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Give 'em the wheater! With a clever sticker and sleek bottle design, Two Souls Spirits certainly has a way of capturing my attention even before I taste what's inside. You may be wondering what the heck a "wheated bourbon" is and why it matters that there's wheat in the mash bill rather than the typical rye. Well, in short, it doesn't really matter WHY there's wheat in the mash bill—using wheat instead of rye can still produce a legal bourbon as long as there's 51% corn in there. Wheat also brings several defining characteristics to a barrel of whiskey: the mouthfeel can be silky, and the flavors tend to be sweeter and more mellow. With 20% Minnesota wheat in this mash bill, Two Souls has partnered with J. Carver Distillery out of Minnesota to release one of their oldest barrel's to date. On their website , they write: We all know that anything that can survive a MN winter is pretty badass. Rich with old-school wheater aromas and flavors, this is a bottle that demands your attention. So, why wheated bourbon? Why offer the distinction in the first place? Why not just call it a bourbon and leave it at that? Perhaps William Larue Weller had the answer when he pioneered the use of wheat in his mash bills, which resulted in a widely popular and lucrative brand . Whatever the reason, the end result matters most, which brings us to this single barrel. I want to thank Two Souls for the opportunity to review their latest release per the editorial policy . With independent bottlers like Two Souls Spirits, lesser-known craft distilleries have the unique opportunity to shine, so let's jump into this pour and see what Minnesota winter wheat is all about! Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type:  Wheated Bourbon Whiskey Mash Bill Percentages: 71% corn, 20% Minnesota winter wheat, 9% malted barley Proof:  127.7 ° Age:  8 years Further identification:  This is the oldest barrel released by Two Souls Spirits to date featuring J. Carver with an MSRP of $124.99 Nose:  Goodness. The color alone suggests this whiskey was not the wallflower at the rickhouse. The smells wafting out of my glass would suggest this to be the case. Deep, rich caramel dances effortlessly into my nostrils as decadent vanilla pound cake saunters confidently behind. The citrus and spice note reminds me of a frigid day in Chicago at the Kris Kindle Market, and the only saving grace was warm mulled wine, pots of it, with orange slices floating happily in the pot of mulled wine. I love this nose. It's freshly baked wheat bread and vanilla icecream, with a whiff of seeping Lipton black tea. The notes on the nose after a few sips cannot be understated. There's lovely creme brûlée and sticky dark brown caramel with a tropical drink and a decorative umbrella with slightly charred edges from the table's candle flame. The empty glass smells like orange rolls, dried dirt, and wildflowers. Palate:  This first sip is surprisingly bright, given the richness of the nose; orange leads the way before transforming into a warming clove and cinnamon tango. Vanilla pops in and out, like the gopher game at a long shut-down arcade. Notes of spice come on strong, with the finish of cinnamon predominantly smoldering across the tongue. The linger, however, has me reaching for a glass of water. For those sensitive to proof, this pour may come across as hot, likely due to the drying characteristics of the oak. With additional time in the glass, the palate evolves into a nice vanilla-forward, flakey, puffed pastry dusted with clove and cinnamon and a sweet and bright citrus glaze. My final sip ends as if it were the beginning, warming orange and a more prominent char, like barbeque coals just starting to turn white in a Smokey Joe. TL;DR: a Minnesota wheated craft ready to warm you from the inside out Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This bottle ( and its sibling ) is a great introduction to the magic of Minnesota terroir and all that can be crafted in a single barrel of whiskey. While the wheat in this mash bill lends way to a silkier mouthfeel, be forewarned of the heat presented on the palate. This would be a great pour to take outside on a cool, crisp evening in late fall when the final leaves on the trees float away from mostly bare branches. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Picture this: It's 2024, and you're looking to sip the best whiskey on the shelves right now? You'll have no further to look than the diverse range of the Michter's whiskey lineup . With two special releases also adorning shelves at your local haunt, you might be wondering if these odd labels are worth shelling out for, especially considering this bottle doesn't seem to say "bourbon" on the label anywhere... What gives? Why is Shenk's not considered a bourbon? For this Kentucky sour mash whiskey, the answer likely lies in the use of different oak than new, charred white American oak, a practice Michter's also utilizes for their US★1 American whiskey. The Michter's website  states, "This offering uses rye whiskey that has aged in French oak sourced from the Vosges region of France before being naturally air dried and seasoned for 24 months and being toasted to our specifications." It could also be because of a mash bill that contains less than 51% corn, perhaps equally likely for this year's release, which features "a substantial amount of rye " and "whiskeys with unique grains in their recipes, including malted rye and caramel malt, which offer a nice creaminess to complement the rye forward herbaceous and spice qualities." With all this experimentation, we're certainly in for something at least a little different from the same old same old in the bourbon world, so kudos are due right of the bat for Michter's being willing to try something so new with this release. Let's dive in and see what the liquid inside is all about. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Sour Mash Whiskey Mash Bill Percentages:  Undisclosed Proof:  91.2° Age:  NAS Further identification:  This is the 2024 release of the annual special release from Michter's distillery, available at an MSRP of $110; the bottle under review is bottle 2163 of 2521 from batch # 24E2215 Nose:  Rich marshmallow leads the way upon lifting the glass to my nose. Subsequent inhales offer aromas reminiscent of the beloved Choco Taco . Raspberry compote is rich, sweet, and enticing. Plenty of woody, sweet tones swirl in an effortless and cohesive cluster of intoxicating scents. Deep inhales provide intricate layers of complexity: vanilla bean, linen, and sweet gardenia remind me of the inside of the Four Roses Cox's Creek gift shop. There are some underlying sweet barbecue tones I really like here. I feel as though I'm being lured into a sip. Coming back from a sip is comfortable and smile-inducing. Good wood dances in the nostrils. There's a slight savory undertone that really is so fun here; it reminds me of a great Italian red sauce slowly bubbling on the stovetop. Late in the glass there is an explosion of butterscotch, vanilla frosting, and angel food cake. What a lovely little evolution on a low proof pour. The empty glass smells of rich, hot chocolate, creamy, frothed whole milk, and toasted oak. Palate:  My first sip is silky, oily, thick, fatty, resinous, and sweet. I find marshmallow dominantly first, as with the nose. It's impeccably balanced right off the bat, as I find subtle cherry skins, grape jelly, toffee, and molasses. Further sips reveal a palate perfectly in tune with the nose. More of the Choco Taco characteristics swing through perfectly on the taste buds. Fans of single malts may find this mouthfeel to be well appreciated, and some chocolate tones I find often on American single malts bubble up softly. A larger sip and swish reveals caramel perfected; the