Wild1z Posted May 12, 2015 Share Posted May 12, 2015 Y'all might think this is crazy and maybe it's the booze talking, but... The last couple months, a few bottles, I've been tasting dill. Don't get me wrong, I'm not complaining about it I'm just surprised I made the connection. That is the brilliant thing about this hobby, your tastes are always changing. Anyone else or are my buds toast? [emoji6] Link to comment Share on other sites More sharing options...
PaulO Posted May 12, 2015 Share Posted May 12, 2015 (edited) You are not crazy. Other people also taste "pickle juice" in some rye whiskies. I hear about "mint" too. If you like it, you can also try Bulleit Rye or Dickel Rye. I think that taste comes from the rye grain, like you've probably tasted the same thing in rye bread. Edited May 12, 2015 by PaulO Link to comment Share on other sites More sharing options...
flahute Posted May 12, 2015 Share Posted May 12, 2015 SAOS rye comes from MGPI, and ryes from MGPI are often described with words like dill and mint, so you are not crazy. Link to comment Share on other sites More sharing options...
smokinjoe Posted May 12, 2015 Share Posted May 12, 2015 For all I know, you still may be crazy, but getting dill from an MGPI Rye like the SA ain't a sign of it! . It does seem to diminish with the increased age of the whiskey IMO, though. The earliest Willett's screamed it (4ish yrs), but I think the dill note lessens as the releases get older (same with SA 7&8 yr and a Redemption 6 yr that I go to). The extra time in wood tames the MGPI ryes, greatly balancing them out, making them more refined whiskeys (and better in cocktails for example). But, the brashness of those early Willetts have a special place in my heart with their dill and mint-bomb pungency. I now have a hankerin' for a pastrami on rye...:yum: Link to comment Share on other sites More sharing options...
Wild1z Posted May 12, 2015 Author Share Posted May 12, 2015 For all I know, you still may be crazy, but getting dill from an MGPI Rye like the SA ain't a sign of it! . It does seem to diminish with the increased age of the whiskey IMO, though. The earliest Willett's screamed it (4ish yrs), but I think the dill note lessens as the releases get older (same with SA 7&8 yr and a Redemption 6 yr that I go to). The extra time in wood tames the MGPI ryes, greatly balancing them out, making them more refined whiskeys (and better in cocktails for example). But, the brashness of those early Willetts have a special place in my heart with their dill and mint-bomb pungency. I now have a hankerin' for a pastrami on rye...:yum: I am a big fan of MGPI ryes.. the Willett 4yr was my favorite. (I finished them all) The 6yr, I also love. The 2yr to me, is all Mint. Then again, if I tasted them again today, I'd probably get that dill flavor, maybe I'm preggers. lol. Seriously, this was one of those AH! moments. A new discovery from the taste-buds to the brain. "He can be taught!" Thanks for putting me at ease. Taking the straight jacket off now. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted May 12, 2015 Share Posted May 12, 2015 . . . "He can be taught!" Thanks for putting me at ease. Taking the straight jacket off now.You can get out of it your own self? I always need help.:cool: Link to comment Share on other sites More sharing options...
squire Posted May 12, 2015 Share Posted May 12, 2015 Me too Harry, that's what friends are for. Link to comment Share on other sites More sharing options...
t44tq Posted May 12, 2015 Share Posted May 12, 2015 I've gotten the same out of MGPI rye products- for some reason, it is more pronounced in Smooth Ambler rye than it is in Willett Rye of similar age. I just had WFE 6 yr. rye and it was still there, but less evident. SA 7 yr. rye has that pickle juice note in abundance.Some friends of mine have gotten the same note in some of the latest High West stuff- the latest releases of Double Rye and Bourye, both of which contain MGPI rye. Link to comment Share on other sites More sharing options...
Spade Posted May 14, 2015 Share Posted May 14, 2015 I find that the pickle juice smell fades the longer I let the rye sit in the class. When I first pour some MGP ryes, it's practically the only smell I get at first, but after a few minutes it becomes fainter. Link to comment Share on other sites More sharing options...
SmoothAmbler Posted May 14, 2015 Share Posted May 14, 2015 I get pickle/brine notes from it too. And mint. As mentioned above, you might still be crazy, but not because of this. Link to comment Share on other sites More sharing options...
Andre28 Posted July 11, 2015 Share Posted July 11, 2015 Wow the first time I tried Bulleit Rye all I could think of was pickles! I thought it was my imagination or that I was already drunk! Glad to hear its a "thing". Link to comment Share on other sites More sharing options...
squire Posted July 11, 2015 Share Posted July 11, 2015 A thing some notice more than others, body chemistry I suppose. My kid hates broccoli and I won't eat brussel sprouts. Blind tasting is the best way to determine what we really like though I doubt anyone can disguise a brussel sprout to the point I can't recognize it. Link to comment Share on other sites More sharing options...
Jody Smith Posted November 17, 2015 Share Posted November 17, 2015 If memory serves me, there are laws governing the type of oak required for bourbon production, but not sure those rules apply to Rye.In winemaking, very few producers use American (as opposed to French) oak because it imparts a HEAVY dill/pickle characteristic in the finished wine. It may be the cooperage rather than the mash bill that is giving you these flavors. Link to comment Share on other sites More sharing options...
flahute Posted November 17, 2015 Share Posted November 17, 2015 Same barrel rules for rye. The dill thing is distinctive to MGP ryes so it's some combination of mashbill and yeast. Link to comment Share on other sites More sharing options...
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