Distiller Notes
Following the harvest of Long Island’s iconic potatoes, locally harvested Winter Rye is the cover-crop planted on surrounding farmlands to maintain the sustainable characteristics in the soils. Rye is a deep-rooted grain, the farmers refer to it as a cleansing grain, so it is a very terroir dependent.
Surrounded by over 70 vineyards, Long Island Rye’s tend to have a spicy sweetness to them. The Big Stick is bottled at 121 Proof Cask Strength and it is a remarkable Rye that reveals the true raw spirit of this locally planted Rye.
This small-batch whisky incorporates the use of Champagne yeast, which allows for a 12-day low-slow fermentation that is 4-times longer than your typical rye. It’s an impressive amount of esters and florals offer more flavor than heat.
Proof: 121
Professional Ratings
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Wine Enthusiast
This cask-strength rye is among the highest proof you'll see on the shelf. Uncut, this dark amber whiskey has a rich caramel aroma and a wood-heavy palate that finishes long, spicy and hot. Balanced with plenty of dilution, mellow vanilla, almond and coconut tones emerge.
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.