What rye are you drinking Spring/Summer 2016

[GaryT]

1 hour ago, IncredulousNosco said:

I haven't seen the WP 10yr CS local, but I did see it pop up and then sell out on Caskers. I'll have to keep a close watch for it to come back, as I've been wanting a bottle for a while now.

 

A local store got this in early last year.  Honestly, I've not been a big fan of the retail WP for the $$, but this bottling is pretty tasty.  I think I was spoiled by SAOS 8yr barrel proof ryes for <$60 that I thought were pretty close to WP for a whole lot less bank.  Speaking of which . . . continuing the rye journey with a Sherlocks 8ry SAOS rye . . . which is delightful (not quite as nice as the WP, but delightfully different).  Seems like it will be a high-proof kinda Friday night!

[IncredulousNosco]

I like SAOS rye a lot. It is, so far as I'm aware, the very best of the MGP rye group (having never tried older Willett variants). And the CS version of SAOS is even better, particularly the 8yo. Somehow they both transform the pickle juice flavor into light, mild smoky flavor. 

[b1gcountry]

I'm not sure if I prefer the saos rye or the hw rye more, but I can't find any more saos rye.

[kyrocklover]

Really enjoyed two healthy pours of Whisrlepig 10 Barrel Proof.  Deps Fine Wines barrel 2.  This is a soft and refined rye whiskey.  

 

Also makes me happy I've got two Jefferson's 10 Rye in the bunker. 

[MeAndMyWhiskey]

Wanted a rye for a summer evening. Dinner was grilled chicken with italian seasonings, corn fritters with a tomato, balsamic vinegar, and basil garnish, and I was looking for those herbal rye notes to complement those themes. What I should have done is go downstairs and pulled out the last 375 of my Lot No. 40, 2012, with those great basil and oregano notes. What I actually did, was just pull the Bulleit Rye off the pantry shelf upstairs. No match for the Lot No. 40, but a solid pour that did a fairly nice job of hitting those herbal notes I love on a summer evening. 

[GaryT]

Nice pour of Collingwood 21yr CN rye.  Earlier this week I had a pour of Ninety 20 yr CN rye, but was reminded that when they say "rye" in Canada it could mean damn near anything (turns out that Ninety is corn whiskey).  But this Collingwood 21yr is delicious.  I remember being apprehensive ("21 yr rye?  On a shelf?  In 2015?  For less than $60??"), and while I wish it was a bit higher proof (only 40%), it is surprisingly flavorful.  Lovely nuanced dried fruit drizzled with honey amongst oak and a subdued pepper spice.  

[LCWoody]

Started with a very good pour of Bookers Rye, then some HWRR store select. 

[Golferpimp1]

Alberta rye, followed by Rittenhouse. Man that Alberta rye is straight black licorice.

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[b1gcountry]

Last night some double rye with a splash of yippee ki-yay added in. Is that technically a mixed drink? I don't know. ..

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[Louisiana]

Been really enjoying a store select WP at 119 proof.

 

 

[Prof_Stack]

Finished a bottle of Knob Creek Rye, the last 50g.  Oaky and rough, it didn't suit me very well this time.  

[flahute]

Had my first taste of Booker's Rye last night from a freshly opened bottle at a local bar.

I have to say it's quite good. I was duly impressed. 136ish proof and tasted just fine at full proof. It took water very well which was good because I could feel the taste buds on the side of my tongue starting to get sensitive. (Had a KCSB right before this, and, a mezcal with dinner prior to that so the taste buds were being pushed to their limits).

This is one I imagine will evolve positively over the life of the bottle and I do wish I had one so I could take my own journey with it. I'm not sad though that I passed when I had the chance to buy this. $300 was a few steps too far for me.

[Paddy]

I'm glad to hear that you enjoyed it, as I'm sure now that I will as well.  Like you, I don't plan on purchasing it either, as I'll just settle for a bar pour (or two) and a case of something else... with the remainder of my $300. 

