Rye Whiskey | Whisk(e)y Apostle: Proselytizing the way of the malt

High West Yippee Ki-Yay

April 11, 2016 / Richard / Other Whisk(e)ys, Review, Rye Whiskey / Stands Out

High West Yippee Ki-Yay
A Blend of Straight Rye Whiskeys
Batch 1
46% ABV
$65
Website

What the Blender Says:
Available December 5th at High West locations. One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the ‘vermouth-ed’ (Vya, Madera, CA) and the ‘syrah-ed’ (Qupé Santa Maria, CA) we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.

How to Enjoy:
Yippee Ki-Yay™ is great as an aperitif on ice, neat with dessert, or on its own. Try it in a Manhattan. This stuff rocks.

The Name:
Where did “Yippee Ki-Yay” come from? Is it a real expression of joy popular with cowboys in the 19th century Western United States? Is it part of the greatest one liner in movie history? Was it influenced by the phrase ‘Yippie-yi-yo-ki-yay’ from the 1936 hit song “I’m an Old Cow Hand from the Rio Grande” about a 20th-century cowboy who has little in common with cowpunchers of old and sung by Bing Crosby in the film “Rhythm on the Range” (also sung later by Roy Rogers and Frank Sinatra) and considered one of the Top 100 Western songs of all time? We’re not sure. But we are sure we like how we feel when we say it… and recommend you use it every chance you get.

Back Label Story:
We confess…we didn’t coin the term “Yippee Ki-Yay”. Moreover, we didn’t paint the picture on the front label. It’s an historic poster (Gift of The Coe Foundation and Henry B. Balink) now at the Buffalo Bill Center of the West in Cody, Wyoming (centerofthewest.org, you really ought to visit). Furthermore, we didn’t distill the whiskeys in this bottle (it’s our Double Rye!® – sourced whiskey – see highwest.com for details). However, we did come up with a combination that we think will make you say…Yippee Ki-Yay drinkers of horrible tasting cheap flavored uisge beatha! One day, just for fun, we put Double Rye!® into oak barrels that had originally been used to age two different types of wine (see highwest.com for details) and discovered an all-natural, not disgustingly-sweet sipper for the rest of us.High West’s Yippee Ki-YayTM is great as an aperitif on ice, neat with dessert, on its own, or try it in a Manhattan. This stuff rocks.

Not chill filtered marriage of two straight rye whiskies
The 2-year-old: 95% rye, 5% barley malt mashbill (LDI now MGP)
The older rye has a “barely legal” rye mashbill of: 53% rye, 37% corn (Barton Distillery)

Barrel type: Oak barrel that previously held Vermouth Barrel (Vya, Madera, CA), Oak barrel that previously held Qupé Syrah (Qupé Santa maria, CA)
Color: An unusual beautiful ruby red (from the Syrah barrel finish)
Nose: Fresh cinnamon stick, crushed blackberries (cassis) with some herbs (thyme and sage) in the background.
Taste: A big, bold punch of cinnamon spice and blackberries on a foundation of vanilla and caramel, the long finish is dried orange rind and herbs.

What Gary Says:
Nose: Wow – like a funky cocktail! Heavy wine influence & vermouth, which for me overpowers the whiskey
Palate: Warm, odd fermented dark fruit with herbal notes (sage).
Finish: Moderate in length
Comments: First off, I consider myself a big High West fan. I think David Perkins is a class act, and High West has done some marvelous things – and I appreciate the transparency with which they’ve done them! This might be a great gateway whiskey for wine fans, but I didn’t love it – just too much of the wine & vermouth influence for me. Honestly, it could be fermented [fill in the blank]. The whiskey foundation for me was lost. It reminded me a bit of Perique (a tobacco liqueur), which I also like – but it isn’t whiskey. I applaud the innovation, and if you like vermouth and wine – you might absolutely love this. I’m not a big fan of either, and while a big rye fan – this wasn’t in my wheelhouse.
Rating: Stands Out

