Distiller Notes
Cassia bark, red currant jam, black cherry, dried rose petal, rhubarb, star anise, fruit leather, clove, and brown sugar aromas. On the palate, flavors of bright rhubarb, bitter orange peel, smooth vanilla, strawberry reduction, birch, boysenberry, and herbs de Provence. The finish offers notes of candied ginger, clove, and red currants; lively interplay between berry fruit and rye spice.
Yippee Ki-Yay shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes), the bouquet really opens up to its full potential.
Professional Ratings
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Wine Enthusiast
Attention wine lovers: this fab bottling with the cowboy label is made with a blend of straight rye whiskies finished in two wine casks, formerly holding vermouth and Syrah. The result is a deep ruddy amber hue and a strikingly concentrated flavor profile. Look for warming layers of caramel, toffee and espresso, drying to leather, zingy orange peel and spice. Sip or mix into Manhattans or any drink including sweet vermouth.
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.