Tattersall Distilling Releases A Port-Barreled Rye Whiskey

Minnesota’s Tattersall Distilling recently launched its Port Wine Barreled Straight Rye Whiskey, distilled from 100-percent Minnesota-grown straight rye.

The whiskey is first aged in new, charred white oak barrels for two years. Then, it’s aged for an additional two years in both used tawny and ruby port barrels before being blended and bottled.

“We’ve been excited about this whiskey for a while now, and it’s been well worth the wait,” said Jon Kreidler, founder of Tattersall Distilling, in a prepared statement. “The port barrels play really well with our rye, adding some sweetness and depth and giving it a really unique taste profile. This is a great sipper but also makes an incredible Manhattan.”

Tattersall Port Wine Barreled Straight Rye Whiskey (image via Tattersall)

The distiller’s official tasting notes show the new bottling clocks in at 100 proof, and that Tattersall Port Wine Barreled Rye strikes a blend that results in rich and complex notes of dried stone fruit complemented by tobacco and a candied orange finish. It has a suggested retail price of $49.99.

Bottles can be purchased at select retailers throughout Minnesota and Wisconsin. There are currently just 3,000 bottles available, with more barrels aging for future releases.

Tattersall’s ethos is to work with local partners and source all ingredients as local as they can. Their corn, rye, wheat and barley are grown on a family farm in Cambridge, Minnesota. They get their organic corn from farms in Western Minnesota. They source specialty malts and grains through Briess Malt and Ingredients Co. out of Chilton, WI.

And Tattersall is committed to cutting its carbon footprint, working with Hennepin County and the City of Minneapolis to implement a comprehensive organics program to compost all botanicals, food waste, straws, cups and more.

All spent grains from distilling are stored in a 10,000 gallon silo and picked up weekly by one of their farm partners who use it to feed pigs.

In collaboration with the University of Minnesota and the Land Institute, Tattersall is also experimenting with perennial grains such as Kernza and perennial rye.

The distillery ages its spirits in barrels sourced from two small, hand-picked Minnesota cooperages, the majority from Black Swan Cooperage in Park Rapids, Minnesota, a small family business just 20 miles from the headwaters of the Mississippi River.