Full Review

Cask House

Cask House
Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 53.5%
88 Points
Silver Medal
Highly Recommended
$19.99
Best Buy

Cask House
Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 53.5%
Gold color. Aromas of hazelnut latte, carnation, english leather, saddle soap, cumin, and sourdough bread with a velvety, crisp, fruity medium-to-full body and a warming, interesting, medium-long creme caramel, sourdough bread pudding, sticky date pudding, caraway, and ground pepper finish. A zesty rye that soothes with a balancing, creamy center.

Tasting Info

Spirits Glass Style: Rich, Candied, Herbal & Spicy
Aroma Aroma: hazelnut latte, carnation, English leather, saddle soap, cumin, and sourdough bread
Taste Flavor: creme caramel, sourdough bread pudding, sticky date pudding, caraway, and ground pepper
Smoothness Smoothness: Warming
Enjoy Enjoy: in cocktails and neat
Cocktail Cocktails: Sazerac, Old Fashioned, Manhattan
Bottom Line Bottom Line: A zesty rye that soothes with a balancing, creamy center.

The Producer

Paradise Distribution Company, LLC

The Producer
372 N. Banner St
Elizabeth, CO 80107
USA
1 303-944-1947

Their Portfolio

88 Cask House Rye Whiskey 53.5% (USA) $19.99.
92 Mashbuild Batch 4 Bourbon Whiskey 50% (USA) $39.99.

Rye Whiskey

Spirits Glass Glencairn Canadian Amber.jpg
Serve in a Glencairn Ganadian 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.