New Southern Revival Rye Whiskey

A Friday evening (and what would have been John Lennon’s 80th) watching Yankees v Rays with the peripheral effects of the fading head cold lingering for two weeks. Well enough to pull a sample of this rye from Charleston, SC. I have been reading good things about NSR but, being in the Northeast, is difficult to find. I am a quiet appreciator of rye. Rye, I find, is less temperamental in nature and needs to properly mastered. A poorly distilled, blended can be a train wreck. But when you find that good rye, the multitude of aromas and flavors can be very rewarding. This has a slightly subdued nose, though still distinctly a rye. Dill, cloves, cinnamon red hots provide a nice spicy aroma. A floral note is faint (sweet elderberry, like St. Germaine), with golden honey, bubble gum and/or Twizzlers provide a subtle sweetness. A nice, full, balance of that spice and sweetness. First draw on the palate, the body is light but creamy dense. Gingerbread, walnut-pumpernickel toast, ground cinnamon, cloves provide a spicy potpourri. Bran, raisins, honey, golden-toasted marshmallows provide a sweet counter. A 1/2 teaspoon of water straightens the edginess and enhances the sweetness. But I feel is takes away the full character of the whiskey and prefer it neat. A medium long finish that’s surprisingly less spicy and more sweet and woody. There is a peppery quality with a slight prickly sensation that subsides and turns caramel, dark chocolate and oaken encased is spearmint. This is a decent rye that is busy, deep in aromas and rich in flavors. The 45% abv provides a good, strong backing. High Wire Distilling has done a great job producing a quality sipping rye. May make a good Manhattan, but I would be more inclined to sip this than mix it. Bump it to 48% and it probably could hold up better in a mixer. I will definitely have to seek out other NSR whiskies. Thanks @PBMichiganWolverine for providing me this sample. Really enjoyable. [87/100][Tasted: 10/9/20]

Definitely another interesting rye profile. I'm thinking perhaps my palate is a bit dazed, stuffed and confused switching between mezcals, grappas, bourbons ryes and whiskies as other than a few great mezcals it hasn't been a great ride tonight. I did a whiskey calibration and that didn't taste quite right either, perhaps .25 lower than usual. Taking that into account I'm in alignment with @Richard-ModernDrinking score around the 3.25 mark. Thanks @PBMichiganWolverine for the sample. I think I've worked my way through all your great presents! I'd say in order of favourites: Laphroaig 2013 Portwood, Octomore 10, 50 year boutique blend, Del Maguey Arroqueno, Auchentoshan 21 CS, Laphroaig Cairdeas Triple Wood, Balcones French Oak, Old Grand Dad, Little Book Chpt 3, Heavens Door, New Southern Revival, Rebel Yell 10. Thanks once again for taking the time and effort to share some great drams its been an amazing journey! I'm sad I can't do a swap but I'm going to save samples of my top drams for you so one day when I make it back to NY or you make it over for a Dramfest 2022 in NZ . I can pay back the generosity. PS if we meet up after 2027 I'll have 1971 Mortlach and 1966 Port samples with your name on plus a number of other great drams I'll crack open just before my liver fails at the tender age of 50 years and 1 day :-) PSS. I may have to leave them to you in my will if I die sooner :-)

Nose: Very pretty floral aromas with fresh, lifted notes. Fruity and sprightly. A little trace of something herbal - elderflower? Chamomile? There's a little honeyed note too. Caramel sweets and Nuttall's Curiously Strong Mints (hah! I bet I'm the only one here to remember those!). What a nice nose. Adding a dash of water settles the sweetness and allows the cereal aromas to come forward. Palate: Sweet, spicy and robust on the arrival with a little heat. The development slows down and focuses on cereal flavours and honey. Cloves, cinnamon and something briny I can't quite identify. Interesting. Good texture. With water it all becomes very integrated and gentle - just a long flow of herbal and ultra mild spice. Finish: Long. Longer than expected, and in a good way. The palate slowly fades away leaving a pleasantly re-emerging aftertaste of minty rye. Water adds a drying note to the finish. Lovely fragrant nose. So sweet and delicate. What a nice dram. Good neat, good with water, I'd imagine it's good with any sort of mixer as well. Great artisan stuff - I could drink this all day. Thanks to @Soba45 and @PBMichiganWolverine for the tasting sample "Good" : 83/100 (3.5 stars)

Following in the footsteps of its older cousin Michter’s 10 yr rye, we had this as well in yesterday’s tasting at @Richard-ModernDrinking ‘s . I was particularly taken by these guys from South Carolina. They run a full grain to bottle operation, but go one step above and beyond. They grow almost extinct rare heirloom grain, harvest it, and distill it. This one here uses the now rare and discontinued Abruzzi rye. I’ve a sweet spot for grain to glass distillers, but am truly impressed when they grow their own, not to mention rare or extinct grains! So, this is young —about 2 yr, if I’m not mistaken. Despite its youth, the aromas are soft and buttery. Flavor is hot at first, like biting a piece of cinnamon, but then cools down in a layer of mint and a funky rye taste. I’m impressed enough to see where a few more years take these guys. With craft distilleries, you never know if it’ll be good or a bust, but this was pretty damn good. Good enough to be a buyer again, especially after they age a bit more.

Very interesting contribution by @PBMichiganWolverine to our tasting meet-up. The nose is soft for a rye and almost corn like. More typically rye in the mouth, crisp and clean upfront, but its youth shows in the sharper finish. Still, a distillery to keep an eye on.

Aroma is of cedar, honey and a touch of over ripe banana. Lots of grain as well. Flavor is spicy with Anise, clove, black pepper and more cedar. Almost a minty aftertaste. Finish is like a mint gum once most of the flavor has vanished.