A pale tawny with straw highlights. High concentrations of bright, fruity esters lend a perfume like character to the aroma. Honeydew melon and plum sit alongside a slice of ripe apricot resting out in the sun. The underlying rye is revealed by a sea-like salinity, tarragon, and elderflower. Sweet and juicy, Seagrass opens on pear, lycee, and white grapefruit. Classic rye flavors of cinnamon, rosemary, fennel seed, and rosehip aren't far behind. Unctuous texture and sandy tannin are complemented by a delicate astringency so common to Canadian whiskeys. Fresh and clean, but the persistent tannin and astringency focus the powerful burst of camphor, chalk dust, and scorched earth.
Critical AcclaimAll Vintages
This is a rye whiskey finished in casks that previously held Martinique rum, apricot brandy and Madeira, bottled at cask strength. The end result is intriguing and weird: cinnamon and sherried fruit aromas lead into a palate marked by stone fruit, honey and plenty of cinnamon sting.
Often, barrels and batches of bourbon are used as components of larger blends. Watered down, pulled too early, left too long, they forgo their singular characteristics. Barrell Craft Spirit enjoys finding and identifying barrels that contain distinctive bourbons and then bottle them at cask strength to retain their authentic qualities. Every barrel and every batch they bring you will be different.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.