The mash bill is very interesting, this is a typical Pennsylvania mash bill of the old days, i.e., for once we get from a mainstream distiller a rye whiskey made without corn.
I should be getting a sample, so we'll see how green it is. I wondered if they made it in their micro-still and they did not. I am told it is a recipe they decided to experiment with 'a few years ago.' They won't, of course, put a number to the 'few,' but they apparently kept making it every year, because this is supposed to be an annual release, not a one-off. And since they made it in the big still, they made at least as much as they did with the sour mash experiment.
I know it was made to try a new rye recipe and not specifically for Taylor, so presumably it was made before the Taylor acquisition. It might not be all that green.
I like the fact that they are bottling some stuff as Taylor that's not available in any other product.
What I want to know is when we're going to see some Barton rye without having to go to northern Wisconsin to get a handle of Fleischmann's.
Last edited by cowdery; 08-08-2012 at 15:41.
Col. Charles K. "Crotchety" Cowdery
"Whiskey Don't Keep."
That would be "kiss some Wisconsinite's ass," Josh.
So... NAS BIB rye and malt only whiskey.... Will be curious to see the DSP on this bottle.
Is this a Kentucky Straight Rye?