Editor’s Note: This whiskey was provided to us as a review sample by the party behind it. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link in this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.
MGP, a prominent whiskey producer, has operated out of a distillery in Lawrenceburg, Indiana, that has well over a century of distilling history in that area. In modern times it has been a source for various brands across the United States, but it also produces in-house labels such as George Remus Straight Bourbon Whiskey and Rossville Union Straight Rye. MGP a few years back acquired Luxco, which then led to a renaming of the distillery to Ross & Squibb in 2021.
The decision to rename the distillery as Ross & Squibb is rooted in a tribute to Indiana’s distilling history and its role in shaping Lawrenceburg into “Whiskey City USA.” The name Ross & Squibb honors two significant stories: “Ross” pays homage to George Ross, who founded the Rossville Distillery in 1847, a historical distillery known for its rye whiskey production and the inspiration for Rossville Union Straight Rye Whiskey. “Squibb” is a nod to the Squibb Distillery, founded in 1869 and later purchased by George Remus in 1921, who inspired the George Remus Straight Bourbon Whiskey brand.
Ross & Squibb recently released a new whiskey under the Remus brand—the Remus High Rye Straight Bourbon Whiskey. “High rye” bourbon usually ranges from twenty to forty-four percent rye grain in the mash bill. Where the typical bourbon may contain twelve to eighteen percent, the Remus High Rye Straight Bourbon comes in at thirty-nine percent going four percent higher than Four Roses, but it also has an additional ten percent of malted rye. Rye lends baking spices and herbal qualities to whiskey, and for some, it can be too aggressive.
However, a nice high rye bourbon is great for making a Manhattan and other whiskey cocktails.
I have previously reviewed a Remus Repeal Reserve, but this will be the first Remus I have tasted released under the new Master Distiller, Ian Stirsman. Let’s crack it open and see how it tastes.
Tasting Notes: Remus Highest Rye Straight Bourbon Whiskey
Vital Stats: 54.5% ABV, 109 proof; A 6-year-old Indiana straight bourbon; The mash bill consists of 51% corn, 39% rye, and 10% malted rye; 750ml; $55.
Appearance: Deep amber with glints of mahogany.
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Nose: There is a slight acetone note at the beginning, but then it goes into this metallic, meaty, and herbaceous concoction. The baking spices are there with a hint of espresso. However, I cannot escape the savory elements. It is like a beautiful slow-cooked brisket smoked with cherry wood—medium rare and juicy. It has a hint of salt and buttermilk biscuits coming through the backend.
Palate: Boy is it hot and spicy. The cherry comes through more on the palate than it does on the nose. It’s herbal with thyme, but overall it is peppery with a bit of barbecue pit smoke. The oak hits quickly, adding character rather than blandness. As it eats at the sides of my tongue, it feels like a burning ember in my stomach, yet I want more.
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