Whiskey Rye Colorado No age statement 43% ABV
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During the 1800s, rye whiskey was categorized into two types: Pennsylvania Rye (also known as Monongahela) and Maryland Rye. Pennsylvania Rye, made with a high percentage of rye in its mash bill, results in a dry and spicy spirit. Maryland Rye aims for a smoother profile with less pronounced spice and more rounded, subtle flavors, typically using a mash bill around 65% rye. Leopold Bros. is among the few distilleries currently producing a Maryland-style rye. Following pre-Prohibition traditions, their rye whiskey is barreled at 98 proof, aged for slightly over four years, and then bottled at 86 proof.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 17 parsed reviews.
Aroma is an overwhelming delivery of that standard craft raw-wood-saw-dust-wet-cardboard profile that I can’t stand and it’s accompanied by more raw and stale profiles; Taste is pretty much the same, though somehow less complex with an even heavier delivery of that craft note; Finish is just more of the same.
Certainly a unique rye. Tried the single barrel from Argonaut, and I swear to you, I'm drinking and smelling oolong tea when I drink this. Feels like it could use more barrel time for my palate but definitely unique.
The aroma is very subtle yet complex: fruit and grain with a pancake-like scent. The taste is soft and grainy, with very little of the spice typically found in rye. It expands slightly, offering a fruity warmth that lingers at the conclusion.
Thick, comforting oatmeal. A powerful scent and flavor of sultanas atop spiced maple toast. If any whiskey embodies breakfast, it's this one.
The alcohol hits hard initially. A sweet, full-bodied wave follows. It reminded me of marzipan. Really enjoyed it!
A subtly sweet aroma with a hint of spice, a nice bourbon but not my top choice from this selection.
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