Stands Out

Broken Barrel Hersey Rye

Kentucky Straight Rye Whiskey Finished with Broken Barrel Staves

52.5% ABV
$35
Website

We would like to thank Broken Barrel Whiskey Co. and Ro-Bro Marketing & PR for sending us a sample to review.

What the Producer Says

Rye | Re-imagined

This Rye whiskey is distilled in Owensboro Kentucky – just like our bourbon. However, it is unlike any rye whiskey you’ve ever tasted. Charred French oak gives a woody body to the spirit, while ex-bourbon (still soaked from the previous tenant) and ex-sherry cask staves all join forces to create a fiery, yet balanced and smooth taste and finish. We use the same proprietary Oak Bill™ to embolden this rye whiskey and give it an uncommon and untraditional taste and character.

Call it sacrilegious, call it untraditional, call it heresy—we won’t be offended. But trust us. Once you taste it, you may begin to question the tradition yourself.

Mash Bill:
95% Rye
5% Malted Barley

Oak Bill™
40% French Oak Staves
40% Ex-Bourbon Cask Staves
20% Sherry Cask Staves

Heresy Rye Whiskey was awarded the Gold Medal in 2019 at the San Francisco World Spirits Competition for rye whiskies.
Batch 001 | Launched August 2018

What Gary Says

Nose:  Soft rye spice with mint eucalyptus, bit of dill and vanilla.
Palate:  Bright with mint, citrus zip, baking spices and black cherries.
Finish:  Short with mint, cocoa, pepper and dried fruit notes.
Comments:  I’ve remarked before that rye whiskey is the one whisk(e)y type that I find which “isn’t as bad” young, and that continues to be the case. Don’t get me wrong – I’d prefer a well aged rye over something young (in this case, it is 2 yrs old)!  But in the context of the previous Broken Barrel whiskies, I did like this one the best.  The stave treatment does lend to some dark fruit notes on the palate and finish, which round out the herbal and more citrus notes of the rye nicely. Bit of water tamps the edges a bit, although I wouldn’t add a lot.

Rating: Stands Out

Barrell Craft Spirits Gray Label Seagrass
1st Release, 16 Yrs

Rye Whiskey Finished in Martinique Rum,
Madeira & Apricot Brandy Barrels

65.41% ABV
$250
Website

We would like to thank Barrell Craft Spirits and Ro-Bro Marketing & PR for sending us a sample to review.

What the Blender Says

• Matured for 16 years
• Distilled in Canada
• Rye whiskey finished in Martinique rhum, Madeira, and apricot brandy casks
• Aged in the US and Canada
• Crafted and bottled in Kentucky
• 130.82 proof cask strength bottling

The foundation of BCS Gray Label Seagrass began with two groups of 16-year-old 100% Canadian Rye barrels – one with bright citrus and crisp green apple notes and the other with earthy spearmint notes. A portion of the first group was finished in Apricot Brandy casks, a portion of the second group was finished in Martinique rhum barrels, and a blend of the first and second groups was finished in Malmsey Madeira barrels. When each set of secondary maturation flavors peaked, those casks were pulled and slowly married into the final blend.
This deeply mature and rye whiskey has a classic, grassy aroma reinforced by the equally iconic, fresh notes of aged Rhum Agricole. On the palate, the oily rye is complemented by the oxidative, nutty madeira character that also balances that richness with exuberant acidity. Apricot brandy casks splash bright, sometimes tropical fruit over the finish before it fades to reveal the maritime minerality that lends this whiskey its name.
Appearance: Rich, golden straw.
Nose: The savory side of rye is showcased by an array of exotic spices and seeds–caraway, fenugreek, dill, and mustard. Rye toast, grilled cornbread, and roasted taro root give it a bready depth. The Rhum Agricole barrels bolster the spirit’s innate grassy notes of cucumber peel, black olive, and bark mulch. Beyond the cask’s prior contents, the oak itself is expressed by cigar tobacco, coffee, and cinnamon.
Palate: Extremely oily, displaying notes of peanut-, coconut-, and tea tree–oils. As it’s held in the mouth it grows creamier with soy milk and cocoa butter. A bright lemonade note buoys nutty sunflower seed in a nod toward the madeira barrels. That madeira influence expands into notes of grapefruit peel, verjus, and gravel.
Finish: The apricot brandy casks pick up where the madeira left off, bursting forth with passionfruit, mirabelle plum, and banana peel. Now the collective minerality of the rye and its respective finishes wash over the palate with notes of chalk dust, flint, paraffin, and cedar smoke.
With a splash of spring water: The maritime scent of fresh costal breeze is dialed up. Maraschino liqueur, cloudberry, and green apple herald a fresh fruitiness. Meanwhile marmalade, burnt marshmallows, and roasted chestnut sweeten the palate considerably. It gets a bit woodsier too, with balsam, wild mint, and raspberry leaf.

What Gary Says

Nose:  Rye toast with caraway seeds, caramel, oak, dill, heather, cinnamon, tobacco, dried mint and lemongrass.
Palate:  Creamy mouthfeel with citrus notes, oranges and kiwi that sharpen to a sour grapefruit note, pepper, cinnamon and dried mint with notes of apricots.
Finish:  Long and drying with apricot, citrus zest and pepper.
Comments:  The nose on this is really complex – more so than the palate for me, which is on the sharp side. This definitely is more on the savory side of things, which I do enjoy. A bit of water brings out more mint on the nose, and maybe a note of mango on the palate along with more grapefruit. This is one where personally I prefer the standard Seagrass over this, but mainly because I am not a fan of grapefruit (and I wouldn’t say it is overbearing, but definitely prominent). If you are a fan of grapefruit, this might be fantastic – as that isn’t a note I get often in whisk(e)y, so this is definitely unique.

Rating: Stands Out