their production. Johnnie Walker lovers can thank Caol lla for a lot of its delicious taste! Make sure to check out @DuchessOfIslay for all things malt! She's an absolute powerhouse in this category. In the grand finale of the incredible Manager’s Dram tasting that Gregory Cloyd hosted, we have the 1990 bottling from Caol Ila. The ATW team was honored to participate in such an epic lineup as we ventured into an age-old question in the final hours of this tasting: Is this kind of rarity worth chasing down? Company on Label:  Caol Ila Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  126 ° Age:  15 years (distilled in 1975 and bottled July 25th, 1990) Further identification:  On the front label: A 15 Year Old sherry cask specially selected and bottled at natural strength for the S.M.D. Staff Association by manager Grant Carmichael. Nick's Thoughts Nose:  The glass leads with the aromas of classic pulled pork, just wonderful and hunger inspiring. Hints of a plastic paint pail dance at times before barbecue swings back in. The bbq experience is on the lighter end: more smoke, less sauce. This is an inky, black dram for the nose, damn close to the likes of Black Bowmore or Laphroaig 31 year I’ve also sampled. After a sip, bold earthiness invades the senses. I find a touch of Jagermeister. Deep inhales late in the glass get thinner with gauzy linen tones like hospital bandages. Woah, an epiphany reveals the smell of the balsam fir little incense cabin from Maine I grew up with. The literary proximity and dark, barbecue smoke character lead one to also think of coal. Palate:  On first sip I find rocks, garden potting soil, and mineral water. It’s monumental, towering over any whisky it stands near like the tower of Barad-dûr. Another sip is all cranberries, fresh, chewed at the edge of a bog. The dew hasn’t yet burned off from the heat of a full summers day, the fish haven’t started biting yet… Finally a bite down on the line misses, but the metal spinning rooster tail gets pulled through the mouth; I’m hooked. The soft undergrowth by the banks of the pond are buzzing with bugs, a distant concern not turned yet to worry. Sipping late in the glass offers deep wood tones, anise, and rich tobacco. It’s cigar box, matches, and a wave of smoke. My last sip is how I imagine being in a space station feels: there’s moon dust on my boots, a banana waiting in a nearby pouch, and water droplets floating in air. This whisky is gelatinous in the mouth with an infinitely echoing finish of dark wood, burning hot in my living room fireplace. Outstanding. Jes's Thoughts Nose: As the most peated in the lineup, my nose is hesitant, but dive in we shall. The BBQ notes are very prevalent; there's a Smokey Joe vibe, too, lid off and coals smoking white, ready to grill. An eyebrow-raising smell has me turning to my fellow reviewer, "What is that? It reminds me of college." We determine it's likely Jägermeister or someone in the family of Meister’s, like an older cousin, showing the youngsters what's what. Soon after, I'm taken to a musty basement, dimly lit with couches from the 70s, before landing in a classic old car idling on a driveway. Palate: This is a great example of hoping the beauty of the nose will guide me through the tastes in my mouth, but unfortunately for my tired palate, the one note I get at the very start is the one that I cannot get past. After several sips and sniffs, with no success at moving on from that one note, I set my glass down and listen as the rest of the table chat excitedly about this monster of a dram. Rating:  5/5 ( Just wow. One of my favorites. ) While this whisky style left Jes feeling a bit unseasoned, Nick absolutely went wild for this pour. Having had 6 - 7 examples like Caol Ila prior to this tasting, his palate was warmed up and ready to conquer all that a well-done peated whisky has to offer. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

To see a World in a Grain of Sand And a Heaven in a Wild Flower Hold Infinity in the palm of your hand And Eternity in an hour -William Blake Sitting with a great glass of whiskey is one of my favorite ways to wind down after a long week of challenging work. The melt-into-your-chair feeling of being properly tired and rewarding yourself with something delicious is a mechanism I know many whiskey enthusiasts lean into as well. When the auguries of innocence  part ways is when that delicious sip can turn into a few sips too many. I've been there; I get it; it's an easy thing to slip into. Whenever I pour a glass, I try to ask myself what the purpose of the pour is. Sometimes it is just to relax. Sometimes it's to be incredibly analytical, picking apart every nuance and trying to translate that into a retelling of my experience for you, my dear reader. There are many reasons to have a glass of whiskey, but always try to do so for the right reasons. There is such beauty in slowly savoring the intricate aroma and flavor of something that took a distillery team years to create. There are moments of sublime to be found in the young craft rye, the history of a long-standing brand, and the memory that a sip can pull from a place you thought you forgot. That's the wonder of whiskey. As for the whiskey in my glass today, we've got the 2023 release of the Thomas H. Handy Sazerac rye , a holdover I was lucky to stumble into 