Distiller Rich Eggers of Iowa Legendary Rye in Carroll, Iowa found his love for distilling at home, a somewhat illegal hobby he learned from a Iowan neighbor who practiced moonshining to evade Prohibition. Unfortunately for Eggers, his whiskey became too popular, and his family became worried about the future legal implications of his burgeoning skillset. His wife delivered an ultimatum: “Go legit, or stop making whiskey.”
Thankfully for Eggers’ whiskey drinking fans around Iowa, he chose the former. To this day, Eggers produces small-batch whiskies based on his neighbor’s Prohibition-era recipe with grain from local farmers.
Eggers is careful, however, when speaking about others he may have associated with who still carry on these sidestepping traditions. In interviews, he speaks using terms like “this person,” and “that person,” careful to omit names and exact locations of people that he knew who may or may not have supplied bootleggers like Al Capone with off-the-books rye whiskey, whose families may still be producing today.
It all sounds a bit shady, but the close ties and continued contact with original moonshining families gives Iowa Legendary Rye Whiskey a connection to tradition and history that many can only claim to be inspired by.
Tasting Notes: Iowa Legendary Rye Whiskey
Vital Stats: 80 Proof. $43/750ml. Mashbill: 100% Iowa Rye.
Appearance: Clear and bright pour of toasted straw-colored liquid. Speedy legs and lacking visible viscosity, this Iowa rye comes across as light, sparkly, and clean to the eye.
Nose: The first observation from the rather balanced, mild aroma presents two main parts in harmony: soft wood and sweet citrus. Deeper wafts bring forward a light nuttiness, pecan maybe, enrobed in a dusting of cocoa powder. There are some unwanted phenols here, albeit a very light amount, and some stronger waves of alcohol emerge with palate acclamation.
Palate: Well, this sure is an easy drinking whiskey. The first sip was meant to savor initial flavors, but it ended up disappearing in to my gullet. The second sip hung around a bit longer, and amplified some of the more expected notes in the aroma. The oak becomes a velvety vanilla blanket which dictates the taste experience here and dominates, unfortunately. Pulling nuances through the wood finds some flavors of cinnamon and brown sugar, and a strong finish combining the vanilla and inherent earthy graininess of the rye, which together are reminiscent of tapioca pudding. Each sip is lighter and disappears with increased fervor.
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