[Other than this is made by Terressentia and is available at Total Wine (presumably exclusively there), nothing. Really. We tried to find more info on their web-site with no success.]
What Gary Says
Nose: Floral perfume notes, sweet with a hint of baking spices. Palate: Vanilla, a hint of caramel and oak with a bit of nutmeg. Finish: Short and damp, with a hint of spice. Comments: Like the Winchester Extra Smooth Bourbon, this was another 50 mL gamble where I had very low expectations. Per the label this is ‘at least 2 years old’, and tastes like you’d expect a 2 year old bourbon to taste like. The floral notes on the nose were different, but otherwise this rose to my low expectations (although for the price, there are so many bottles I’d buy before this, I couldn’t list them all). Usually with craft spirits, I compare them to Evan Williams Black Label – a very simple, straight bourbon. And I’d prefer that over this (even at the lower proof).
[Other than this is made by Terressentia and is available at Total Wine (presumably exclusively there), nothing. Really. We tried to find more info on their web-site with no success.]
What Gary Says
Nose: Candy corn, young, corn syrup. Palate: Corn, a touch of honey and vanilla with a hint of oak. Finish: Short and forgettable. Comments: Full disclosure – I bought a 50 mL bottle of this with very low expectations; mainly because someone whose opinion I respect was rather impressed (although I think that was with the Winchester Straight Bourbon) with it. I don’t know that our tastes line up that closely, which just goes to show you different strokes for different folks. This is aged for 6 months per the label, and it tastes like it was aged for about that long; barely any color and closer to a white dog than a bourbon. Don’t get me wrong – corn whisky is a fine product, but I’d go out and buy a bottle of Mellow Corn if I was in the mood for that (plus, it would be cheaper, is aged 4 yrs, is 50% ABV . . . need I go on?)
In 1870, our founder George Garvin Brown revolutionized the industry by sealing Bourbon in a glass bottle for the first time. Five generations and nearly 150 years later, we are proud to introduce the first Kentucky Straight Rye Whisky from The First Bottled Bourbon™.
A historic recipe, acquired in 1940 by Owsley Brown I, Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. Such a high proportion of barley allows for a fully natural fermentation process, forgoing the need for artificial enzymes commonly found in high rye mash bills. Additionally, a generous percentage of malt yields a unique floral character, balancing the sharp, brisk spice of the rye grain. Continuing our legacy of quality and consistency, Old Forester uses its own proprietary yeast strain, produces every barrel, and distills every drop.
At 100 proof, Old Forester Rye plays beautifully in a cocktail but also stands up boldly on its own.
TASTING NOTES AROMA: Rich brown sugar and magnolia blossom, with hints of soft sassafras and candied lemon. TASTE: Spice awakens immediately leading with sharp black pepper and cinnamon stick, rounding out with notes of dried dill and baked apple. FINISH: Allspice and peppercorn introduce a loyal and dry finish which ignites with pine, anise, and bright lemon zest.
What Gary Says
Nose: Rich, thick nose, chock full of rye spice; mint, dill, and evergreen forest. Palate: Soft and round at the start, then sharpens as the journey continues with some herbal dill and mint notes, cinnamon and pepper kicking up over rye toast later. Finish: Not very long, with a drying herbal note. Comments: I really like this; just a straight up, unapologetically rye whiskey. With the growth in popularity the last few yeas, there has been more rye introduced – some of it solid, and some pretty disappointing. I don’t get much/any citrus fruit like with some ryes – this plays in the herbal corner of the garden for sure, but it does so beautifully. My benchmark for any rye under $30 (frankly, under $40 even) is how it compares to Rittenhouse Bottled in Bond – and this held its own (in fact, the day of – I preferred this!) And can we take a moment to celebrate a screw-top? Don’t get me wrong – this isn’t as complex as an 8 year cask strength rye (no age statement, so assuming this is in the ballpark of 4 yrs old). But if you are a fan of rye whiskey, at this price point – I can’t imagine you being disappointed in a blind purchase. If you’re not a solid rye fan (like some, not others), I’d urge you to try .
