James E. Pepper 1776 Straight Rye (100 Proof)

Due to the lack of a way to thread posts, I'm noting that this is part of a sequence about tours at Bulleit, Wilderness Trail, and James E. Pepper distilleries. We conclude our day back home in Lexington by the river in the Distillery District. This area, named for James E. Pepper, features a lovely collection of patios by the water, surrounded by mature trees, with the scent of Goodfellas pizza in the air. Finding parking is a challenge, but that's typical for Lexington. The tour and their selections are somewhat limited. To make a long story short, James E. Pepper took over the original distillery (which I suspect might have been the site of Woodford Reserve) at fifteen and proved to be a poor businessman. He later started anew in Lexington, leveraging his family and financial standing. As a spoiler, he failed again. His exceedingly wealthy wife provided financial support, and together they established what was, at the time, one of Kentucky's largest distilleries. He passed away young, and she utilized her influential connections to market their product as pure and of high quality. Their notable achievement should be winning a lawsuit against the state of Kentucky, allowing a distillery to bottle its own spirits, a task that legally required an independent and sometimes questionable third party. This action, similar to the Bottled-in-Bond Act, likely helped preserve bourbon's reputation. Regarding this particular product... it's not quite there. Don't get me wrong, I sampled their white dog, and it was packed with sharp alcohol and grain flavors, accented by a sweetness resembling peppermint candy. This probably stems from their use of malted rye, a grain also used by MGP, from whom they source their actual product. I acquired their barrel strength rye and was quite pleased with its notes of chocolate, coffee, and cinnamon. This was the first thing they presented during the distillery tour, a choice I find questionable. I've never gone from a higher proof to a lower proof and felt content. Nor was I satisfied with the rest of this tasting. Their straight rye offers hints of peppermint, chamomile, cacao nibs, and a touch of dish soap. I wouldn't classify it as bad. Compared to Bulleit's 95/5 MGP rye, there are resemblances, but the main distinction, I believe, comes from Pepper using malted 95/5 rye from MGP. This malting process is likely what produces the cacao and deeper flavors. However, due to these darker notes, it's less suited for mixing and still not an excellent spirit for sipping. It's affordable and unique, but I can't endorse it. Opt for their barrel strength version for the complete experience, or simply steer clear entirely.

This was certainly an interesting pour. The aroma is quite spicy, but not unpleasantly so. The palate was surprising, with immediate notes of raisins, alongside significant heat and spice. The second taste had fewer raisins and a more subtle floral undertone that carried into the finish. Spice and heat persisted until the very end, followed by a lovely floral, vanilla, and garden-like taste that was truly delightful. That finish made me want another sip. While I wouldn't purchase a bottle due to the spice and heat, I would definitely drink this again.

I'm sampling this alongside 1776 bourbon and Pikesville. Pikesville is richer, which I favor. However, the price difference is $30 versus $50, and the proof is 100 versus 110. I already know I appreciate higher proof spirits. I'm concluding the evening with this, comparing it to the 1776 bourbon. It's not entirely a fair comparison since this rye is from MGP, and the bourbon is from Kentucky, likely James Pepper's own distillate. When placed side-by-side with the bourbon, I detect more dill than I noticed before. It still comes across as somewhat young and sharp. See my other review for further details.

Sweet aroma with a strong ethanol presence initially. The burn lessens after the first sip. A subtle oak aroma emerges after the initial taste. The first sip delivers a pleasant spicy kick with a satisfying warmth from Kentucky. The second sip maintains the spice along with a very faint bitterness. I recognize the flavor but can't pinpoint it. It's not unpleasant, and I enjoy it. The finish is quite brief with a touch of spice. I find myself returning to the aroma, which consistently offers that spicy note. Overall, it tastes young for a rye, but I appreciate it.

The aroma begins with a burst of vanilla and earthy rye notes, along with pickle, brine, brown sugar, toffee, and subtle baking spices. The palate is somewhat dry but reaches all parts of the mouth with pepper, earthy rye, brine, vanilla, oak, and a sharp sweetness to balance it. The finish is of medium length but has a persistent spiciness and a briny sweetness that lingers on the mid-palate and has a somewhat chewy texture.

The color is light. The initial taste is spicy, followed by a smooth second sip that remains slightly spicy and sweet, though difficult to pinpoint. The third sip still has a mild bite, but it's neither harsh nor bitter. Perhaps a hint of herbal notes? After a savory bite of food, the spice and a floral taste become more apparent. The aroma presents notes of tobacco, cedar, and just a trace of molasses.