9 long months after it's October release date. The back label of the bottle features an intricate historical backstory, which reads: In 1830, Thomas H. Handy was born in Maryland. Meanwhile, down in New Orleans a number of saloons veiled as coffee houses began lining the streets of the French Quarter. A young man named Antoine Peychaud Jr. began serving cocktails made with brand and his secret family recipe for bitters. The cocktail became famous and was dubbed the Sazerac Cocktail, after the Sazerac Coffee House on Royal Street. In 1847, Thomas H. Handy arrived in New Orleans. He immediately went to work for John Schiller at a liquor store on Royal Street. Schiller eventually bought the Sazerac Coffee House and Handy quickly became an expert barman, concocting fabulous Sazerac cocktails for his patrons. In 1869 Handy's friend and boss John Shiller died. Handy bought the coffee house and asked his friend Peychaud to join him in business. It was the great age of coffee houses in New Orleans and there was one on every corner. The New Orleans Times newspaper published an article stating, "The oldest and best known of these houses is the Sazerac." Thomas H. Handy was established and successful, but never content. In 1873, he altered the recipe for the Sazerac Cocktail by replacing French brandy with American rye whiskey. Patrons preferred the taste of rye whiskey over brandy because it was more robust and spicy. The whiskey had a bouquet of pepper and clove, and wonderful flavors including citrus and candied fruit. Thomas H. Handy Uncut and Unfiltered Straight Rye Whiskey is bottled directly from the barrel, just as it was over a century ago. Enjoy the authentic American rye whiskey as a symbol of the timeless history of New Orleans and legacy of Thomas H. Handy. Wondering if this is a whiskey worth chasing down? Are you the type of person who wants to drink the very best? Let's dive into a full review to find out if this is the whiskey for you. Company on Label:  Buffalo Trace Distillery Whiskey Type:  Straight Rye Whiskey (product of Kentucky) Mash Bill Percentages:  Undisclosed, but assumed to be ~51% rye Proof:  124.9° Age:  6 years (and 2 months) Further identification:  This is the 2023 release of the youngest bottling in the Buffalo Trace Antique Collection which carries the following stats: Nose: On first lifting the glass to my nose, I find molasses, cherry pits, and lovely wood spice that rises up in a potent swirl. It's delectable from the get-go, clearly outclassing most of the pours I have in recent memory, including the 2023 release of George T. Stagg . Nosing further, I find marshmallow, praline, allspice, turmeric, and a faint hint of bubblegum that has been chewed almost to obliteration. It has great balance, never jumping into any off-putting territory. On the contrary, I find charming bits of expressed orange peel, magnolia flowers, and delicate pine boughs being warmed in the sunshine of early spring. I'm thoroughly enjoying this already. Let's dive into a sip. Returning the nose to the glass after a few sips builds in aromas of Madagascar vanilla tea, buttercream frosting, black pepper pound cake, and oodles of confectioners sugar. It has a vaguely nostalgic background aroma, not like one specific memory but of a time gone by. For me, it's the family cookouts of the late 90s, when people still had time to connect with each other in a meaningful way. It's paper plates, plastic table covers, folding chairs, potato chips, macaroni salad, a dripping bathing suit, and smiles abound. The empty glass smells of walnut shells, almond biscotti, and a forest floor full of brown pine needles. Palate:  My first taste of this is like diving headfirst into a cornucopia of fruit. Zesty navel orange is most dominant, but well-supported by other cast members like cherry, plum, pear, white grape, and a juicy burst of grapefruit. Another sip is just as delicious as the first, as a squirt of lemon juice and vintage fresca soothes the senses in the same way that a loving parent ensures everything is taken care of when you're home sick as a child. My goodness, this is a creamy, dreamy delight. I love the balance between the sweet, spice, and cream layers here. It reminds me a bit of a bougie egg salad sandwich in that regard. Yum! Each sip only builds the intensity of flavor expressed without ever delivering a hot or off note. My last taste as the glass reaches empty produces raspberry, lemon yogurt, and thin mint candy. The mouth coating is thick, creamy, and sweet, reminiscent of a frozen Charleston chew melting in your mouth. It lingers just long enough to be truly satisfied and finishes with a slow curtain call fade to black as a standing ovation roars through the performance hall. TL;D R: Lovely is the most apt word for this pour as Buffalo Trace shows off their best rye. Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This is a huge step up over the 2022 release . A wonderful presentation from start to finish; I have absolutely zero qualms with this pour. While it clearly outclasses a good majority of the whiskeys on the market today, it doesn't quite reach pinnacle status, lacking only a touch of wow factor. It's still a tremendous whiskey , and one I am surely glad to have on my shelf to share with friends. 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.

