Black Maple Hill Straight Rye

American whiskey tasting event, Sydney, September 21, 2018. Whiskey #2 Aroma: Lively spicy ginger notes and a musky syrup scent. A touch of leather and pepper. Palate: Dry molasses and spices – ground ginger, nutmeg, paprika, and clove. A rather strong initial taste, a bit thin but not overly potent. When tasted neat, subtle notes of herbs, saltiness, pickles, and cheese were present – somewhat like spiced feta. Not unpleasant, but peculiar. Adding a little water significantly improved and developed the palate by introducing sweetness to counteract the pickle flavor. Finish: Medium length. Dry, spicy woody notes. Overall, this whiskey had a comforting warmth rather than a fiery heat. The texture, while slightly thin, was substantial and pleasing. The primary issue I encountered was how rapidly it faded in the glass. This sometimes occurs – a whiskey might be acceptable upon first smelling but deteriorates instead of improving as it sits. In this instance, the aroma seemed to diminish and lose intensity over time when neat, and the palate became more noticeably salty. Adding water worsened this. Initially, water muted the aroma but greatly enhanced the palate by bringing out sweet undertones, but over the next 30 minutes, the entire profile degraded, with both the smell and taste eventually seeming stale and somewhat like damp cardboard. It's drinkable and distinctive, but I wouldn't describe it as "good" – it's average at best, and I'd suggest using it as a mixer. However, given the excessively high price, I absolutely would not recommend this whiskey at all. "Average": 77/100 (2.5 stars)

The Black Maple Hill brand originates from CVI Brands in San Carlos, CA, established in 1988 as a US importer, distributor, and private label reseller. This specific label features bourbon and rye sourced from Stein Distillery in Joseph, Oregon, a micro-distillery founded in 2009. Initially launched in 2000, Black Maple Hill gained significant acclaim when CVI Brands obtained bourbon and rye whiskies from the renowned Van Winkle and Willet families in Kentucky. This occurred when these producers had substantial aged whiskey reserves from a prior industry slump. However, as whiskey demand surged, access to these sought-after spirits diminished as their origins pursued different paths. After several tastings of this recent bottling, I would rate it 3 stars, and it is clearly inferior to the earlier age-stated versions that are now highly collectible.

Don't buy this product. It's a complete deception. They've changed the source of the bourbon and rye to a small craft company in Oregon. This is simply a craft rye spirit, and there are much better products available at significantly lower prices (e.g., Few Spirits Rye). I'm furious that I paid $100 for this bottle. Tasting notes: 1. Aroma is floral/herbal and alcohol 2. Taste is primarily alcohol and floral/herbs 3. Body is thin, finish is somewhat spicy but disappears quickly after the alcohol taste fades I'm truly disappointed by the trick this company is attempting with their bourbon and rye. Again, don't be swayed by the "limited release" label and the stores across the U.S. that present this as some sort of highly sought-after, rare masterpiece. It is not; spend your money on something far superior. I wouldn't even recommend it at $50; it would need to be $25-$30 so I wouldn't feel foolish just making Manhattans and Sazeracs with it.

Initially, I wasn't entirely convinced by this. The prior review seemed so exaggerated. I wasn't sold after the first glass, but keeping an open mind, I revisited it. One thing I did notice is that this rye improves significantly with a cube or two of ice, or perhaps a small splash of water. Although it's only 95 proof, the spirit seems "active." The water or ice appears to settle everything down and organize the flavor profile. They become more refined and distinct. From that point, it's quite enjoyable, still not a 98, but I could justify a 93-95. I read that some reviewers commented on it "sitting on the shelf" or "dust on the bottle." Don't be misled; black maple hill isn't marketed to the general public like some whiskies, hence some of the public is uninformed about them. This leads to them sometimes being overlooked for a more marketable brand. I recall seeing Eagle Rares in liquor stores with dust on them until the public became informed.

A distinctive, spicy drink with notes of peppery, grassy green tea. It's a bit light-bodied but delivers significant impact. I previously tried this at a bar from the last pour in a bottle, and now that I own it, the taste matches my recollection (positive for consistency). I can understand why some might find it divisive; it's almost like distilled grass. I appreciate it because it's unlike anything else I've encountered. It's something I truly enjoy when I'm in a specific mood. If your palate only accommodates rich, deep ryes like those from Willet Family Estate, this may not be for you. However, if you're adventurous and seek something unconventional, consider trying it.

Twelve years ago, I went on my honeymoon to Tahiti. We stayed in an overwater bungalow in Moorea, surrounded by incredibly beautiful water. Ever since that honeymoon, no other beach has measured up for me. I've been spoiled. If High West Midwinter is my Moorea overwater bungalow, then this is my all-other beach vacation. I'm sure it's great, but it doesn't compare to High West Midwinter. A friend's notes are accurate – this is definitely well-balanced and complex. And if I weren't forever spoiled by Midwinter, I probably would have rated this higher.