linger is thick and rich like a well-buttered creamed corn. Sipping late in the glass, I find sweet plum, gingerbread, and sugary raisin building upon the prior successes of the pour. This is the kind of whiskey that gets better as you keep sipping it, so trying to compare it against bolder pours may prove to be misleading in the quality department. My last sip tastes like a culmination of the rest; the vanilla ice cream of the Choco Taco leads before a lovely bit of waffle cone swings in in delicate deliciousness. The finish is low and slow, like the careful consideration for a big barbecue spread or slowly sipping a thick cup of Turkish coffee. What a lovely dram. TL;DR: An understated, lovely whiskey sipping experience that leans in on a thick mouthfeel Rating:  4/5 ( Really good. I want one of these on my shelf. ) With a robust, delicious, and complex profile, Shenk's is a low-key sleeper leading this year's release radar for whiskey enthusiasts looking to sip the best around. It handily runs circles around this year's Bomberger's release , bucking the trend from previous years that saw Bomberger's stealing the limelight . Whatever your historical experience with these bottlings is, go in with an open mind that all things in whiskey are capable of changing with time... NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

As we near the fall bourbon hunting season, an oft-overlooked bottle awaits most ardent whiskey hunters. Bomberger's. What makes this bourbon unique? Chinquapin oak. Open air dried and seasoned for three years before being toasted and charred to Michter's exacting specifications . I'll admit this does get more attention these days than it used to. I remember scooping up plenty of bottles from 2018, 2019, and 2020 with relative ease. Now, likely in part to my coverage of the impeccable historical quality , folks are finally paying attention. Will the 2024 bottling live up to the pinnacle whiskey rating the 2023 release earned ? Let's find out. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Proof:  108° Age:  NAS Further identification:  This is the 2024 release of the annual special release from Michter's distillery available at an MSRP of $120; the bottle under review is bottle 1407 of 2530 from batch # 24F2284 Nose:  On first lifting the glass to my nose, I find a patchwork of woven reeds, a slight earthiness, and dark blackstrap molasses cookies. It's dark, brooding, and slightly imbalanced in the nose. Subsequent inhales reveal Mexican street corn, tortilla chips, and melted Monterey Jack cheese. It's an oddball pour given this array of aromas, and one that I'm finding difficult to get into. Hints of chlorinated pool water waft up as I try to discern what the heck is happening here. On to a taste to see if that can settle things back into something recognizable and enjoyable. Coming back from a bit of tasting reveals a nose still pretty unfit for enjoyment. Instead of good, well-aged wood aromas, I'm finding more dampness, signs of decay, and a lean towards more of the exterior bark than porous grain. Overall, the nose is almost 'fuzzy' like the static of a TV screen that hasn't formed the right connection to transmit video effectively. It buzzes at what feels like a boozier proof than the label leads on and never settles down long enough to properly enjoy. Late in the glass, I find some subtle vanilla characteristics that begin to show signs of life, but I'm not sure anyone else is going to have the patience that I'm offering this pour. Black pepper, allspice, and stale red wine aromas sit in the empty glass. Palate:  My first sip lands like a meteoric cherry coming in way too hot. It's the overzealous adult who had a few too many at the family party and decided to try to jump on the trampoline, only to bust right through the mesh. Another sip improves my perception as some subtle fruit tones begin to build. I find raspberry, plum, and distinct raisin most impressionable, but a clear imbalance is working against the comfortability here. Despite this release aiming for less tannic qualities given the extra open air seasoning time this release undergoes, I find a lot of tannins landing bitter and disappointing on my tongue. Sipping near the bottom of the glass demonstrates a whiskey that may be better served as a mixer than a neat pour. There is a papery characteristic that muffles the enjoyment that could be had exploring the subtle fruit tones that occasionally peek out between the oddities. My last sip offers the last glimmer of hope that another day may serve this whiskey better as a long linger of marshmallow, biscotti, and crème fraîche slowly settles me back into a place of comfort. TL;DR: A true oddball whiskey and a real fall from grace compared to last year's Bomberger's Rating:  3/5 ( Middle of the road whiskey. An average showing. ) For a company just coming off a pinnacle bottling in the 2023 Bomberger's , I have to say I'm pretty disappointed in this fall from grace. To go from a 5/5 to a 3/5 in the span of 1 year should mark a real bit of concern. I can only imagine this is a small hiccup, and the Michter's team will be back to firing on all cylinders here shortly as I know they are capable of greatness. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Coming hot on the heels of a banner year for rye whiskey , Michter's has a tall task ahead at attempting to outdo their own perfection. That would be because the 2023 release of Michter's 10 year rye  earned my top rating , a pinnacle whiskey well deserving of a boatload of praise. So, with the bar now raised up to the highest rung, what kind of stops will Michter's pull out this year to try to outdo themselves? The answers we seek can be found, believe it or not, right under our noses—once we get the cork out of the way! Let's dive in for a thorough examination of Michter's 10 year rye, barrel 24D1810, or feel free to watch the video below if you're into shorter form shenanigans. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  Undisclosed rye mash bill (that tastes like ~51% to me) Proof:  92.8° Age:  10 years (though rumored to often be older) Further identification:  This is single barrel No 24D1810, with limited availability at a $200 MSRP Nose:  Wow, lovely soft aromas lead the way on this glass—think praline, butterscotch, caramel, and this distinctly vintage funk. Subsequent inhales produce creamy vanilla, biscotti speckled with a touch of white pepper, rose petals, and resinous cedar. Overall, this is a creamy dream to nose so far. It is also notably light at this proof, not seeming to offer much of an evolving bouquet of aromas as time waddles on with my nose nestled in my glencairn. It's a consistent love triangle of butterscotch, florals, and creamy vanilla—a quite welcome trifecta if you ask me. Time for a sip. Coming back from a few sips reveals a very consistent whiskey that has developed some new, deep, old oak tones. It's well-aged oak, coming across level and rich in the nose. There's not a hint of a tannic note in this glass, which I love. The empty glass smells of marbled rye, Canadian bacon, and a grilled english muffin. Palate:  On first sip, I find a match made in Michter's heaven between the nose and palate. Creamy tones swing in strongest, Irish cream barely impressionable but incredibly distinct. I find alfredo tones and buttered dinner rolls on subsequent sips. There's an underlying lemon note, like a can of seltzer that is barely flavored. Stracotto pasta offers little backbone. Ah, later in the glass, the same vintage tones the nose was letting on finally swing in. Butterscotch, vanilla bean pound cake, and that same resinous, thick feeling is suddenly pervasive. A bit fickle in the viscosity, I am liking where this is headed with each sip building upon the last well. Late in the glass is where the latent creamy