Old Overholt® Rye is one of the oldest, most famous straight Rye Whiskeys on the market today. Old Overholt® Bonded Rye extends this historic brand into the Bonded segment. In accordance with the Bottled-in-Bond Act of 1897, Old Overholt® Bonded Straight Rye Whiskey must be aged for four years, bottled at 100 proof, and contain liquid that is the product of a single distillation season. Abraham Overholt (1784 – 1870) was one of the fathers of American Distilling, and he took uncompromising pride in his product. When it came to making his whiskey, Abraham Overholt lived by three hard and fast standards – work hard, stand fast, and don’t waver. These three standards were the basis upon which he built Old Overholt® Rye, and the same standards upon which Old Overholt® Bonded Rye is created today
Tasting Notes Color: Dark honey Aroma: Robust mix of oak and caramel with soft hints of vanilla Taste: Harmonious blend of char, spice, and fresh oak Finish: Long lingering char and light fruit
What Gary Says
Nose: Rye toast with an herbal (celery, thyme) spicy oak note, wafting mint with just a hint of orange zest. Palate: Rye spice with a tangy tangerine note, sour oak. Finish: Short and drying with a bit of pepper spice. Comments: In full disclosure, I wasn’t a fan of Old Overholt at 80 proof and 4 yrs old (and hadn’t even bothered to try the new 3 yr old version). But I was hopeful here, and decided to taste this up against what I consider the benchmark for a bonded rye: Rittenhouse Bottled in Bond. This was lighter in color than the Rittenhouse, and softer on the nose. On the palate, it was closer – a little less vanilla sweetness but had that rye spice you’d want. While a definite step up, I personally prefer Rittenhouse BIB for the same money – but wouldn’t rule this out if you’re a rye fan and haven’t tried it.
‘Less is More’– Anon How many components are required to create true complexity in a Blended Scotch Whisky?
For Double Single, instead of using many tens of component whiskies we have used just two – one single grain whisky and one single malt whisky (hence the name). Both are beautiful liquids in their own right, but we believe they are elevated above the sum of their parts when combined in the correct proportions.
Such thinking runs strongly counter to the blending strategies evident in the larger, commercial Blended Scotch releases that dominate the whisky market worldwide, where many dozens of components can often be found within a single blend. So why do things differently?
We believe that when using components of the highest quality, less is often more. That the interaction between a single grain and a single malt can be every bit as good – better even – than either a more complex blend or the component tasted on its own. Above all, share & enjoy.
FLAVOUR DESCRIPTORS In The Double Single we have combined single malt whisky from the Glen Elgin distillery and single grain whisky from the Girvan distillery. The elegantly complex, ethereal malt whisky character is balanced on a decadent cushion of rich, sweet, vanilla-tinged grain whisky character.
AVAILABILITY Limited Edition release of 5,838 bottles worldwide. Bottled March 2017.
BOTTLING DETAILS Bottled at 46%. Not chill-filtered. Natural colour.
RECOMMENDATIONS The combination is a deeply satisfying yet versatile whisky, perfect served as a rich aperitif before a winter’s dinner, or as a rewarding post-prandial any time of year.
LEAD BLENDER John Glaser
72% malt whisky from Glen Elgin, aged in re-charred ex-bourbon hogshead 28% grain whisky from Girvan, aged in re-charred ex-bourbon barrels
What Gary Says
Nose: Thick honeysuckle, vanilla spongecake with baked apples, apricot marmalade, slightly nutty with notes of worn leather. Palate: Thick and viscous mouthfeel as the nose suggests, honey custard with exotic orange, fresh apples and cooked pears with a dusting of cinnamon. Finish: Fairly long with a bit of spice and vanilla as it trails off. Comments: This is a lovely, although nuanced dram. For me, this is one I like to spend some time with, coaxing the different elements out with a couple drops of water periodically. While the majority of this is malt rather than grain, it has that gentle subtlety that you find with older single grain whiskies (and some older single malts as well). I’ve been a fan of almost everything John Glaser has done, although I generally prefer the more robust offerings. But if you’re in the mood for an elegant, pondering pour – this is pretty delicious.
