It’s here! The 2016 rendition of our Chambers St. Rye bottling, Barrel #14L02, is made from a mash bill consisting of entirely local grain in the following proportions: 64.6% organic rye, 18.1% organic wheat, and 17.2% organic malted barley. This mash was double distilled to 147.7 proof (about 5-10% ABV lower than typical, meaning it maintains lots of spicy rye character) in Wigle’s 750L CARL copper pot still, first with a stripping run to turn beer (whiskey speak for the fermented grain mash used for distillation) into low wine followed by a finishing run to turn the low wine into spirit. It was then barreled at 117.3 proof in a 25-gallon new, charred, American oak barrel, and aged for nearly two years before being bottled un-chillfiltered, without colorant or stabilization at 110 proof ensuring a rich, robust drinking experience.
On the nose, the whiskey is bright with aromas of burnt orange peel, cedar, honey, rolled oats, baked red apple, cinnamon, and hints of coffee ground and leather. Luscious and honeyed on the palate, but still maintaining a lot of its spicy grain character, it offers decadent flavors of apple tart tatin, brown spice, orange peel, and a touch of white pepper. Suggestions of green herbs and vanilla are accompanied by the resurgence of honey and citrus making for a balanced, and rather mellow finish. This whiskey is perfect for sipping, but would also stand out in simple, classic cocktails. Tim Gagnon
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