Old Overholt Straight Rye Whiskey (114 Proof)

This is the last bottle in my collection that I currently have open that I haven't "tasted" here, and I figured I should write a review before opening something else (that something else here being the Laphroaig Cairdeas 2021 Pedro Ximenez I'll be cracking during the Eagles-Lions Halloween game this Sunday with my dad and my brother-in-law). Of course, saying I haven't tasted this is disingenuous because the bottle I have open is actually the second of Overholt 114 I've consumed. I just wasn't a member of this forum when I had the first bottle open, so I didn't provide my thoughts. Obviously, if this is my second bottle, I either bought two or went back to dip into the well again, and I'll just be clear, it's the later. In fact, when I went back to buy more, I bought four bottles. Word on the street is that this is limited edition, and since it's $30, my assessment was that it was good enough to stock up on. Also, since it's only available in PA and OH, it feels kind of like a special event, a once in a while happening only in my region (which naturally means they're probably going to make it a part of their core lineup going forward, right?...honestly I wouldn't complain if that were the case). Old Overholt is my favorite of the "Old" names. Old Tub sounds like something prohibitionists made gin inside. Old Forester is what I have in my garage, but Old Overholt sounds like that grizzled crusty guy who sits at the end of the bar by himself who never says a word but who you're sure has seen a thing or two in his time. The inevitable comparison given the proof here and the "Old" brand name is Old Grand-dad 114, which is the only other budget barrel proof whisky I can think of. But Old Grand-dad is a bourbon, so the comparison is merely in proof and price, and since I've never had Old Grand-dad, I can't speak to whether it's any good (though my understanding is that it's decent for the price). That's the case here, too, with Old Overholt 114. If you're looking for a decent tasting rye with some pow behind it as far as proof goes and you're not planning to taste it against a Single Barrel Cask Strength Knob, this one is going to deliver. It's rich on the nose with fairly standard rye aromas, veering toward the spicy side of rye rather than a sweeter or floral profile, though there's maybe the slightest hint of cheery in there. The palate follows the nose and doesn't really expand or grow in complexity, which is all right with me. For the price, I wasn't expecting it. It's got a nice satisfying medium finish that mixes in a flavor that almost reminds me of peanut butter on whole wheat and actually found me saying the first time I sipped it, "Oh, yeah, that's nice." For a 114, this is relatively smooth, not too much alcohol bite. The expert review here says there's something missing in the middle, which I think I'm seeing here also described as thin, and I get that, but I generally think you'll only really miss whatever it is that's missing if you start thinking about other cask strength ryes that are better crafted/longer aged but those also cost $30 more. My verdict here is a simple one: for the price, I really like this, which is why I still have 3 bottles of this in my collection to look forward to.

Very rarely do you get to find a rye whiskey that hits all the right marks, at least on the outside. Super affordable, relatively easy to find, cask strength, good age (rye needs no more than 7 years), reputable distillery/region, and a good mash bill, which is the only unknown out of the whole list. I'm hoping this isn't so amazing that it replaces my other all-around rye whiskeys, because I don't remember where I bought it, and the world would sooner implode than good whiskey ever being sold in Ohio. The one thing that actually is a turn-off from the beginning is the amber bottle; an amber bottle is to prevent sunlight from reaching the contents, but also greatly takes away from the color appreciation of said contents. Plus, there is nothing on the label that is even remotely pleasing to the eye, unless the goal was to emulate a whiskey bottle from 100+ years ago, in which case I would say this nails it. Really a fantastic chestnut color, full of a rich, burnt sienna hue in the center while still staying lighter and straw-hued around the edges. I have to guess with this mash bill, unfortunately, but the scent is telling me they did this proper, and it's likely 90%+ rye grain. There's a decent oak note, really focusing on the wood itself, but there's some light-to-moderate caramel from any charring used. The rye grain nose is mostly hot and vegetal, with all the classic notes of cinnamon, cut grass, and baking spices coming together to perform as the star of the show via an equal ensemble. Upon tasting, I immediately discovered that I have several cuts on the inside of my gums. After effectively disinfecting that, I notice the initial flavors are rye grain, but much less pronounced than was on the nose. The grain tastes much fresher here, unusual for 4 years of age, as is the only very slight gum penetration from the spice flavor itself. As I continue to dissect it, a disturbing note I can only half-heartedly assume is charcoal kills any lingering spice, turning this into a fungal and earthy finish. I once had a rye whiskey that was finished in peated scotch barrels (which was a very fun finishing idea), and not even that was as earthy as this is. This really can be two different things entirely, but can only occur at the same time; decent, practical American rye whiskey notes up front, and then a spiced mushroom broth on the finish that would work with certain European whiskey lovers. To me, this really isn't enjoyable, and reminds me of a similar flavor I've gotten from a Michter's single barrel rye that I still resent (mostly based on cost) and have no idea how it came about. Sure, this has plenty of uses in certain cocktails (talk about a delicious Sazerac), but to have to remember and perhaps even label this bottle to only have these uses and flavor profiles does not a good rye whiskey make. With the cost and barrel strength factor to this, though, I think it's still worth picking up to see the viewpoint and creative ideas other distilleries have for affordable American rye whiskeys.

