Review | Elijah Craig Straight Rye

The American whiskey brand of Elijah Craig has announced the release of their rye expression into the UK market. We were invited to the launch event of the Elijah Craig Straight Rye. The spirits has a mash bill of 51% rye, 35% corn and 14% malted barley. This heavy reliance on corn as the secondary grain makes the spirit highly suited to long maturation, which has enabled this rye whiskey to reach eight years of age.

Review / Powers Irish Rye

This new addition to the Powers core range is the first ever Irish whiskey to be made from 100% Irish rye. The release comes following trials at the Midleton distillery in Co. Cork, where Powers is distilled and matured alongside other well know brands such as Jameson and Redbreast. It has used an archive recipe uncovered by Carol Quinn, the Senior Achivist at Irish Distillers. As part of the trials Irish Distillers commissioned the planting of rye crops at Cooney Furlong Farm in Co. Wexford. This was chosen due to its proximity to the ancestral home of the Powers family - Edermine House.

Inbox / The Week's Whisky News (June 25, 2021)

Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/piece of news/PR event that we have received and provide links, where possible, for you to find out further information. 

Inbox - The Week's Whisky News (July 10, 2020)

Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/piece of news/PR event that we have received and provide links, where possible, for you to find out further information.

Allotment Dram - Jack Daniel's Rye

For those of you that follow us on Instagram (if you're not, why not? - click the tab at the top of the right hand column), you will know that we regularly post pictures of our 'allotment dram' - the whisky we are enjoying whenever we visit our allotment in North London to do some work or gardening. In these strange times, we have decided to bring this to life and record a brief tasting of each one, along with an update on the allotment's progress.

Matt visits the allotment again as we experience an unseasonably warm spell of April weather and this time he has selected the Jack Daniel's Rye, a fairly recent addition to the famous Tennessee distillery's range of whiskeys, as his 'allotment dram'. We hope you enjoy.

#allotmentdram 

Inbox - The Week's Whisky News (January 18, 2019)

Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday.

The Second Coming of Rye Whiskey

Rye whiskies are back in fashion.

There is a resurgence happening. A long forgotten and much maligned spirit is making a comeback, and in a big way. That spirit is American rye whiskey.

Long seen as the spicy and brash brother of bourbon, rye whiskey had fallen out of favour with consumers and bartenders in a big way. The spirit never properly recovered from the Prohibition period, which was from 1920 to 1933 in America, and the effect was almost terminal. It was relegated to being produced by just a few distillers for a decreasing number of drinkers.

Review - Wild Turkey Rye

This rye whiskey was first released in 2015 and is bottled at 81 Proof (proof is the old American system of measuring alcohol strength and equates to 40.5% ABV).  It joined the popular Wild Turkey whiskey range - this includes the 81 Proof bourbon, 101 Proof bourbon and a stronger version of the rye, called 101 Proof Rye.  The mash bill for this whiskey is 51% rye, 37% corn and 12% barley, and it has been matured in American white oak casks.  The Wild Turkey Rye is available through specialist whisky retailers in the UK and Europe, but is widely available throughout the USA. A bottle should cost between around £30 each.

An American Whiskey Fan In London

Being a fan of American whiskey in the UK can be a challenge. To the uninitiated (like this London-based whisky commentator who writes and comments on social media about Scotch whisky) the topic of American whiskey can appear a bit daunting and confusing.  Where do you find information? 

There do not seem to be many UK sources apart from the occasional brand ambassador floating around at whisky shows or events if you are lucky enough to be able to attend these.

Have just tried - Bulleit Rye

The Bulleit Rye is the newest addition to the Bulleit Bourbon range.  It was first launched in the USA in 2011 and proved extremely popular. This has resulted in it being rolled out in selected other markets in late 2013, including Australia and the UK.  The Bulleit Rye is made using a mash bill of 95% rye grain and 5% malted barley.  This rye content is high compared to most other American rye whiskeys on the market.  The minimum percentage to be legally called a rye whiskey is 51%.

