Bone Snapper Rye

Served: A single finger pour, enhanced with five drops of water to unlock the flavors. Notes: (This is being tasted alongside another rye, providing context on how aging impacts the profile.) Upon the initial pour, I bring it to my nose for a first assessment, then set it down before lifting it again. The bouquet offers notes of candied apples, cinnamon, and caramel, followed by buttered bread. A small sip immediately reveals flavors akin to the aroma, though subtly altered. This rye possesses an oily texture, coating the mouth with a pleasing thickness. The initial taste is a buttery, oily sensation featuring tart apples, allspice, cinnamon, cardamom, and pepper. These elements are unified by a perfumed caramel that persists throughout the entire sip. The finish echoes the rich butter, now with a hint of earthiness. A slight saltiness is present, hence the descriptor 'briny'. This rye is complex, ideal for those seeking an intricate drinking experience. Comments: In contrast to the other rye, this one presents a sweeter aroma than its taste, while the competitor offers a more bitter aroma than its taste. This difference is likely due to age, suggesting the intensity of this rye mellows with more time. This bottling reminds me of a refined choice for a sophisticated palate, delivering sufficient spice and tannic qualities to satisfy rye enthusiasts. At this moment, it stands as my top rye selection for compelling reasons. Its complexity is balanced, with wonderfully harmonious flavors. If this bottling doesn't put its origin on the map for quality rye and bourbon production, I'd be surprised. It's highly overlooked and definitely worth trying. Why not a perfect score? There's always potential for refinement, a philosophy I believe all distilleries embrace for future releases. While I can't pinpoint specific areas for improvement, very few ryes reach the pinnacle of a perfect score.

My initial taste of this rye was during Christmas in Indiana, around 2013. A bottle of the first batch was available. It was outstanding. Since then, the first three batches have set my benchmark for quality rye. I always keep a flask on hand to share with new and familiar bar staff. It's also helpful when discovering new whiskeys during my travels. Three sips: The first sip is quite intense. You take a second, and by the third, things mellow out for a pleasant evening with the rye. Batch four was a letdown; it lacked character. However, it's now distributed as far as California. I'm actively searching for the earlier batches and cherishing what little I have left of them.

My initial taste of this rye was quite good, but the bottle I bought turned out to be awful, like a mold explosion. I've avoided it since then, only recently trying their X-Ray Rye, which was a massive upgrade and earned a high score. This current one, though, I can't rate above the mid-70s. Even though one tasting was excellent, the bottle itself was terrible. I do recall another assessment mentioning spicy heat with sweet, cake-like cinnamon notes, which aligns with my experience; my pour also had some mellow vanilla undertones.

Batch 10, 54% ABV, aged 26 months If you enjoy MGP Ryes, give this a try. My favorite way to drink it was in an old fashioned with fresh dill. It's okay by itself, but a little strong. Nose: cardamom, dill, sugar, mint, freshly cut grass. Clearly some ethanol. A typical young MGP rye. Palate: Medium to light body. Flavors of mint, black pepper, light brown sugar. Significant dill taste with considerable heat. The finish is brief and slightly sour and bitter with mint remaining at the end.

BATCH 13, 108 proof, 34 months. Very oily texture. You begin with substantial caramels, some herbal notes, primarily menthol and fennel, then the oak and spice hit with a fairly strong impact. As it reaches the finish, there's a tobacco spice at the end that is medium in length but not overly harsh for its proof. A solid sipper with a price that isn't prohibitive.

A nice level of spice, but not aggressive. Lacks the heat I'd expect for its proof.