2021 San Francisco World Spirits Competition Gold Medal Winner
2019 San Francisco World Spirits Competition Gold Medal Winner
The generous rye content is married with the sweetness of corn for a genteel interpretation of the venerable spirit. Patiently aged in air-dried oak barrels, its spicy character transcends mere resurgence. Behold – the renaissance of rye. Caramel and honey on the nose, with luscious whiskey sweetness on the palate. Spiciness is accented by notes of pepper, ginger and vanilla. The long, satisfying finish emphasizes toasted oak, cherry, plum and pear flavors.
In a world chock-full of mass-produced spirits, only few remain truly handcrafted, and small-batched. (If you’re reading this, you’ve indeed found the finest.) Few Spirits are a new take on timeless distilling techniques and transcend the oft-ordinary taste we’ve all grown accustomed to. Distilled from the very best grains, aged to perfection, and bottled under their own roof, Few remains in their own hands until distribution.
For nearly a century, Evanston, Illinois, the home of the Temperance Movement, was a dry city. In dire need of liquor laws that weren’t penned the same year as the invention of the band-aid, Few’s master distiller overturned century-old prohibition laws to become Evanston’s first distiller of grain spirits within the city limits. Alas!
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.