Luxury is the wolf at the door and its fangs are the vanities and conceits germinated by success. When an artist learns this, he knows where the danger is. -Tennessee Williams With the wild successes of the Russell's Reserve 13 year releases flying off the shelves in an instant at an MSRP of $100, it's no wonder Wild Turkey (and/or their parent ownership) would continue to try to chase that dragon. With each and every batch of that 13 year earning my top score (5/5), did they set out to try to improve on perfection, I wonder? Every distillery has some aspirations for their sales and profits to be up and to the right. At the end of the day, I get it; we all need to make a living. But in another case of trend-following, likely being ordered from the armchair of an executive at Campari, we see Wild Turkey—a distillery known for being quite satisfied with the quality of their whiskey at the 8-12 year range historically—chasing the age statement game. Many well-known, high-class, ultra-rare whiskeys employ this age statement; a voluntary act distillers are not required to do after the minimum criteria to be considered a straight bourbon have been met. With that extra 2 years of aging came a new price tag, though, this time hitting the shelf at $250. I have no doubt it will face little to no resistance on its path between retailer and consumer at this tag, but one might take a moment to reflect on the concept of worth at a time like this. That's where the value of an honest review comes in. Here at Amongst the Whiskey, we don't rate based on price tags, only the standardized evaluation of the whiskey within. You can count on us to be your most trusted and thorough source for all the best whiskey write-ups, with well-calibrated palates and patient, thoughtful explorations being paramount. This kind of source is far more reliable than what you may have heard from Colonel Tater in your local Facebook group. So with that, I won't bore you with the regaling of the entire history of Wild Turkey, though I do intend to write that up, too. For now, settle in for a review of the latest whiskey vying for your attention and the FOMO reaction of whiskey enthusiasts everywhere: Russell's Reserve 15 year bourbon. Company on Label:  Wild Turkey Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  75% Corn, 13% Rye, 12% Barley Proof:  117.2° Age:  15 years Further identification:  Russell's Reserve 15 year is a limited release Kentucky straight bourbon whiskey distilled by the Wild Turkey Distilling Company in Lawrenceburg, KY; this bottle hit the market in June 2024 at an MSRP of $250 Nose:  Upon first lifting the glass to my nose, a huge wave of baked bread hits my nostrils with a distinct intensity, much like coming out of a dark movie theater to ultra-bright sunlight. Braving my nose hairs again I find rich layers of leather, dry cacao powder, wicker cane chair, and plain graham cracker. It's your typical oak-bomb at this age, without any sign of tannic characteristics. Granulated sugar, black pepper, and dry vanilla bean can be pulled from the warm glass as the nose goes slightly blind from the evident proof. After some time, classic bourbon notes of gooey caramel and molasses fill the nostrils on long inhales. It's fairly basic overall with those conventional aromas that normally come about with extended barrel aging taking center stage. Think old, dusty oak, leather, black pepper, and decaying linen—a characteristic I attribute to the degradation of lignin in white American oak. On really deep inhales, a kiss of of vinegar can be found. It's about time for a taste before continuing on with the exploration. Creaminess prevails after a sip, with the vanilla characteristics transforming into a smooth layer of frosting. Rattan webbing and leather are still present and quite distinct. Wonderful creaminess sticks around long in the simple-to-digest glass. If you're looking for infinite layers of complexity, this isn't the nose for you. It pushes me along quickly back into subsequent sips. The now empty glass smells of petrichor, vanilla toffee, and a soft, sandy breeze, sans any salt. Palate:  Holy moly, that is NOTHING like the nose let on. Bodacious cherry flavors lead the charge with fresh raspberry, juicy strawberry, whipped cream, and sweet cranberry sauce in tow. The mouthfeel is instantly coating, spreading, and dancing without any trace of the heat the nose was producing. Another sip produces an equally intense nuclear explosion of flavor. It continues to lean heavily on those aforementioned red berries, but layers in nuances of buttercream frosting and just a hint of lemon, mint, and green tea in the linger. My last sip is bold in its oak prevalence, dancing on the tongue in just the right way to be impeccably drinkable and not in the least bit tannic, which is something I appreciate deeply in a whiskey. The finish is long—really long—longer than the closing credits of Lord of the Rings: Return of the King long. It carries cherry Garcia and milk chocolate late into the 9th inning. TL;DR: A dark, brooding, reticent nose that disguises a wonderfully bright and fruity palate Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) When compared to the Russell's Reserve 13 year bourbon batch 2 , I find the 13 year to be vibrant, shimmering, ephemeral, complex, and utterly beautiful. The 15 year fails to live up to this same standard with just a little margin between them, according to my thorough exploration on several occasions. I confirmed this thought with a blind tasting as well. Both were enjoyable, but the 13 year made me smile ear to ear. While still a great pour, the 15 year is too soft and comparatively one-directional to measure up to what I consider greatness. I do know that historically, Russell's Reserve bottlings do tend to get better with time and oxygen, and as I am only on my 3rd pour of the 15 year release, I do hope it can incrementally improve to pinnacle whiskey status from where I have evaluated it today. I am completely confident that this is a distillery that is capable of greatness . 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.

