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  1. #31
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    They make it to sell it so I'm confident they will provide what maximizes profit.

  2. #32
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    In terms of Canada as a source of supply, most of the straight rye here from what I understand is not aged in new charred oak, or not 100%. The stocks which supplied Masterson's, WhistlePig and the Jefferson 10 rye appear to be exceptions and seem to be from one distillery. One might question even then how much of it there is, given this kind of whiskey was distilled presumably to blend with a much larger amount of whisky distilled from a high proof.

    Therefore, it likely won't work since most Canadian rye distilled out at low proof won't really taste like American straight whiskey. It is designed to be a blending whisky, one can see that a small amount of piney strong tasting but light-bodied whisky will give a certain flavour to a much larger amount of aged GNS (which often then is tweaked with a sherry addition, caramel, or something similar to ensure a good taste). It's not really meant for neat drinking I think (e.g. Lot 40 although it sells well enough), Masterson's and the similar brands mentioned apart.

  3. #33
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    Gary's point is correct and the reason why we are seeing posts of some members being a little disappointed with the Canadians not reaching a flavor expectation based on US style whiskys.

  4. #34
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    Yes, but again isn't this what the HW21 was for? And that stuff is wonderfully good.

  5. #35
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    Yes, the HW is an American version with a different mashbill (53% rye) and production techniques (probably) but it was intended to be used in Canadian blends.

  6. #36
    Bourbonian of the Year 2011
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    About that HW: first, it was very long aged. Anything long-aged will ultimately take flavors from the wood (any malt, any Canadian standard blend like Wiser's 18 year old or CC 20 or Century 15).

    But, it still won't taste like a whiskey aged in new charred oak.

    And again, there must be little very long-aged Canadian flavouring whiskey. Most of it is added at much younger ages to the bulked out blends. There may be some to be sure but I've never seen e.g. a 15 or 20 year old Lot 40. And almost no other whisky in Canada tastes like Lot 40 too, the others are ramped-up blends like Dark Horse and Wiser's Legacy.

    Anyway, just some thoughts, I don't know what lurks in the warehouses and you never know.

    Gary

  7. #37
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    I was wondering about the aging effects as well, we have so little experience with long aged American style whisky aged in reuse barrels.

  8. #38
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    It could be good and the HW 21 rye mash was, but gee so long in the warehouse, all that whiskey to insure and finance (interest cost) for so long, plus shrinkage. It could perhaps work, but not in the Squire's and my lifetime I think.

    Certainly all-malt whisky from barley tastes very good at 20 years age in reused wood though, so anything's possible.

    Gary

  9. #39
    Bourbonian of the Year 2002 and Guru
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    Re: Aged Ryes: One-time artifact of the '80s Bust?

    If you think it's hard to predict sales five years hence, for production planning purposes, imagine trying to predict them 25 years hence.

    But I imagine the people who make rye are leaving a few barrels back. On the other hand, Beam makes more rye than anybody else and they've never offered one with much age on it, though it's hard to tell since they don't age-state any of them.

    Since rye has been growing from a base of almost nothing, the producers are having even more trouble keeping up with rye demand than with bourbon demand. I doubt any of them have spent much time pondering a future 20-year-old rye.

    The real bottom line is that probably if American whiskey keeps selling well and growing, that's the best thing for there being a wide variety of products, including extra-aged ryes if that's what you're into.

  10. #40
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    Aged Ryes: One-time artifact of the '80s Bust?

    My research on this very site turned up evidence that Saz18 was distilled under contract (with UD??) at what is now BT in '85. Under Sazerac's ownership, BT bought it back around '98.

    My palate tells me that BT has been adding younger rye to VWFRR since the 2011 release, which was much better than the bottle I bought in 2010. Last year's release tasted more diluted to me, which makes me think more of it was made up of 13yo BT rye. I still think it's fabulous though.

    No doubt aged ryes are a dying breed, and when we do see them again, they will have been produced in a different era and will likely taste different than the '80s-90s distilled stuff we are privileged to drink today. Oh, and did anyone mention they'll be a whole lot more expensive too?

    I don't think the Saz18 and VWFRR labels are going anywhere, but the juice will change. There's just no getting around it. Stock up if it's not too late!
    "A man comes from the dust and in the dust he will end-- In the meantime it is good to drink whiskey."
    -->WhiskeyWonka<--

 

 

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