Arbikie Highland Rye 1794 (2020 Release)

While perusing The Whisky Exchange's sample selection, I discovered what seemed to be a Scottish rye. My curiosity was piqued: "Does such a thing exist?" "What would it taste like?" "Is this a challenge to American rye?" Upon seeing the $184 price tag, a mix of awe and dismay washed over me. I wasn't about to gamble on a Scottish rye at that cost. However, the sample price of $10 made the decision much easier, so it was added to my cart along with other intriguing pours. Further research revealed it's a farm-to-bottle spirit from the Scottish Highlands, crafted from a blend of Arantes Rye, Odyssey Malted Barley, and Viscount Wheat, aged for five years in charred virgin barrels and bottled at 96 proof. This farm-to-bottle approach is appealing, but let's see how this initial taste of Scottish rye holds up. On first sniff, it resembles fresh paint and new carpet. After about ten minutes, the chemical, plastic notes dissipate, revealing notes of fresh chamomile tea with lemon and orange slices, followed by freshly baked pumpernickel bread, sun-baked hay, and then spices like cloves, cinnamon, sage, and charred oak, with a slight ethanol sting. The palate has a light to medium body, starting with gentle vanilla and caramel sweetness, then chamomile tea with lemon and orange, pumpernickel bread, a hint of minerality, sun-warmed hay, before spices like cinnamon, nutmeg, and a touch of toasted oak emerge, accompanied by a mild ethanol burn. The finish is short to medium, featuring chamomile tea, roasted caraway seeds, stewed cinnamon apples with caramel, toffee, nutmeg, and espresso. This is not a sweet or aggressive rye; it's light, easy to drink, and well-balanced with herbal, tea, and oak notes. The initial aroma can be off-putting but improves with air, while the palate and finish truly shine with their interesting flavors. Compared to Jack Daniel's Single Barrel Rye, they differ significantly, with Jack Daniel's being sweeter, but both are comparable in quality. The main difference lies in the original astronomical price of $184, now listed even higher at $240 from Cask Cartel, versus Jack Daniel's Single Barrel Rye at $50. While the farm-to-bottle aspect likely contributes to the higher cost, I still don't find it justified at those prices. Perhaps in time, I'll reconsider, hail Scottish ryes as the pinnacle, and pay such prices, similar to my approach with Octomore bottles. As of now, if a rye competition is brewing between America and Scotland, Scotland needs to either lower its prices or improve its quality. The superior rye clearly belongs to America, with Jack Daniel's Single Barrel easily repelling this contender without needing its barrel-proof option. A valiant effort, Scotland, but for now, I'm content with my $10 sample and will stick with the formidable American rye.

Whisky in a pouch. Exceptionally smooth, sweet, and subtly spicy. Distinctly different from the American ryes I've sampled. It grew on me, and I quite like it. Notes of vanilla and pencil shavings are present.

Advent #21. Clear copper amber color with thin legs. Aroma of peat smoke and earth. Flavor of peat, spice, herbs, and earth. Medium body, moderately warming. 8/4/7/3/14 3.6

Very strong aroma, with something in it that I really disliked. It's also present in the taste and lingers in the mouth.

A different kind of rye, but unremarkable. The smell isn't great, though the taste is superior.