Have just tried - Whistlepig 10 Year Old Straight Rye

The Whistlepig whisky company are located on a farm in Shoreham,Vermont and include former Maker's Mark head distiller Dave Pickerill among their staff. I came across their flagship 10 Year Old Rye on a recent trip to the United States and thought it was brilliant so brought a bottle back home with me. On closer inspection of the label I noticed the rather cryptic line “Hand Bottled on Whistlepig Farm, Vermont”. Why mention this? Surely it was distilled there as well, right?

Have just tried - Colonel E.H. Taylor Rye

Rye can be argued to be the original American whiskey and was the most popular type of whiskey produced and drunk in the United States up to the advent of prohibition in 1920. Records show that there were various different Rye whiskies, each named after their area of production (i.e. Maryland Rye, Monongahela Rye etc) which suggests that each area produced it’s own distinctive style. Unfortunately we’ll never know if this is the case as Rye whiskies popularity declined after the end of prohibition in 1933 and many producers never resumed production.

Nowadays though, Rye whiskey is experiencing something of a renaissance with a lots of new different Rye’s now available and distillers struggling to keep up with demand. A lot of these whiskies are hard to come by in the U.K. as a lot of brands are kept for the home market but one such Rye that has made its way over here is Colonel E.H. Taylor.

Great places to drink whisky - New York City

New York City is rightfully famed for its night life. Any city vying for “best city in the world” status has to have some pretty cool bars to while away the small hours and get a little merry and New York’s sheer size means there’s a lot of places to choose from. So, on a recent holiday across the pond I ended up in a couple of Gotham’s excellent whisky bars in order to sample some of that famed night life and a couple of whiskies.

Have just tried - Century Reserve Canadian Rye

The Century Reserve is released by the Canadian distillery of Highwood.  The whisky, subtitled Lot 15-25 or sometimes 15 Years Plus, is made up of casks aged between 15 and 25 years of age.  Some of these are believed to have been distilled at Potter's, a distillery which Highwood took over (along with most of its maturing stock) in 2005. Highwood Distillers is an independently owned company which is based in the Rocky Mountains of the Canadian province of Alberta.

Have just tried - White Owl

The White Owl whisky is a filtered, clear rye whisky made by Highwood Distillers in Alberta.  It has taken the cocktail world by storm and took first prize in the Canadian Whisky Innovations category at the second annual Canadian Whisky Awards earlier this year. The awards were held in Victoria, British Columbia and are the brainchild of our good friend Davin de Kergommeaux - the world authority on Canadian whisky and writer of the must-read website canadianwhisky.org.

Highwood Distillers is an independently owned company which is based in the Rocky Mountains of the Canadian province of Alberta. The distillery is in the town of High River, while the company offices are in the city of Calgary.  Highwood Distillers was founded in 1974 and the distillery was originally called Sunnyvale.  This was changed to Highwood in 1984 and the company is still going strong after nearly 40 years.  They also make other spirits including gin, vodka, rum and liqueurs.  For more information on Highwood and their products - visit www.highwood-distillers.com.

We don't get to taste many Canadian whiskies as they are still relatively scarce in the UK market, and it is an area of the whisky industry that we want to learn more about.  Therefore we were excited when a sample pack from Highwood dropped through our letterbox recently.

On initial inspection, the White Owl appeared to be a product similar to the 'white dog' whiskies being released in America or the new make spirits being released by some Scottish single malt distilleries.  These products have little or no maturation before bottling.  However, the story with the White Owl could not be more different ...

The White Owl is produced in small batches and is made up of rye whiskies that have been matured between three years (the Canadian legal minimum age for whisky) and 10 years of age.  The proportion of older whisky is high and the whiskies are then married together, before being filtered through charcoal to remove the colour.  Therefore, it has all the characteristics of an aged rye whisky but with no colour - this has made it extremely popular with bar tenders across north America.  The White Owl is bottled at 40% ABV and is currently available only in Canada.  A bottle will cost $40 CAD (that's about £25).

Our tasting notes
This whisky is completely clear and the nose is fresh, clean and vibrant.  There is an instant zesty citrus aroma which is reminiscent of lemons and limes.  This is supported by some robust cereal aromas that give an impression of vanilla and a slight earthy quality.  In addition there is something uplifting and fresh (think of crisp green apple) and a hint of cinnamon and liquorice.

