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  1. #31
    Disciple
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    Jul 2012
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    MOLINE,IL
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    1,770

    Re: What Rye Are You Drinking? Winter '12/'13

    Plain old Ritt BIB for a change,for 20 bucks you really can't go wrong.
    "To deny our own impulses is to deny the very thing that makes us human."
    Larry Wachowski

  2. #32
    Guru
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    Sep 2004
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    Jackson, MS
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    12,132

    Re: What Rye Are You Drinking? Winter '12/'13

    Arguably a turn to Ritt is always right.

  3. #33
    Enthusiast
    Join Date
    Jan 2012
    Location
    Northern NJ
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    472

    Re: What Rye Are You Drinking? Winter '12/'13

    First taste of Baby Saz. My palate isn't giving me anything specific tonight, but it sure tastes good. Picked up 3 bottles today at $30--not easy to come by around here.

  4. #34
    Guru
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    Sep 2004
    Location
    Jackson, MS
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    12,132

    Re: What Rye Are You Drinking? Winter '12/'13

    Hard to find but easy to get acquainted with.

  5. #35
    Advanced Taster
    Join Date
    May 2010
    Location
    Leopold Bros. Distillery
    Posts
    107

    Re: What Rye Are You Drinking? Winter '12/'13

    Quote Originally Posted by smokinjoe View Post
    I enjoyed it, though youngish. Would like to try it again on an unabused palate. And, like Aaron, I thoroughly enjoy Leopold's American Small Batch. The one thing I noticed in the Rye, was an underlying similarity in the whiskey with the ASB. I don't know if that's a "house style" undertone, or what.
    They're similar because they both lean on esters (the raspberry or jammy notes) for the house profile you're mentioning. What you're tasting is the result of the bacterial infection I allow in the cypress fermenters.... and I allow this infection for both whiskies. The bacteria creates organic acids which esterify in the barrel.

    So very glad to hear that you folks are enjoying it. We'll have some BIB of both the Maryland Rye and the Bourbon in a few years. Perhaps that will allay your entirely accurate 'youngish' comment.

    Cheers

  6. #36
    Guru
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    Sep 2004
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    Jackson, MS
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    12,132

    Re: What Rye Are You Drinking? Winter '12/'13

    Just allay out thirsts Todd, I'm willing to wait.

  7. #37
    Guru
    Join Date
    Sep 2001
    Location
    Pelham, AL
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    3,894

    Re: What Rye Are You Drinking? Winter '12/'13

    Last evening, a wonderful Manhattan of Bulleit Rye, Carpano Antica Formula vermouth, and Angostura bitters.

    Tim
    Self-Styled Whisky Connoisseur

  8. #38
    Guru
    Join Date
    Sep 2008
    Location
    Chicago suburbs
    Posts
    2,833

    Re: What Rye Are You Drinking? Winter '12/'13

    WhistlePig is on the agenda for tonight, along with some Jefferson's Straight Rye when The Pig is dusted.
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

  9. #39
    Guru
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    Apr 2012
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    Atlanta, GA
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    2,576

    Re: What Rye Are You Drinking? Winter '12/'13

    Quote Originally Posted by ratcheer View Post
    Last evening, a wonderful Manhattan of Bulleit Rye, Carpano Antica Formula vermouth, and Angostura bitters.

    Tim
    I was going very light last night so I also had a Manhattan. Except I left the rye and the bitters out...

    Man, that Carpano is some good stuff all by itself!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  10. #40
    Bourbonian Of The Year 2013 and Guru
    Join Date
    Sep 2004
    Location
    Just East of the Big Chicken, GA
    Posts
    6,028

    Re: What Rye Are You Drinking? Winter '12/'13

    Quote Originally Posted by Leopold View Post
    They're similar because they both lean on esters (the raspberry or jammy notes) for the house profile you're mentioning. What you're tasting is the result of the bacterial infection I allow in the cypress fermenters.... and I allow this infection for both whiskies. The bacteria creates organic acids which esterify in the barrel.

    So very glad to hear that you folks are enjoying it. We'll have some BIB of both the Maryland Rye and the Bourbon in a few years. Perhaps that will allay your entirely accurate 'youngish' comment.

    Cheers
    Thanks for shedding some light on that. I like when distilleries embrace a "house style", and work off of it. Gives their products distinctness, and helps me appreciate the entire line better.

    BTW, if you're thinking about a new label description for your whiskies, I'd stick with the "raspberry or jammy notes" descriptors, and hold off on the bacterial infection part...

    JOE

    Wag more.
    Bark less.

    "Every bottle is its own learning experience." -- Sensei Ox-sama

 

 

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