consistency finds its hold. Confections like praline, Kopiko, Werther's, and cocoa-coated truffles stick sweetly in the mind. My last sip is a fleeting departure, vaguely dissatisfying in its short duration, as a kiss of chocolate mousse, crêpes suzette, and melted butter tease me towards another glass. TL;DR: Michter's took the path less traveled, producing a light modern whiskey with vintage vibes Rating:  4/5 ( Really good. I want one of these on my shelf. ) This is the type of whiskey that keeps you coming back for more, given its impeccable drinkability. This is an incredibly light whiskey on most days. I do think this is the type of whiskey that gets better with time and air, as my third individual tasting turned out to be my favorite, eliciting some wide eyes and chills that made my hair stand up on several enjoyable sips. It's definitely a fall from the incredible grace of the 2023 release, in my opinion, but it is not a long fall. It's like the old Kanye line , "Reach for the stars, so if you fall, you land on a cloud." This is still a great whiskey, one I'm certainly glad to have on my shelf. Having gone through this pour three times in accordance with the Amongst the Whiskey editorial policy , this does feel like a whiskey that wouldn't stand up too well to comparative tastings for what that's worth. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Redwood Empire's small lot series has taken the market by storm since its 2024 introduction. Developed to showcase the experimental offerings Redwood has undertaken, this series has intrigued the Amongst the Whiskey team and many whiskey enthusiasts alike. This brand is by no means new to the team here , and for good reason. This is the fourth release from their small lot series, a straight rye whiskey—another addition to a category that is red hot these days. Thank you to the team at Redwood Empire for providing a sample for us to taste with no strings attached . Company on Label:  Redwood Empire Whiskey Type:  Straight rye whiskey Mash Bill Percentages:  67% rye, 31% malted barley, 2% wheat Proof:  94 ° Age:  NAS (minimum 3 years) Further identification:  This is the fourth release in Redwood Empire's small lot series, released at an MSRP of $84.99 Nose:  Upon first lifting the glass to the nose, a slightly synthetic tootsie roll wrapper can be found. Somewhat subdued at first, after a few encouraging swirls, enticing aromas began to stretch out of the glass. Delicate and light, like the color of this whiskey, we found angel food cake and raspberry tart, along with chocolate-covered pretzels, hot cocoa, and woven wool. Additional inhales revealed subtle allspice and a kiss of black pepper flakes. The empty glass smells of a thin New York pizza crust, raisin, and dryer sheets. Palate:  The flavors on the tongue seem to be more complex than the nose suggested, with a lovely, soft mouthfeel of chocolate fondue fountain. Here, we found whipping cream, a piping hot tiny cup of espresso, a forgotten piece of bit-o-honey candy, and a bar of dark chocolate. Hints of grilled pineapple and bread dipping olive oil linger on the tongue, which lingers moderate in length and subtly to boot for those who appreciate a silky sipper. Additional tastes highlight more of the allspice and black pepper, with a kiss of lemon cake. Late in the glass we find more of the same as a lemon cake bobs and weaves along a silken road of subtly. There is no treachery, no albatross in hiding, no perfidy to be found in this whiskey. At the final sip we find just a kiss of banana for the Jack Daniel's lover in your life. TL;D R: Quiet does not mean dull with this subtle yet interesting rye Rating:  3/5 ( Middle of the road whiskey. An average showing. ) This fourth release in Redwood's small lot series certainly stirred our appreciation for brands that are willing to step outside the box with experiments like a high malt mash. It's an incredibly easy going pour that we believe will do really well with a majority of more novice whiskey drinkers. While Van Duzen won't likely live rent-free in our heads for long after this glass, it did reaffirm the promise this small lot series will undoubtedly hold fun projects in future offerings from Redwood Empire. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

You might be wondering what exactly is an American Independent Bottler and why you should pay attention to this growing movement. In short, American IBs are companies or individuals that purchase spirits from distilleries and then bottle them under their own label. This idea of sourcing, selecting, and offering unique expressions that may not be widely available otherwise isn't new by any means and, in fact, originated in Scotland many moons ago. The likes of widely popular IBs such as Signatory have seen massive success as a result and operate in near total transparency like Two Souls Spirits do (as do other notable American IBs) compared to their modern-day counterparts who, well, do not . This means every little detail you want to know about the whiskey they've bottled will be available to you. The tradition in Scotland, however, is historically more respected than here in the United States, even with good old Garvin Brown sourcing and blending for a brand he was creating during the 1800s. Non-distillery producers , the title used here in America, seem to lack the same level of prestige compared to those doing the same act of sourcing and blending in Scotland. Was this difference due to the quality of the product? Or was it a lack of trust in the consumers? There's some debate, but the reason may be loosely due to "rectifiers"—the people who took whiskey produced by distilleries and rectified it by adding flavoring or herbs or something totally unsafe. A big reason why the Bottled-in-Bond Act of 1897 came about, actually, was in backlash to those rectifiers. Regardless of why independent bottling in America has been such a struggle in the past, we're in the here and now, and there is change in the air. We are currently in a time when whiskey is more available  than ever . The individuals championing independent bottling are pushing really great whiskey into the market and rectifying the often dubious response many whiskey aficionados have toward sourced whiskey. With awards being handed out to several IBs introducing new and exciting distilleries and in-depth articles being written in  a well-deserved positive light , this is a great and exciting time to be a whiskey enthusiast. Two Souls Spirits is one such independent bottler curating a way for consumers to experience premium craft spirits easily. On their website , they say: Our mission is to hand-select exceptional, distinctive spirits from top craft distilleries across the US. We are committed to full transparency, collaboration, and sharing our partners’ stories and products with a national audience. We want to be your personal curator of American craft spirits. Let us do the hard work for you. Co-founded by two friends over a simple shared meal out one night, James and Chad of Two Souls Spirits  have been bottling single barrels from various craft distilleries throughout the United States since 2021. With quality spirits being released by highly respected craft distilleries multiple times throughout the year and long-term plans to eventually blend the barrels they buy, Two Souls Spirits is here to stay. Packin' Wheat is Two Souls' latest release from partner J. Carver Distillery . This is one of the oldest barrels from J. Carver's rickhouse to date and was also aged in an Atlas barrel—a now shuttered cooperage known for outstanding flavor profiles their barrels imparted on spirits, which is pretty neat if you ask me. Also, for those wanting a quick and dirty on wheat whiskey, it is different than wheated bourbon, which is absolutely a thing. With a mash bill of 71% wheat, this expression is outside the parameters required to be considered bourbon since only 20% of the mash is made up of corn. And if you know your bourbon, you know at least 51% of corn is required. What makes a wheated bourbon is the use of wheat in the mashbill (anywhere from 1%—49% wheat), but without that dominant 51% corn, the mashbill cannot be considered bourbon. All of that nerdy stuff aside, how does Packin' Wheat taste? I'm ready to find out. Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type: Wheat Whiskey Mash Bill Percentages: 71% wheat, 20% corn, 9% malted barley Proof:  128 ° Age:  8 years Further identification:  This is the first ever single barrel or cask strength wheat whiskey from J. Carver with an MSRP of $114.99 Nose: A hefty aroma wafts up from the glass, like opening the door to a neighborhood diner on a Saturday morning, well into their breakfast rush. Layers of thick butterscotch syrup drip perfectly over a tall stack of germ wheat pancakes with sliced plums bubbling in a fun-sized personal cast iron skillet. This is rich. This is different. This has me wandering down a dry dirt path toward a weathered park bench damp with evening dew. Deeper inhales bring in well-worn leather boots and a mahogany grandfather clock in a drafty tiled hallway. I'm ready to sit back, relax, and take a taste. Returning to the nose after a sip ushers in oodles of rich vanilla with whiffs of roasted coffee beans and a frothy milk top. Werthers hard candy, slightly broken from being in the bottom of a purse for so long, bounds into the nostrils as the liquid level gets lower. The empty glencairn smells of dried apples and antique bookshelves. Palate:  Stewed fruit shimmers across my tongue, most notably cherries and plums with dark brown sugar, black pepper, and clove. The tingles on my lips inform me of the proof, but it knows its place amongst these flavors and acts more like an extra blanket to add warmth rather than accidentally poking yourself with a searing hot poker. A second sip brings in soft leather and a kiss of nilla wafers already melting on your tongue. The linger is long like a horizonless field of waving wheat and wildflowers. Several more sips, enjoyably taken in between appreciative inhales of this wonderful nose, deepen the creamy dark fruits that presented so eagerly at the top of the glass. Caramel, clove, and cinnamon balance with the fruit in perfect symmetry. But, my goodness, the leather that has continuously waltzed in throughout my time with this glass—it has me grinning from ear to ear. My final sip is a flash of hot off-the-griddle germ wheat pancakes, perfectly rounding out this experience. TL;DR: a range of flavors impeccably executed by a whiskey that drinks above its age Rating:  4/5 ( Really good. I want one of these on my shelf. ) This eight-year whiskey brings forth such a robust flavor profile that some double-digit-aged whiskeys have difficulty achieving. Two Souls, tongue-in-cheek, blame the angels for taking more of their fair share from this barrel, meaning the evaporation rate was relatively high during aging, leaving the bottling rate relatively low, which may explain why the flavors are presented as they are. Maybe it was the shuttered cooperage the whiskey was aged in. Or, perhaps, it was the Minnesota landscape and weather. Regardless, I love it when a sip leaves me eager to learn more about a distillery's terroir, cooperage, and rick houses, which was absolutely accomplished with this pour. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Nashville Barrel Company, located In Nashville, Tennessee, has quickly made waves in the whiskey market since its founding in 2018. How, you may be wondering? Well, a bit unconventionally. You see, they store and age whiskey—barrels and barrels upon barrels—so much so that they opened their own distillery in 2021. With a tasting room for visitors to sample their various single barrels, in addition to their blended small batch cask strength bourbons and ryes, Nashville Barrel Company isn't a traditional distillery. Their primary focus is on barrel aging and custom barrel projects rather than distilling their own spirits. On their website , they go into more detail: We bought our first batch of barrels in 2018, quite honestly, we did it so that we could continue the tradition of picking through good whiskey with our friends.  Little did we know what would happen next.  Well, the word got out... fast. People started talking about our barrels. It became so popular that friends were asking if they could pick a barrel of our stuff. February of 2020, we released our first single barrel rye - and people on social media made sure the rest was history. Soon, groups from all over the country were calling to ask to come pick a barrel for themselves.  Crafting unique flavor profiles through aging and collaborating with other distilleries and brands is basically their bread and butter. Does that mean you should immediately walk away and look elsewhere for your next favorite bottle? Nope. The beauty of whiskey is the open-mindedness we, the ones sipping and enjoying said whiskey, inherently bring to the glencairn. Sourced whiskey is simply a process of vetting, as I see it anyway, and, at the end of the day, good whiskey is good whiskey, no matter how it makes it to the bottle. The bottle up for review had a meticulous picking team behind its discovery. No, really, those two smirking above went through many barrel samples (with a decently filled spittoon by the end) before finding this one. When it comes to trying new brands, leaning into palates that align with yours can absolutely reduce regrets. Having not tried Nashville Barrel Company yet myself and given the team behind the pick, I felt comfortable enough to buy this bottle before trying it. So, will this one align, or will it just be "fine"? Let's find out! Company on Label:  Nashville Barrel Company Whiskey Type:  Straight rye whiskey Mash Bill Percentages: 95% rye, 5% malted barley Proof:  116.46 ° Age:  8 years Further identification:  Barrel # 7595 is a single barrel pick selected by Nick from Amongst the Whiskey in collaboration with Liquor Junction  with an MSRP of $99.99 Nose: Whoa, the smells wafting out of my glass seem determined to fill my entire house with their scent. Lightly toasted rye bread with melted butter and a tiny bowl of whipping cream leads the way. This pour seems to ask, "Why not pair an everyday basic with a fluff of happiness?" The answer comes as a whisper of creamy orange before fresh earth takes hold. Soft and subtle, I'm tickled by velvety young pine needles inside the palm of my hands, or so I imagine when whiskey sometimes takes me away to another time and place. Deeper inhales transform the woodland hike into a well-earned meal of grilled ribs dripping in homemade brown sugar barbeque sauce. There is no eagerness inside this glen, nor is there one thing here that wants to hold my attention too tightly, which allows me to rock along with the ebb and flow of this nose. I feel remarkably relaxed with this pour, yet totally in tune with what I'm experiencing. Time to elevate this moment with a taste! After a few sips, I return to a cozy kitchen with freshly sliced oranges and crumpled wax paper from a pan of freshly baked cinnamon bread. Nearing the end of the glass, I find lemon-lime soda, long since forgotten, on a picnic table. The empty glencairn smells of damp campfire soot and dried wildflowers. Palate:  The mouthfeel is giving me all the swoons, but holy crap, the flavors melting across my tongue are awe-inspiring. As someone who usually steers away from citrus notes, especially those leaning toward orange, I am having a moment with this glass and this tricky note for me. It's clearly here but so well integrated that it tastes absolutely fantastic. Take me away! And