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Whiskey Review: Cadée Rye

We review Cadée Rye, a craft rye made from sourced distillate aged onsite on Whidbey Island in Washington State.

OVERALL RATING

  • Katelyn Best, whisky writer & enthusiast.
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Cadee Rye

Tasting Notes

About:

Appearance:
Nose:
Cinnamon and spicy black pepper predominate, along with dark fruit like currant and blackberry. A faint chemical sharpness is also present, but not overwhelming. I also get some mild vanilla, especially after a few minutes in the glass.
Palate:
Warm spice, black cherry, and some along with a substantial amount of raw oak. The texture is surprisingly soft given the woodiness of the flavor profile. I notice a little chocolate on the finish. Conclusion: Overall, this is a pretty well-executed—if not particularly unique—rye whiskey. I’d prefer a little less woody bitterness on the palate, but I’d still be happy to sip this neat or mixed into a Manhattan. As with Cadée’s bourbon, this rye shows that there’s a good reason small distilleries often turn to industrially-sourced distillate in their early years. FINAL SCORE: 84/100
Finish:
Comments:

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Katelyn Best

Katelyn Best, a freelance writer based in Portland, Oregon, is a regular contributor to The Whiskey Wash. She has a particular passion for exploring the unique and unconventional aspects of the whisky world.

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