rye

Best RYE Whiskey? Blind Taste Test 5 Bottles!

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🥃 Blind Rye Whiskey Battle: Which Bottle is the Champion?

Join Wayne and Rebecca from Your Bourbon Journey as they go WAY off the beaten path for an epic blind rye whiskey tasting! Can these bourbon lovers pick their favorite rye when they don’t know what’s in the glass? Five incredible bottles are in the running, each with a unique mash bill and proof point. The results are surprising, revealing a range of flavors from chocolate malt and coffee to floral notes and citrusy orange!

Watch as we blindly review and rank:

  • Bardstown Bourbon Co. Origin Series Rye (96 Proof): The double-barreled rye finished in Toasted Cherry Wood and Oak. 
  • Hard Truth Chocolate Malt Rye (109.6 Proof): A unique rye with a high percentage of Chocolate Malted Barley that tastes like an “after dinner coffee drink!” 
  • Neeley Family Distillery Sweet Thumped Rye (108.9 Proof): The only Single Barrel in the group, praised for its pure sweet mash profile. 
  • New Riff Balboa Rye Bottled in Bond (100 Proof): Featuring the heirloom Balboa Rye grain. 
  • Tom’s Town Straight Rye Bottled in Bond (100 Proof): A Bottled-in-Bond rye with distinct citrus notes, perfect for a cocktail! 

From high-rye Balboa to the unique chocolate malt, which bottle takes home the title of our personal favorite sipper? You won’t believe the final scores! Plus, we give a shoutout to the perfect bottle for making an amazing Manhattan!

Let us know in the comments: Have you tried any of these ryes? What are your favorite tasting notes in a rye whiskey?

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NOTE: The spirit in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.

#RyeWhiskey #blindtasting #whiskeytasting #WhiskeyReview #HardTruthDistilling BardstownBourbonCo #NewRiff #NeelyFamilyDistillery #TomsTown #RyeLife #BourbonVsRye #CraftWhiskey #bottledinbond #RyeCocktails #ChocolateMaltRye 

Canadian Whisky

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04/14/24
By Rebecca Herman McBrayer

Canada produces more than 21 million cases of whisky each year. Popular brands in the US include Crown Royal, Black Velvet, and Canadian Club. This brief Spirit Note discusses Canadian Whisky requirements, mash bill, and production approaches. The taste profile and Canadian Whisky availability in the US is also reviewed.

Canadian Whisky Requirements

Production: It must be mashed, distilled, and aged entirely in Canada.

Grain: Despite its historical association with rye, Canadian whisky can be made from various cereal grains.

Aging: Whiskies must spend a minimum of three years in wooden barrels of 700 liters or less.

Alcohol content: They must contain at least 40% ABV.

Flavoring: Can contain caramel coloring or flavoring.

9.09% Rule: The 9.09% rule allows Canadian whisky producers to enhance their blends with up to 9.09% of non-whisky ingredients, provided they have been aged for two years in wood. This rule, stemming from a US tax incentive, has rarely been utilized. Despite criticism from competitors, most Canadian whisky remains pure, with the occasional addition of sherry instead of American spirits.

Mash Bill

Unlike American bourbons, Canadian whiskies do not typically use a mash bill containing multiple grains, but they are often a blend of lighter triple-distilled grain spirits and a smaller proportion of richer “flavoring” spirits. The amount of rye used in the blend influences the spiciness of the whisky, with more rye resulting in more pronounced spice notes.

Canadian whiskies are usually made by blending aged whiskies that are produced from individually fermented and distilled grains. These various grains, such as corn, rye, and barley, impart unique flavors and characteristics to the final blend.

Two Common Production Streams

Canadian whisky production utilizes two distinct streams: base whiskey, distilled to high alcohol and matured in used barrels to highlight wood-derived flavors, and flavoring whiskey, distilled to low alcohol and matured in new or new and used barrels to emphasize grain-derived congeners. While some distilleries produce only one base whiskey, others create multiple variations. The combination of these streams creates the characteristic elegance of Canadian whisky.

Canadian Whisky Taste Profile

Canadian whisky is characterized by its distinct flavors. It is typically lighter and sweeter than other whiskies, with notes of vanilla, cinnamon, nut, and fruit. These flavors are often complemented by hints of caramel or butterscotch, as well as spices. The higher distillation proofs and aging in used oak barrels contribute to its unique taste profile.

Top Canadian Whisky Producers

The top eight Canadian whisky producers (and their parent companies), which account for over 95% of production, are:

– Alberta Distillers/Beam Suntory
– Black Velvet/Heaven Hill
– Gimli & Valleyfield/Diageo
– Hiram Walker/Pernod Ricard
– Kittling Ridge/Campari Group
– Canadian Mist/Sazerac
– Highwood
– Valleyfield

Canada has experienced a surge in craft whisky production over the last decade, with the number of distilleries reaching nearly 300. These distilleries are experimenting with innovative styles that demonstrate the versatility and potential of Canadian whisky, offering a wider range of flavors and experiences for enthusiasts.