find me wrapped in a soft sweater, rocking in a chair on a covered porch, where the light is golden, the air is brisk, and the warm spice cookie in my hand is about to be bitten into. This sip is total bliss—a rye I know will rise as a fast favorite after just one sip. Further sips usher in soft and puffy sweet bread dough and a nostalgic undertone, like a tin of coffee cake from the local grocery store. Goodness, the flow of flavors, and the way they mingle with one another effortlessly, like long-time friends vacationing together. The linger is long and equally complex, with a warming wood spice that encourages both patience and anticipation. As I take my final sips, I'm drifting away, unanchored, without a care to be had. TL;DR: a true delight; the burnout on mediocre sourced whiskey ends here Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality. ) When you know, you know, and this rye left me with no doubts about its intentions. It soared into heights unthinkable, thanks in part to the passion of Nashville Barrel Company and the patience of the picking team for this barrel. It's a rarity that a 95/5 MGP rye can illicit such a response in me, yet here I am, sipping with stars in my eyes and giggles in my belly. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Stagg Jr. batches continue to roll in from Buffalo Trace Distillery, with the summer 2024 release coming in under the batch "24A" moniker. This younger, bolder version of George T. Stagg is where the brand highlights some of their punchiest profiles. For a historical deep dive on all things Stagg, I'd urge you to check out my Stagg Hub  article, where you'll find all the whiskey nerd details your heart could ever desire. As a self-proclaimed Stagg man, I can't help but slowly turn into a Stagg skeptic as batch after batch continues to leave me rather unimpressed these days. Gone are the magical moments of batch 12 . But why? Is this brand getting lazy and just riding the coattails of prior successes? Are the stocks that are being selected from getting younger? Has the blending team simply lost their touch? I hope to answer these questions and more with a full review of the latest batch, Stagg— junior , you'll never stop me —24A. Stick through to the end, and you'll find my video review where I compare this batch to the legendary batch 12 of old as well. On to the notes! Company on Label:  Buffalo Trace Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages: Undisclosed low rye mash bill (estimated <10%) Proof:  127.6° Age:  NAS (~8 years) Further identification:  This is the first release of Stagg in 2024 (hence the 24A on the label) that was first made available in the summer at an MSRP of $70 Nose:  Big, earthy barrel funk leads the way as my nose dives towards the rim of the glass. Dry pear, apricot, and peach can be found on deep pulls from the potent pool of liquid. Pound cake, boozy strawberry daiquiri, black pepper, and a strong wall of ethanol make this hard to get into right away. After a bit of rest, nutmeg, confectioners' sugar, peach rings, brown sugar, and potent oak swirl into the nostrils. As the glass finds its balance, notes of creamed corn bubble up. I am reminded of the nostalgic smell of a warm sweatshirt pulled on during a summer night suddenly turned slightly chilly with the arrival of a land breeze. A well-rested glass smells of a woodshop running at capacity; there are troves and troves of mature, funky oak on this nose, suggesting this release has a decently high average age. The barrel funk cannot be understated here, as it really feels like the defining character of the glass. Time for a sip! Coming back from a few sips reveals a nose flattened by a rolling pin into a thin sheet of pie crust. Black pepper and bright ethanol become prevalent on long inhales. Creamy vanilla tones hang on late in the glass. Flashes of men's deodorant, a freshly lit match, and goldenrod fill the nose with intrigue and wonder. The empty glass smells of caramel chews and a rocky pathway through the woods. Palate:  Wow, this is a wickedly off-profile Stagg batch. It leads with this low, brooding, rumbling, dark profile of mustard seed, patchouli, and charcoal. Another sip and swish reveals more traditional tones of caramel, molasses, and brown sugar. The mouthfeel is on the thicker side with a tingly linger that doesn't get too poppy or effervescent. It sits on the tongue like a pad of room-temperature butter. Sipping further produces a distant, vague sweetness that lands somewhere in between an ice cream shop and a candy store. The tingly linger dances the most excitedly up in the gums as Arcor strawberry bon bons meet sour patch watermelon candy and coconut ice cream. The heat of this pour is quite apparent if you don't sip it carefully. My last taste is buttery and bold with black tea, camphor, and coffee cake. The finish is short to medium, but incredibly comfortable and enjoyable as a caramel drizzle layers over a crunchy salted pretzel rod. TL;DR: An oddly tame batch that falls somewhere in the middle of the Stagg quality scale Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) Is Stagg beginning to lose its way? The last standout batches I can recall off the top of my head were batch 17  and batch 18 , released in 2021 and 2022, respectively. I'll give some brownie points to 23A , but that may only have been because of the proximity to the absolute duds that were 23B  and 23C . If you're interested in how all the batches shake out, make sure to bookmark the Stagg Hub —an article I keep updated regularly as new Stagg Jr. batches come out. As for this one? Pretty middle of the road, if you ask me. Let's hope we can get back to quality releases from the team here soon. Bonus Comparison: Batch 12 vs Batch 24A NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

I have been a lover of Blue Run since I first tasted their 13 year bourbon what seems like mere months ago, though it's been a few years now. The brand has exploded since then and I couldn't be more proud to see how they've expanded . I've always thought that a good part of the magic in whiskey comes from the people, and the Blue Run team is chock full of good people. All that love doesn't mean I'd ever give a whiskey a free pass on one of my reviews, so I'm here to give it an honest deep dive now (and see if it's personally worth 120 of my hard earned dollars!). I'd like to thank Mike Montgomery for sending along a sample of this release for me to review with no strings attached. From the Seelbach's release notes : Blue Run Emerald Rye serves as the follow up to Blue Run Golden Rye Whiskey, a Gold Medal winner at the 2021 San Francisco World Spirits Competition. Emerald, a limited collection, was crafted from just 189 barrels and embraces the distinct, spicy characteristics of Rye Whiskey, yet with the approachability and depth of a fine Bourbon. Blue Run Whiskey Director Shaylyn Gammon expertly blended Emerald to highlight a myriad of Blue Run’s favorite flavor characteristics. “This was an incredibly fun project to work on as I asked the Blue Run team what aspects of Rye Whiskey they truly loved,” said Gammon. “I then went about focusing my blend on those key attributes, zeroing in on fragrant herbs, fresh peppers, and robust spice. Those three prominent notes provide the foundation for a complex, deep flavor experience all the way through to the finish. Adding to the complexity, several Emerald barrels were aged at different locations more than fifty miles apart in Bardstown and Frankfort. The difference in aging environments helped contribute to the blend’s approachability at this high of proof. In addition, Shaylyn crafted Emerald with whiskies born from three different mash bills with varying degrees of the core grain of rye, creating a rich liquid palette for her to work with when applying her