redemption high rye

[tmckenzie]

Just saw and bought a bottle of this tonight. I thought I had read about it on here somewhere, but have not been able to find it. It is nice, but still rough around the edges bigtime. The label say at least 2 years old. Maybe just a day over 2 I think. It also says distilled in the Indiana heartland, which in my book says LDI. Anybody else tried it? I will post tasting notes as soon as I have time.

[bourbonNOOG]

I bought a bottle of this a couple of months back. The bottle design (i'm a designer) and price sold me on it. You put it pretty well, this stuff is definitely a little rough, but alright for it's age. To me it was borderline medicinal tasting.

I think for the price range I'll stick with Baby Saz. Probably would pass on this next time around.

[Gillman]

Just tried this and the palate is different from anything else I've had. It's like a combination of salt water taffy and the blue soap version of Irish Spring. In a good way.

Gary

[tmckenzie]

It grew on me as I finished the bottle. I can imagine another 2 years would greatly improve it. It seemed like it had a really high proof off the still though.

[White Dog]

Are we talking about Redemption High Rye Bourbon(Red Label), or Redemption Rye(Tan Label)?

I thought both were pretty good, for being 2 years old. I will say I liked the Bourbon a bit more. And yeah, they're both LDI.

[trumpstylz]

It seemed like it had a really high proof off the still though.

You can tell this by tasting it?

[Gillman]

I meant the tan label straight rye, not the bourbon. I hope to get the bourbon on my forthcoming trip to Kentucky. Further aging would make it better surely but it's an excellent example of a young good quality spirit: some really unusual flavours in there but nothing harsh or acrid.

Gary

[cigarnv]

Classic young rye that shows its youth.... a bit thin, more heat than I like and light on flavor concentration. Not sure it brings much to the rye party other than being something interesting to taste once... especially at at a mid $20's - 30 price point... JMO

[Happyhour24x7]

I tried them both on different visits to one of my regular hang-outs. I thought both were drinkable, although I would probably only repeat the bourbon. good to know the price is reasonable, might pick up some for more in depth testing.

[tmckenzie]

I am talking about the red label bourbon. Yes I do think I can tell it is high off the still. I get a very clean edge to it.

[trumpstylz]

I am talking about the red label bourbon. Yes I do think I can tell it is high off the still. I get a very clean edge to it.

Ahh makes sense. Sort of the opposite of the flavor you would find in a dusty.

[tmckenzie]

Yep, that is right. I get a much heavier taste in a dusty. It comes from th e oils that come over late in the distilation run.

[cowdery]

I disagree with the characterization of LDI's 95 percent rye as "classic." It is anything but. As far as we know, American straight ryes have always had a substantial corn component. George Washington's rye, from 1797, was 35 percent corn. An all-rye whiskey is 'classic' in that it is probably the classic or prototypical Canadian flavoring whiskey, never intended to be drunk on its own as a straight.

That isn't to say it's not enjoyable as a straight. The industry has been wrong before about what consumers want to drink. Just yesterday I heard Jim Rutledge (Four Roses) say that the ideal age for bourbon is six to ten years, yet there are many bourbon enthusiasts who prefer to drink nothing younger than 12.

Don't take this the wrong way. I'm just saying that conventional wisdom, even among the top experts, can be wrong if by 'wrong' you mean predictive of consumer behavior.

What Rutledge would say about something like the 12 year old single barrel he is bottling for the next single barrel limited edition is that there are always exceptions, the barrel that for whatever reason continued to improve after 10 years.

[tmckenzie]

The 95 percent rye from ldi in my opinion would be closest to a canadian flavoring whiskey, and I agree with Chuck, not really a classic rye whiskey in the American sense. If I am not mistaken it is a flavoring whiskey for segrams 7? By the way anybody had any segrams lately? I bought a pint a few weeks back and the rye was really in your face. I would have enjoyed it a lot more if not for the caramel in it.

[cowdery]

Yes, the LDI rye was developed by Seagram's as a flavoring whiskey for blends, very much like a rye flavoring whiskey for a Seagram's blend.

I had some Crown Royal Cask 16 at WhiskeyFest Friday night. I wanted to be more impressed than I was. Though I could actually taste barrel char, which you normally can't do with a Canadian.