We live in a world that pays attention to speed, volume, and flash. Subtlety has its own power in relation to that. -Peter Erskine In an age where prices seem to be ever-escalating and the commitment to quality ever-deteriorating, few distilleries stand alone as the last bastions of quality. Wild Turkey is one such distillery for me. Despite the operation being built upon a pretty massive column still (I tend to prefer the nuanced depth that pot stills typically produce), the Russell family has continued on with a naturally derived legacy that one can certainly be proud of. While craft distillers of today are constantly experimenting, finishing, and reinventing themselves, the Wild Turkey lineup has almost always consisted of just two staples: a bourbon and, more recently, a rye. One might ask at this junction, "Well how many different mash bills of those categories do you make?" The likes of Jimmy Russell would respond in his calm, Kentucky tone, "I told you, we make a bourbon and a rye." In his typical honest character and dry humor, he might add, "...and thank you for drinking Wild Turkey." Bourbon has always been the focus of the Wild Turkey brand. With the next generation coming into the fold, it's time for Wild Turkey to join in on the Rye Renaissance. The age we are living in right now, the Rye Renaissance, as I'm calling it, features the possible resurgence of rye whiskey as the prominent whiskey category of the United States, as it was before Prohibition came and changed everything. Jimmy Russell was the fortunate soul who worked hard to inherit the responsibility of the distillery he joined under the old name of Anderson County Distilling Co. in 1954. He was promoted to Master Distiller in 1967 after the company was renamed to J.T.S. Brown & Sons. It was in this era that rye was being sourced from the likes of Michter's (Pennco) in Pennsylvania as well as Maryland and Illinois. Jimmy has notably never really been a rye whiskey enthusiast. It wasn't until his son Eddie saw an opportunity to capture a new category with Russell's rye and expand distribution of the Wild Turkey 101 proof rye . It would take Jimmy's grandson to truly catapult us into the Rye Renaissance however. Bruce Russell, known digitally as ' Russell's Rye Guy ', has been intently pushing for the now prominent grain. In my last barrel pick with the laid-back young Associate Blender, I learned of the many Bruce-isms that make the rye guy such a character. He might throw out a quick story about the small-town shenanigans that happen in rural Kentucky, full of phrases like "madder'n'shit" or "full of piss 'n' vinegar," but at the end of the day he's just a down-to-earth guy who enjoys rye whiskey—and his grandmother's crisp cookies covered in butter. We've all got a story to tell, but the Russell's family story is one of consistency. Bruce's dad, Eddie describes the latest Wild Turkey Master's Keep release on their website , saying: Each release in the Master’s Keep series has been a salute to stories in our history, to other whiskies we’ve made, and even to other styles of spirits that I happen to enjoy. Master’s Keep Triumph is my tip of the cap to my son, Bruce Russell, newly appointed Associate Blender at Wild Turkey. Bruce has always had a passion for rye, and in making a Master’s Keep for his palate, it only felt right. This edition of Master’s Keep is a “Triumph” – at 10-years-old, it’s the oldest age-stated rye we’ve ever released at the Wild Turkey Distilling Co. For me, it’s a magnificent expression of what rye whiskey can be. We laid down the casks that make up this small batch with the intention of allowing it to age longer than most – after all, that is one thing we like to do here at Wild Turkey, age longer. Over the course of their lifetime, we continued to taste them, allowing the barrels to work their magic and perfect the whiskey inside. It’s true to the quality and flavors that our Wild Turkey Distilling Co. ryes are known for, but the extended maturation helped develop a palate of sweet honey and clove notes that transition to dark chocolate, dates, and spice, and a rich mocha-coffee and black pepper finish. Triumph is an exceptional chapter in our Master’s Keep story. Like a good book, it’s intriguing, gratifying and full of depth. We think it’s one you’ll want to keep coming back to.” Kudos to the marketing team for getting that many words out of Eddie. Marketing aside, it is nice to see a well-aged rye on the shelves, albeit at a little steeper of a price tag than we are used to. I remember as recently as 2018 these releases would sit on shelves at around $100 . In today's whiskey market, I'm sure these will have no problem selling through from retailers across the country, even at $275. Wondering if you're ready to depart with those dollars? Will this live up to the "Triumph" title? Let's dive into a full review of the latest Wild Turkey Master's Keep release and find out. Company on Label:  Wild Turkey Distilling Co Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  51% rye, 37% corn, 12% malted barley Proof:  104° Age:  10 years Further identification:  This is the 2024 release of Master's Keep, ringing in at an MSRP of $275 Nose: On first lifting my Glencairn, I find oodles of biscotti tones. It's a bready, cakey, sweet, creamy treat right from the start! Further inhales provide a sweet medley of parfait, a touch of citrus, and Christmas spice. It's just lovely in the nose. I find a sweet linen aroma somewhere between a flower and a dryer sheet, a hallmark of older whiskeys. Oodles of soft toffee, cantucci, and delicate gardenia tones make my nose incredibly happy to exist on my face. After a long rest in the glass, a few gentle fruit characteristics emerge, like macerated maraschino cherry and ruby red grapefruit. I am grateful to have lived at the same time that this bottle is available, for its aroma in my nose is pure bliss. After a sip, vintage whiskey tones begin to creep into the mind. It's not quite dusty in the general sense that other distilleries have produced, but this is inherently dusty Wild Turkey. I find gossamer spiderwebs, silky and shining in the fresh morning dew. Deep inhales prove this is incredibly soft and delicate but not muted as it noses way below 104 proof. It's like sitting in a book cafe with a