Toasting Some Rye

2 years and the rye is good.  It's amazing how much flavor a rye whiskey can pull from a barrel in such a short amount of time.  Bourbon has such subtle nuances that take many more years for the flavors to mellow.  A rye whiskey has a spiciness to it that lends itself to a more oak forward flavor that you get during the first few years of aging.  
So we took it a step forward.  We got toasted barrels (not just the barrel head, the whole barrel) and transferred the two year rye into a toasted barrel for a secondary aging process.  It has been amazing to watch the flavor change so drastically week by week, month by month, until we got it right where we wanted it.  Look for our twice aged, double oaked, rye whiskey coming soon.

Leave a comment

Please note, comments must be approved before they are published