What Richard Says:
Nose: The wine really lays heavy on the nose with notes of cinnamon, stewed dark fruits, balsamic vinegar, and red wine.
Palate: Mulled wine with cinnamon sticks floating in it and a big spoonful of blackberry jam. It really kind of reminds me of Swedish Glogg a bit.
Finish: Minty and slightly woody.
Comments: Yum! I’m not the biggest vermouth fan but I really like this. It’s more in the vein of A Midwinter Night’s Dram. It reminds of a lovely evening by the fire during the holidays. Maybe it’s the association with Glogg but either way I really enjoy this. It’s like Angel’s Envy Rye in that I like it a lot but the unique flavor is something I would have to be in the mood for and wouldn’t want all the time.
Rating: Stands Out

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Colonel E.H. Taylor Rye

April 7, 2016 / Richard / Review, Rye Whiskey / Average

Colonel E.H. Taylor Straight Kentucky Rye Whiskey
50% ABV
$70
Website

What the Distillery Says:
Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past.

TASTING NOTES:
An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn. The result is an aroma full of dried fruit, black pepper, and touch of fresh dill. A small sip brings an array of flavors both sweet and savory with a terrific balance of dark spices and subtle caramel overtones. The finish is especially pleasing with an oaky dryness that lingers just long enough.

What Gary Says:
Nose: Oaky, citrus rye spice, bit of crushed mint & burnt toast; not particularly sweet.
Palate: Bright & sharp – more of a herbal/savory spice than sweetness, hints of caramel crèmes; mouthfeel is a bit thin.
Finish: Dries as it lingers, but not unpleasant.
Comments: Unlike some “barely legal” ryes (like Pikesville or Rittenhouse BIB) which are just over 50% rye in the mash, this has no corn in the mashbill. That isn’t necessarily uncommon (many MGP distilled rye are a mashbill of only rye & barley), but it does explain the sharp/spiciness that comes through without as much of the sweet (which corn is well known to deliver). I like it well enough, and while not age-stated (BIB means at least four years old), I would guess this to be 6-10 yrs old. It just doesn’t have anything unique/special about it for me that would justify the price. In fact, had I laid out my own dough for a bottle – I would be disappointed. Thankfully, I’ve got very generous friends. And, the whiskey itself is nice (just that there are a LOT of nice ryes out there for way less money).
Rating: Average

What Richard Says:
Nose: This one is like an Old Fashioned all by itself. Minty, peppery rye spice with muddled oranges and candied fruit sweetness.
Palate: A big fat miss on the mouthfeel. I would expect an older bottled in bond whiskey to have a creamier mouthfeel. It seems like they chill filtered the shit out of this one. It is kind of soft and caramel sweet with a bitter and peppery bite.
Finish: Dry and woody.
Comments: I want to like this. I really do. Especially since it is my $70 that went out for this bottle. But as much as I want to really like it I find it a little blah. In fact, for $70 I find it really blah. I’ve heard rumors that this new rye recipe may be a blending component in Buffalo Trace’s distilled replacement for Van Winkle Rye. I hope that if that is true then it is either much better around 13 years or the blend components are more than the sum of their parts.
Rating: Average

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Pikesville Rye

April 5, 2016 / Richard / Review, Rye Whiskey / Stands Out

Pikesville Straight Rye Whiskey
55% ABV
$50
Website

What the Distillery Says:
The long history of Maryland Rye began with the Civil War. From 1861 to 1865, the Civil War brought thousands and thousands of outsiders to Maryland, who, upon war’s end, returned to other parts of the country, preferring the Maryland Rye they enjoyed during their stay. Pioneering Maryland businessmen worked to satiate this thirst for Maryland Rye with the help of improved railway infrastructure and the rise of coast-to-coast brand marketing.

L. Winand & Brothers Distillery was founded in the town of Scott’s Level, Maryland, just Northwest of Baltimore, where they began producing Pikesville Rye in 1895, named after the adjacent town. Historians speculate L. Winand & Brothers named their product Pikesville because “Scott’s Level” would have sounded too much like Scotch.

The passage of the 18th Amendment, which enacted Prohibition, forced the L. Winand & Brothers Distillery to close. Following repeal, businessman Andrew Merle acquired the Pikesville brand in 1936 and contracted Monumental Distillery, owned by Standard Distillers in Baltimore for distillation of the brand.

