What's your favorite straight rye whiskey bottling?

[Gillman]

I'll follow up on Randy's post by adding my own Canuck vote of confidence to Black Maple Hill Straight Rye Whiskey. The bottle was brought back by a good friend from Sportsman's in Phoenix/Scottsdale. This is a single barrel bottling, 18 years old, identified as from Bardstown, so an Evan Kulsveen product.

It is interesting how such a well-aged product can taste "fresh". It has a medium body, with no harsh edges, its 95 proof goes down smoothly. There is a good background of wood smoke but no off flavours, no old rank wood taste, no tannic bitterness. The rye flavor is there but clearly this is a "legal rye" product, i.e., it contains just enough rye to meet the legal definition, and is in effect a kind of hybrid of bourbon and rye. This is a stylish drink, fit for the gentleman's club (and with a price to match). I can't place it for origin, it does not taste like Heaven Hill rye, it does not taste like Barton whiskey to me, maybe Wild Turkey's rye superannuated?

Anyway, a fine dram of whiskey. Surely, as good as the pick of the Pendennis Club in, say, 1910 - if they were lucky.

Gary

[squire]

For years I was a big fan of the ORVW 12 yr expression but the 13 edges it out now.

[BrbnBorderline]

I have tried Beam Rye, WT Rye, and VWFRR 13 YO Rye. My fave is the WT Rye. Definitely in the minority here. Oh well. Different strokes for different folks.

[wrbriggs]

I've only tried the Jim Beam rye, but I'm hopefully getting a bottle of the Sazerac soon... from everything I've heard, it should be great!

[clayton]

I've now had the Wild Turkey Rye, the Jim Beam Rye, Van Winkle Family Reserve Rye 13, and this year's Sazerac.

I can't stand the Jim Beam Rye.

The Wild Turkey Rye is the most unusual to me, the most distinct from bourbon. Interesting and tasty. Quite good, and nice to have around as an example of what flavors are brought to the table with a rye whiskey.

The Sazerac is rich with wood and zest. Delicious and powerful.

My favorite rye, however, is the VWFRR13. I get lots of cherry notes, cinnamon, apple pie, some smoke, and tingly mint. The finish is extremely long. Every time I drink it, I find something new in it. A kingly pour, indeed.

[camduncan]

I've only ever tried Jim Beam Rye (the only Rye sold in Australia as far as I know) and Van Winkle 13yo Rye.. My bottle of Sazerac is still unopened. Of the two, I prefer the Beam as an every day drink, keeping the Van Winkle for when I want something special...
Although if the Van Winkle was easily obtained in Australia, I'd definately drink it over the Beam..

[squire]

Currently have open pours of the Saz18, Hirsch13, and Van Winkle13. Believe I like the VW most.

Squire

[TNbourbon]

Funny, but though I don't really love (or hate, for that matter) rye-heavy bourbons like OGD and Bulliet, I've never had a straight rye I didn't like a lot.
In order, from what I've had, I'd rank them thus:
<ul type="square">[*]Van Winkle 12yo Old Time Rye[*]Sazerac 18yo[*]Van Winkle Family Reserve 13yo[*]Wild Turkey[*]Jim Beam[/list]
I'm still looking for Rittenhouse. Old Overholt is available, but just haven't gotten one yet.

[BrbnBorderline]

Opened another bottle of VWFRR. I am really enjoying it the second time around. Puzzling. As of yet, it has defied a taste description, this I will have to try more diligently to accomplish the task this weekend.

[matthew0715]

I've only tried Jim Beam Rye, based on Jim Murray's rave review. I just bought VWFR rye and was wondering: since Van Winkle makes their bourbon with wheat as the secondary grain, is theirs a wheated rye? Or do they use corn like most (all?) of the others?

Matt