Leopold Bros. Three Chamber Bottled in Bond Rye (Collector's Edition)

Advancement of technology is always a good thing, but there’s times when the old way of doing things just adds a layer of quality that you may not see in today’s world. Here is a prime example of that : this is fabricated the same way rye was made pre-prohibition—-using a three column distillation method. It became obsolete because it was just simply too labor intensive. Todd Leopold reconstructed the old way of making rye, through meticulous history research, custom made stills, and using the same strain of rye as pre-prohibition era. Nose and palette is like nothing I’ve had in rye before —it’s actually more like Cambeltown single malt—rough, earthy and gritty. In a good way. I’m not getting the typical rye spices, but instead damp earthy funky flavors. Totally not what I expected. I only had a small 2-3cl pour, but this is one where judgement should be reserved till a few pours in. Take your time with this —it’s layers of complexity that you can’t find in modern day rye. At $215-230 for a bottle, it’s freakin’ pricey. I’m not sure I’d buy a bottle at that price, but I certainly would buy few more pours.

I can’t let the year close without adding my voice to the chorus of delight that greeted arguably the most original whisky of the year. The Leopold brothers’ recreation of a pre-Prohibition style still has produced something quite unlike any other modern rye or bourbon. The nose is a sun-kissed garden of honey, jasmine, lavender and ginger, accompanied by warm lemon tea mixed with (more) honey. The mouth flavors begin with brown bread and butter, then burst like a firework into ginger and black tea, with a delicate floral undertone. I’ve tried this a few times now and each taste surprises anew, so while it’s a very expensive whisky it delivers a unique flavor profile that justifies buying a bottle to share with friends.

Sample at Pasquale’s Tasted blind and neat Nose: musty, fresh cut hay, a bit of barnyard funk, alcohol Palate: rich, great mouthfeel, honey on the front palate, leading into sweet tea and maple, then comes the rye, with loads of mint and herbs. Finish: long, the mint and the honey-maple just linger, really really nice Wow, just wow, so impressive on the palate. With the nose, I was like, ‘maybe a Canadian rye’ but was underwhelmed, but the taste was impressive. Is it 250 impressive, 🤷‍♂️? YMMV T8ke scale: 8, excellent, really quite exceptional

It’s good but this is not a $200 bottle of rye. I literally couldn’t figure out another explanation outside of Leopold is charging the consumer for the cost of their equipment, which that’s crap! Maybe the newer batches justify the price. But I’m telling you right now. It would be in your best interest to get a pour from a bar before spending 200 or more an 4 year old better extracted rye. Honestly if you still can find the leopold/Dickel collab for $109 I enjoyed that expression more and would buy that over this release.

Nose - First note that comes across is banana bread. Farmers market type fresh baked Rye bread. Very mellow earthy peat. The palate is a very peaty Rye. Old leather / musty barn. Grassy. Very mild spice. Super LONG finish. Very oily that resonates on the tongue several minutes after gone. Dry-er finish than others... weird with the oily presence. Very very good. Worth the 250 price tag for a "special occasion" drinker.

2022 Costco $170 Nose: hard to describe. Not exactly sure what I am getting except one dill and rice grain. Sweet up front but very smooth. Mid is more like fresh baked rye bread with a honey glaze. The finish is medium in length, but has some light oak, maybe licorice and earthy mushroom? Pepper in the back with more grain. Different and fun.