Union Horse Barrel Strength Reunion Rye

Batch 5. 112.3 proof. 100% rye mash, a low 110 entry proof, NCF, locally-sourced barrel wood, and an 18-month age statement. Quite an unusual combination brought to you exclusively by the craft distilling movement. A deep chestnut brown, despite the age. The venerable @robertwayne64024 notes undersized casks were used and that would almost have to be the case given the color and flavor. Current listings from the distillery note 5+ years, so I’m speculating that my bottle predates the switch to fully-aged stock (which is likely matured in standard casks). Despite bottling at cask strength, the low barrel entry point leaves the final proof quite modest by today’s standards, but I’m still wary of youth+proof. It is, however, surprisingly nose-able and it really can’t drive me out. Vanilla and maple come right out of the gate to cross-check your olfactory holes like Kris Letang. Butterscotch and char. A quick line change brings lacquer, oak, and cinnamon spice. Clean, bright, and young. It dances around a vegetal spicy chili influence, but ultimately sticks closest to the sweet baking notes supplied by the barrel. Pleasant. The opening is quite gentle and ancillary to sweet desserts but lacks the actual sugars, then settles pleasantly into a thin but lasting caramel. Abruptly, the rather demure opening falls away, and rye spice rushes in to bloom on the palate, bringing a drying astringency, vanilla again, an approachable cooked serrano, simple syrup, more char, and morphs into a finish defined by that astringency and a lingering medicinal note somewhere between licorice, gentian, and anise. Correction - it is definitively fennel, which is actually pleasant enough but I’d expect to land a bit out of mainstream preferences. Calls to mind my dad’s “Tom’s of Maine” fennel toothpaste from my childhood. Honestly… this is really dang good. It is assertive and memorable and not mainstream, and 90% of that is a good thing. Pretty mind-blowing the amount of flavor, barrel, and character they captured for something so young. Low entry proof, small casks, NCF and cask strength is really a great concept to let quality distillate and the unaltered rye shine, resulting in a respectable body and mouthfeel that belie its youth, and show off the distinctive and appealing features of rye that other common whisky grains can’t replicate. This is pretty impressive for the price paid - not sure what MSRP is for the updated version. Ultimately I’d still lean toward an affordable stalwart with a touch more centrist appeal, like Pikesville, but would recommend this to about anybody. I hope the fully-aged replacement is even better, and I will purchase to find out.

Classic rye notes at barrel strength. My bottle is a 375, batch 2, bottle 399, 112.3 proof. This has been aged only 18 months, but comes across as at least 3 years because of aging in small Misssouri oak barrels. At barrel strength this is rye whiskey on steroids. I have as yet to make an old fashion or a Manhattan with it, but I am sure it would shine through. When you add a few drops of water to lower it to somewhere around 100 proof (my estimate), this is quite wonderful, the heat is decreased markedly but the spice and grass of a rye come through beautifully. This is a good 100% rye. From what I can ascertain this is basically a Kansas City region product so far. However, checking at www.wine-seacher.com I found a couple of distributors that ship to some of the US states. I hope you are lucky to be found in one of the lucky states.

This particular bottle is just under 6 years old and bottled at 123.6 proof. Somewhat austere. Not much sweetness, very herbal, anise, dill, some cinnamon. It’s also got a leathery character that reminds me of Knob Creek. I prefer some corny sweetness or fruit to counter the herbal rye flavors. Not bad, but not great either. I’d feel better about this at 40-45$ versus the 60 that I paid, although I do like supporting the smaller craft distillers. Update: my rating of this has decreased with each subsequent taste. I was hopeful this would open up some, but it is tough to drink, and doesn't work in cocktails.

For a kansas whiskey , it's worth the price. Struggles vs. The other small distillery ryes i have. Wasn't a fan of it at first. Let it sit for a month and it really opened up. It was initially dry and funky without any stand alone characteristics . On second taste it's a heavy cherry bomb . Probably a mixer. 8/13: Updating this. Really opened up. And a straight cherry bomb; elevating previous note re: being mixer to being good on the rocks. Probably between an 8-9 but I am feeling generous so I'll lean on the high side after being impressed with how it opened up.

Batch 4 bottle 1105, 56.15% ABV Nose: tobacco, apricot, worn out book pages. Wintergreen, dill, light lemon, hint of chocolate covered espresso bean. light hint of apple. Taste: Intense apple and baking spices with a background of wintergreen mint, nutmeg, light cinnamon, dill and olive brine. Slight hint of orange on the finish. Water brings out sweet vanilla cream and light caramel.

Pepper spice. Some cinnamon. Hints of usual rye anise, mint, hay. Dry definitely not sweet but some apple/stone fruit notes as well. This is a pretty solid contender for the popular ryes right now. If it were aged a bit longer in barrels I can imagine it being doted on alongside willet and whistlepig. Would 100% buy again at $51