OVERALL RATING
I like this whiskey quite a bit. It’s got the pepperiness and fruitiness we typically associate with rye whiskey, plus an added layer of toasty grain from the malting. There’s enough going on here to keep your interest, but it still manages to be very approachable. I have no idea if this is what American whiskey really tasted like in the 18th century, but it’s definitely what we’d all like to imagine it tasted like.
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, 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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