Merrymash Monk Posted December 7, 2013 Share Posted December 7, 2013 Anyone tried this yet from the Georgia distillery that makes a corn whiskey? Its a young one at two years old. Interestingly, the web site says it is aged in charred French Oak. Link to comment Share on other sites More sharing options...
GaryT Posted December 8, 2013 Share Posted December 8, 2013 Pretty sure tanssaafl just picked one of these up recently, so we should hear once he has a chance to dive into it. I've seen it but admit I've been too gun-shy about pulling the trigger. It looks really dark for a rye (and such a young rye), although it is warmer in GA than KY. I did buy a bottle of their corn whiskey which was interesting, although for the price I'll stick to Mellow Corn when I want that sort of thing Link to comment Share on other sites More sharing options...
sailor22 Posted December 8, 2013 Share Posted December 8, 2013 Been there and done that. Feh. Link to comment Share on other sites More sharing options...
squire Posted December 8, 2013 Share Posted December 8, 2013 Check the bottle MM, if it says 'produced and bottled by', or 95% rye, it was made by MGP Link to comment Share on other sites More sharing options...
shoshani Posted December 8, 2013 Share Posted December 8, 2013 Anyone tried this yet from the Georgia distillery that makes a corn whiskey? Its a young one at two years old. Interestingly, the web site says it is aged in charred French Oak.I suppose they can age in charred French Oak if it's not labeled straight rye whiskey, which this isn't. (Straight whiskey can only be aged in new charred American oak.) Link to comment Share on other sites More sharing options...
Merrymash Monk Posted December 8, 2013 Author Share Posted December 8, 2013 Been there and done that. Feh.Guess you weren't too impressed ha? Link to comment Share on other sites More sharing options...
Merrymash Monk Posted December 8, 2013 Author Share Posted December 8, 2013 Check the bottle MM, if it says 'produced and bottled by', or 95% rye, it was made by MGPHaven't seen a bottle "in person" yet but the web site says 96% rye. I don't think its MGP juice but I wish producers were more up front. There's nothing wrong with MGP. In fact I really like Bulleit rye. But like most of us on this board I just like knowing where my whiskey comes from and how its aged. The web site also says "our distinctlively flavored rye whiskey is bottled at 95 proof." The use of that "flavored" word puts me off a bit. I don't think they mean they add flavoring- at least I hope not. Link to comment Share on other sites More sharing options...
Merrymash Monk Posted December 8, 2013 Author Share Posted December 8, 2013 I suppose they can age in charred French Oak if it's not labeled straight rye whiskey, which this isn't. (Straight whiskey can only be aged in new charred American oak.)Good point as to why it doesn't carry the straight designation. Seems kind of strange they would pay for imported new charred barrels when our own American Oak is so renowned. Link to comment Share on other sites More sharing options...
squire Posted December 8, 2013 Share Posted December 8, 2013 Why copy the MGP recipe? It's not the best, the original Seagram recipe of 80% rye and 20% malt made a better whisky. Link to comment Share on other sites More sharing options...
OscarV Posted December 8, 2013 Share Posted December 8, 2013 This is a funny coincidence.I was just looking at Zingerman's Roadhouse whiskey list and I see this 13th Colony Southern Rye.Then I do a search for it and check out their website.So I thought I'll see if anyone on SB.com has anything on it and here we are with a new thread on the subect.(btw, I get impressed easily)They say they use local ingrediants when they can, does rye grow in GA?I thought rye needed a cooler climate like the northeast and the plain states.96% rye sounds interesting but dissapointed in the 2 year age.I'm going to try it Tuesday, I'm skipping work and my bride and I are going into Ann Arbor for Christmas shopping and of course Zingerman's. Link to comment Share on other sites More sharing options...
sutton Posted December 8, 2013 Share Posted December 8, 2013 Zingerman's is awesome - leave the 2 yr rye of the shelf. Link to comment Share on other sites More sharing options...
squire Posted December 8, 2013 Share Posted December 8, 2013 Oscar I suspect that small still on the web site is used for their white goods only (gin, vodka) as it's not of sufficient capacity to make them and support two brands of whisky nationwide. Link to comment Share on other sites More sharing options...