plate of sweet fruit and the excitement of opening up an old book. That bibliosmia contributes handily to the dusty profile. The empty glass smells of honey, vanilla biscotti, and sweet hay. Palate:  As the liquid hits lips and tongue, I find a lovely creaminess that sinks into every crevice of the mouth. Honey sweetness and melted butter on toasted bread form a base layer on the taste buds before a kiss of spice leaves a tingling sensation skittering across the tongue like a waterbug. The impossibly long linger carries some delicate florality and hot chocolate powder that sticks in the gums. Aerating a second sip offers far more texture and depth as salt, pie dough, sweet glazed doughnut, caramel, and powdered sugar mixes with a general stickiness of cooking oil. A bit more earthiness builds into the growing linger that grows with each passing sip. Continuing to do so builds upon the fruit tones and adds sweetened ice tea with a wedge of lemon. My goodness, this is what all ryes strive to be. It has a vintage character that harkens back to the real good old days of rye whiskey before prohibition. Mint leaf can be plucked from the sweetened ice tea, condensation soaking through a white paper napkin. Whiffs of vanilla pipe tobacco in a corn cob pipe drift off from the fields lined with corn stalks. Creaminess continues to be a dominant tone of the overall experience, with vanilla biscotti leading the charge. The hints of almond and earthiness throughout create a subtle and complex journey that runs in a long, meandering loop along a woodsy walking trail. At a final taste of a thoroughly savored glass, I find incredibly delicious notes of vanilla rock candy, pear, peach flambé, and the classic biscotti tone that has been all throughout this glass soaked in a touch of rum. The finish matches the duration that was adored on the Russell's 15 year bourbon : infinitely long. This is easily my favorite part about this rye. Kudos to Bruce and team for their efforts in crafting this absolutely wonderful whiskey. TL;DR: A subtle, long lingering, dusty, delicious dram that had me wondering, "This is a rye?!" Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) Between the infinite, subtle complexity, the notes reminiscent of vintage rye whiskey, and the impeccable length of the finish, this is a masterpiece whiskey well deserving of the Master's Keep title. Wild Turkey has managed to create a timeless classic with this rye—one that barely even tastes like a rye—raising the bar for themselves and others by redefining what good whiskey means. Good whiskey doesn't have to be barrel proof, ultra-age-stated, or exorbitantly rare in order to be an exceptional sipping experience. Triumph embodies the rare moment when the more subtle whiskey prevails as a pinnacle in quality in modern whiskey. Don't go into this pour expecting a tidal wave of volume. This dram rewards the patient observer with timeless, thoughtful enjoyment for as long as you have to sit with it. If you're a curious whiskey enthusiast like me, you may be tempted to feature this bottle in a tasting. Be mindful of your perception of quality if you choose to do so, as higher proof pours may be yelling louder like that annoying guy at the bar, but try to listen to what they're actually saying if you do venture into a comparative tasting. In an exercise in thorough tasting, I'll compare a few of the latest and greatest rye whiskeys of a similar age statement below. Bonus Comparative Tasting & Ranking of Pinnacle Rye Whiskeys: Wild Turkey Master's Keep Triumph 10 Year Rye vs Rare Character Brook Hill 11 Year MGP Rye vs Parker's Heritage Collection 10 Year Rye Wild Turkey Master's Keep Triumph: 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 reminds me 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. Brook Hill 11 Year MGP Rye "Want": Bright and fruity, this is clearly an outgoing nose. 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. My goodness, that is good. Peach rings dance late in the glass. This is clearly a markedly higher proof when compared side by side, but qualitatively evaluated based on enjoyment, I can decipher a clear winner after a few sips. Parker's Heritage Collection 10 Year Rye: Dark, tannic oak tones lead the way upon lifting the glass. Nougat, caramel, and more traditional barrel funk dominate in the nose. Sipping is all chocolate, peanut brittle, and the same Thanksgiving fixings I found in my original review . It's a lovely rye that still lacks the long finish I yearn for, which is in pretty stark contrast to the Wild Turkey bottling. Contrasts: For one, the Brook Hill is aged an extra year compared to the other two releases. Triumph is also reserved and creamy, whereas Brook Hill is punchy and lively in the nose. The palates follow suit as well, the Triumph drinking like a whispered promise of love while the Brook Hill sinks its teeth into your skin. The tingle is real with Brook Hill, while the impossibly long linger of the Triumph lands like a hug, or the feeling of passing through the cloud layer while skydiving: comfortable, beautiful, and totally eye-opening. The Parker's release is clearly from a completely different distillery, and despite only being separated by a 45 minute drive, these ryes are off on two different journeys. The Parker's is dark, tannic, zesty, and brooding, while the Triumph is elegant, classy, soft, and refined. If I saw both at a black tie cocktail hour, I'd be vying for the attention of the Wild Turkey in the slick, stylish tux. Similarities: Very little, surprisingly, at least between the Triumph and the Brook Hill. There are a few floral parallels between the Parker's rye and Triumph noses, however. This is the beauty of rye whiskey: grain sources, yeast interaction, distillation methods, and aging locations all play a critical role in the final character. There seems to be more depth of flavor possible out of the rye whiskey category as compared to modern examples of majority-corn-based bourbon. It's for this reason I think we are in a proper Rye Renaissance. Ranking: Wild Turkey Master's Keep Triumph 10 Year Kentucky Straight Rye Whiskey Brook Hill Indiana Straight Rye Whiskey Barrel 1607 "Want" Parker's Heritage Collection 10 Year Kentucky Straight Rye Whiskey 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.

