Am I the only one who likes Pikesville?

I would think Rittenhouse and Pikesville have different mashbills. If you go back in history a few short decades, Rittenhouse was made by Continental Distilling in Philadelphia as a higher-end Pennsylvania-style rye. Pikesville was made by Standard Distillers (I think?) outside Baltimore and was a higher-end Maryland-style rye. While both are now made by Heaven Hill, Maryland-style and Pennsylvania-style ryes often varied from one another in mashbill and flavor.

Yesterday I went down to Baltimore to a liquor store and while I was there (Maybe a half-hour), at least 4 bottles of Pikesville flew off the shelf. I was amazed at the pace at which it seems to be sold down there. The bottle I had of Pikesville wasn't too impressive, but I think I'd have to go back and try it again because at the time I was really into the milder, sweeter wheated bourbons. I LOVE Rittenhouse BIB. Next time I'm down in Baltimore I may pick up another bottle of Pikesville. I just wish it was 4-6yo and 86 proof!

Pikesville was 4yr Rye in the early to mid 2000's. Some SB members may still have a bottle as I handed out a few at"04 KBF". A few year's ago it was changed to a 3yr and was more widely distributed. I doubt if the mashbill is different from Rittenhouse.

I still have my bottle Dave and it's unopened. I'm not a big fan of rye, but will open it to see how it compares to Ritt.

Was it really in '04? Boy, time flies.

Randy

Randy, I think it was the same year you brought the Van Blankle. But it could have been '05. Anyway it would have a different taste profile than the "Ritt".
It is a good mixer.

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Originally Posted by sailor22

I'm hearing Fleichman's Rye is a huge bargain although I haven't tasted any yet. Seems like I heard it came from the same source as Pikesville but I don't know for sure.

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I loved Fleishmann's rye and used to get a handle of it every time I went up to visit family in Wisconsin (the only place I ever saw it), but then about five years ago or so, it went from four to three years old and wasn't as good, and then shortly after, it disappeared. I don't think it's produced anymore.

It was light and full of rye, and I liked it on the rocks as a light before-dinner drink. (Aperitif seems like too fancy a word for it.)

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Originally Posted by JeffRenner

I loved Fleishmann's rye and used to get a handle of it every time I went up to visit family in Wisconsin (the only place I ever saw it), but then about five years ago or so, it went from four to three years old and wasn't as good, and then shortly after, it disappeared. I don't think it's produced anymore.

It was light and full of rye, and I liked it on the rocks as a light before-dinner drink. (Aperitif seems like too fancy a word for it.)

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It's still produced by Barton (Tom Moore). Jay at the Party Source is going to try to see if he can stock it.

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Originally Posted by jburlowski

It's still produced by Barton (Tom Moore). Jay at the Party Source is going to try to see if he can stock it.

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He better hurry up before it's all turned into Baby Saz.

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Originally Posted by JeffRenner

I loved Fleishmann's rye

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So that searches can find this thread, I'm going to spell it correctly:

Fleischmann's rye.

Means flesh-man, or meat-man, no doubt a meat vendor.

i just came across the Pikesville the other day. i had never seen it before and was curious, so i grabbed a bottle. not bad at all. i wanted to learn more and found a nice little write up here:

http://www.ellenjaye.com/majestic.htm

Pikesville is a good rye. It's the same juice as Rittenhouse. It's just not widely available.