A collapsing smokestack accident in 1946 at Monumental caused a change of hands and the renaming to Majestic Distilling Corporation. With sales of Maryland Rye dwindling, Majestic ceased distillation in Baltimore in 1972, marking the end of Maryland Rye production and securing Pikesville’s place in history as the last-standing Maryland Rye brand. Even with the distillery in Baltimore closed, the brand survived on existing whiskey stocks until 1982 when it was sold to Heaven Hill. Since then, it has been produced in Kentucky and is now produced at the historic Bernheim Distillery.

Pikesville Straight Rye Whiskey refuses to be forgotten. First produced in Maryland in the 1890s, the brand, along with the rest of the once-booming Maryland Rye industry, was shuttered by prohibition. The brand reemerged after prohibition and became the last standing Maryland Rye, as the rest of the industry’s production had ceased. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill keeps this historic Maryland mark alive with this award-winning six year old, 110 proof offering.

TASTING NOTES

COLOR: Pale copper
AROMA: Dusty cocoa notes with oaky smoke underneath
TASTE: Dry and spicy, with honeyed rye and cloves
FINISH: Soft vanilla and baking spices

What Gary Says:
Nose: Rich, orange zest & a hint of dark chocolate under rye spice.
Palate: Bright pepper spice w/ warm cinnamon rolls & clove; intense with citrus undertones.
Finish: Medium & peppery.
Comments: I’m a big rye fan – and I really like this whiskey. I’d have it in my cabinet . . . if it were less expensive. I think Rittenhouse BIB (also by Heaven Hill) is one of the best rye-buys on the market. This is basically that same distillate with a couple more years of age and at a higher proof. Age and proof aren’t the whole story (not sure where these are aged vs Rittenhouse), but to charge more than twice what I can pick up Rittenhouse BIB for seems a bit much for me. If this were more like $35-$40 – I would call it a “Must Try” (and honestly, if you consider yourself a rye fan – I really would look for an opportunity to try it . . . ideally without having to buy a whole bottle first).
Rating: Stands Out

What Richard Says:
Nose: Melted chocolate oranges with mint tea by the smoker out in the backyard.
Palate: Aggressive and muscular. Cinnamon, brown sugar, cloves, allspice berries, crushed mint, and vanilla pods cured together in old, seasoned oak barrels.
Finish: Dry oak and slightly bitter with a dusting of cocoa powder.
Comments: A delicious and aggressive rye that, like it’s younger brother Rittenhouse, plays well in nearly all situations from cocktails to slow sippers and everything in between. Like Gary, my only complaint is the price. I realize that a number of ridiculously overpriced non-distilling producer bottled ryes of similar age are pushing up the market price. It really is a shame. Even still, I think this would be stellar in the $35 to $40 but at $50+ its a bit steep.
Rating: Stands Out

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Collingwood 21 Year Old

February 27, 2016 / Richard / Other Whisk(e)ys, Review, Rye Whiskey / Must Buy, Must Try, Stands Out

Collingwood 21 Year Old Rye Canadian Whisky
40% ABV
$70
Website

What the Distillery Says:
Sadly, we waited so long to review this that all the distillery commentary was taken down from the Collingwood website.

What Gary Says:
Nose: Soft, oaky, minty spice with hints of leather, nutmeg and cereal; lot of subtle nuance going on.
Palate: Rounded, sweet, mellow fruitiness with toasted oak and maple-glazed pecans.
Finish: Wet, and a bit short
Comments: This was a one-time release a couple of years ago, and I passed on it as “too good to be true”. I mean, 21 yr rye whiskey for $70 (or less at some stores)?? I finally had a chance to sample it, and immediately regretted not buying it. I lucked into a bottle while traveling and immediately grabbed it. There aren’t a lot of whiskies at 80 proof that really hit me right, but this delivers a lot of flavor and nuance. I absolutely love the nose on this whiskey, and I really like the palate. This is softer – not as sharp-spicy as most US rye, but I wouldn’t let one slip by again.
Rating: Must Try/Must Buy