On the palate, this has an initial hot spicy feel but once it settles in your mouth it feels quite delicate and a little creamy.  There is an initial hit of sugary sweetness (imagine a pleasant mix of icing sugar and honey) which is added to by some notes of butterscotch and toffee.  These sweet characteristics are tempered by some delicious and slight feisty cereals, which add a spiciness to the palate - think of cinnamon, nutmeg, liquorice and a hint of ginseng.  The zesty citrus notes evident in the nose are also present (especially the limes) and these seem to grow with time.  It is not the most complicated of palates, but there is plenty of interest going on.

The finish seems short-ish and begins with the lovely butterscotch sweetness.  This then gives way to the zesty and spicy notes, which give the finish a refreshing tang and dryness.  Imagine limes, cinnamon and a hint of red chilli.  It is the chilli-like heat that lasts longest.

What's the verdict?
The White Owl is impressive.  It may be clear but what it lacks in colour, it more than makes up for in aroma, flavour and quality.  The evidence of whiskies of a decent age gives it a depth and quality and it is easy to see why it has become so popular with bar tenders and cocktail mixologists.  The White Owl will add a depth and quality to a drink that a new make or 'white dog' spirit simply cannot.  A delightful discovery and one that confirms that we have to learn about and try more Canadian whiskies.

Have just tried - High West Double Rye

One of a vast array of new craft distillers popping up all over the U.S. , High West Distillery and Saloon was started in 2007 in the former 19th Century frontier town of Park City, Utah, deep within the Rocky Mountains in the western United States. The brainchild of David Perkins, the small distillery started production in 2007 with a mission to revive the whiskey making tradition in Utah and to make great Rocky Mountain whiskey (presumably because its better than making rubbish Rocky Mountain whiskey).

As well as the distillery there is also a thriving Saloon which you can apparently Ski too if you’re so inclined (do you see what i did there?). No mention on their website as to whether the barman slides your glass of whiskey at prodigious speed along the bar towards you but I’d like to think that they do. They should do.

These guys release a number of different whiskies all taking their cues from the American whiskey tradition with a definite bias towards Rye Whiskey. Rye is defined as having at least 51% Rye within the mash bill with the rest of the recipe almost always consisting of Corn and malted Barley. The principle whiskey within the United States prior to Prohibition in the 1920s, Rye whiskey was made all over the States, one of the more famous areas of production being Pennsylvania. Rye whiskey’s fortunes never really recovered after Prohibition, unlike its more accessible cousin Bourbon but was (still is) made sparingly by nearly all the major Kentucky distillers. Nowadays, Rye is on the march again and sales are growing.

 Being a small craft distiller High West are a little bit more open to experiment and so their Ryes are a little bit different from those you might buy from the more established distillers. The mash bills consist of an unusually high proportion of Rye and some are a blend of both very old and very young whisky. Which brings me on a slight thorny issue among some. The older whiskies are not from the High West Distillery but bought from another unspecified distillery, which, given the location of all the major whiskey distilleries in the U.S.A., would not have anything to do with Utah, the Rocky Mountains, or Cowboys. I don’t have a problem with this myself as they’re pretty clear about this on the label.

The Double Rye is a blend of 2 Year Old Rye whiskey with a mash bill of 95% Rye (95%!) and 5% malted Barley and a 16 Year old Rye whiskey with a mash bill of 53% Rye and 37% Corn (presumably the other 10% is malted barley as they don’t specify). Its comes in at 46% ABV and has a nice picture of a cowboy on the label.

Our tasting notes
What’s immediately evident is the shear intensity of the aromas that come at you on first nosing. This is going to be interesting at the very least. Big, expressive aromas of spearmint, toothpaste and gin botanicals, most notably juniper. Very odd but great. There’s a bit of sweetness in there as well, a bit of boiled sweets, and honey. The more it breathes the more spicy the aromas become, I can smell black pepper and cloves. Behind all this there’s also a subtle damp earthy note and a lovely sharp pine needle/Christmas tree smell also a little gristy, porridge oats aroma. An excellent, intense and unusual nose. What the hell is this going to taste like!? On the palate it’s initially not as expressive as the nose will have you believe. Sweet flavours such as honey, toffee, sweet corn come through first but quickly give way to extremely intense, hot, spicy, peppery flavours. Very intense but great, with a lovely chewy mouth feel. There’s also a little savoury note throughout that reminds me of tortillas. Very drinkable, despite the intensity the alcohol doesn’t come through much at all, surprising given there’s some very young whiskey in the bottle.

