Tasted strongly vegetal, somewhere between cilantro and celery. The flavor is robust and there seems to be a variety of flavors, I might have even noted the peppermint, but the subtle flavors were losing the battle to the celery taste.
@shopeology Glad you enjoyed it man. It's a fantastic pour isn't it. In talking with those guys I don't think they'll have a second release until very late this year or early 2012. Can't wait for the next one.
Could you review Jim Beam Rye One or whatever it's exactly called? I liked the regular Jim Beam Rye a lot up until it became obnoxiously hard to get here. So since I'd have to order pretty much every rye anyways I figured I might as well try another rye.
WhistlePig doesn't seem to be possible to get outside of the states (drinkupny doesn't even ship to all 50 states, let alone outside of the USA). I guess I'll have to wait until they got their business up and running.
@RushFugu There is a Jim Beam Rye and also a Ri1. I try to do some rye reviews whenever possible. I think one that is great and fairly readily available is Wild Turkey Russell's Reserve 6 year old rye. Can you get that?
Doesn't seem like it. Searching for american whiskey is a very random experience for a german. While rye is incredibly hard to find I could easily get Pappy Van Winkles Family Reserve both 20 and 23 years old.
I'll keep searching and keep that Wild Turkey in mind. I meant to try some of them anyways as I heard they have usually a bit more rye in the mix anyways.
@j2ndcaptain It's a real rarity to see more economical, mass market Rye's much higher than 51-60%. A lot of times the corn helps to balance the herbal and spicy character of the rye. So that's one of the reasons why you don't see many much higher than that. Plus Rye is a finicky grain for sure. High West has 3 products (a 16 and 21 yr Rye and a combo of a 6 and 16 year rye). I reviewed the later, Rendezvous Rye. Old Overholt is a very inexpensive but high content rye. Give it a try.
From what I've read, a 95% rye and 5% malted barley mashbill like the one found in the very recent Bulleit Rye is used because the malted barley has enzymes that help the fermentation process (this is also in the High West products). A 100% rye would need to have those enzymes added separately.
This has made me wonder how the rye whiskeys were made in early American history. Were they close to 100% rye or a mashbill of rye, corn, and barley?
@shuboy05 Malted barley, in the case of Bourbon, Rye, and other American Whiskey, is introduced to help with the mashing(cooking) of the grain and also the enzymes you mention. I've heard that corn and rye when introduced to a mash cooker can paste up a great deal. The malted barley helps to prevent that. Not sure how Whistlepig makes theirs but you make a great point. There is likely something added to help that process.
As for the last question - that's a great one. Not really sure.
@jmpyle1 I've actually read the same thing. An article I read in a beer brewing magazine mentioned a microbrewery attempted a 100% rye beer and they needed to keep an eye on the wort or else it would turn into a sticky mess (which is why they gave up after one batch).
Might have answer on my other question. According to the blog on George Washington's Whiskey (which was supervised by Dave Pickerell in 2009), Washington's mash bill called for approximately 60% rye, 35% corn, and 5% malted barley (really need to pick up a bottle if I ever visit Mount Vernon). This means that mashbills haven't changed much over the centuries.
Hey willrnlds thanks for watching and appreciate the comments. Definitely there are some ryes that are more reasonably priced: Russell's Reserve Rye, Sazerac Rye, Old Overholt Rye, Jim Beam Rye. That's just a few in that sub $30 and sub $20 range. I hope you like them.
You got me wanting to try some rye, old-school style. Saw your channel after your EWSB review came up in a search, I was wondering if there were any widely available rye's that aren't as expensive as the rondevous you mentioned that would be worth having. I don't see many of them around here (MN)
A tad more candle light, please.
C5Rigzz 2 months ago
@C5Rigzz Yes indeed. Too dark. But that's an old one. Hopefully the lighting has gotten better.
jmpyle1 2 months ago
@sexytubes I believe DrinkUpNY has it in stock. You can google them and check it out. Thanks.
jmpyle1 7 months ago
Where can I order a bottle of this online?
sexytubes 7 months ago
Tasted strongly vegetal, somewhere between cilantro and celery. The flavor is robust and there seems to be a variety of flavors, I might have even noted the peppermint, but the subtle flavors were losing the battle to the celery taste.
mu99ins 7 months ago
Loved the review. Enjoyed a glass of this fine whiskey tonight!
shopeology 11 months ago
@shopeology Glad you enjoyed it man. It's a fantastic pour isn't it. In talking with those guys I don't think they'll have a second release until very late this year or early 2012. Can't wait for the next one.
jmpyle1 11 months ago
Rye whiskey without the training wheels. Excellent synopsis, excellent. Couldn't have said it better myself. I agree... very unique product.
imbibehour 1 year ago
Could you review Jim Beam Rye One or whatever it's exactly called? I liked the regular Jim Beam Rye a lot up until it became obnoxiously hard to get here. So since I'd have to order pretty much every rye anyways I figured I might as well try another rye.