award-winning blending skills. Now let's get into this and see what kind of whiskey journey this glass can take us on! Company on Label: Blue Run Spirits (Distilled at Castle & Key) Whiskey Type: Kentucky Straight Rye Whiskey Mash Bill Percentages: Undisclosed blend of 3 Kentucky straight rye whiskey mash bills Proof: 116.7° Age: NAS Further identification: This is the Winter of 2022 release from Blue Run Spirits - a blend of 189 barrels contract distilled at Castle & Key by Jim Rutledge and blended by the legendary Shaylyn Gammon Nose: Right away I find creamy caramel and intense floral characteristics. It's a shiny, bright and exciting start to the glass. Soft Spring earth just shaking the final frosts of Winter reveal fresh undergrowth of daffodil and white lily. It's a sweet and spicy perfumed mixture that is refreshing and distinct. Old Kentucky barrel funk surprises me here - this blend couldn't be all that old, but it sure smells like it could be. Leather meets black pepper and crashes in a bright, fuzzy, baking spice cabinet cacophony. The joy of 189 barrels culminates cohesively in a trove of woodshop projects. I'm in awe of the volume of the oak here. Time for a sip! Coming back from a sip makes the chocolate tones that are interwoven into every layer of this glass much more apparent. Jasmine meets molasses in a funky tango. The nose begins to simplify into a wood-forward aroma that reminds me of just getting into American whiskey. Light florals return near the bottom of the glass as soft linen joins. I envision flower petals freshly pressed between two pages of a notebook. The air in the glass is light for barrel proof; it hangs there sweet but potent like an early Summer spent near a pine forest, the breeze meandering in any way it sees fit. The empty glass smells of ripe pear and a lemon drop cocktail served next to a campfire. Palate: My first sip is a pleasant surprise given the differences to the nose; I'm immediately greeted with honeysuckle, wild mint, and dark walnut. There is a light sprinkle of cacao powder I wasn't sure I was actually finding on the nose, but now I am sure I was. Another sip produces a grand front to back wave of creamy vanilla frosting and chai tea. Inklings of cardamom, lemon peel, and butterscotch sizzle and undulate wildly in a unique mouthfeel that seems to linger forever. Right in the center of the tongue sits the cooling sensation of a mentos mint. Overall the sip starts creamy, suddenly turns dendritic sweet, and then the spice kicks into overdrive. An oozing honey sensation soothes the soul at the crescendo of the sip. It distinctly tells a story from start to finish. To me it shares whispers of the beauty of growing up in the early 90s - it has a blissful elegance in its simplicity... Like the hardest time ahead of me is beating the next level of Sonic the Hedgehog on Sega Genesis, and that is oddly calming. As the glass gets lower I find the flavors to have leveled off into a sweet honey and raspberry tea profile that is in a word: crushable. Allspice, clove and black pepper round out the experience and do well to remind me I am drinking a rye here. My last small sip here is measured in minutes as hints of plum, saffron and coriander gently nudge me back into reality as the fog of nostalgia finally passes. What an awesome pour. Rating: 4/5 ( Really good; I want one of these on my shelf. ) Well, I am definitely buying a backup bottle of this one ! I love rye this time of year - I was incredibly surprised at how sweet and floral it felt. We haven't even hit full Winter (a season I adore) here in Massachusetts, and this dram already has me longing for Spring. It's bright, inviting and everything I would love to share with whiskey drinking friends new and old. Excellent job with this blend Shaylyn! Through you, I feel like I am learning that the Blue Run team really loves their spicy & complex whiskeys. I think I like it better than Golden Rye by a touch, and it's more cohesive and complete than the cask strength variant of Golden Rye as well. This butterfly is soaring to new heights. Cheers!

"Praise, like gold diamonds, owes its value only to its scarcity." -Samuel Johnson Known for being a very limited part of the yearly Buffalo Trace "allocation season" for Pappy Van Winkle products, the 13 year Van Winkle Family Reserve Rye doesn't often get talked about as much as some of the other products like Pappy 15 year or the ultra-aged 23 year oak-bomb . To start, there's not enough bottles to go around for even the craziest whiskey hunters to be able to track this down on any regular basis, but what is even worse is that significantly less of these bottles are ever opened and drank than are distributed. Because of the value multiples these bottles carry, most treat these as a commodity - tradebait if you will - in order to get something that they really want (often more dollars in flipper's pockets). So what makes this rye command something like $1,250 on secondary markets - over 10x it's MSRP of $120? Is it an extraordinarily delicious rye, the likes we may never see again? I did what most others won't do and cracked my bottle open to find out. I was pleased to find an NFC tag under the foil which functioned perfectly through Buffalo Trace's new app; most of the antique collection carries this technology now. NFC (near field communication) circuits are being utilized to help prevent counterfeiting of these bottles and the back end of the app seems to be powered by Selinko. A demo of the screens that comes up when scanning an unopened and then opened bottle are shown below. I've covered some of my qualms about the whole modern Pappy craze fizzling out before, noting that I'm not a huge fan of brands that trade on the scent of a long lost rose . I do believe Buffalo Trace is capable of making wonderful whiskey these days, but have been generally disappointed in most of the modern Pappy examples I've tasted. The exception to that rule seems to be Old Rip Van Winkle 10 year bourbon, which drinks remarkably close to some of the modern Weller Antique bottlings in my experience. I have gone as far as to blind taste Old Rip in a Weller flight and couldn't rightly discern which one I liked better: the Old Rip or Antique 107, notably bottled at the same proof. So if the whiskey inside is generally the same... again I ask: what makes this command such a price markup? The marketing gurus at Sazerac seem to have plucked just the right string by riding on the coattails of the Stitzel Weller era. Sometimes good branding is all you need in life, though notably, I have never before tried this Van Winkle Family Reserve Rye release prior to 2023. I have had the pleasure of enjoying several vintages of Sazerac 18 year which have ultimately been hit or miss through the years. Since we haven't yet gotten into the contents of this 13 year rye just yet, I'll hold off on further comments, and let the whiskey speak for itself! Company on Label:  Old Rip Van Winkle Distillery (Buffalo Trace) Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages: Buffalo Trace Rye Mash Bill (assumed to be 51% rye) Proof:  95.6° Age:  13 years Further identification:  The 2023 release of Van Winkle Family Reserve Rye is an allocated release that has had scant availability since December 2023 and is rarely priced at its MSRP of $120 Nose:  While the aromas from a distance are quite dissectible - hints of expressed lemon peel being drawn from afar - as I place my nose to the rim of my glencairn I find the spigot has been shut off. Returning for deeper inhales shows subtle hints of brown sugar, milk chocolate, and sugary rock candy. With little aroma being produced, I decide to roll my glass on its side - a trick I've used quite frequently in tastings to increase volume. Suddenly licorice, strawberry cotton candy, and bubblegum come out of the glass