What’s the verdict?
I very rarely buy a bottle of whiskey more than once but for this whiskey I might just break that rule. Very unique, very intense and very good. If you’ve ever wondered what people meant when they said Rye whiskies were supposed to be spicy, try this one!

High West’s whiskies are available throughout the United States and Canada for around $40 and can be found for around £45 from specialist retailers in the UK.

For more information visit: http://www.highwest.com/

Have just tried - Sazerac Rye

Sazerac Rye is an American whiskey that is made at the Buffalo Trace distillery.  The distillery is located in the town of Frankfort, which is in the famous American whiskey making state of Kentucky.  The whiskey was originally made in the early 1800s in New Orleans by The Sazerac Company, which was owned by entrepreneur Thomas H. Handy. It was designed to be the house whiskey in his business The Sazerac Coffee House, which is the birthplace of the popular Sazerac cocktail. The Sazerac Company was purchased by Buffalo Trace in 1992 and they have produced the whiskey at their distillery ever since.

The striking award winning bottle was created by the US design agency SPAR. They used the influence of antique bottles found in The Getz Bourbon Museum in Bardstown, Kentucky to design a stunning bottle with a mid-1800s period feel. Sazerac Rye is matured for approximately six years and is bottled at a strength of 45% ABV (90° Proof).  It is still relatively difficult to find in the UK but can be found within a small selection of specialist liquor retailers.  It should cost around the £30-35 mark for a 75cl bottle.

In America whiskey is made using a mixture of grain types, most commonly wheat, corn/maize, barley and rye. These are mixed in different proportions and percentages with each other to create the unique recipes for each whiskey.  In Sazerac Rye, as with all rye whiskies, the percentage of rye grain in the mash mixture has to legally be greater than 51%.  Other laws stipulate that rye whiskey must be distilled at an alcohol level less than 80% ABV and that it must be matured for a minimum of two years in new American oak casks.

Our tasting notes
The colour is golden yellow and the nose has a real 'wow factor' - it is vibrant with a lovely, promising scent. There are initial aromas of sweet vanilla, fresh coconut, tangy orange zest, sweet honey and robust bittersweet cereals.  The vibrancy is highlighted by plenty of woody and spicy notes that grip your nostrils - cinnamon bark, nutmeg, sandalwood, cedarwood, toasted almonds.  On the palate, this spiciness continues unabated with an initial wave of drying woodiness.  It replicates the aromas from the nose very closely and much like on the nose, these notes grip the palate. The fragrance that comes from it in the mouth is almost overwhelming. Then comes another wave of sweet orange, coconut, something floral and plenty of honey, all of which balance the prominent spice notes.  The combination is challenging and intense but delicious.  The finish is dry, spicy and bittersweet.  Plenty of the rye grains are present here, along with the wood spices, which leaves your mouth watering.

What's the verdict?
Sazerac Rye is a deliciously vibrant and expressive whiskey which sets you a challenge from the first moment that you encounter it.  It is intense and has a lovely combination between the dry, spicy, sweet and bittersweet elements, which are all battling for your attention.  Having not tried many rye whiskies, we cannot really say if these are typical notes for the genre but it has made us want to sample others.  To be fair, the whiskey is a little hard work on its own and seems perfectly suited for mixing in such cocktails as the Sazerac or Old Fashioned.

Have just tried > Lion's Pride Whiskey from Koval

The Lion's Pride whiskey range is made at the Koval distillery in the American city of Chicago. This is the first distillery to legally produce whiskey in the city, or the state of Illinois, since the abolition of Prohibition in 1933. It was founded in 2008 by the husband and wife team of Robert and Sonat Birnecker and is operated by themselves and other members of their immediate family.