Popular Canadian Whisky Brands Available in the US

Canadian whisky, particularly Crown Royal, enjoys significant popularity in the US, with other brands such as Black Velvet, and Canadian Club.

Additional Canadian offerings include Confederation Oak Reserve, Pendleton, Caribou Crossing, Rare Perfection, and Alberta.

Crown Royal flavored profiles, such as apple, vanilla, and peach as well as limited edition salted caramel and blackberry are also very popular.

Many people might not realize that Fireball Cinnamon Whisky, owned by the Sazerac Company, is made with Canadian whisky.

I hope that this brief note brought clarification regarding Canadian Whisky.
Rebecca



Bourbon Grain Flavors

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04/07/24
By Rebecca Herman McBrayer

As discussed in Bourbon Whiskey, there are some common tastes that are noted when tasting bourbon. For this Sunday Spirit Note, the focus is on contribution of the grains, the foundation of the spirit, to the taste of bourbon.

Corn

As part of the requirements, bourbon must be made from at least 51% corn. Corn imparts a sweet flavor profile to bourbon and contributes to bourbon’s rich body and creamy texture. Some of the tasting notes derived from corn could include:

– Vanilla
– Caramel
– Butterscotch
– Honey
– Brown butter
– Toffee
– Toasted marshmallows

Rye

Rye is a common grain used by many distillers. In general, it assists in adding a spicy flavor profile to the spirit. The percentage of rye used in the mash will influence the flavor produced. Rye bourbons are also described as aggressive and have a savory balance to the typically sweeter, corn-based elements of the bourbon. Some of the tasting notes derived from rye might include:

– Black pepper
– White pepper
– Rye bread
– Mint
– Herbal
– Anise

Wheat

In general, using wheat in the primary mashbill is not common. Some distillers create a wheated bourbon and omit the use of rye.  Others include wheat and rye to make a four-grain bourbon. The combinations are endless. In general, wheat doesn’t have a lot of flavors but can mellow the spirit and add a bread-like taste to it. Some of the tasting notes influenced from wheat use might include:

– Vanilla
– Honey
– Caramel
– Toasted oak
– Toffee
– Fruity
– Vanilla ice cream
– Bananas foster

Malted Barley

Nearly all bourbon has some percentage of malted barley because it assists with the fermentation process. Malting is a drying process that causes barley to produce enzymes that convert long-chain carbohydrates into simpler sugars that can be fermented by yeast into alcohol. In addition to that critical contribution, malted barley can give bourbon a warm, nutty, and smoky profile with hints of:

– Toast
– Toffee
– Cereal
– Cocoa

Conclusion

When you next taste bourbon and pick up various flavors, connect to its source and consider the contributions made by the various grains used in the mashbill.

There are many more sources of bourbon flavors. Most often, this includes, yeast selection, fermentation process, barrel selection and preparation (level of toast and char), entry proof into the barrel, the storage environment, and even decisions made for bottling. With so many variables, it is no wonder that there is such a wide range of bourbon flavors and why five people tasting from the same bottle may pick up different notes.

Happy Tasting!
Rebecca



Rye Whiskey

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02/11/24
By Rebecca Herman McBrayer


Rye whiskey originated in Europe and was first distilled in the US by local farmers in Pennsylvania. Farmers began using the local and easily accessible grains of corn to blend with the rye whiskey.

An interesting note on rye – President George Washington was a large producer of rye whiskey and distilled rye whiskey at his Mount Vernon estate.

Basic Requirements – Rye whiskey must be made from at least 51% rye. It must be distilled at 160 proof or less.  It then must be placed into a new, charred oak container at a proof of 125 or below. 

Straight rye whiskey is a subcategory of rye whiskey that has been aged for at least two years in new, charred oak barrels and doesn’t contain any additives. If aged less than four years, the label must include an age statement.

To add “Kentucky” to the label, it must be aged for at least one year in the state of Kentucky.

The taste profile of Rye Whiskey can be distinct; however, there are many nuances as well. Most think of Rye Whiskey as being spicy with flavors such as cinnamon, clove, and pepper coming forward. It can also have other notes such as sour, similar to rye bread, or even sweet such as caramel and vanilla. Dried fruits, nuttiness, and strong herbal flavors are often common. The important note here is that, like Bourbon Whiskey, Rye Whiskey can have a very wide range of flavor profiles. Therefore, if you don’t enjoy the first Rye Whiskey that you try, be sure to sample others before making a firm decision on the category.