Templeton Rye Whiskey Goes Barrel Strength In New Release - The Whiskey Wash

Templeton Rye Whiskey Goes Barrel Strength In New Release

By Nino Marchetti / December 11, 2018

The journey of once maligned whiskey brand Templeton Rye from sourcing practices to distilling their own whiskey turned a corner recently when a new distillery was opened in Iowa. Though it will likely be sometime before we see the fruits of their distilling labor appear at retail, it doesn’t mean sourcing stops. Such is the case with the unveiling of a new barrel strength version.

The new Templeton Rye Barrel Strength, according to those behind it, is non-age statement in nature, of natural color, non-chill filtered and bottled at a somewhat hearty 57.2% ABV. It is a limited edition release, with specific numbers not given, and will price around $60 per 750ml bottle.

Templeton Rye Barrel Strength

Templeton Rye Barrel Strength (image via Templeton Rye)

Limited official tasting notes from Templeton Rye for this whiskey suggest “rye spice and black pepper giving way to summer fruits, butterscotch and oak. Complex notes of orchard fruits deliver a delicate warmth with a lingering finish dovetailing beautifully with a velvety character that balances its considerable strength.”

For those unfamiliar with Templeton Rye, it is said to be modeled somewhat after a rye whiskey of old that’s been traced back to Prohibition times. In October 2006, 68 barrels of Templeton Rye—using a recipe that best matched the recipe of Alphonse Kerkhoff, co-founder Keith Kerkhoff’s grandfather—completed their four-year aging process and became legally available on shelves in Iowa. The company expanded its plant from a small building, adding 11,000 square feet in 2007 for a more efficient production process. An automated bottling line went online in 2008, providing a quicker, more efficient method of bottling.

In August, as mentioned previously, Templeton Rye hosted a grand opening event, welcoming city and state officials, special guests and Templeton residents. The event was held in celebration of the organization’s new 34,500 square-foot distillery, a $35 million project that will more than double its staff, bringing 17 jobs to a community of 350 residents, feature a museum and visitor center, and produce up to 500,000 proof gallons of rye whiskey annually.

About the author

Nino Marchetti

Nino Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.