12 Year Old Rye (Sold Out)The 12-year-old rye in this bottle was made at the Seagrams Distillery in Lawrenceberg Indiana. Originally destined for Japan as a 6-year-old rye in 2003, five barrels didn't fit in the shipping container and were re- discovered when Pernod Ricard sold the Indiana plant to Angostura in 2008. I got them because I was lucky enough to know Larry Ebersold, the head distiller from 1983 to 2003. Prior to the 1980â€™s, Seagram's made rye using a mashbill of 52% rye, corn and rye malt. A higher rye mashbill was considered problematic because rye is very sticky and foams considerably during fermentation. After 1983, Larry and his team experimented with different recipes to add variety to Seagram's blending inventory. The rye recipe changed to 80% then to 95% rye and 5% rye malt. In the early 90's they changed from rye malt to lower priced barley malt and the mashbill has stayed the same ever since. This whiskey is also made with the "infusion" or low temperature cooking method, which preserves more of the grain's spicy flavors. The recipe has no corn, leading to a less sweet whiskey with distinctive characteristics of cloves, nutmeg, and cinnamon. Because the recipe took close to 15 years to perfect and was the biggest change made to any whiskey produced under his direction, this rye whiskey is one of Larry's and his team's proudest accomplishments. Thanks Larry.
A bottling from only five barrels of 95% rye whiskey produced at the former Seagram's distillery in Indiana. It's the American whiskey equivalent of drinking Ardbeg Supernova. Powerful and invigorating are words that come to mind. Crisp mint, warming cinnamon, dried citrus, cocoa, roasted nuts, and subtle botanicals are soothed by caramel, molasses, and honeyed orchard fruit. Brisk, bracing, spicy finish. The notes are clean, and the whiskey's not just a one-trick "rye" pony. The sweetness balances the rye spice quite nicely. If you just can't get enough rye in your whiskey, then this one's for you.
John Hansell, Malt Advocate Magazine Nov 2010
John Hansell, Malt Advocate Magazine
This batch was created