Distiller Notes
Woods Syrup, a maple syrup producer in Vermont that ages syrup in the barrels, decants them, then sends them back to Tuthilltown. At that point they finish off a small selection of rye in the used casks. The result is this sultry, slightly decadent spirit that never loses its rye character.
Proof: 92
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.