Koval produces a range of boutique and traditional American whiskies, in addition to a large range of fruit based liqueurs, brandies and eaux de vie which are inspired by Robert Birneker's heritage. He was inspired to recreate these fruit based spirits as his grandfather had worked in the distilling industry making such products in his native Austria. Flavours produced include coffee, ginger, jasmine, pear and rose hip. They also produce a vodka at Koval, which is distilled from rye grains. The range of Koval products are currently only available in eight states of the USA - California, Colorado, Illinois, Massachusetts, Missouri, New York, Tennessee and Wisconsin - but as they start to pick up some industry awards this will surely grow.

Koval's whiskies are made from a variety of different cereal grains and are all certified organic and kosher. All of the materials used by Koval are locally sourced and this includes the grains and wood for the casks. The process of the whisky making, from the mashing stage through fermentation, distillation (see the custom made still from Germany, left), maturation and bottling, all take place at the distillery and are constantly monitored by Koval's small team of experts. This is unlike some boutique distilleries (also called 'micro distilleries'), who buy in pre-prepared wash or neutral grain spirit and then take the process from there.

We were delighted when we received a package containing a sample of each of the six Koval whiskies recently. We thank Meg Bell, Koval's Brand Ambassador, for sending these to us. Our package included the four whiskies released under the Lion's Pride label - the Oat, Rye, Dark Oat and Dark Rye - plus two versions of the new make spirit (or 'white whiskey' as it is know in America), which are named Midwest Wheat and Rye Chicago. For further information on the Koval distillery and its products, go to www.koval-distillery.com.

The Koval whiskies are all made using 100% of the named grain (eg - the Dark Rye is made with 100% rye, the Dark Oat with 100% oats etc) and this is done so as to reveal the pure characteristics of each type of grain. This is different from the majority of American whiskies, which combine differing percentages of different grains within their recipes. Each whiskey is produced in 30 gallon (113.5 litres) batches and all are released with an alcoholic strength of 40% ABV, with the Lion's Pride whiskies being bottled in single cask batches. All of the Lion's Pride bottlings are released at two years of age and the difference between the 'regular' whiskey and the 'dark' whiskey are due to different casking (we suspect that the 'dark' may have been matured in more heavily charred casks than the 'regular').

Our tasting notes
Midwest Wheat
This unaged grain whiskey is made using 100% wheat. It is clear with absolutely no colour. The nose has lots of initial aromas of vanilla and is fragrant, fresh and positive for a new make spirit. Other aromas include distinct cereals, boiled fruit sweets (think of peardrops) and something slight earthy/musty. On the palate, this is light and tangy with some peppery spice, fresh green fruits (imagine pears and apples), icing sugar sweetness and bittersweet cereal grains. It becomes slightly creamier in the mouth with time. The finish is short and sweet with plenty of that icing sugar sweetness. Very pleasant and palatable for a new make spirit (being down at 40% ABV helps) and this would be great in a cocktail or with a mixer.

Rye Chicago
Like the Midwest Wheat, this grain whiskey does not undergo any aging in an oak cask. It is made using 100% rye grains and has no colour. The nose is full of sweet cereal aromas, backed up by a hint of citrus (orange maybe?), sugar coated boiled sweets and a floral undertone (think of honeysuckle). The palate is very sweet and tangy with some lovely honey and vanilla notes complimenting the sharper citrus orange zestiness. There is a youthful burning spiciness that gives way with time to give a comforting creamy toffee feeling. The finish is short and soft - this is very well rounded and has a very good balance. Equally perfect and pleasant to drink on its own or as part of a cocktail.

Lion's Pride Oat
Made 100% from oats, this whiskey has been matured for two years in American oak casks. The nose is expressive with plenty of robust cereals and fresh coconut fragrances. It becomes more scented with time in the glass - aromas of vanilla, honey, shortbread and a hint of orange oil come through. On the palate, this feels creamy and slightly oily - there are notes of distinct bittersweet oats (think of an oatcake biscuit), vanilla, honey, freshly grated coconut (plenty!) and hints of white chocolate and nutmeg. The finish is of decent length with icing sugar-like sweetness tempered by gentle bitter cereal notes. This grainy bitterness lingers and is delicious. A lovely dram to sip and savour.

