Full Review
Basil Hayden’s

Basil Hayden’s
Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 40%
85 Points
Silver Medal
Highly Recommended
$44.99

Basil Hayden’s
Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 40%
Golden amber color. Herbal aromas of wheat grass, chive blossom, caramel, and cedar closet and dill with a satiny, vibrant, dry-yet-fruity medium body and a peppery, medium-length candy corn, rye bagel chips, mixed peppercorns, and steak sauce finish. A great entry-level rye whiskey with peppery, savory notes.
Tasting Info
Spirits Glass Style: Herbal, Candied & Spicy
Aroma Aroma: wheat grass, chive blossom, caramel, and cedar closet and dill
Taste Flavor: candy corn, rye bagel chips, mixed peppercorns, and steak sauce
Smoothness Smoothness: Peppery
Enjoy Enjoy: in cocktails, neat and on the rocks
Cocktail Cocktails: Vieux Carré, Paddy Cocktail, Manhattan
Bottom Line Bottom Line: A great entry-level rye whiskey with peppery, savory notes.
The Producer or Importer

Beam Suntory Inc.

The Producer or  Importer
222 W. Merchandise Mart Plaza
Chicago, IL 60654
USA
1 847-948-8888
Rye Whiskey
Spirits Glass Glencairn Canadian Amber.jpg
Serve in a Canadian Whisky Glass
Rye Whisky must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.

The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans.

The Scotch-Irish immigrant distillers had some exposure to using rye in whiskey production, but for their German immigrant neighbors rye had been the primary grain used in the production of Schnapps and Vodka back in northern Europe. They continued this distilling practice, particularly in Pennsylvania and Maryland, where Rye whiskey, with its distinctive hard-edged, grainy palate, remained the dominant whiskey type well into the 20th century.

Rye whiskey was even more adversely effected by National Prohibition than Bourbon. A generation of consumers weaned on light-bodied and relatively delicate white spirits turned away from the uncompromising, pungent, full-bodied straight Rye whiskies. Production of Rye whiskies had vanished altogether from its Mid-Atlantic homeland by the 1980s. A handful of modern Rye whiskies are currently being made by Bourbon distilleries in Kentucky and Indiana. America’s first indigenous whiskey style is today only barely surviving in the marketplace. Its primary use is for blending to give other whiskies more character and backbone, although a small but vocal group of Rye whisky enthusiasts continue to champion it.
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