Despite being a relatively new player on the scene, Barrell Bourbon has continued to distinguish themselves in the competitive whiskey market ever since their founding in 2013. Using only sourced whiskey from a variety of undisclosed distilleries, Barrell has made a solid mark as innovative blenders with consistent releases of high-quality whiskey. Barrell isn't a new brand to the Amongst the Whiskey writers. With highly cherished barrel picks and a top rated rye in the archives, this is a brand that continues to inspire curiosity and excitement amongst the team. These cask strength bourbon releases are certainly no exception. With broad distribution around the US, these accessible offerings highlight a wonderful exploration of nuanced sourcing and blending. Batch 036 is the first to showcase Barrell's new label. A classy and concise update, the subtle modifications on the batch number, in addition to the derived mash bill of the final blend on the back label, pair perfectly with the whiskey Barrell pushes into the market, in my opinion. Batch 35 hit high marks for me and my fellow reviewer, which begs the question, how will the latest batch stand up to an already solid lineup of expertly blended bourbon? Thankfully Barrel Craft Spirits provided this bottle for the purpose of a review with no strings attached, and I thank them for the opportunity. This will in no way affect the final rating of the whiskey in accordance with our editorial policy . Company on Label:  Barrell Craft Spirits Whiskey Type:   A blend of straight bourbon whiskeys Mash Bill Percentages:   A derived mash bill of 79% corn, 16% rye and 5% malted barley based on the blending proportions Proof:  114.44 ° Age: 7.5 years (a blend of 7.5-15 year bourbon) Further identification:   Batch 036 is blended from whiskey distilled in IN, KY & TN; the blend composition is made up of 7.5, 8 & 10 year Indiana bourbon, 8 & 15 Tennessee bourbon, and 9 year Kentucky bourbon; it is available now at an MSRP of $84.99 Nose: This smells like good, solid bourbon. It's classic and approachable, with some fruity sweet treats of cotton candy along the way. A few swirls in the glass bring out vanilla extract and clove with warm cinnamon. Deep inhales reveal thick caramel sauce ladled onto a scoop of buttered pecan ice cream. A few additional swirls and sniffs usher in oodles of fruit, dark cherries, apricots, and oak spice. However, the more I sit with the Glencairn up against my nose, the more the proof grows, so I'll take that as my cue to get sipping. Returning to the glass after a sip amplifies the fruit weaving throughout with maraschino cherries dominating with bursts of confectioners sugar coming in behind. The proof is also more noticeable, distracting me a bit from the musty hay and dusty notes trying to shine through. The empty glass smells of sun-warmed fields filled with prairie grasses and flowering purple clover. Palate:  The mouthfeel is really lovely and concise, with a chewiness that reminds me of a slightly undercooked pizza crust. Moist pound cake covered in a lush caramel glaze dominates my palate, followed by a warming spice of cinnamon and sugar. The finish brings in sweet mints, Lipton tea, and flashes of black pepper. Another sip has me smiling with a delectable sticky bun caramel quality that mimics the nose quite perfectly. The final taste ends with cherries, raspberries, and apricots sparkling in the late afternoon light from a generous sprinkling of table sugar. TL;DR: a well-rounded sip of blended bourbon craftsmanship Rating:  3/5 ( Decent. I can go either way on it. ) There's no question that the Barrell team's blending is top-notch, and this release is another example of how to do it right. The nose and palate match perfectly and offer a well-balanced sip, ticking off all the boxes of good bourbon. This is a bottle to be enjoyed on a day that calls for sitting back and taking in a few quiet moments with the comfort of no-frills whiskey. 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.

