Rough Rider Bull Moose Three Barrel Rye Whisky
This Rye Whisky is aged in three different casks to yield complexity and richness. The journey begins in new American oak barrels where this small-batch Rye Whisky takes on spicy and sweet cinnamon flavors. Under a watchful eye, the whisky is moved to bourbon casks, where rye and bourbon flavors blend together. The final maturation occurs in barrels that previously held the distillery’s Pine Barrens Single Malt Whisky.
Critical AcclaimAll Vintages
Named for former president & native Long Islander Teddy Roosevelt and his “Rough Riders” volunteer cavalry. Look for a vanilla and oak scent, plus a touch of apple. On the palate, this rye has a concentrated vanilla flavor tinged with espresso and cocoa, finishing on mouthwatering fruit and spice.
Long Island Spirits was established in 2007 as the first distillery on Long Island since the 1800's and became the 100th Distillery in the United States of America; today there are over 1,600 distilleries throughout the USA. Surrounded by centuries old of potato, corn and rye farms, the distillery is located on the bucolic North Fork of Long Island, in the heart of the acclaimed wine region. The North Fork boasts over 60 wineries and dozens of pre-revolutionary family-owned farms that have been blessed with a microclimate that is very similar to the Bordeaux region in France. Housed in twin-cupola barn that has been repurposed into a state of the art Craft Distillery. Long Island Spirits is proud of its sustainable distillery practices and the innovative fermenting, distilling and blending techniques it has pioneered and the fact that all our spirits are non-chill filtered.
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.