Frey Ranch Five Grain Single Barrel Bourbon
Frey Ranch's experimental oated bourbon pushes boundaries with 10% oats in the mash bill, creating a complex, high-proof whiskey that delivers heat and sophistication in equal measure.
The bourbon’s mash bill consists of 60% corn, 10% wheat, 10% rye, 10% malted barley, and 10% oat. This precise combination creates what the distillery calls a “lesson in both balance and precision.” Master Distiller Russell Wedlake worked alongside Whiskey Farmer Colby Frey to overcome the technical challenges of distilling with oats.
“Oats are notoriously difficult to distill, but Russell Wedlake and I love a challenge. Oat is 60 percent hulls by volume and low on starch, which is problematic for a whiskey maker, as the hulls plug up the stills and the low starch means a lower yield per barrel,” said Colby Frey.
The addition of oats distinguishes this release from typical bourbon productions. Most American whiskey distilleries avoid oats due to their low starch content and processing difficulties. The grain requires specialized equipment modifications and reduces overall yield per barrel. For this release, we have less than 350 bottles in total that are available for purchase both online and in the Tasting Room, so these are definitely a get ‘em while they’re hot commodity.”
The two barrels offer distinct flavor profiles despite identical grain compositions. Barrel #3016 aged for 6 years, 2 months, and 1½ days, reaching 130.24 proof. Tasting notes include caramel apples and milk chocolate with an oatmeal cookie finish. Only 186 bottles are available online at $89.00 per 750ml bottle.
Barrel #3011 spent an additional day aging and reached 133.22 proof. The distillery describes rose petal and jelly donut aromas with a dark chocolate finish. This barrel yielded just 156 bottles, available exclusively at the Frey Ranch Tasting Room starting July 19.
The Frey family has operated their Nevada farm for multiple generations before adding distilling operations. Their approach emphasizes controlling the entire production process from seed to bottle. Each bottle features the family motto “Be good to the land and the land will be good to you” engraved on the bottom.
Roasted oats, alcohol tingles the nose, sweet cakes, nutmeg, warm leather. It was difficult to get a great read on this whiskey based on the abv. However, it was lovely despite the alcohol.
Hot! but in the best way. Light caramel, cinnamon, rye grains, roast coffee, graham cracker, and tart cherries to complete the palate. These blend well and make for a complex profile.
Oily moutfheel, molasses sugar, short hold but warming in the chest. There is a nice heat with hints of dark tobacco and leather.
I tried Barrel #3016 aged for 6 years, 2 months, and 1½ days, reaching 130.24 proof. Wow-wow-wow! This was a hot drink and it punched me in the mouth!
I like this a lot. I review everything neat because that, in my opinion, is how the distillery chose to bottle it so that’s how I’ll drink it. I think the oat would have made a larger impact in a lower proof situation, but here the soothing nature of oats didn’t fully translate (at least for me). That is not to say it wasn’t present, I just didn’t fully appreciate it’s interaction with the distillate. What I did experience was a complex and fun whiskey with bite and softness all around. This is one of those whiskies you keep tucked away for a special friend. It will make most people pucker simply because it’s almost 65% alcohol, but man-o-man for the right drinker it has a lot to offer.
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