I was recently introduced to Timber Creek Distillery, first to its Florida Bourbon Whiskey and Florida Reserve Bourbon, which turned out to be a duo of bourbons that hit the nail on the head. Timber Creek is based in the Florida panhandle town of Crestview, and since opening just a few years ago in 2014, pours into its production an emphasis on hands-on, small-batch distilling.
They are a distillery of a few proclaimed “firsts” – and certainly seem to try and stand apart by doing some things differently. They produce and sell what’s said to be the world’s first bourbon blending kit, a selection of single grain whiskeys made from corn, wheat, rye, and single malt that lets consumers make their own unique bourbon formulations. Their production process is both thoughtful and meticulous — I recommend reading through their extremely thorough blending guide, which details different methods of whiskey production from start to finish, along with which approaches Timber Creek utilizes and why. The distillery currently uses at least 90% Florida-grown ingredients (including grain) for its spirits, along with Florida limestone spring water. Barrels used are #3 char 15- and 53-gallon Missouri white oak barrels.
Recently, Timber Creek was awarded two silver medals in their first-ever entrance into the 2017 North American Bourbon and Whiskey Competition, for both its Florida Reserve Bourbon and Florida Black Rye.
With my appreciation of its two bourbons, I was intrigued to try Timber Creek’s Florida Black Rye. Described by Timber Creek as “a one-of-a-kind rye whiskey made from 100% Florida 401 Black Rye, a strain that grows only in Florida, with a uniquely bold flavor unlike any other rye,” this Black Rye is a very young whiskey (similar to Timber Creek bourbons).
Tasting Notes: Timber Creek Florida Black Rye
Vital Stats: Timber Creek Florida Black Rye is made from 100% Florida 401 Black Rye grain, a strain unique to the state. Aged for a minimum of nine months in #3 char white oak barrels from Missouri, the rye is hand-bottled at 46.5% ABV. A 750 ml bottle retails for $46.99 – $50.99.
Appearance: Brassy copper in the bottle, and pours a few shades paler. When swirled in the glass, sturdy, even legs are revealed.
Nose: Top floral notes are rooted with an earthy, vegetal damp and vaguely peaty funk that is reminiscent, interestingly, of both classic Willamette Valley pinot noir wines, and Florida moss (aka humid climate). There are also subtle but rich fruit notes of brandied cherries and overripe banana.
Palate: Smooth and bold, yet gentle. There is a lovely bell curve that peaks with spice, balanced on either end with a touch of sweet. The path of the curve starts with maple syrup in the front of the mouth, evolving to a menthol and baking-spice warmth in the back of the mouth. As that dissipates, a grainy sweetness of marbled rye bread and malt comes forth, coupled with subtle notes of spicy anise that linger briefly on the back of the throat.
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