Full Review

Russell’s Reserve

Russell’s Reserve
Straight Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 45%
93 Points
Gold Medal
Exceptional
$59.99

Russell’s Reserve
Straight Rye Whiskey

Category: Rye Whiskey

Date Tasted:
Country: USA
Alcohol: 45%
Golden amber color. Aromas and flavors of rye bread with caraway, graham cracker, honey, coriander, rose petal, amarena cherries in syrup, toffee popcorn, and lemon cookies with a slightly chewy, vibrant, dry-yet-fruity medium body and a warming, charming, medium-long finish with notes of leather, honeydew, ginger powder, candied walnut, sweet almond oil, and green peppercorns finish. A spot-on rye with elegant character and a spicy finish.

Tasting Info

Spirits Glass Style: Herbal & Spicy
Aroma Aroma: rye bread with caraway, graham cracker, honey, coriander, rose petal, amarena cherries in syrup, toffee popcorn, and lemon cookies
Taste Flavor: Same as aromas with notes of leather, honeydew, ginger powder, candied walnut, sweet almond oil, and green peppercorns
Smoothness Smoothness: Warming
Enjoy Enjoy: in cocktails, neat and on the rocks
Cocktail Cocktails: Sazerac, Old Fashioned, Manhattan
Bottom Line Bottom Line: A spot-on rye with elegant character and a spicy finish.

The Producer or Importer or PR/Ad Firm

Benson Marketing Group

The Producer or  Importer or  PR/Ad Firm
2 Park Ave
Suite 2074
New York, NY 10016
USA
1 917-6336002 Ext 15

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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.