High West Yippee Ki-Yay

/ / Other Whisk(e)ys, Review, Rye Whiskey /

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

/ / Review, Rye Whiskey /

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

/ / Review, Rye Whiskey /

Pikesville Straight Rye Whiskey
55% ABV
$50
Website
pikesBottle
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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Lord Lieutenant Kinahan’s 10 Year Old

/ / Irish Whiskey, Review /

Lord Lieutenant Kinahan’s Single Malt Irish Whiskey Aged 10 Years
Bottle Number: 080583, Batch 1
46% ABV
$60 to $70
Website
kinahan_s-10-year-old-single-malt-irish-whiskey-1
What the Bottler Says:
Kinahan’s was founded in 1779 on Trinity Street, Dublin. In 1807 Kinahan’s attracted the attention of Lord Lieutenant of Ireland, so much so that he ordered for the whiskey to be kept exclusively for himself. This resulted in each cask being marked ‘L.L.’ (Lord Lieutenant).

In 1863 the Court of Dublin awarded Kinahan’s L.L. whiskey with legal protection against other Irish producers who were trying to invade the brand. This event is recorded in the Dublin archives, precedenting the first protection of a whiskey trademark in history.

By the mid 19th Century Kinahan’s L.L. whiskey came to the attention of many American connoisseurs, including Jerry Thomas, “the father of American mixology”. Kinahan’s L.L. is known to have been the whiskey of choice for Jerry Thomas since 1862.

Our Single Malt Irish Whiskey has been matured exclusively in ex-bourbon barrels for at least 10 years. Our Malt Master carefully samples the aged whiskey, cask by cask. He will only select single malt which overlays the original mellow, rich and full flavoured character that is unique to a forgotten Irish Whiskey of ‘L.L.’ flavour.

What Richard Says:
Nose: Richer, fuller, more well rounded and robust on the nose. Dark fruits and oatmeal raisin cookies.
Palate: Pleasant creamy sweetness with just a touch of light saltiness. Oranges, cherry pie, and cocoa powder come forward with a peppery woody back palate.
Finish: The finish is slightly dry and a little bland.
Comments: I saw this and thought “ugh, another bland sourced Irish Malt” but this is really a nice and enjoyable dram. It’s more flavorful and attention grabbing than I expected. I can’t say it’s a $70 malt but if it was under $50 I would recommend it highly.

Rating: Stands Out

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Egan’s 10 Year Old

/ / Irish Whiskey, Review /

Egan’s Single Malt Irish Whiskey Aged 10 Years
47% ABV
$50
Website
Egans-Irish-Whiskey
What the Bottler Says:
While bourbon and Scotch get more press, Irish whiskeys have quietly become the fastest growing, barrel-aged spirit in America. They’re accessible, highly aromatic and loaded with an abundance of palate pleasing flavors. In addition, years of steadily increasing popularity have not significantly driven up their price, thus keeping them relative bargains.

Among the brands fanning the category’s popularity is recent arrival EGAN’S SINGLE MALT IRISH WHISKEY. Although new to the U.S. market, the whiskey can hardly be referred to as an overnight success. It actually represents a legacy of nearly 160 years. The founders established their firm on Bridge Street in the heart of Tullamore, County Offaly.

“For our initial foray into the American market we’ve selected a single malt that’s been barrel-aged for 10 years and bottled at 47% alcohol (94 proof),” says Jonathan Egan, 6th generation owner. “We firmly believe it to be one of the finest Irish single malts on the market. After a few minutes left alone with our whiskey, we’re confident that malt enthusiasts and aficionados will become lifelong fans.”

While I can’t speak for others, I’m convinced he’s right. The Egan’s Single Malt is bottled non-chill filtered, which leaves it unaltered and in full possession of its character. The whiskey has a fetching golden/amber appearance, a light, silky textured body and a generous fruit and malt bouquet. The longer you allow it to breath and fully oxygenate in the glass, the more of its engaging aromas will come forward. Egan’s has a slightly warm entry that quickly expands, filling the mouth with flavors of honey, malt, cranberries, apples and a bevy of baking spices. The long, dry finish reveals the added flavors of caramel and baking spices. With a price tag of under $50, it’s a virtual steal. Kudos

What Richard Says:
Nose: For a 10 Year old Cooley product the nose on this is more barrel forward. That lighter, grassy fresh, crisp apple Irish nose tucks itself way in the back behind the barrel.
Palate: Light, crisp, and fairly drinkable. I read somewhere that a fellow was referring to some of these rebranded Cooley malts as “relabeled Tyrconnell” or something to that effect. That’s fairly on par. I find this base whiskey to be unoffensive and fairly drinkable. However, in and of itself it does not leave much to bring you around for another go.
Finish: A little hotter than you would expect for an Irish whiskey of this age. It leaves you with impressions of wet wood and industrial solvents.
Comments: Meh. If this was $30 to $35 I would say average for a reasonably priced 10 year old Irish whiskey. Approaching $50 (and fortunately Matt bought this on sale) it’s an easy pass. There are a lot of whiskeys I would rather spend $50 on.
Rating: Probably Pass

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