Not unlike Irish Whiskey, Rye Whiskey was nearly extincted during the time of America’s Prohibition law. Thankfully, both have rebounded though Rye is not in as great a fashion as our own.
“Spicy”, “Fresh”, a “Dry” are often terms used to describe spirit distilled from this small grain and November seems to be the perfect time for a bit of all three of those terms!
This month we’ll taste ‘straight’ Rye, ‘blended’ Rye, ‘mixed-mash’ Rye, and Rye cask-finished malt whiskeys from a number of countries… and a few surprises as well.
We hope ye’ll join Trevis Gleason and ourselves and that you’ll bring a friend to this tasting and introduce others to our Chapter of the Society. Most of these whiskeys will have been hand-carried to Dingle, so many in attendance will be tasting them for the first time. It should be great craic on an early winter’s evening.
This will be the chapter's first ever tasting in Currans pub and we look forward to seeing you all there.
Whiskeys Tasted
1. Dingle Newmake - 65% ABV
2. Dingle 9-year old ex Bourbon (cask sample) - 56% ABV
3. Dingle 6-year old (3.5yrs ex Bourbon, 2.5yrs Ex Rye cast finish) - 55% ABV
4. Town Branch 51% Rye/49% Malt - 50% ABV
5. Bruichladdich Regeneration Project 55% Rye/45% Malt 50% ABV
6. Pendelton Rye 12-year old 40% ABV
7. Woodford Reserve Rye 45.2% ABV
