The distillery’s first new grain recipe in nearly 150 years, Old Forester Kentucky Straight Rye Whisky features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn.
Tag Archives: Rye
The 2018 release of High West A Midwinter Night’s Dram, an annual, limited release of High West Rendezvous Rye finished in French oak port barrels, is now available.
Have you ever wondered why the Scotch Malt Whisky Society doesn’t display the names of distilleries on their bottles? Would you like to know what their bottle codes stand for? We’ll explain and present a list of all SMWS codes and the distilleries they represent.
Michter’s has announced that the 2018 release of Michter’s 10 Year Single Barrel Kentucky Straight Rye will begin shipping shortly before the Fourth of July holiday. This will be the first release of Michter’s 10 Year Rye in over a year, with Michter’s citing supply shortages for the limited availability of their older, age stated products.
Fifth WhistlePig Boss Hog Release is The Spirit of Mauve, Finished in Calvados (Apple Brandy) Barrels
The fifth edition in WhistlePig’s The Boss Hog series is The Spirit of Mauve, a 13 year old Canadian sourced straight rye whiskey finished in Calvados (apply brandy) barrels.
Kentucky Owl has announced the release of Kentucky Owl Straight Rye Whiskey Batch #2, which retains Batch #1’s 11 year age statement, but comes in at a lower 50.9% ABV (101.8 proof) and at a higher suggested price of $199.99.
A recent TTB submission has revealed Old Forester’s plan to add a Rye whisky to their product range. Old Forester 100 Proof Straight Rye Whisky will feature a mashbill compromised of 65% Rye, 20% Malted Barley, and 15% Corn, creating a whisky with a “unique, spicy and floral” profile.
Michter’s has announced the first release of their US*1 Toasted Barrel Finish Rye, releasing this month in limited quantities. Michter’s Toasted Barrel Finish Rye is made by taking their straight rye and aging it in a second, custom-made barrel that has been toasted “to enhance the spice character in the rye while adding hints of dark toast and smoke.”