James E. Pepper 1776 Barrel Proof Straight Rye

118.2 proof. Before a distillery tour a few days ago, the only James E. Pepper product I knew was the Old Pepper rye in the tall, clear bottle, and I always found it quite expensive for such a young rye. Today, with much more knowledge gained from the facility tour, I now realize that same bottle is their single barrel variant of this, the 1776 rye, but it remains very pricey. Once I learned that the 1776 rye was an extremely small blend of only 6 barrels, I understood the single barrel wasn't necessary, but the proof was still appealing; at $50, this appeared to be a simple purchase. I sampled the standard 1776 rye at the distillery, and now I'm anticipating discovering more flavors from the barrel proof version. For a #3 charred barrel and only 3.5 years spent in it, this whiskey has a remarkable color, while maintaining a lighter body; imagine molasses that has been diluted quite a bit. The aroma can be detected from several feet away, and surprisingly, sweet oak is actually upfront, a combination of floral notes from toasted oak, and classic vanilla and rum-sugar sweetness from a more heavily charred barrel. Grain notes are present, though, and the rye smells as if it has been aged and mellowed for a significant period; typically, 3-year-old rye whiskeys still possess a strong cinnamon and herbaceous character. I suspect the rye in this is not malted, which might explain the less spicy notes. The initial taste starts with mild sweet oak, but the rye grain is also discernible simultaneously, though perceived through the gums rather than the tongue. A good portion of the floral aspect of rye emerges throughout the mid-palate, which nicely complements that sweet (but not excessively so) oak flavor. The young age of the grain, however, cannot be overlooked, as there's a raw quality that adds none of the traditional rye spice, which is less than ideal. The finish approaches a cloyingly sweet area with additional toasted oak notes, but a few breaths and some time do permit cinnamon and mint to become noticeable. I am somewhat surprised that I prefer the standard 1776 rye over the barrel proof version. I attribute this to the barrel proof allowing more of the young, unmalted rye characteristics to come through, leading to less focus on spices and herbs, which are my preferred notes for a rye whiskey. That being said, the flavor of the grain itself is very fresh, as I always expect from MGP rye whiskey. This offers a distinct alternative to most similar rye whiskeys available, and it's more notable knowing that 95% of the mashbill is rye (a very appropriate rye whiskey mashbill indeed), confirming that the flavors you experience are purely the essence of the rye itself.

You know them, you might like them or not, but it's MGP, and we all know their capabilities... OR SO I THOUGHT. Just when I believed I fully understood the spectrum of MGP's rye distilling abilities, a certain James Pepper emerges and disrupts my understanding. Given the praise for the standard 100proof Pepper rye, how could this not be superior, and once again, the magic of higher proof proves to still exist. Based on the enhanced richness and thick, malt-like tones, I'd hazard a guess this is an 85/15 rye. Beneath the lemony grass and peppery aroma, a discernible dark sweetness lurks, and something must be amiss. Alongside the lemony grass (almost dill-like), ginger tea, and hot spices, the nose carries hints of cola nut sugars and something more – an earthy bitterness akin to coffee grounds. This is not a typical rye and offers more than any 95/5 I've encountered thus far. I detect no overpowering ethanol or acetates; it's strong and perhaps a bit harsh, but still refined. A truly captivating nose, certainly not for the novice. Upfront, it presents peppery spices, very warm and slow to develop. I appreciate its gradual build towards the finish rather than an immediate impact followed by a quick fade. A dark chocolate base develops, perhaps even a black honey appears moments after the initial burst of spice. Did I mention dark honey? This rye seems exceptionally viscous for such a high proof. Even with hints of citrus sweetness, the bitter nut shells and damp, earthy leather notes maintain their presence, remarkably heat-free despite the numbing sensation it delivers. The entire experience feels like it moves through the mouth with a deliberate drinker's feel, meant for slow sipping. It turns out the Pepper Barrel proof rye is a powerhouse of rich, earthy, dank notes and some familiar rye spices, though they are subdued here. Perhaps the true secret to 95 rye lies in the cut – as in, DON'T DO IT. After sipping just a little over a shot, you'll likely discover more dark notes and sugars lurking within. The minimal initial sugars and the array of earthy, dry-to-bitter notes are a rather special treat; kudos to the Master Distiller on this one. I concur with another reviewer: this rye is for the experienced drinker and likely should be avoided by beginners. Well done, James Pepper and MGP... you truly outmaneuvered the competition using the same base ingredients. For a serious, veteran rye enthusiast, this receives a high recommendation. Cheers!

