Aged: No age statement
Product of: United States
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To quote directly from High West's website: "Prior to the 1980s, Seagram's made rye using a mashbill of 52 per cent rye, corn and rye malt. A higher rye mashbill was considered problematic because rye is very sticky and foams considerably during fermentation. After 1983, Larry and his team experimented with different recipes to add variety to Seagrams' blending inventory.
The rye recipe changed to 80 per cent then to 95 per cent rye and 5 per cent rye malt. In the early 90s they changed from rye malt to lower priced barley malt and the mashbill has stayed the same ever since. This whiskey is also made with the "infusion" or low temperature cooking method, which preserves more of the grain's spicy flavors."
Review and Tasting
Sampled on 30/08/2011
Clear, deep bronze with bright golden highlights.
Refined obviously spicy rye with clove and cinnamon spice, chargrilled corn-on-the-cob and buttered toast.
Superbly complex palate with old leathery rye and cinnamon led spice, dried apple fruit, honey, caramel, hazelnuts and bitter chocolate.
Long, dry oaky, spicy finish has a smokiness to it that is freshened by fresh mint.