Perusing through my local, I saw this black topped, gold label Old Overholt. Normally for my rye mixer, I reach for Rittenhouse. So, for a curiosity and mixology experiment, I figured it would be interesting to see what other mixers are like. What Rittenhouse has, that I like, is the BiB which holds its own in the drink. This being at 114, this can only be a win-win experience. At first, a whiff of dill and acetone or magic marker. Soft, considering the high proof. Settling in, the nose sweetens and becomes more caramelized. Toffee, Vanilla, root beer and maraschino cherries. Texturally, creamy and velvety. And then the bite. But the bite is brief. Vanilla, dill, caramel and very little more in the flavor department, but what little variety there is, the flavors hold their own. A short, sweet finish with a touch of wood. A nice, hardy rye that does not seem as potent as delivered. The lack of palate dimension or dynamic provides a stable base as a mixer. Given a choice between Rittenhouse or Old Overholt 114, I would first reach for Rittenhouse just because of the greater comparative profile depth. But, this is a quality stand in. [$30][85/100][Tasted: 11/20/21]

Nose is hard caramel candies and pencil shavings with just the faintest whiff of dried cherry. Nothing pops out, and each is very muted. Palate is prickly in the way that ryes can be when they seem like they’re maybe trying too hard…the flavors are there but they’re also everywhere, all at once. Nothing is cohesive. Vanilla/redhot/sage/pine needle/redhot/burnt brown sugar/cinnamon/nutmeg/redhot. Everything runs together, and no single flavor stands alone. Finish is exclusively hot, dry, cinnamon. I thought it was going to go deep for a second and throw out just a flash of cherry wood and barrel tannins, but nope, just more cinnamon. Maybe call it toasted cinnamon? It’s almost exhausting. I’d wager this would be a 4-star rye if it had just another year of aging. As it sits, it makes a decent Old Fashioned if you’re using a flavored syrup to fill in the gaps and tamp down the heat. Elderflower seems to work nicely, as does regular maple syrup. I don’t recommend it as a sipper. As much as I prefer high-proof whisky, the standard version will be my choice in the future.

I bought a bottle of this solid high-proof rye whiskey and it is a keeper. The nose is a little sharp but not unpleasant with a lot of spice like cinnamon and a bit nutty but the ethanol is there as well. The first sip is hot and dry. It evaporates almost instantly and leaves notes of oak and spicey rye with a bit of tobacco. The flavor moves very fast and the finish is long after the first sip with spice, oak, and ethanol. The finish is much better than the first sip and makes the spirit worth having. I have made the classic Old Fashioned and Manhattan and this rye holds up very well in both drinks and its higher proof lets it remain in the flavors of the cocktail. The only drink I didn't like was the Vieux Carre the whiskey did not mix well with the other ingredients and had an unpleasant bitter tone. Overall, this is a very good high-proof rye and in my area, it's $10 a bottle and at that price, it is a steal. Enjoy.

On the nose, this seems closer to a bourbon than a rye. Very light sweet flavoring and a bit of ethanol. It’s the weakest part of the offering. Taste: for the proof this one doesn’t bite. Again, more bourbon like than rye it does reminds me of OGD 114 which stands to reason. Some sweetness with not a lot rye on the taste which makes me wonder if the MB just tips in at around 51% rye. Finish is medium and warming. It is a tad dry and has a bit of spice here. If you like OGD114 I think you’d enjoy this, however OGD114 is the better of the two.