Acquired the final bottle at Specs for $38. Most rye enthusiasts are familiar with the MGP 95/5 mashbill, as it's the source for numerous popular brands. What distinguishes this one is the 114.6 proof, natural color, and non-chill filtration, resulting in a robust, oily whiskey. Poured neat, the aroma offers menthol, clove, ginger, tea leaves, tobacco, and a hint of maple. It's a very rich, herbal experience. What I'm not detecting is ethanol or the characteristic dill note; perhaps it will emerge with time. The palate is an aggressive hit of intense rye spice, strong peppery heat, more menthol and clove balanced by Terry's Chocolate Orange and honey sweetness. The mouthfeel is thick and clinging, coating the palate with flavor that arrives rapidly like the Ride of The Valkyries and lingers. The finish lasts all day with chocolate orange, rye, and clove spice leading to barrel oak, heavy char, and fading menthol. This is genuine rye. You know how cask strength bourbons are richer and full of flavor; well, the same seems to apply to rye. Make no mistake, this is not smooth. We're talking about a rye for experienced drinkers, not for beginners. This is a powerhouse whiskey that I highly recommend to experienced drinkers if you can locate it..........88/100.......... a completely different profile than Pikesville but almost as enjoyable as a pure high percentage rye........... update: I detect the dill after the glass rests for a while, but it's overshadowed by all the other notes.

A 113.6 proof MGP, non-age-statement rye for $40. Can it stand up to established MGP releases like Rossville, or newer contenders such as Pinhook’s 4-year Tiz Rye or Smooth Ambler's MGP offerings? With so many bottlers utilizing 4-6 year old MGP rye, how do they all differentiate? Let's explore... This particular bottle, priced similarly to Pinhook's Tiz Rye, has a light color and a relatively subdued nose. I detect light caramel, pepper, a touch of dill, and lemon peel, reminiscent of New Riff's high-rye bourbon which isn't MGP. The mash bill is reportedly 90% rye, possibly with some corn. The palate reveals caramel, hints of leather, dark chocolate, and pepper, perhaps a wisp of smoke and a suggestion of #4 char barrel influence. By my standards, it's quite good. It lacks the earthiness or herbal notes of a 4-year Willett and the sweetness or complex finish of Russell's single barrel rye. I recall another enthusiast likening it to Mexican chocolate, and I can see that comparison. I'll need to revisit the Tiz Rye, sample a friend's Rossville, and possibly open a recently acquired 4-year Smooth Ambler rye to conduct a proper comparison. This one certainly made its mark today. Until next time, MGP rye... until next time.

The aroma has a powerful hit of isopropyl alcohol. It tastes somewhat like a cigar and some lemon drops were left in a barrel of vodka. The sweetness is welcome, and the spiciness combined with the tartness does suggest it's rye, but this largely tastes like pure alcohol. It could pass for a good vodka, but it's a bit peaty. This has far too mild a flavor and is too high in proof. I would only drink this if I were seeking a more interesting substitute for vodka. The bitter aftertaste is unwelcome. This represents a truly unique failure for a rye. There's definitely something vaguely herbal going on, but it's hard to discern any distinct flavors over the proof. Adding some distilled water brings out some mineral notes, but that only makes it worse. The smoke becomes more apparent, which is reassuring, but not enjoyable. Surprisingly, it becomes harsher with added distilled water. It doesn't gain more complexity with water. This is quite bad. Perhaps it would serve as good rocket fuel.

Aged for 3 months 58.7% alcohol by volume, 117.4 proof Smell - Sharp orange and lemon peel, a hint of dill, honeysuckle, butterscotch, mild rye spice, noticeable ethanol. Taste - Citronella candle, honey, cereal grain, light cocoa, nutmeg, spicy rye, tannic oak. A medium-long finish with sharp oak and rye, citrus oils, bitter honey, and black pepper. This is a respectable rye for what it costs, but it doesn't stand out in any particular area. There are a few ryes in the $40-50 range I would favor buying again, but you won't be let down by this one. Furthermore, with the classic rye characteristics and high alcohol content, it's an excellent mixer if you're not keen on drinking it straight.