Dad's Hat! How could I resist that name.
Rye Whiskey. I first tried a rye at the Beaver Brewing Company in Vienna, Bulleit Rye (which I will probably cover eventually), and I liked it. That big hit of spice and unusual flavours for something that's called whiskey.
Most of the ryes I've had since have been more similar than different. Some are lighter, I've got a Wild Turkey 101 Rye that is a lightly spiced bourbon and some get quiet heavy and oily.
This is on the heavier side which might seem strange as the bottle says it's aged at least six months (so six months). It's got a good hit of peppery spice and a little touch of menthol, there's a little rye bread in there and something darker like licorice.
I like this one but the price is a little too high for what it is: €45 at Expert 24. Knock €10 off that and it'd rival Rittenhouse Bottled in bond for an everyday sipper and mixer. That said I must really make a Manhattan with this.
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