Named distillery of the year in 2017 by the American Distillery Institute, Cedar Ridge Distillery, located in Swisher, Iowa, has consistently produced award-winning whiskey for years. As Iowa's first distillery to open since prohibition in 2005, their commitment to innovation and consistency has produced quality whiskey with a loyal consumer base that many craft distilleries dream of having. Although, I would argue the word "loyal" is an understatement when it comes to the residents of Iowa. If you've ever experienced an Iowa Hawkeyes Football game (which I have; the University of Iowa is my alma mater, after all), then you know that Iowans show up with full passion for anything they support. They've certainly shown up for Cedar Ridge through the years, keeping their home state Cedar Ridge bourbon as the number-one-selling bourbon bottle in the state of Iowa since 2020. This is pretty remarkable when you think of the big dogs like Maker's Mark, Jim Beam, and Wild Turkey, all being outsold by a local craft distillery. As the craft distillery movement gained momentum across the United States, Jeff Quint, 9th generation master farmer, and his son, Murphy Quint, master distiller and blender, leveraged a noticeable trend in the consumer market and began producing American single malt. A trend Murphy Quint could easily lean into with his previous work experience at Stranahan's in Colorado. The QuintEssential American single malt is a classic pot-distilled 100% malted barley mash bill finished in a variety of casks married in a solera vatting system, which has garnered quite a bit of attention as of late. In a continued effort to stand out in a growing market of American single malts, Cedar Ridge has launched a limited-release series of the QuintEssential with the goal of "highlighting some of our favorite and unique single malts." The third of the special releases to date is called "The Untitled Cigar Malt Project." On the Cedar Ridge website , Quint explains the importance of cask finished blending: While each cask plays an important role in the blend, the peated malt delivers an important feature. Its smoky influence, though subtle due to being blended with non-peated single malts, lingers long on the finish, a transition that emerges after the initial notes of sherry and Madeira have faded. This was a key element to the project, achieving a finish that lingers pleasantly, much like the subtle hint of smoke you might experience long after savoring a cigar. This is whiskey I've envisioned for a long time, and I thorougly enjoyed putting it together for you enjoyment. I want to echo my fellow reviewer's sentiment regarding the independent reviews we write here. It's our joy and pleasure to provide you with the best, most thorough, and consistent reviews for whisk(e)y of all types. Nick said it best: "American single malt happens to be a category that really intrigues and excites the writing team here." It's for this reason that I am thankful Cedar Ridge was able to provide this bottle for a review with no strings attached, and it will be explored in accordance with our editorial polic y . How will Cedar Ridge's latest special release land amongst the other rising stars in the vast sky of new American single malts? Let's find out! Company on Label:  Cedar Ridge Distillery Whiskey Type:  American Single Malt Whiskey Mash Bill Percentages:  100% malted barley Proof:  114.9 ° Age:  NAS Further identification:   First aged in Cedar Ridge ex-bourbon barrels, this multiple-year blending project was finished in Cedar Ridge V (a Madeira-inspired dessert wine), First Fill Amontillado Sherry, New French Oak, New American Oak – Char 3, and Peated Malt finished in Ruby Port and is available at an MSRP of $99.99 Nose: It's clear from the first nosing that this pour is about to command all of my attention from start to finish. Rich, plump figs and dark red grapes take my hand and guide me to a beachside barbeque with a sea salt breeze dancing across my cheeks. The slightest hint of smoke laces through the air, like a faraway campfire, so subtle yet complementary and almost expected. Deeper inhales bring forth more creamy and bready notes while also highlighting a bright and balanced effervescence that has me twirling to a tune meant for only this pour. A few swirls release a beautiful barrel funk that reminds me of a distant memory of what dusty old single malt smells like. Wowza, I am mesmerized by the complexity of this glass that is simultaneously quite approachable. After a sip, I smell rich fruit pie, fresh from the oven. Is that a sparkler? Yes! It has a sulfur-like smell, not off-putting at all but whimsical, like the smoke dancing off the crackle of the childhood summer staple. The empty glass smells of ocean-washed rocks, cooling barbeque coals, and the inside of a Little Debbie hand pie wrapper. Palate:  Pure velvet and cream, and wow, that sherry weaves beautifully in with the peated malt. The smoke is subtle, like a sweet compliment from a cherished lover. This whiskey is blushing. Or maybe that's me because, my goodness, I am smitten. Another sip is a tip-toe down creaky wood stairs for a midnight snack of toasted bread and grape jam with the perfect amount of melted butter. Creamy fig lingers on the tip of my tongue as mellow pepper spice moves casually to the back of my throat and spreads itself ever so slowly downward. And this finish, oh my, this is hand-holding in a dark movie theater with no intention of letting go. Smoke from the last wisps of a well-worn campfire lingers on my tongue, complimented perfectly with a plum and blackberry tart you rarely order off the menu but couldn't resist because of the description. As I approach my last sip, still rich with sweet and spicy goodness, I'm already dreaming of the next time I'll visit this bottle. TL;DR: a complex yet approachable sip, this is the artistry of balanced blending Rating:  4.5/5 ( Really Good; I want one of these on my shelf. ) This bottle is the game-changer I've been waiting for in the American single malt category! Murphy Quint's expertise in American single malts shines bright with this offering. The blending skills exposed in just one pour highlight the complexity of flavors in a way that feels inevitable and equally exciting. Cedar Ridge has produced a stellar American single malt with their Untitled Cigar Project. I'll be waiting with bated breath for future releases, but for now, I'm over the moon that this exceptional bottle of ASM is on my 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.

