Jefferson's Ocean Aged at Sea Voyage 26 Rye

A birthday present from my wife, I'd been holding onto this to mark my first day at a new job. This is my second bottle from this collection that I've owned, and likely my fourth or fifth time trying it. I'm a fan of this line because I appreciate the distinct process of aging at sea, and the fact that it was pioneering, with no one else doing it then (or now, at least with quality whiskey). Furthermore, the ocean environment genuinely imparts a detectable layer of sea salt that complements the barrel characteristics. The cost is justified by this, considering the extended time these vessels spend on their journeys, in addition to the lack of competition for this approach. As is typical, I dislike when spirits are aged for nearly a decade, then subjected to even longer travel times, only to have a significant amount of water added immediately upon bottling. While 96 proof could be less, it's disappointing that more barrel-proof options aren't available, which would help rationalize the price. One final observation from inspecting the bottle and its labeling is that this is actually a sourced Canadian spirit, which would typically excite me with the prospect of good rye strains and a high percentage of rye in the mash bill. However, given all the modifications to the flavor profile, including the maritime aging and secondary barreling, these processes alone are enough to transform the fundamental notes of any whiskey, so let's examine the final result. The color is unsurprisingly quite dark, a consequence of the second barreling, only slightly less so than some double-barreled American whiskeys I've encountered, suggesting the toasted ends had a minor impact. The aroma presents traditional (and excellent) rye spice, with a subtle sweetness that might usually indicate a lower rye mash bill, but is likely attributable to the increased oak influence. While bourbons in the Ocean series typically have a distinct salty aroma from their sea voyage, this rye exhibits only a very faint astringency that detracts from the other scents. The taste offers much to analyze, yet is also quite straightforward. Initially, the rye creates a moderate tingling sensation on the gums, leaving the mouth feeling dry, but not before the grains begin to express themselves. Typical rye flavors are present, with a strong emphasis on cinnamon, and it's spicier than many other rye whiskeys I've sampled recently. I wouldn't have anticipated this given the double barreling and sea aging, both of which are challenging to discern against the robust rye grain. The additional oak is more noticeable nearer the finish, including the toasted oak ends, though I wish it had been more prominent earlier. The sea aging doesn't seem to have contributed significantly, apart from a slightly bitter sensation at the outset and another near the conclusion. Something about this process is designed for an exceptional rye whiskey. The issue is that there are too many elements present, some clashing while others harmonize, making it difficult for me to identify which components contributed to its success and which, if any, detracted from the flavors. I could do without the dry and bitter notes, which I suspect originate from the sea aging, and I recognize the irony in that statement. This results in a whiskey that, while ultimately quite pleasant, doesn't warrant the premium price for the extended aging processes that fail to deliver a clear, positive impact. Perhaps this has already been considered, but if the distillery intends to create a double-barreled Ocean bourbon, I will certainly be eager to try it.

The aroma presents some classic notes of rye spice, caraway seed, and spearmint, alongside oak, sesame, and charcoal. For its proof, the ethanol is low, which is a positive. The palate offers extra white honey, clove, candy corn, and banana. While unconventional, it's not particularly engaging as the overall taste is somewhat uninspired and dull. I'm looking for salinity from the "aged at sea" concept but can't really detect it. The finish introduces a slightly more intriguing element with cake frosting, light citrus (lime?), cocoa powder, and mint, but it's brief, leaving only a lingering toothpaste sensation and a woody astringency similar to pencil shavings. The mouthfeel is on the thinner side of medium and has a grainy texture. Points deducted there. This is a below-average rye; despite the secondary barrel treatment, you'd hardly notice as the impact is so minimal. It's not terrible, but it didn't come together for me. At $80, it's a poor value; I'd rather have Rittenhouse rye for $26. Not impressed.

Quick Summary: A rather intriguing trial. This is the inaugural Rye in the series. It might border on being a novelty due to its price point, but this appears to be a very accessible (yet enigmatic) rye. Aroma: Light. Somewhat sweet. Definitely detect pepper and spice. Perhaps some marshmallow. Flavor: Gentle rye characteristics. Starts a bit hot with noticeable spice, but then softens into caramel and leather. It's not as strongly rye-forward as anticipated, which isn't a negative. Finish: Dry, almost tart. You experience aged oak and some barrel char alongside the spices from the aroma. Enjoyment: Suitable for occasional consumption. If it were less expensive, I'd suggest enjoying it frequently.

Nose: toasted oat, dill, cinnamon, marshmallow, caramel apple, pie crust, damp grass, black pepper, and a faint smoke, similar to a recently extinguished candle. Taste: intense cinnamon spice, more baking spices, dark fruits, cherry cola, and red hots. The nose is quite good, if not overly distinctive for a rye. The mouthfeel is pleasant, but the finish is surprisingly hot for a whiskey under 50% ABV. A prolonged heat lingers on the tongue and in the cheeks. I find it delightful. You're paying extra for the novelty, but rest assured, this is a tasty product.

Nose: It begins with a sweet, almost saltwater taffy-like aroma, evoking a candy shop. As it rests, more savory notes emerge, like herbs cooked in sherry. Sip: I'm really enjoying this. It delivers on the palate as the nose suggested, with more of those herbs cooked in sherry. Sage, dill perhaps, basil, yet still with sweetness. The lingering flavor moves towards a spearmint quality. I prefer this over the bourbon version!

Acceptable as a sipper. It's smooth and lacks the significant spice I typically expect from a rye. If I were unaware it was a rye, I would have assumed it was an American Whiskey. Due to its subtle notes and taste, it's not ideal for cocktails but makes for a good sipper. I acquired it for approximately $40.00, which is a reasonable price. I would have been somewhat dissatisfied had I paid the suggested retail price.