Rye spice is a double-edged sword. The deeper you cut into the flavor opportunities, the spicier the palate. You can easily smooth the spice out with new oak or water it down through proofing. Batch 001 exemplifies the third option -- forget about making it “smooth” and instead make the whisky as robust and dynamic as possible.
We started with herbaceous, 16 year old rye aged in Hungarian oak. We blended in fruit-forward, 17 year old rye aged in ex-Speyside scotch casks. The combination revealed a smoldering symphony of spice. Last, we lengthened the finish and increased the viscosity by adding double-distilled corn whisky aged for 20 years in refill and level-2-char virgin oak.
The resulting whisky tests the outer limits of the spicy rye kick, presenting a simmering tannic profile. If you search just beneath the layers of spice you’ll find fruit, grain, earth and wood.
Batch 001 is initially defined by the spiciness. The first impression is hot cinnamon and cayenne. The second pass reveals all of the fruit-forward undertones. The third act exhibits all of the wood character -- vanilla, caramel and tannin. The finish is lengthy, very warming and surprisingly berry-forward and sweet.