WhistlePig doesn't seem to be possible to get outside of the states (drinkupny doesn't even ship to all 50 states, let alone outside of the USA). I guess I'll have to wait until they got their business up and running.
RushFugu 1 year ago
@RushFugu There is a Jim Beam Rye and also a Ri1. I try to do some rye reviews whenever possible. I think one that is great and fairly readily available is Wild Turkey Russell's Reserve 6 year old rye. Can you get that?
jmpyle1 1 year ago
@jmpyle1
Doesn't seem like it. Searching for american whiskey is a very random experience for a german. While rye is incredibly hard to find I could easily get Pappy Van Winkles Family Reserve both 20 and 23 years old.
I'll keep searching and keep that Wild Turkey in mind. I meant to try some of them anyways as I heard they have usually a bit more rye in the mix anyways.
Thanks for that tip!
RushFugu 1 year ago
excellent review.
cskamoskva 1 year ago
What decent mass mark straight 80-100% rye whiskeys or bourbon are there?
with more characters then caramel vanilla wood.
I love gains at the back palate passing down and want more then just a couple of faint ones. .
j2ndcaptain 1 year ago
@j2ndcaptain It's a real rarity to see more economical, mass market Rye's much higher than 51-60%. A lot of times the corn helps to balance the herbal and spicy character of the rye. So that's one of the reasons why you don't see many much higher than that. Plus Rye is a finicky grain for sure. High West has 3 products (a 16 and 21 yr Rye and a combo of a 6 and 16 year rye). I reviewed the later, Rendezvous Rye. Old Overholt is a very inexpensive but high content rye. Give it a try.
jmpyle1 1 year ago
@jmpyle1
From what I've read, a 95% rye and 5% malted barley mashbill like the one found in the very recent Bulleit Rye is used because the malted barley has enzymes that help the fermentation process (this is also in the High West products). A 100% rye would need to have those enzymes added separately.
This has made me wonder how the rye whiskeys were made in early American history. Were they close to 100% rye or a mashbill of rye, corn, and barley?
shuboy05 11 months ago
@shuboy05 Malted barley, in the case of Bourbon, Rye, and other American Whiskey, is introduced to help with the mashing(cooking) of the grain and also the enzymes you mention. I've heard that corn and rye when introduced to a mash cooker can paste up a great deal. The malted barley helps to prevent that. Not sure how Whistlepig makes theirs but you make a great point. There is likely something added to help that process.
As for the last question - that's a great one. Not really sure.
jmpyle1 11 months ago
@jmpyle1 I've actually read the same thing. An article I read in a beer brewing magazine mentioned a microbrewery attempted a 100% rye beer and they needed to keep an eye on the wort or else it would turn into a sticky mess (which is why they gave up after one batch).
shuboy05 11 months ago
@jmpyle1
Might have answer on my other question. According to the blog on George Washington's Whiskey (which was supervised by Dave Pickerell in 2009), Washington's mash bill called for approximately 60% rye, 35% corn, and 5% malted barley (really need to pick up a bottle if I ever visit Mount Vernon). This means that mashbills haven't changed much over the centuries.
shuboy05 11 months ago
Hey willrnlds thanks for watching and appreciate the comments. Definitely there are some ryes that are more reasonably priced: Russell's Reserve Rye, Sazerac Rye, Old Overholt Rye, Jim Beam Rye. That's just a few in that sub $30 and sub $20 range. I hope you like them.
jmpyle1 1 year ago
nevermind my comment about rendezvous being too expensive, for some reason thought it was in the 40+ range, but I don't remember seeing it anyways.
willrnlds 1 year ago
You got me wanting to try some rye, old-school style. Saw your channel after your EWSB review came up in a search, I was wondering if there were any widely available rye's that aren't as expensive as the rondevous you mentioned that would be worth having. I don't see many of them around here (MN)
willrnlds 1 year ago