A ton of herbs on the nose such as oregano, coriander and dried grass, reminiscent of an aged Genever. Raw wood is detected as well. The rye grain really comes into play on the palate and the finish with more herbs shining through. Adding a couple of drops of water allows the creamy texture to come out and smooths out some of the rough edges.
Distilled at the Anchor Distilling Company in San Francisco, the 18th Century Style Whiskey is made from 100% rye. It is aged for 2 years and 6 months, but it is aged in toasted NOT charred oak barrels and they use both new and used barrels so it's not a straight rye (or a plain rye whiskey for that matter). As the rye is malted and since this is distilled at one distillery, it is technically a single malt whiskey. Now you know...and knowing is half the battle.
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