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Our 2nd KWM exclusive single cask of Millstone Rye has just landed in-store. It featured on Day 1 one of our KWM 2020 Whisky Calendar... Bottled at 54.7% the whisky is made from a 100% Rye mash, milled by Dutch windmills, and matured in a single New American Oak Cask.
700ml mlAndrew's Tasting Note
Nose: spicy, oily and jammy right off the bat; German pumpernickel rye style bread and fresh dill; moist jujubes, treacle sauce and barrel aged maple syrup; Dutch liquorice, Goodies and candied fennel seeds; herbaceous, a touch of Frenet Branca and vanilla extract; ginger & molasses cookies.
Palate: thick, sweet. syrupy and layered with decadent spices; still dill-y, more German pumpernickle-rye bread and ginger & molasses cookies; floral and herbaceous; loads of liquorice: more goodies, Dutch liquorice and candied fennel; more Jujubes, raspberry jam and orange infused chocolate; more maple syrup and treacle sauce; floral French vanilla.
Finish: fresh, fruity, floral and layered; more liquorice, syrup and chocolate; dill, rye bread and Frenet Branca.
Comment: this is a little less decadent from our first KWM Cask of Millstone Rye, but it might just be even more complex; this is proper rye whisky, insanely complex and a delight to nose and drink; sadly just over 100 bottles available; not sure I've ever put Frenet in a tasting note before!
Evan’s Tasting Note
Nose: Pine sap, lemon jujubes, mandarin orange slices plus the fresh and bitter peels, apple cider, cloves, spearmint, cinnamon, cardamom, vanilla pods, and gingerbread cookies. It noses like you combined a wonderfully bitter Amaro with a botanical gin.
Palate: Apple strudel, lime green jelly beans, fresh mint, fresh dill, cloves, cinnamon and cardamom again, toasted almonds and walnuts, ginger liqueur and a touch of London Dry Gin.
Finish: Still full of fresh citrus and herbaceous notes with a dash of nuts and spices thrown in the mix.
Comment: This is very nearly a ready-made-cocktail-at-cask-strength of a Rye. It is fresh and botanical with a nice amount of oak to add to it all. It is less dense and more dainty than the regular Millstone Rye which I also enjoy. If you wanted a rye for all seasons from spring to winter, this might just be it!
Producer Tasting Note
Nose: A freshly opened jar of morello cherries soaked in kirsch. Freshly cut vanilla pods and raspberry ripple ice cream with a wisp of wood smoke in the background.
Palate: Toasted rye bread with sticky golden syrup are married with darker spicy notes; cardamom and five spice. The texture is juicy and thick, with layers of flavour - like a black forrest gateau with cream, dark chocolate and cherries.
$46.99
Lot 40 was the brainchild of Mike Booth at Hiram Walker. Mike wanted to pay homage to his family's distilling heritage, and so named this 100% rye grain Canadian whisky for the plot of land where his family set up their distillery. The mashbill consists of both malted and unmalted rye. It is a recreation of a legendary Canadian Whisky Guild whisky.
Producer Description
"Lot No. 40 is crafted in small batches using 100% rye grain in a single copper pot still. This concentrates the spicy rye notes, while retaining the fruity and floral notes from fermentation. The whisky is then aged in virgin white oak barrels to bring forth notes of vanilla, caramel and toffee, resulting in a complex and bold whisky."
$63.99
A blend of 80% Rye and 20% Bourbon from Jim Beam, bottled under the Basil Hayden's label.
Producer Tasting Note
Aroma: Rich caramel and brown sugar complemented by back notes of soft rye and vanilla
Taste: A balanced blend of sumptuous rye and brown sweets with an ample woody accent
Finish: A pleasant, long, lingering warmth
Producer Description
"Our blending team took on the challenge of bringing together rye and bourbon whiskies from our aging stock to create something incredibly balanced - something that embodies the best that both types of whiskey have to offer.
"While blending is commonly used in American whiskies to deliver a consistent flavor from bottle to bottle, the art and craft is truly on display when balancing liquids from different origins. It takes immense skill to develop an original recipe and an incredible palette to deliver a final product that is more than the sum of its parts.
"The final blend is about 20% bourbon to 80% rye and is best served neat or on-the-rocks to experience the complexity created by meticulously blending four component whiskies."
