I’d heard a bit about this one when I started exploring rye whiskies and was happy to actually try some. It’s somewhat unique in that it’s actually distilled at Prichard’s distillery in Tennessee, whereas as mentioned most American rye whiskies are sourced from a small handful of industrial distillers, and in pot stills no less.
43%ABV. Mashbill: 70% rye, 15% corn and 15 malt%.
Nose: Varnished wood. Honey. Vanilla. Hints of spice. White pepper. Cloves. Macadamias. Bitter citrus. Hibiscus. Brown sugar.
Palate: A bit weak. Wood polish. Maple syrup. Banana. Citrus peel. Cinnamon. Vanilla. A bit of an odd fruity note I can’t pin down.
Finish: Medium. A bit gentle but fairly long lasting. More polished wood and that fruity note lingers. Bit of peach iced tea.
Would I buy this: No
Would I order this in a bar: No
Would I drink this if someone gave me a glass: Yes
Could do with a higher ABV, feels a bit weak, but has some decent complexity. When I originally reviewed it I did not know how much it costs and even on the US market this costs almost twice as much as some rye whiskies I find to be of the same level, if not better. I’d be willing to go for it at a higher ABV with more body (I really think that’s all this needs for a marked improvement), but as is there’s much better VFM out there.