[LCWoody]

I'm doing a sbs with WhistlePig 15y (finished in Vermont Oak) & WP The Boss Hog 13y 122.2p 

Both are good to very good, buttttttt I'll  definitely give the edge to the 13-year-old Boss Hogg.  It's actually smoother and easier to drink,  but it has been open for almost a year. I don't think that finishing the 15 year old in Vermont oak helped it at all.  Would have loved to have tasted it straight out of the barrel instead of finishing it in Vermont oak. 

[tanstaafl2]

14 hours ago, LCWoody said:

I'm doing a sbs with WhistlePig 15y (finished in Vermont Oak) & WP The Boss Hog 13y 122.2p 

 

Both are good to very good, buttttttt I'll  definitely give the edge to the 13-year-old Boss Hogg.  It's actually smoother and easier to drink,  but it has been open for almost a year. I don't think that finishing the 15 year old in Vermont oak helped it at all.  Would have loved to have tasted it straight out of the barrel instead of finishing it in Vermont oak. 

 

Did always seem like putting an extra layer of lipstick on that particular pig. Would be interested to try it but had no interest in getting a bottle for myself.

[LCWoody]

Well, I was able to get a LS&B16y. So, I guess I kind of got to taste the WP15y with out the Vermont Oak.

I'm Normally don't like the Canadian Rye whiskey, taste but this is very good. Especially if you let it sit in the glass for about 15 to 20 min.

I would pick it up if you come across it, its got more wood then the 13y, which I like. Give it some time, I have to admit that my first sip was not looking good, but it got a lot better.   

[Charlutz]

I bought my first WT101 rye a couple months ago, opened it and liked it well enough. Haven't had it since but poured myself a couple oz's tonight and holy crap it's good. Glad I bought two bottles when I saw it on the shelf. 

[GaryT]

Loving a mingle of WFE 5yr & Collingwood 21yr.  95 proof with the feisty notes the 5yr brings to the party balanced with the complexity of the 21 yr.  Deliciousness

[maybeling]

2 hours ago, GaryT said:

Loving a mingle of WFE 5yr & Collingwood 21yr.  95 proof with the feisty notes the 5yr brings to the party balanced with the complexity of the 21 yr.  Deliciousness

 

Been a while since I've had the Collingwood 21, I recall it being great but longing for it to be more than 80 proof. Sounds like a good idea to mix some MGP rye in there with it. I'd worry about the MGP overpowering it.

[GaryT]

8 hours ago, maybeling said:

 

Been a while since I've had the Collingwood 21, I recall it being great but longing for it to be more than 80 proof. Sounds like a good idea to mix some MGP rye in there with it. I'd worry about the MGP overpowering it.

 

The younger MGP does stand out more (this was a 50/50 mingle).  I wouldn't say this achieves that rare "greater than the sum of its parts" quality, but a pretty good mix.  If I get another Collingwood, I may try some other ratios (I can't remember now if originally I had tried 2:1 both ways).  

[Chi-Town]

Well, I was able to get a LS&B16y. So, I guess I kind of got to taste the WP15y with out the Vermont Oak.

I'm Normally don't like the Canadian Rye whiskey, taste but this is very good. Especially if you let it sit in the glass for about 15 to 20 min.

I would pick it up if you come across it, its got more wood then the 13y, which I like. Give it some time, I have to admit that my first sip was not looking good, but it got a lot better.   

I kind of think it's got a funky finish. Do you agree?

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[LCWoody]

It does have a different finish. I taste a lot of wood on the finish, and I guess it's got some Canadian funk to it. 

[beasled]

Enjoying a pour of '14 Michter's rye this evening. Cheers!

 

[Kpiz]

I was fortunate to find Rittenhouse 23yo on the shelf of a cocktail bar for a reasonable price while I was traveling abroad. I've been wanting to try it for a long time, so I gave it a go. It was very nice - rich, generously oaked, balanced, and delicious.

[BFerguson]

HW 16yr.

Sadly, not in the same ballpark I think as the HW 21yr.

But, this is a much different mashbill and aging setup than the 21.

B

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