OscarV Posted December 8, 2013 Share Posted December 8, 2013 So their rye whiskey was probably a buy from another distiller? Link to comment Share on other sites More sharing options...
squire Posted December 8, 2013 Share Posted December 8, 2013 Sure, then give it a bit of barrel age. But why release it so young? Seems they gave more thought to the bottle and label than the contents. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 9, 2013 Share Posted December 9, 2013 I have heard nothing back from the distillery so far which is disappointing and leaves one to conclude it is sourced whiskey.Haven't cracked it yet. Seems very likely that the bottle I have is MGPI sourced. They may in fact be making their own product at 96% in french oak now but I am pretty sure the one I posted about here isn't it. Even if they are making rye whiskey the rye itself isn't local because, as noted, it is generally too hot to grow rye here. Link to comment Share on other sites More sharing options...
squire Posted December 9, 2013 Share Posted December 9, 2013 That 96% appears once on their site, is that a typo? Why would a craft distiller choose a weak, enzyme infused commercial recipe anyway, that would be like an artisan baker trying to copy Wonder Bread. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 9, 2013 Share Posted December 9, 2013 (edited) That 96% appears once on their site, is that a typo? Why would a craft distiller choose a weak, enzyme infused commercial recipe anyway, that would be like an artisan baker trying to copy Wonder Bread.The one certainty I have noted amongst craft distillers is that there is nothing certain.Starting a distillery does not guarantee the presence of a truly knowledgeable distiller on the team it would seem. The other distinguishing factor is the talk of using French oak instead of American oak. Without someone able to check them out in person we may not get a clear answer. Edited December 9, 2013 by tanstaafl2 Link to comment Share on other sites More sharing options...
squire Posted December 9, 2013 Share Posted December 9, 2013 I should think American Oak with the caramel vanilla tones would round out the whisky better. French Oak imparts dryer, spicier notes and Rye is already dry and spicy enough. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 9, 2013 Share Posted December 9, 2013 I should think American Oak with the caramel vanilla tones would round out the whisky better. French Oak imparts dryer, spicier notes and Rye is already dry and spicy enough.True enough. And yet...http://thirteenthcolony.com/products/southern-rye-whiskey/13th Colony Southern Rye Whiskey is an American classic with a distinctive spicy flavor and a slightly sweet finish. Southern Rye is derived from a mash of 96% rye grain and 4% barley grain and aged in new charred French oak barrels. Our distinctively flavored Rye Whiskey is bottled at 95 proof. Link to comment Share on other sites More sharing options...
OscarV Posted December 13, 2013 Share Posted December 13, 2013 Zingerman's is awesome - leave the 2 yr rye of the shelf.Oh btw, I took your advice and had the Founders Old Dirty Bastard on tap. Link to comment Share on other sites More sharing options...
sutton Posted December 13, 2013 Share Posted December 13, 2013 Oh btw, I took your advice and had the Founders Old Dirty Bastard on tap.Love Founder's - good choice! And you can never fail with ZIngerman's - love that place. Link to comment Share on other sites More sharing options...
DEelfinn Posted February 14, 2014 Share Posted February 14, 2014 This is a funny coincidence.I was just looking at Zingerman's Roadhouse whiskey list and I see this 13th Colony Southern Rye. Then I do a search for it and check out their website. So I thought I'll see if anyone on SB.com has anything on it and here we are with a new thread on the subect. (btw, I get impressed easily) They say they use local ingrediants when they can, does rye grow in GA? I thought rye needed a cooler climate like the northeast and the plain states. 96% rye sounds interesting but dissapointed in the 2 year age. I'm going to try it Tuesday, I'm skipping work and my bride and I are going into Ann Arbor for Christmas shopping and of course Zingerman's. Are they saying local to where? Maybe they mean local to where the source distills it. Link to comment Share on other sites More sharing options...
squire Posted February 14, 2014 Share Posted February 14, 2014 Americus, Georgia is not known for rye, peanuts yes, but not rye. Link to comment Share on other sites More sharing options...
kaiserhog Posted February 15, 2014 Share Posted February 15, 2014 Americus, Georgia is not known for rye, peanuts yes, but not rye.Rocktown Distillery of Little Rock makes their Rye Whiskey from Rye grown on their own farm in Northeast Arkansas. Haven't tried it yet. I believe it is aged for only 3 years in American Oak. Still can't wait to try it. Link to comment Share on other sites More sharing options...
squire Posted February 15, 2014 Share Posted February 15, 2014 Rocktown Distillery of Little Rock makes their Rye Whiskey from Rye grown on their own farm in Northeast Arkansas.How exactly does that make the whisky any better? Link to comment Share on other sites More sharing options...
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