Current High West Rezendevous Rye's

Woo-Hoo! Finally, we have something in MN that isn't in KY yet. Normally it seems like we have quite the wait for things to trickle up north...if at all.

It certainly is nice to have Mat in our corner of the world.

But then again Mike, I know you have things there that are not here. :grin:

B

I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.

I have had a bottle of the Rezendevous Rye, but haven't opened it yet. I didn't care for their Double Rye or Silver Western Oat when I opened those recently. I don't like ryes that are overly "grassy" in flavor.

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Originally Posted by DaveOfAtl

I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.

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Dave - you are picking up some of the 'briny' notes that tend to be found in the younger LDI ryes.

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Originally Posted by LostBottle

Dave - you are picking up some of the 'briny' notes that tend to be found in the younger LDI ryes.

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Interesting. It is very pronounced. It seems the flavors from the 16 yr play much more of a secondary role. I actually like the whiskey -- it's just much different from any other rye I've had.

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Originally Posted by trumpstylz

I think its mostly because the rezendevous "is not distilled by them."

Which I feel to be a stupid argument- good stuff is good no matter where it comes from.

And I think I remember Hansell taking a lot of flack and controversy for giving them Whisk(e)y pioneer of the year.

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I have no interest in re-opening this, but don't pick at the scab.

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Originally Posted by DaveOfAtl

I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.

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Agree, that's what turns me off from younger LDI ryes: the distinctive rotten vinegar/pickle brine aroma and taste. Other describe it as "pine" or "wintergreen" but it doesn't appear that way to my palate; instead it's more like a batch of spoiled kombucha. My bottle of Willett 4 year rye (110 proof) continues to languish on the shelf, in spite of my best attempts to convince myself that it's drinkable. But the young LDI ryes garner endless love on SB, so I'm clearly in the minority with my criticism.