In the 1800’s there were two categories of rye: Pennsylvania Rye, also known as Monongahela, and Maryland Rye. Pennsylvania Rye highlights a nearly pure rye mashbill which produces a dry and spicy whiskey. Maryland Rye-style sets out to produce a softer rye whiskey with more subdued spice and rounder subtler flavors. It is produced with a mashbill around 65% rye. Leopold Bros. are one of the very few distilleries that are currently producing a Maryland-style rye. In keeping with pre-Prohibition styles, their rye whiskey is barreled at 98 proof before being aged for just over 4 years and bottled at 86 proof.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 17 parsed reviews.
Aroma is an overwhelming delivery of that standard craft raw-wood-saw-dust-wet-cardboard profile that I can’t stand and it’s accompanied by more raw and stale profiles; Palate is pretty much the same, though somehow less complex with an even heavier delivery of that craft note; Finish is just more of the same.
Certainly a unique rye. Tried the single barrel from argonaut, and i swear to you, im drinking and smelling oolong tea when i drink this. Feels like it could use more barrel time for my palette but definitely unique.
Very subtle complex nose: Fruit and grain with pancake. The sip is soft and grainy with almost no spice commonly associated with rye. It expands slightly with a fruity warmth that lingers at the end.
Rich, warm oatmeal. Strong aroma and taste of golden raisins on cinnamon maple bread. If there ever was a breakfast whiskey this is it.
Pretty high alcohol presence at first. Second wave sweet and round. I almost tasted marzipan... Like it a lot!
Slightly sweet aroma with some slight spicyness, nice bourbon but not my favorite of this flight
11 more reviews were collected for this bottle. The longest ones are shown first.
Closest flavor profiles across the whole catalog.