in a strong wave. Honey sweetness is most notable with a touch of sweet gardenia floral aroma behind it. It builds well in a warm glass, suggesting this might make for a sweeter sip for the Summer months. Under the floral array I find hints of anise, cornbread, and fennel seed that comes across savory with a touch of molasses and black pepper hiding in the undertones. There are some decent layers throughout the nosing experience, but they are incredibly delicate and I fear most will miss them if hurried in any way. Hints of dry oak wash clean any of the bits of fun I was previously experiencing quite quickly. Perhaps a sip is in order from here. Deep inhales back in the glass after a sip show off better volume of graham cracker. Metallic tones seem to have been amplified in a microscopic way. Overall this feels like the dish that barely gets touched at Thanksgiving. It's like the unadorned carrots on the end of the table while there's stuffing, ham, and turkey abound... It's fine to have on your plate, but it's not all that exciting in the grand scheme of things. Hints of coconut shavings, honey, caramel apple, and whipped cream can be found late in the glass - the most redeeming quality of my time spent with this pour. The empty glass smells of muddled mint, milk chocolate, Angostura bitters, and just a kiss of tobacco enjoyed in a reserved Winter forest. Palate:  My first taste lands like a fresh bedsheet falling into place with a wave of linen and some dusty funk hitting on the back palate first before candied sweetness tickles up near the tip of the tongue. Honeysuckle, light maraschino cherry, and grape popsicle all land like a fluffy cotton ball, almost too light to even be perceived. Everything here is subtle. I get a slightly savory fondue feel while other charcuterie board nuances can't quite be pinpointed, but feel generally present. Obscure, I know, but so is this whiskey. Another sip brings in the florality from the nose, notably jasmine and lavender tones that saunter into the slow oozing river of honey. It's quite thin in the mouth. Sipping further into the glass is rather enjoyable, perhaps like the nose more-so as a Summer sip, but it doesn't offer many revelations. There's subtle honey sweetness, delicate ladyfinger puffiness to the mouthfeel, and the linger is vaguely fruity. Hints of cherry cordial, elderflower liqueur (feels like it could be the same ABV), and mint offer an incredibly basic introduction to rye. A little character and a lot of barrel seem to be the general influences. My final sip and swish offers delicacy first and foremost, then soft creampuff and raisin on the follow through. The mouthfeel is thin, wispy and drying with oodles of well-steeped black tea before a short linger of anise, allspice, and peppermint swings through. The finish is impossibly gauzy, but highlights some of the wood influence that is notably otherwise missing. Caramel and lightly drying, vaguely tannic oak sit in the back of the head like a distant afterthought. TL;DR: A gossamer, barely-legal rye that sips like a light cup of black tea on a Summer's eve Rating:  3/5 (Decent. I can go either way on it. ) All of the wonderful complexities we love to explore as whiskey enthusiasts have been blended to oblivion on this whiskey. It's anemic as can be, but they have successfully lived up to the notes they provide on their website, notably the egregious "smooth". I find this ultimately drinks much like a more junior Sazerac 18 year release, which is... pretty much exactly what it is. There are a few redeeming qualities throughout that I think justify the existence of this product, but certainly not its hype-driven value multiple it carries. If you still want to sip this after reading my review, I'd suggest pairing it with "Gossamer Thin" by Conor Oberst . That's all for today my dear reader. Cheers to the never-ending search for the finest whiskeys the world has to offer! Until next time.

Named the most awarded craft distillery since 2018, ASW Distillery, out of Atlanta, Georgia, prides themselves on being Southern Pot-Still Pioneers. With a unique hybrid approach to making whiskey, ASW (originally American Spirit Whiskey) combines traditional, Scottish-style double copper pot distillation (the method used to distill single malt whiskey for centuries) with innovative, Southern-style grain in distillation. On their website , ASW describes their mission further: To distill spirits is to continue a tradition born in the Middle Ages and perfected tirelessly throughout the centuries by monks, moonshiners, and master distillers. At its most basic, the  science  of distillation requires only water, yeast, flame, and grain (or, in the case of brandy, fruit). But the  art  of distillation requires much more: patience, tenacity, innovation. We believe much remains uncharted in the craft of distilling spirits—new grain profiles, new distillation and aging techniques, new flavors, and ultimately, entirely new experiences for those who enjoy a dram. By constantly re-evaluating traditional methods, we hope to contribute in some small way to the discoveries that await. Combining tradition and innovation while continuing to forge into uncharted territory in the craft of distilling spirits seems like the best recipe for craft distilleries to remain relevant. However, the ingredients used and the master's "in the kitchen" are also huge factors in determining success. Perhaps even more important is a team passionately pursuing the mission set forth each and every day. The folks at ASW seem to embrace all of the above, and the end result is the whiskey we get to experience, enjoy, and appreciate. Rye whiskey, in particular, seems to be experiencing a renaissance after being long forgotten since the end of prohibition. With this spirit in mind, ASW has crafted its own take on this ever-expanding category. Resurgens Rye is "a revival of the Appalachian-style ryes of yore, made from 100% malted rye (rather than unmalted rye and corn like most ryes)." It is one such expression uniquely crafted from the inside out, with beautiful artwork on its label to boot. Renowned artist  David Hale , from Athens, Georgia, is the master behind the label art. He also happens to be a direct descendant of Basil Hayden , believe it or not. The flagship Resurgens Rye, a Double Gold San Francisco World Spirits Competition winner, features a burnt orange bird on the label. The bottle up for review, and its blue bird, is a single barrel pick from  Liquor Junction  in collaboration with Nick Anderson, founder of your favorite independent whiskey review website, Amongst The Whiskey . I was fortunate enough to snag one of these in November of 2023 and have spent a lot of time with this bottle since. As such, I am thrilled to share my well-calibrated experience with you, dear reader. So, let's dive in! Company on Label:   ASW Distillery Whiskey Type:  American single malt rye Mash Bill Percentages: 100% malted rye Proof:   112.8° Age:  NAS Further identification:  Barrel # 544 is a single barrel pick selected by Liquor Junction in collaboration with Nick from Amongst The Whiskey Nose:  This is one of those rare first nosings that melts away everything around you. Like an embrace from someone you love after a long absence, there's a familiar excitement here. Luscious semi-sweet chocolate, moist spice cake, and stewed plums waft up from the glass with an incredible creamy quality. Deeper inhales remind me of lemon custard in a vintage ornate glass dish, with a perfectly formed mint leaf placed perfectly on top. Additional swirls return me to that lover's embrace of chocolate and cake. I could linger here for countless hours, but this pour deserves a taste! Returning to the glass after a few sips amplifies the stone fruit on the nose, which is sultry and eager to keep my attention. The creaminess