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distinct haziness; I notice what might be slight flocculation and tiny particles of what I hope is barrel Nose: Bright linen, soft toasted caramel, and younger - though aged to satisfaction - oak aromas greet It definitely feels like a single barrel - I find no telltale sign like a flip-flop of flavors that suggests I am thoroughly confused, though I like what I am tasting. 114.5 proof, aged 6 years (MGP distillate, 95% wheat / 5% malted barley) Reveal: Mayor Pingree Single Barrel

Following this traditional distillation process, the spirit is placed into 53-gallon barrels made from local Appalachian oak by the West Virginia Great Barrel Company at a low barrel entry of 108 proof. This low entry proof guards against astringency that can occur in high barrel proof whiskeys while extracting Old Monongahela Full Proof Rye Whiskey” marks a milestone in our journey, showcasing a blend of six barrels Bottled at a proof of 108, mirroring its barrel entry proof, this expression captures the true essence

Graham personally tastes EVERY barrel to ensure our unique flavors meet the standards 13th Colony has After the minimum of 4 years, Graham selects the barrel at the time it is taste-test ready. So each batch has barrels 4, 5 & 6 years old. in IN Mash Bill Percentages:  95% rye, and 5% malted barley Proof:  95 ° Age:  A blend of 4-6 year barrels Further Identification:  Southern rye whiskey is aged in new charred oak barrels with custom toasted

The heirloom corn, the time in those original barrels, and the extended secondary aging all came together Let's get to tasting! barley Proof:  104.5 ° Age:  3 years MSRP: $74 Further identification:  Aged 3.5 years in its original barrels before being transferred to new, heavily toasted, medium-charred barrels for an additional 11 months Palate:  On first taste, we're in candy land.

half of 2008 Stitzel-Weller distillate, the same whiskey that scored the near perfect 99/100 at every tasting This is the original high scorer / overachiever blend of barrels that captured the world's attention. Light in volume overall, but certainly showing off some low barrel entry proof citrus tones I also find The empty glass smells of roasted pecans, vanilla custard, milk chocolate and honey wheat black bread I hate to admit it, but this might be love at first taste.

Getting to explore the nuances from year to year and barrel to barrel for a bottling as coveted as Michter's The rest of the numbers are a unique identifier for that exact barrel. Touches of vanilla and toasted oak can be made out to the generously patient observer. To me, this particular barrel seems to taste rather over-oaked, with a panic-sell decision point being I've seen others waxing poetic about the 24A and 24B barrels from this year's run of single barrel

Palate:  My first taste is a beautiful shimmer of orange zest before creamier tones prevail. My final taste is noticeably less sweet with notes reminiscent of red brick, blackened cornmeal, and Comparing a taste against a single malt of different origins will only wash out the unique experience Tasting malts of this caliber requires a different level of patience compared to American whiskey.

I didn't see this release ever really get much attention. I've been mixing cocktails with it for a bit now and realized I first reviewed this on my instagram but never shared any thoughts here. It's hard to believe this was first introduced in 2019 and I'm just getting around to writing down my thoughts now. Well, better late than never, right? Barely legal ryes can certainly be hit or miss for me. Let's dive in on a quick review of Heaven Hill's shelfer rye, joining the likes of Pikesville and Rittenhouse. Company on Label: Elijah Craig (Heaven Hill) Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 35% Corn, 51% Rye, 14% Barley Proof: 94° Age: NAS Further identification: This is a shelfer release from Heaven Hill that has been readily available since 2019 Nose: Bright, bubbly, lovely citrus and floral rye just dances in the nose. It's a beautiful contrast to simple, musty bourbons that typically come in around this same proof. There's a subtle lemon peel and bubblegum mixture that does well to not overstimulate the nose. Where the nose is a bit light in complexity - the palate shines. The empty glass smells of honeysuckle, charcoal and a well seasoned grill grate. Palate: Upfront this pour is bright and zesty. Lemon peel and cardamom tingle on the tongue. Light caramel and butterscotch fade into a nondescript bready medley. Hints of cinnamon and allspice sneak in on the back end. The linger is surprisingly long with vanilla dominating. Sugar cookie can be teased out as I nod my head in enjoyment. The mouthfeel is buttery as bakery delights get introduced in a whirlwind meeting of new friends. Late in the glass grilled street corn begins to take shape and my enjoyment grows. Complex contrasts of raspberry, sweet chili aioli, and level oak provide a really interesting neat sip. Though those notes together sound odd, they present more like a carousel - not quite mixing together, but their own distinct experiences capable of being pulled from at will. Drizzles of honey can be found amongst the stone fruit and Summer citrus medley. My last sip is like a Summer cookout; light effervescence of a can of Sprite mixes well with a slightly savory suggestion of barbecue chips. Mmm. There's so much that can be done here! Rating: 4/5 (Really good; I want one of these on my shelf.) My review purely rates the neat pour. Where you might draw more value from this whiskey is when you consider its price point. This is a huge value whiskey that makes exquisite cocktails. If you are going to mix a drink with this, I would suggest trying to keep your creation spirit-forward, as watering this down too far will mute this rye too much for peak enjoyment. This does surprisingly well neat, and may benefit well from a touch of oxidation given I've had this bottle on my shelf for quite some time now. I hope this review helps! Let me know down in the comments what you think of Elijah Craig Rye.

somewhat misunderstood expression, Light Whiskey, but they're also doing so with one of their youngest barrels Unlike bourbon or rye whiskey, which cannot have a barrel entry proof of more than 80% ABV, Light Whiskey The high barrel entry proof (or distillation proof, not to be confused with bottling proof) makes this On Two Souls Spirits website , they shared: [This barrel was] our first official purchase as Two Souls , TSS then transferred and aged in a second finishing ex-bourbon barrel from their first release Nose

Please join us in toasting and celebrating American whiskey history with this outstanding small batch This year’s release uses barrels wherein the wood has been naturally air-dried and seasoned for different periods of time before undergoing our exacting toast and char specifications. The spectrum of barrels used have been seasoned for 18 months, 3 years, 4 years, and 5 years, thus changing The coworkers I shared this one with did enjoy it quite a bit as we toasted to our collective success

However, using the phrase 'Cask Strength', 'Barrel Strength', or 'Barrel Proof' (which all inherently 'Barrel Proof' was defined in 1977 by the TTB ( Alcohol and Tobacco Tax and Trade Bureau ) to "preclude Below are the current guidelines for 'Barrel Proof' whiskey, which can be found in greater detail on more involved than simply transferring a barrel to bottles. The empty glencairn smells of toasted hay and granulated sugar.

Not long after that, a friend had me try my first Four Roses Barrel Strength Single Barrel. If you follow my page, it's easy to see my preference is barrel strength single barrels. straight from the barrel. tend to be more mellow compared to barrel strength single barrels. His attention to detail and quality—carefully tasting, analyzing, and studying different runs of barrels