I've been on a rye kick lately and have mostly been drinking the Handy and EH Taylor rye. Still have the taste for rye I decided to bring up a bottle I've had for a while but haven't tried yet - Ritt BIB. It gets a lot of love here so I was looking forward to trying it so I open it, take my first taste and.........weird.....this is not what I was expecting. Goes down like bourbon more than rye to me. Some quick research shows that it's 51%rye, 37% corn, and 12% barley. That explains it. Now that I'm settling in with it with adjusted expectations, I'm enjoying it. As always, more 'research' is needed.
TT: Everything goes better with a little OGD114.
Cracked a SAOS barrel proofer this evening. Just had a small sip (or two), but the initial impression is promising.
I didn't notice much of the earthy, musty tobacco barn thing that I've grown to appreciate in many of the fine old ryes but the rye spice is bold and the finish was long and hearty.
I'm looking forward to additional research as this bottle opens up!
GBS Member rounding out the top 5
Are you a Whisk(e)y Apostle?
Old rye side by side by side. Consensus ranking-
1) BMH 23-best on the palate, well integrated not overly woody even as the oldest.
2) Vintage 21(sample provided by a fellow SBer)-best finish and nose.
3) Hirsch 22- darkest of the three by far and the woodiest. A little more burn on the finish as well.
All three are remarkable pours and the overall view was that there were only minimal differences and wouldn't pass a chance to drink any of them.
They say some of my stars drink whiskey, but I have found that ones who drink milkshakes don't win many ball games-Casey Stengel
Finally procured an Angel Envy Rum Finished Rye. Wow, is it sweet. Not complaining, as I like how unique it is, but the sweetness can be a bit startling.