Our lovely 100% rye spirit is aged it in new Minnesota white oak casks for a period of just under two years, yielding a very special rye whisky! The hardest of all whiskeys to produce, rye whisky is an old time favorite that is new once again. It has a delicious woody taste, with notes of caramel, rich butter toffee, and just a hint of lemon in the nose. Awarded silver medals at the 2011 American Distilling Institute Whiskey Competition, the 2010 New York International Spirits Competition and the Beverage Testing Institute, Catoctin Creek Organic Roundstone Ryeå¨ is one of the few organic whiskeys in the entire world. Roundstone Rye is a superb sipping whisky, a great mixer in Manhattans, or any recipe calling for Canadian or rye whisky. Delicious mixed, on the rocks, or neat. Try some this evening!
For this modern classic, we‰۪ve selected casks previously inhabited by Quady Winery‰۪s Vya Sweet Vermouth to create an amazing double finish rye. The process takes our flagship rye (already aged a minimum of 6 months) and ages it a second time in select vermouth barrels for an additional 3 months ‰ÛÓ merging the warm, balanced flavors of American vermouth with our smooth, spicy rye to deliver an exceptional nose with a distinctive taste and character all its own.
The 36th Vote‰ã¢ commemorates Utah‰۪s role as the deciding vote to end Prohibition. In fact, the Utah delegation WANTED to cast the final vote. ‰No other state shall take away this glory from Utah‰ proclaimed the leader of the state delegation and president of the Utah League for Prohibition Repeal. On December 5th 1933 at 5:32 PM EST, satisfied that the thirty-fifth state (Pennsylvania) had ratified, Utah delegate S.R. Thurman cast the last ballot for Utah and the 18th amendment‰۪s fate was sealed. High West Distillery chose the Manhattan for this celebration because of its classic appeal and timelessness - it‰۪s also our favorite mixed drink! We used the pre-Prohibition recipe of two parts rye whiskey to one part sweet vermouth and two dashes of bitters. We then married the mixture in the rye whiskey‰۪s American white oak barrel for 90 days, allowing the flavors to integrate in a well-balanced harmony of the rye‰۪s spiciness, the vermouth‰۪s herbs, and the bitters‰۪ complexity. We hope you take time to celebrate Repeal Day and thank Utah for its role in ending the Noble Experiment.
Marriage of two straight rye whiskies that combines the feisty properties of a high rye 2-year-old and the saddle smooth richness of a 16-year-old. The 2-year-old has a 95% rye 5% barley malt mashbill. The older rye has a ”barely legal” rye mashbill of 53% rye and 37% corn. The extra age and corn provides some extra sweetness to calm the ”bite” of the younger rye for a relationship that works.
This classic Rye is produced with the famed cocktail Manhattan in mind. Floral, fruity and smooth, a perfect compliment to sweet vermouth. Each bottle hand filled, capped, waxed and numbered one at a time.
Pre-Prohibition American rye whiskey involved two different styles. The first, Pennslyvania rye (known sometimes as Monongahela-style) is generally spicy, dry, and heavily oaked. Maryland rye, by contrast, is fruity, floral, and less agressive. Leopold Bros. Maryland-Style Rye Whiskey achieves this unique flavor profile by hand selecting a variety of yeast strains to use in our fermentation process, paying homage to a lost style of whiskey that hasnt been distilled in the United States in decades. In keeping with tradition, the rye whiskey is barreled at 98 proof, enabling the flavors to develop in our charred American oak barrels. Seasonal Release.
McKenzie Rye Whiskey is made from NYS grain and distilled using old-time techniques. We age in new charred quarter casks and finish in sherry barrels from local wineries. The sherry balances the spiciness of the rye and also gives a nod to the wine region where this whiskey is produced. Notes of orange peel, cardamom, mint and butterscotch. Exceptionally smooth for a young whiskey.
This release was distilled in a small copper pot still at our distillery on San Francisco‰۪s Potrero Hill, from a mash of 100% rye malt. Rye was the grain of choice for America‰۪s first distillers, and using a mash of 100% rye malt produces a uniquely American whiskey.
Pikesville Straight Rye Whiskey refuses to be forgotten. First produced in Maryland in the 1890s, the brand, along with the rest of the once-booming Maryland Rye industry, was shuttered by prohibition. The brand reemerged after prohibition and became the last standing Maryland Rye, as the rest of the industry’s production had ceased. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill keeps this historic Maryland mark alive with this award-winning six year old, 110 proof offering.
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