The reviews seemed really mixed. Some love it, while others seem to think the flavors are not well integrated.
I now have a bottle on the way. When it arrives, I plan on spending some time putting this one through the paces and comparing it against other bottles I have in my cabinet. It seems something other than this rye will be finished - whether it is an entire bottle of tasty whiskey, or me ever splashing out for an AE bottling again, is TBD. I'll also make sure this bottle is on the table at the Seattle meetup.
Last edited by LostBottle; 05-19-2013 at 10:32.
Managed to find a bottle today and it was not easy... . I did not get much from the nose, it is allergy season so maybe it is just a bad day for my nose. Entry is all Rye spice and then the rummy sweetness kicks in on the palate and the finish. It is a very light bodied whiskey but has a surprisingly long sweet finish. Honestly don't know what to think of it, I am enjoying it but I guess being so different leaves me confused. More time with this one is in order plus a few side by sides will probably help .
Does anyone know if there will be a cask strength AER? I found the AE CS simply amazing. I wish I had another bottle.
I just cracked a bottle of this tonight.
The nose on this is strong. Waves of sweet sugar and gingerbread come flooding out of the bottle and my glass. I am having a hard time picking out any actual whiskey notes over the sweetness of the rum finish. The palate entry is smooth and doesn't drink like a 100 proof LDI. There is a bit of rye spice, promptly followed by more gingerbread, demerara sugar, and some vanilla and bananas. Does spicy liquid bananas foster make sense? The finish is more sweetness that gradually fades out. Wow, even the empty glass continues to act as a room freshener.
This is a unique rye whiskey. If you dislike rum, do not buy this bottle. In my opinion, the whiskey could have spent a little less time in the rum casks, I simply am not getting much solid rye flavor out of this one, it is just overpowered by sweetness - get your insulin needles handy (I have to caveat this comment by also saying that I tend to drink almost all rye and find many bourbons very, very sweet). Normally, I am not begging for more LDI flavor, but it could have been used here; I am really surprised to see such a spicy mash bill so completely overwhelmed. I would really like to see a "more rye" version of this, perhaps from second fill rum casks.
I think I like it, though I am still a bit confused by what I just tasted. It is very different and a nice change of pace. That said, it will be an after dinner drink due to the sweetness, which I could see becoming cloying with too much familiarity.
Well sheeit. Sounds pretty good to me. Wonder if it's still around here...
I am looking forward to trying this in the near future - but may just vat some 5yr Willett Rye with some El Dorado 15 to get a feel for the concept
¡Geaux Tigers! - ¡Visca el Barça!
"Really though, my hands are sore. The tool was doing it's thing with a flex hose." -Barrel_Proof
My thought process as well, why pay large for this finished stuff when we can just add a drop or two of our own Sherry/Port/Rum.