Lawrenceburg Distillers Indiana, LLCQuote:
Originally Posted by cowdery
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Lawrenceburg Distillers Indiana, LLCQuote:
Originally Posted by cowdery
They have a trade spec sheet floating around that lists the mashbill as 95% Rye, 5% Barley, so there is no doubt that it's LDI.
But hey, that's none of my f--kin' business.:cool:
If that's the cask strength after 2-3 years, LDI isn't barreling it at the high end of the proof scale. That's excellent. I wonder if it comes out of the doubler at a commensurately lower proof?Quote:
Originally Posted by White Dog
I Went to K&L yesterday, and found they had just gotten a big shipment of the 3 year, 109.6 proof Willet Rye in....and for $35 + tax, I had to give it a run....
Got home, and WOW, what amazing product for such a young rye. After having it, I actually grabbed a bottle of my Saz 18 out to compare, and amazingly, the Willett shows quite well next to the Saz. I love how creamy the mouthfeel of the Willett is, and it's got a great balance with almost no residual heat....baking chocolate, all spice and a touch of mint/coriander.....just delicious.
It's apparently a super small run, only 240 bottles, and I think I may need to head back to K&L manana and sneak 2 more bottles into my stash. :)
Well done, LDI, well done.
As mentioned in another post my take home of the day yesterday was a bottle of Willett Rye, 4yr, 110proof.
I was pretty excited to see the store get it in, and I've been on a bit of a rye kick lately, so that wax was broken open pretty fast last night.
Color was fairly dark for what i would consider a young product. But a good start.
Like most, I let it sit for some time after the pour. In this case, I actually didn't et around to it till about 30 minutes later. Which was a good thing, revisiting it today with a small taste, there is huge initial alcohol waft to it, not surprising considering the proof. So the extra time in the open air really gave it a chance to settle down and tame itself out.
Nice sweetness, this especially came out towards the end of the glass, But then i had bee nursing the ~2oz pour for nearly a hour. It really got better the longer it had been.
Has a bit of a astringency to it that I find interesting, making my mouth water after it. But in a good way. Loads of spice, and a bit of heat. Can really taste a bit tannins and damp oak in the finish, which lingers nicely for me.
More complex than Bulleit, and much more flavorful than Jefferson's Rye, I consider this a good buy. Nice on it's own, and should mix up wonderfully in some cocktails.
My recommendation, buy it, I think it's one of the better younger ryes on the marker, and possibly better than some older than it.
B
I completely agree with your comparisons. Of all the LDI Ryes that I've had, and I've had most, the Willett may be my favorite.Quote:
Originally Posted by BFerguson
And everyone's notes seem to agree that it tastes older than it is, myself included. I have to assume that's due to the proof.
Thanks, nice to know that I'm not completely off base. :grin:Quote:
Originally Posted by White Dog
I was going to knock down the proof on a couple of glasses to see what effect it had, my guess it will "youth" it up a bit.
It certainly is interesting to taste and see that age is not completely everything. I think this is a really good example of how a younger product can be surprisingly "mature".......
B
After a couple nights with the Willett, it's really growing on me!
Last two nights, and soon to be tonight also, I've knocked it down between 80 and 90 proof with some water. Very pleasantly surprised.
Unlike some other products where I've done this too to help open up or knock down the bite a bit, I've at time been let down in the results. Flavor too weak, one dimensional taste, or a taste profile that just doesn't live up to to the regular strength.
This was nothing like those past let downs.
The rough edges smoothed over, the flavor, if anything was almost better, without the additional proof bite, it allowed the flavor and aroma to really bloom. Wonderfully mouth coating thickness, and a great lingering finish.
Mellow is the word that just sticks in my mind, it was so just well behaved and well polished that it was one of the better bottles that I've had open in awhile.
Glad i picked up two more the other day
B
While I rarely make mixed drinks(Most of my whiskey is consumed neat, or with certain cask releases a bit of water), I used Willett Rye in a "perfect" Manhattan, due to many people stating that Rye works better than Bourbon in mixers. The Bourbons I used against it were OGD BIB, and WT101. The Rye was the better drink, hands down.Quote:
Originally Posted by BFerguson
I saw this as a 5 year old at local store now. Is this normal that they would just continue to send out the same juice with more age every year at the same price? It's still $30.