Lip Service Rye Whiskey

Lip Service Rye Nose: The initial opening of the glass cork releases a strong scent of fermented grapes. Poured into a Glencairn, it displays the color of a new penny. "Dry" describes most of the aromas. You detect red wine and dried fruit, leather, citrus, and black pepper. Some dried corn? A hint of dill? Dry spices and traces of dry wood. It evokes an old, weathered, untreated plank of barn wood. The nose is very promising. Neat: An overall sweetness, but also peppery and tingly. Again, a general "dryness." So much is happening that it's hard to pinpoint. The red wine from the secondary barreling is prominent. Toasted marshmallow, dark berries, drying oak, all precede a smooth tingling sensation that leaves a coating of drying oak and a sweetness reminiscent of honey and beeswax. Splash: A little water truly enhances the "wine-like" character of the nose. The overall profile becomes less dry. The fruit notes change from dried to fresh. It picks up a gingerbread aroma and taste. Very unique. I could spend all day just smelling this. On the finish, the coating begins to bring to mind the hard pink bubblegum that was always stuck in your pack of Topps Baseball Cards. Verdict: I anticipated liking it, knowing it was a bit of a novelty, but I was mistaken... I absolutely loved it! This might be the finest example of barrel finishing an American Whiskey that I've encountered... And at a great price of $32.

I visited a local establishment called Oak and Steel, a fantastic bar specializing in whisky, craft beer, and wine. They offer an extensive selection of over 50 whiskies, served neat or with a single ice cube upon request. No mixers are used, preserving the spirit's integrity. The pricing was also very reasonable. Prior to my visit, I reviewed their offerings online and selected several drams based on reviews I found. Having a plan was essential! I'm thrilled I followed the recommendations and chose Lip Service! While my experience with Rye is limited, I'm finding I quite enjoy it. Let's dive in... Nose: Melon, peach, apple, and a subtle vanilla aroma. Predominantly fruity. The spirit leaves nice legs on the glass. Flavor: A wonderfully full and sweet mouthfeel, with notes of baking spices, caramel, and fruits, particularly peach and berries, which were outstanding! This dram brought a smile to my face – when food and drink evoke that reaction, I absolutely love it. This is a definite addition to my collection, which is small but growing. (Edit: I managed to purchase the last two bottles they had for $32 each! A great price.) My ratings are based solely on my impressions, not the cost.

Nose: Vanilla, fruit, sugar. Banana chips. Oak. A lactic tang. Prunes. Cereal grains. Barely herbal. A hint of baking spices. Palate: Honey, caramel, vanilla. Figs. Icing. Browned butter and honey. Dense and rich. Nutmeg, allspice, the faintest black pepper. Smoked paprika. The lower and mid palate are forward, with little upper palate presence, though that's fine by me. A slight maple character is present. Medium-light mouthfeel. Mild tannin. Finish: Maple, browned butter, roasted salted nuts. Vanilla and oak. A burst of ethanol appears, then things shift to lemon and lime, mint, dill - the rye herbaceousness is here. Apricots, too. Things gradually fade on that fruity/vanilla/sweet note. Medium length finish. Other notes: I first became aware of Dave Phinney through Splinter Group, and his Savage and Cooke brand is a great continuation. Whip Saw rye is one of my all-time favorite whiskies, and the characteristics of that are very evident here. A little more refined, less intensely sweet, and overall more complex, this is quite enjoyable. Well executed, and something I would definitely purchase again.

A friend gave this a positive review, sparking a big discussion about where this rye might come from. After getting a bottle myself, I agree that Dickel likely had a hand in making this. The aroma presents mild wood, anise, and baking spices, but that's where the rye similarities stop for me. The body was a total shock and I think that's Dickel's influence. While I'm not a Tennessee whiskey expert, you can taste the familiar limestone minerality. The body is remarkably balanced for a spirit aged only 3 years, showing traditional oak notes with raspberries and baking spices. The finish is enjoyable and fruity, lingering nicely... it's fantastic. It's much sweeter than I anticipated for a rye but is very easy to drink, completely different, barely a rye, and definitely worth sampling. This isn't just talk; it offers a truly distinct rye experience, and at this cost, I'll keep it on hand....for the record, I thought the bottle design was too cheesy, but then again, I'm an older guy.

I have to say that I’ve wanted to try this for months, but the packaging is a turn off to me, so I resisted it. I think Dave Finney (of Orin Swift Winery fame) would do well to put this pretty copper colored Rye in a slightly more conventional clear bottle with a less provocative label. What’s inside is pretty amazing for less than $30, though. Others have suggested that it’s Dickel sourced, which is likely, although I think the actual juice originated at MGP in Indiana. They offer the same mashbill as used in Redemption Rye. Whatever the machinations, the finishing in French Syrah barrels does add a slightly fruity complexity to the mid-palette and finish, with a “high corn rye mash” that splits the difference between Rye and Bourbon in sweetness. On second thought, it seems to be sitting on the shelves at my local Total Wine, so now that I’ve discovered it—perhaps they should leave the stylized but homely packaging alone so I can buy all they have.

Although I recognize this as a rye, it drinks more like a rich bourbon with fruit-forward, cherry characteristics. It might be thinner than I prefer and lacks some of the grassy spice notes I typically associate with rye. I wrote that initial observation before researching it and discovering that this is a rye finished in French wine barrels. It certainly has that flavor profile. This might explain the thinness, but I still believe it would be improved by a slightly higher proof. The bourbon-like quality is also attributable to the mash bill – with only 51% rye, it's barely a rye, complemented by 45% corn and 4% malted barley. Does the name "lip service" allude to this?