It's always exciting for us each to select our own cask from Pittsburgh distillery, Wigle! This year we went with a Monongahela Rye that really jumps out of the glass and surprised us with how much flavor and complexity it had. A full five years of barrel aging with a mashbill of 67% Twin Parks Farm Rye, 16.5% Weatherbury Farm Soft White Wheat, and 16.5% Briess Malted Barley, all organically farmed. This is a rich, full bodied rye with notes of dark, roasted pepper, toffee, a bit of dried lavender and clove. The palate has a bit more sweetness than the nose would imply, with notes of crème brûlée, banana, and a white peppery finish with a kick of heat. Drink this with a splash of water or use it for a powerful Sazerac on a cold winter's night. Michelle DeWyngaert // "I know everyone talks about wine pairing at Thanksgiving, but after dinner a nice amaro or better still a digestif cocktail can be just the thing. I enjoy the occasional maple old-fashioned, subbing in a bar spoon of Vermont Maple syrup for the sugar cube to be muddled with the bitters and for the whiskey, the spicy cask strength Chambers Street bottling of the Wigle Rye is perfect to complement the bittersweet maple."
For those who think that a half bottle of our Chambers Street whiskey isn't enough! In the immortal words of Mark Twain, "Too much of anything is bad, but too much good whiskey is barely enough."
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