What Richard Says:
Nose: The “typical” rye mint note is a subtle back up. Creamy fruity notes play with more of grain saddle oil center. Yee-ha!
Palate: Rye bread topped with orange marmalade and sprinkled with cracked pepper.
Finish: Creamy and seriously mellow. You get just a bit of wood and pepper carry through.
Comments: All the way back in 1991 the 50 barrel lot that was batched together for this limited release was laid down at the Canadian Mist Distillery in Collingwood. 21 Years and some maple wood finishing later and this limited release only hit shelves in Ontario, Alaska, Arizona, California, Florida, Georgia, Idaho, Illinois, Maryland, Minnesota, Montana, New York, Oregon, Tennessee, Texas, Washington, and Wyoming only. So being in Georgia I jumped at the chance for a 21 year old rye at $70. The packaging alone is hilarious. The weird cologne shaped bottle and the speed pour spout are a humorous diversion from the over-hyped newer ryes coming out now. The liquid itself will surprise you too. It is not maple syrupy or rye spicy or over woody. Everything you would think when you hear “21 year old maple wood finished rye” is put aside on this one. Not necessarily my style of rye but it is an accomplishment.
Rating: Stands Out

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Crown Royal Northern Harvest Rye

February 23, 2016 / Richard / Other Whisk(e)ys, Review, Rye Whiskey / Stands Out

Crown Royal Northern Harvest Rye
90% Rye Whisky
Fine Blended Canadian Whisky
45% ABV
$25 to $35
Website

What the Distillery Says:
Crown Royal Northern Harvest Rye was first released in the U.S. in early 2015. The variant showcases the distinctly Canadian rye whiskey featured in the traditional Crown Royal Deluxe Blend that consumers have grown to love throughout the last 75-plus years. The latest variant to be introduced by Crown Royal, Northern Harvest Rye (90 proof, 45% ABV) is the brand’s first ever blended, 90% rye whisky and embodies a smooth and spicy flavor profile that can be mixed into traditional rye cocktails or enjoyed neat or on the rocks.

NOSE: Baking spices, cereal, light wood spices
PALATE: Gentle oak note, rich butterscotch, spiced vanilla, develops into soft peppery notes
FINISH: Smooth and creamy

What Gary Says:
Nose: Sweet & mellow spearmint with kiwi; rye bread with pickles; subtle baking spices.
Palate: Soft mouthfeel, sweet malt w/ vanilla & fruit salad that builds to some spice notes.
Finish: Short, with pepper spice notes perking up a bit.
Comments: This tastes more mellow than I expected for 90 proof. Nice character, although different from its southern rye cousins (more like a very gentle rye). I’m not a huge Crown Royal fan these days (just too sweet for my preference), but I enjoy this quite a bit more. Do I understand why it was selected by Jim Murray as World Whisky of the Year? Nope (and believe me – I really, really wanted to fall head over heels in love with this whiskey; but I thought Crown’s single barrel offering last year was far more interesting).
Rating: Stands Out

What Richard Says:
Nose: Minty, with heavy doses of tropical fruit and cloves.
Palate: Delightfully mellow and vanilla fruity sweet. This isn’t the least bit cloying but rather a nicely balanced fruity sweetness that fans of slightly overripe fruits and light fruit tarts would enjoy.
Finish: As mellow and soothing as this is you get a bit of a kick on the way out. The finish is dry, woody, and a little spicy.
Comments: This U.S. only release has apparently taken the world by storm because one guy who rewrites one book annually said in his sole opinion that this is buckets of awesome sauce. Is it? No. Hell no. I really don’t get the hullabaloo. I realize we are “proselytizing” here at Whisk(e)y Apostle but that’s more whiskey in general. Rare is the dram that I feel like running out and telling everyone that they need to get a piece of it. All that aside, this is a very nice whiskey. I really REALLY don’t like regular Crown Royal. But the last two (non flavored crap) things to come out of the brand have really impressed me. I agree with Gary that the Single Barrel Coffey still rye is much better but this is no slouch. It is a really easy to drink and easy to enjoy whiskey that will play well in multiple situations. I have no problem recommended this as a stand out Canadian whiskey. And for me and Crown that really is saying something.
Rating: Stands Out

We would like to thank Crown Royal’s representatives for sending over a sample for us to review.

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