Distiller Notes
Sweet and aromatic, with vanilla, maraschino, roasted chestnuts and hints of cigar box. On the palate, oak, toffee and baking spices followed by soft notes of crème brûlée and rose petals. Finishes warm and lasting with a pleasant rye spice.
Professional Ratings
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Wine Enthusiast
This rye is complex and palate-coating, especially with a dose of water added. Each sip opens with honey, coconut and white chocolate, and finishes long with delicate candied ginger, lemony acidity and white pepper. Made with 100% rye, this is the third version of Farmstock, with the goal of eventually moving toward a fully estate-sourced whiskey. For now, about half the liquid in the bottle comes from a three-year-old Vermont rye, supplemented with six-year-old Canadian rye and a small amount of 10-year-old Canadian rye.
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.