Clyde May's Straight Rye

Recipe #003 It's been a little while since I've had American whiskey or bourbon, so I'm approaching this mostly fresh, but without fond memories. I've encountered conflicting information regarding its minimum age, with sources stating either 3 or 4 years (inaccurate online details, who knew...), which isn't a promising start. More importantly, it could be considered a major oversight if the mashbill of a rye whiskey isn't disclosed; by withholding this, I anticipate a sensible use of at least 95% rye, with the only deviation from 100% being attributed to using barley for distillation assistance. The color is significantly lighter than American whiskey or bourbon, leading me to believe the 3-year age statement is accurate. The aroma is noticeably spicier than the bourbon, yet the same sweet corn scent persists to some degree, which is quite disappointing. Instead of authentic cinnamon, it resembles a cinnamon roll with excessive amounts of sugar and sweetener. I can't recall and am too indifferent to check, but I believe Clyde May's brand undergoes charcoal filtration; regardless, a faint trace of unpleasant charcoal is detectable in the aroma. A bright, citrus-forward profile initiates the taste, with floral notes present when the mouth is closed, and lemon zest emerging when air is introduced. The body is very light, and considering 94 proof isn't particularly low, I'm beginning to accept the likelihood of a low rye mashbill. To its credit, a sharp cinnamon spice does register around the midpoint of each sip, but rather than permeating the gums (as expected from either high-proof whiskey or a proper rye mashbill), it forms a flavor cluster on the tongue that can be "worked" to release more spice. This is certainly a novel experience for me with rye whiskey, and it's actually quite enjoyable until a burnt, charcoal finish appears and truly, stubbornly lingers. The worst aspect is that a new sip merely restarts the cycle from bright floral and citrus, leaving only a fleeting moment in the middle for a genuine rye experience. It's not a regulation and shouldn't be (because laws concerning alcohol are fundamentally unpatriotic), but if distilleries genuinely value their patrons and aim for proper expansion, they must release all information, including age statements and, crucially for rye whiskey, the mashbill. After all this criticism, I sincerely hope it's a case where a very small amount of rye was used, because the alternative implies that all the components were correct, and the distillery came remarkably close to spoiling perfectly good rye grain.

The nose begins with a rye spice that nicely balances earthy and floral notes, accompanied by green apple, charred oak, Chinese cinnamon, and faint toffee. It strongly resembles MGP rye and feels more like a standard rye than something unique to Clyde May's. The palate is gentle, with rye spice that, after some chewing, reaches the sides of the mouth while charred oak engulfs the tongue. The mouth fills with floral notes, with only hints of cinnamon appearing. The finish is brief but spicy, with floral rye lingering briefly while the sides of the mouth remain slightly tingly before fading quickly. The palate and finish do not match the nose at all, but for a very basic rye, it's perfectly acceptable.

Nose - stewed tart apple, white pepper, anise, bread, clove, butterscotch, vanilla, allspice, eucalyptus, spearmint, light oak, dusty corn, bubble gum, cinnamon, melon, moderate alcohol burn. Taste - tart apple, caramel, clove, allspice, cinnamon, anise, bubble gum, barrel spice, maple syrup, sweet corn, rye spice, spearmint, finishing medium length with rye spice, mint, and barrel char flavors. This is not my preferred rye profile. It's sweet, sour, minty, and bitter. The flavors are muted and poorly integrated. While the bourbon is not exceptional, I much prefer it to the rye.

Nose: Sour green apple, faint mint, pink bubble gum, white pepper, light sweet green melon, and fennel. Taste: Spicy and sweet flavors emerge, with eucalyptus, mint, fennel, hints of that pink bubble gum, and astringent fruit notes akin to pink grapefruit. Finish: Cleanses with mint, touches of allspice and cinnamon, minimal barrel influence noted, perhaps hints of dry hay and grass. Overall: It's a good spirit, but the flavors feel disconnected. If it leaned more into the earthy/grassy notes or the fruity side, it would be excellent. Instead of complexity, it comes across as somewhat muddled, which detracts from the experience.

Smell: Dried apricot Taste: Citrus fruit with a touch of sweet Aftertaste: A finish that lasts a while, with expected baking spices Even though it's from Indiana, this does not seem like a MGP 95/5 rye. It's a subtler rye that only appears at the end. While it's different from a standard rye, it's not enough to make it stand out from the other Clyde May selections for me.

Initial aromas of lavender, honey, and charred berries gave way to an explosion of floral, grain, and wheaty sensations on the first sip. There's no significant burn, but a surprising warmth follows as it goes down. It's a highly distinctive and delightful take on rye.