Lion's Pride Rye
This is made of 100% rye grains and has again been aged for two years in American oak casks. The colour is a pale golden yellow and the nose is very attractive and fragrant with some lovely aromas of dried banana, honey, vanilla, oat/cereal cookies (the combination of grain, butter and sugary notes lead us to this description) and boiled fruit sweets. On the palate, this is light, tangy and mouth watering with opening notes of vanilla, honey and coconut. Then comes delicious caramel and warm wood spices (think of oak, cinnamon and nutmeg). The finish is pleasant and quite dry with plenty of dry, woody bitterness. This is complimented by a hint of hot peppery spice and the dried banana note from the nose.

Lion's Pride Dark Oat
Again aged for two years but in different casks, this whiskey has been made from 100% oats. The colour is a dark golden yellow and the nose is very sweet, fresh and highly perfumed. There are heavy aromas of robust cereals (these increase with more and more time in the glass) and golden syrup, backed up by more subtle ones of toasted almond and wood spice (cinnamon especially). On the palate, this is oily, firm and coats the inside of your mouth - there is a ton of caramel notes here, with others of honey, oak, coconut, golden syrup, toasted almond , cinnamon and nutmeg joining. The finish begins sweetly before becoming slightly bitter and astringent. This adds great balance and gives a palate cleansing feel.

Lions Pride Dark Rye
Made from 100% rye grains and matured for two years, this whiskey has a vibrant golden yellow colour. The aromas coming from the nose are lovely and vibrant - bitter cereals, woody coconut, caramel, peardrop sweets, icing sugar and fresh sawdust/oak. On the palate, there is an instant hit of orange oil, followed by a massive dried coconut note. Then comes vanilla, boiled fruit sweets, icing sugar, charred/toasted oak and plenty of soft and rounded baking spices (think of cinnamon, nutmeg and allspice). The whiskey feels viscous and a little oily in the mouth. The finish is long and enjoyably fresh with an abundance of oak, coconut and tangy, drying and rounded baking spices. Simply delicious.

What's the verdict?
If we are honest, then we were pleasantly surprised by the range from Koval. This follows previous less than positive experiences with some young 'boutique' whiskies from around the world! The Koval range is excellent and with a distinctive (and quite hard to describe) character that is quite unlike anything tasted on our whisk(e)y journey to date. The range (and especially the new make spirits or 'white whiskies') clearly benefit from being brought down to a palatable alcoholic level of 40% ABV, as the raw spirit notes at a higher ABV can sometimes be off-putting and overpowering.

With the abundance of boutique/micro-distilleries that have set up in the USA within last few years (and that continue to set up), the hope has to be that they all produce distinctive whiskies as good as those of Koval. If they do, then we are all in for a good time!

Have just tried ... Hudson Manhattan Rye

An old tradition reborn
Hudson Manhattan Rye is an American whiskey is made by Tuthilltown Spirits. They are located in the town of Gardiner in the state of New York, around an hours drive directly north of New York City. The distillery was opened in 2005 and is the first to produce whiskey in the state of New York since the Prohibition period, which was enforced between 1920 and 1933. Prior to Prohibition, the state was well known for its production of rye whiskies and from this the famous Manhattan cocktail was born.

The idea of two men
Tuthilltown Spirits takes its name from the old Tuthilltown grist mill (founded in 1788, it is the oldest water powered mill in the state of New York), where the distillery is housed. The Hudson bottling name is due to the fact that the distillery lies in the River Hudson valley. The company was founded by business partners Ralph Erenzo and Brian Lee and both are distillers at Tuthilltown Spirits. The distillery equipment was designed and built by Lee and Erenzo's son is the Brand Ambassador. Both are self taught distillers having toured various European distilleries, including Cognac and absinthe in France and grappa in Italy. For further information, please visit their website - www.tuthilltown.com - and watch the informative short film below.



