Sonoma Rye Whiskey
46% ABV
$40 – $45
Website
We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.
What the Distiller Says
About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood
WHISKEY TYPE: Rye Whiskey
MASH BILL
80% Rye (Origin: California & Canada)
20% Malted Rye (Origin: United Kingdom)
AGED: A minimum of fifteen months with majority of blends above two years
FLAVOR PROFILE: Vanilla, allspice, white pepper, dried apricot, and walnut
What Gary Says
Nose: Bright, sweet minty evergreen with lime zest and a hint of dill.
Palate: Creamy mouthfeel, sweet vanilla ice cream with a spoonful of orange sherbet with subtle baking spices, freshly cracked pepper and some citrus zip.
Finish: Short and damp with a fading pepper spice and a subtle tannic oak note.
Comments: I believe Sonoma Distilling’s first whiskey release was a rye (to be clear, that was several years back; this is NOT that initial batch or anything), so rye isn’t a new expression for them. On the nose this is definitely a young rye, but rye whiskey is one of those spirits that I think starts to shine at a young age (which isn’t to say I don’t enjoy an older rye). If I could only drink whiskey from any category that was 3 yrs old or lower, I’d pick rye every single time (thankfully, we live in a world without such idiotic conundrums, eh!) The palate is smoother than the nose advertises, but then picks up with some edge. I really like this mashbill – with 100% rye (none of that “barely legal rye” stuff here), and the 20% being malted makes it unique as well. Not to belabor the point, but again it leaves me wishing they would scrap the smaller barrels, and maybe let it get to 3 or 4 yrs old. As it stands, I think this is very drinkable, and has a lot of potential in cocktails.