1792 High Rye
Kentucky Straight Bourbon Whiskey
47.15% ABV
$38 – $45
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What the Distillery Says
By law, bourbon must be made using a mash bill of at least 51% corn. Traditionally, bourbons use rye as the secondary grain in the mash bill. This signature recipe for 1792 High Rye Bourbon uses a much higher percentage of rye as the secondary grain than most bourbons do, creating a robust and full flavor.
TASTING NOTES
The spicy rye notes are complemented by years of aging in charred white oak barrels, whose caramelized sugars delicately balance with the peppery rye flavor. Enjoy a perfect marriage of sweet vanilla, caramel, butterscotch and rye in 1792 High Rye Bourbon.
What Gary Says
Nose: Herbal spice notes with caramel, thyme, subtle dill, dried mint, oak, nutmeg, clove, rice pudding, hint of anise with evergreen.
Palate: Soft with caramel, allspice, subtle vanilla, herbal spices with a bit of pepper.
Finish: Short with herbal notes and oak.
Comments: Definitely get a lot of rye, but honestly I expected much more of an edge. I love rye whiskey and bourbon, but this one just never hit me right for some reason. It was very herbaceous and soft. Usually with rye there are more citrus spice notes, with a sharper cut; and usually with bourbon you get a fair amount of sweetness. This seemed to be missing the key characteristics of both and honestly was disappointing. Maybe the sample was off (always a possibility) but I prefer the standard 1792 over this by a wide margin.