I picked this up for my routined Christmas Eve dinner Old Fashioneds. Since it was finished in Vermont maple syrup barrels, we (my son and me) thought it may be an fun experiment. I was discussing that when in doubt for a simple sugar, maple syrup can work. And it has in the past and has blended nicely with Wild Turkey. This is bottled at a respectable 46% abv. This was reviewed as a sipper. A winter-esque vision comes to mind when first nosing. Walking through a pine forest on a gentle, snowy morning with saw dust, spearmint, rye, dill, pumpernickel and vanilla. Arrival is a sweet spiciness with wood tannins. Maple syrup undercurrents that pushes white pepper, cinnamon, nutmeg and vanilla, lemon zest The palate is left woody with a maple syrup coating over the palate. Ultimately, the palate is left with a tinge and tickle of black pepper. Rye is a finicky beast. Or maybe more definitive. An good, balanced rye can keep you entertained just on a nose. The palate can leaving searching and tasting flavors for days. But most, in my opinion, are mediocre, uninspiring for singly dimensioned. This falls under n the mediocre, unfortunately. The nose is decent, but you sense there should be more. The palate brings in the primers of spice of sweetness, but stops there. You are wanting and expecting additional flavors, but none other arrive. If you want to knock one back with simplicity and a bit of vibrancy, this is fine. As a mixer, it holds its own and and has the subtle sweetness, spice and punch to make a respectable cocktail. But for the price, it’s better to spend on a Pikesville. On a side note, years ago, I had a pour of the Hudson Maple, the previous incarnation, and recollect that as a syrupy, rich maple sweetness. This newer , repackaged version is a shadow of it’s former self. [84/100][$53][Tasted: 1/13/23]
About this bottle
Hudson Whiskey relaunched and revamped its whiskey portfolio with Short Stack as one of its core releases. Made with a mash bill of 95% New York rye and 5% malted barley, it was aged for a minimum of 3 years in new, charred American oak barrels. The rye whiskey is then placed in barrels which formerly held Vermont maple syrup to finish its maturation. Certified Empire Rye Whiskey. Bottled at 46% ABV. Availability begins in the Tri-state area as of September 2020 with a nationwide roll out to follow.
Reviews
Showing the most detailed of 10 parsed reviews.
Sweet, maple taste immediately on the tongue, enjoyed the flavor immensely, a nice smooth drink. Will definitely have to purchase a new bottle when this one is empty.
Was excited about this but it is very young. Not enough time in the barrel to develop.
Sweet, like pancakes. A little vanilla. Flavor is very forward. Not much on tail end.
Sweet at the nose. Not overpowering sweet to the taste.
Astringent sugar cookies: overpriced and underbaked.
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