This Portland, Oregon distillery has long been pushing the category of American whiskey forward. Opening under the name "House Spirits" in 2004, their self-funded venture has since garnered the attention of whisk(e)y powerhouses like Diageo, who invested  in their future, giving advice and resources but allowing them to remain independently operated. Wondering what Westward is all about? Let's see how they describe this release on their website : In a cuvée, a blender’s finest wines come together to create something even more spectacular than the sum of its parts. Similarly, this exceptional mingle of our whiskeys aged in fruit-forward Syrah, Cabernet Sauvignon, Tempranillo, and Pinot Noir barrels brings the best of world-class wine to American whiskey, delivering a dram with a bold berry character. Whiskeys finished in barrels from the legendary Willamette Valley, Sonoma County, and Australia’s Margaret River wine regions intermingle to form one landmark libation. Here at Amongst the Whiskey, I love bringing you the best, most thorough, and consistent reviews for whisk(e)y of all types. American single malt happens to be a category that really intrigues and excites the writing team here. It's for this reason that I am glad that Westward was able to send this bottle along for review with no strings attached, in accordance with my editorial policy . With nearly every distillery leaning into this category, let's see how this bottle stacks up against the likes of Clermont Steep , Jack Daniel's Twice Barreled , and Redwood Empire Foggy Burl  in an ever-changing landscape. If you prefer video reviews, you can catch that here on my YouTube channel . Company on Label:  Westward Whiskey Whiskey Type:  American single malt Mash Bill Percentages:  100% malted barley Proof:  96° Age:  NAS Further identification:  This is a 2024 release that was offered exclusively as part of Westward's whiskey club at an MSRP of $99.95 Nose:  Light pear, plum, and milk chocolate lead the way on a deep, welcoming inhale. It's a touch bright in the nose with an undertone of white linen and newspaper. Tiramisu and coffee ice cream follow as the glass begins to build in intensity. After a rest, I find subtle hints of whoopie pie filling and a decent amount of oak influence. Graham cracker and a damp earthiness round out the experience. Long inhales produce the berry blast the cask finishing was intending to layer in, though it is surprisingly subtle for the laundry list of wines in the introduction. It has a young and vibrant character prior to a sip. After a taste, the aromas of a well-oiled and fully operational woodshop can be detected. Late in the glass, sticky sweet notes of vanilla and toffee bubble up in lovely clarity. The empty glass smells like a root beer float and the aroma of hot pavement beginning to cool after a long-awaited sunset at the drive-in movie theater. Palate:  Sipping this whiskey is like chewing on coffee beans—holy smokes; it's like a potent jellyfish stuck out on a sandy beach. Another sip layers in fig and a layer of wet campfire ash. This one is a bit too smokey for my liking, but I know some malt fans are just going to eat that up. It has a sweet, summery character to it, like a crisp American lager beer sipped around a roaring campfire in the woods. The linger is long and smoldering, like sticking your tongue into the dump cobbler a bit too soon after it came out of the Dutch oven. A sprinkle of cinnamon and nutmeg find their way to the surface from amongst a slurry of juicy red fruit. Overall, it's like a boozy strawberry daiquiri which meets the morning coffee a little too early in the day for comfort. My last sip returns to the ever-present coffee bean, now served alongside a soft cupcake with mascarpone cream. The finish is fluffy and hands around like a cloud of strawberry cotton candy. TL;DR: A true American classic with parallels to coffee, Budweiser, and dump cobbler. Rating:  3/5 ( Decent. I can go either way on it. ) This is quite good, I'd put it leaps and bounds ahead of Clermont Steep , well ahead of the Foggy Burl release , but a hair below the Jack Daniel's special release that I mentioned in the introduction. While the chewed coffee bean flavors were a little too strong and a little too off-putting early in my experience with this bottle, they have calmed drastically as it has oxidized (I'm on glass 5 with this one for your reference). I really like how this has evolved, but I'm not sure I would find myself reaching for this too often by choice for reasons other than a review. As always, your mileage may vary, so read into those tasting notes above for things that you like. Cheers! 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.