Locally sourced ingredients
At Tuthilltown Spirits they produce a range of single malt, bourbon and rye whiskies, all of which have their own unique grain recipes. All the grain used in production comes from within a 90km radius of the distillery and the water and yeast used is also locally sourced. Their whiskies are produced in small batches and all bottles are hand filled, capped with a stopper, dipped in wax and then hand numbered with the year, batch number and bottle number. This Manhattan Rye is made from 100% whole rye grains and this makes it one of the few pure rye whiskies available. It is bottled at 46% ABV and costs $45-50 for a 375ml bottle. This bottle is labeled as Year 09, Batch 17, Bottle 250. We thank Lisa Huang for bring us this sample back from the USA.

Our tasting notes
The colour of this Hudson Manhattan Rye is a dark golden brown and the nose is very promising with a fresh vibrancy to it. Initially there are plenty of distinct grain and burnt woody notes and the graininess is reminiscent of a sourdough loaf. With a little time some further sweeter aromas start to come through and these combine well with the more bitter initial notes. There is sweet vanilla, coconut (think of dessicated coconut), something fruity (imagine orange zest or oil), some waxy furniture polish and a hint of yeast. On the palate, this whiskey is again light and fresh and has a distinct initial bitterness that grips the inside of your mouth (think of a combination of charred wood, cereal grain husks and wood spices, especially nutmeg). Then the sweeter characteristics start to show - sweet vanilla, honey, candied orange peel, coconut, almonds plus some cinnamon. The combination is simply lovely. The finish is short yet expressive with plenty of toasted almond and vanilla present. A charred woodiness is the last thing to appear and this leaves a pleasant bitterness in your mouth.

What's the verdict?
This whiskey is a gem and feels unique - both of us, and the person that we sampled it with, agreed that it tastes and feels like nothing else that we have tried for a long time. The reason is that is has a different flavour profile and structure to most American whiskies, bourbons or ryes, where the sweetness comes first and is then followed by some bitter notes. Here, this is in reverse with the bitterness up front followed by sweetness. Fascinating and enjoyable stuff that demonstrates the attention to detail that a small boutique distiller can acheive - a great dram.

Have just tried ... Pikesville Straight Rye

Pikesville is a brand of American straight rye whiskey that is produced at the Heaven Hill distillery. Heaven Hill is located in Bardstown, which is in the famous whiskey producing state of Kentucky. The distillery was originally founded in 1890 but was forced to close during the Prohibition period between 1920-1933. It was re-opened in 1934 by five brothers from the Shapira family, whose decendents still run the distillery today.

Heaven Hill takes its name from the Heavenhill family, who were the former owners of the farmland on which the distillery stands. They produce a range of whiskies using different traditional recipes (well known ones include Elijah Craig, Evan Williams and Rittenhouse), as well as gin and brandy. This help to make Heaven Hill the largest independent family owned distillery in America and the seventh largest in America overall.

Heaven Hill is one of the few distilleries that still produce rye whisky. Rye is seen as one of the most traditional styles of American whiskey, but was killed off by Prohibition. Its roots lie in the north eastern states of Maryland and Pennsylvania, with the recipe for Pikesville originating from Maryland. By law rye whiskey must contain a minimum of 51% rye grains in the mash and to be labelled as 'straight rye', this percentage must be a minimum of 65%. The rest of the mash can contain any other type of grains (such as corn, maize, barley or wheat) in any combination, with each recipe having different traditional combinations that give different flavours.

The colour is a rich golden brown (think of caramel or burnt sugar) and the nose is interesting. It has an initial slightly bitter sharpness, which may not be to everyones taste, but then a lovely sweetness comes through. This is very grainy in quality and is accompanied by loads of vanilla, coconut and warm spices (imagine ginger and nutmeg). On the palate, this is full bodied and has a great creamy feeling in the mouth. The sweet vanilla, coconut and grains are present, as are the warm spices. These are joined by an enjoyable bitter peppery quality (think of peppercorns or maybe a hint of red chilli) and some fruitiness (imagine sultanas). The finish is long and smooth with the slightly bitter rye grains rounding off the overall sweetness well.

Pikesville has a small production run each year and is hard to find as a result. However, it is worth searching out as it is very good and should cost the bargain price of £15-20. It is also becoming more popular in bars, as it lends itself to mixing well in cocktails, so it is definately worth trying some that way if you cannot find a bottle to buy. A very good whiskey.