layering in here offers no tell that this is a high proof whiskey. The empty glass smells like a moment you know will be a cherished memory. Palate:  Oh, those first sip flutters. My eyes are closing, my head is rolling, and both shoulders are lowering as my lips curve upward while the liquid journeys down my throat. This is what good whiskey does to you: it transforms you into a flow of natural movements. The velvety mouthfeel pairs incredibly well with its more robust spiced partner. A second sip brings out the sweet kiss of dark chocolate, twirling into thick, rich caramel and baked plums before dipping effortlessly into candied lemon. The finish is long and complex but not pretentious. As I take my final sip, the chocolate, caramel, citrus, and stone fruit continue to put on a show, mixing together in subtle variation but masterful synergy nonetheless. This is the dance of well-made whiskey. TL;DR: A masterful performance well worth your time and attention Rating:  5/5 ( Pinnacle Whiskey. A true rarity in quality. ) This is a beautiful dram that demands closed eyes and sinking into cool pillow sighs. The taste is like a dream on the same fluff of cotton. When a sip feels familiar yet utterly unique and takes you away to another place, even if for just a moment, the pour becomes something so much more; it becomes Pouretry in motion. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

The name comes from the popular 16th century novel, about Califa, the mythical queen of an island that was then thought to be the Garden of Eden. This mythology is where the name California is derived. The bourbon and rye are named for Queen Califa’s army of 500 gryphons. A gryphon is a legendary creature. It has a body, tail, and hind legs of a lion, with a head, wings and talons of an eagle. The Gryphon was known for guarding treasure and priceless possessions. Enter stage left: Gryphon & Grain and their eye-catching, art deco, subway tile bottle. With a buttoned-on collar and a deep wax dip, the brand really spared no expenses on this presentation. It's a gorgeous bottle, hopefully designed to match the quality of the whiskey within, right? That's always the question when you see bottles like Weller Millenium sitting on the shelf for a cool $7,000+. Is the whiskey within any good? Luckily for you, this bottle retails for around $70, and brand manager Brian Kirby sent along a bottle for me to find out for you. This was part of a larger tasting group that got together to meet the brand owners, an event set up by Jason  and RoCo Wine & Spirits  as representatives of the California branch of the far-reaching but vibrant and cohesive whiskey community. Though we all received different single barrels, one sentiment was pretty common throughout the group: the rye was exceptional. That event was held at the beginning of this year, as you can see from the snow-laden background and bare branches from my amateur photography below, but I've stuck with this bottle month after month, introducing as many people as I could to it along the way. Without giving too much away in the introduction here, the review that follows is a summary of my 9 months spent getting to know Gryphon & Grain inside and out. Joe Wagner and Kyle Stroud took on the spirits world together starting in 2014, producing a brandy first, then eventually a bourbon, rye, and single malt after some trial and error. The two met through grapes—you might already recognize Wagner's name if you're familiar with Napa wines like Caymus, Quilt, and the thick red wax of Belle Glos, as he's the rockstar  behind those brands. The care and attention to detail Kyle and Joe brought to the wine world has translated handily to spirits. In my conversation with the two, it's clear that they are both characters. I see Joe as the outgoing leader, the face of a brand, and a powerhouse of energy and enthusiasm. Kyle is the details guy. You need both of them to produce great whiskey. Layer in a marketing guru like BK,  and you've certainly got a recipe for success. What sets Gryphon & Grain apart from the crowd is their interesting cooperage choices: their barrels are assembled with a combination of American oak and French oak staves—a pseudo-finish if you will. The looser-pore French oak definitely imparted some great character. The wood they use is also 3 year open-air seasoned, a fairly standard practice for producing good wines, and, as it turns out, it applies to whiskey too. 2 years or less is the industry standard for open-air seasoning in whiskey these days, so it's great to see producers leaning in on a more expensive process that produces whiskey with less of the harsh tannins that exist within younger oak. Translating the experience of effectively aging wine in oak barrels is an art form that the team didn't take lightly. Patiently waiting until the bourbon and rye were north of 4 years was another great move from Gryphon & Grain. Whiskey nerds should be nodding along with me at this point. Now that you know the brand, let's dive into a full review of my long journey with the whiskey within! Company on Label:  Gryphon & Grain (Isla de Califa, Modesto California, also known as Copper Cane Wines & Spirits —something will stick eventually!) Whiskey Type:  California Straight Rye Whiskey Mash Bill Percentages:  Undisclosed proportions of estate grown Merced rye, Mapes Ranch corn, and malted 2-row barley Proof:  96° Age:  4 years Further identification:  This is barrel # R-7, bottle # 109, batch # GR1 that was recently released at an MSRP of around $70 Nose:  Lemon frosting greets the nose with sweetness and poise right away. Bakery treats like scones, croissants, and doughnuts float up through the nose in confectionary delight. The glass offers a sweet Bazooka Joe tone alongside spring florals that is really nice. Subtle earthiness and a distinct oily characteristic give off the feel of a vintage whiskey with elegance and grace. It's a sweeter rye with hints of honey, marmalade, and a robust backbone of slightly smoky biscuits. Graham cracker develops well with time in the glass. Let's have a sip. Coming back, I find all this wonderful butterscotch has bloomed in the glass. I like it even more now. As it rests, more subtle floral tones proliferate. It's quite apparent that good wood has been used in the maturation process. The empty glass smells of cacao, confectioners sugar, coconut husk, and grape skins. Palate:  Mmm. This lands marvelously on the tongue with a distinct character that has likely never been produced before. Subtle smoky oak leads the way before rich graham cracker, honey, and freshly baked artisanal bread slide across the tongue in silky wonderment. Another sip offers lemon ginger tea loaded with oodles of honey. Mmmh. This soothing dram is proofed perfectly for an oily mouthfeel, as I find lemon frosting sitting in the mouth on a long linger. Sipping later in the glass reveals buttered dinner rolls, hints of clay, and lemon rind. The mouthfeel sticks around for quite some time with wintergreen and herbal tea. The overall profile reminds me of the scenery of a cranberry bog and crunching on a Granny Smith apple. My last sip is filled with frosted lemon biscotti and a hint of vintage funk. TL;DR: Flavorful, oily pot-distilled rye whiskey bottled at just the right proof for stellar quality Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) While this bottle did start to fall off in quality at low fill, high oxidation levels, most of the bottle was thoroughly enjoyed. I shared it with countless other whiskey enthusiasts, who all agreed that it is a wonderfully unique whiskey that deserves a spot on your bar shelf. I look forward to trying more from this brand moving forward, as regionalization once again takes hold in the era of the rye renaissance. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.