Lock Stock & Barrel 16 Year Straight Rye

A local acquaintance, who has stopped drinking spirits, provided me with a sample. I'm uncertain about its rarity, cost, or availability. I only know it's a 16-year-old, 100% Canadian rye whisky, bottled at 53.5% ABV, presenting a dark copper hue in the glass with heavy droplets forming elevated legs around the rim. The nose exhibits typical rye characteristics: spice, pepper, a touch of pine and dill, underscored by vanilla and oak. The palate is intense with peppery baking spices, sugary cola, and a pleasant hint of bubble gum on the finish. For a 100% rye, it's surprisingly restrained, even at 54% ABV. This subtlety is what I appreciate most. As I'm not a significant rye enthusiast, a well-controlled expression like this allows me to enjoy it more fully. This was certainly the case here. The finish was of medium length, with an oily texture and some lingering oak notes. Overall, it's exceptionally easy to drink, with a lighter mouthfeel and coating than anticipated. I'm pleased to have had the opportunity to try this as I aim to broaden my portfolio of American bourbon and rye. Grateful to my friend for this sample. Rated 4 stars. Cheers.

Roxanne: Initially, the aroma resembles whiskey. On the second inhale, it still smells like whiskey, but now my chest is already burning. My eyes began to sting as I lifted the glass for my first sip. It's enjoyable. Smooth and spicy, but it certainly sends fire up your nose and into your eyes. The finish leaves a warmth in your chest. Thankfully, it's available by the glass, as I would regret spending so much on a bottle that tastes like much less expensive, good bourbons. Update! It's much less fiery and sweeter after the ice has melted a bit! Tom: If I were alive during Prohibition and this whiskey was available, I would absolutely drink it. And enjoy it.

Lock Stock 16 year rye compared to Barrell 13 year rye 13 Nose: tart, rich spicy rye, light ethanol 16 Nose: sweet rich tangy, almost cheesy but not quite 13 Taste: tangy funk rye spicy, citrus fruits with a satisfying funky spicy finish 16 Taste: rich sweet smooth and oaky, rich dessert wine rye with a milder spicy finish I sampled the 13 first tonight and it impressed me. It has more depth and spice, and the flavor I desire in a rye. I've previously rated the Lock 16 higher. The Lock is excellent, very rich and sweet with a pleasant oak finish. Tonight, the Barrell wins, but it could be different another evening. Both are great ryes regardless! Barrell 13 - 9.5/10 Lock 16 - 9.25/10

It's challenging to pull away from the remarkable aroma of this rye, which features layers of floral notes, banana, orgeat, and other tropical flavors, complemented by a hint of pepper. When you finally recall that the liquid in your glass is meant for consumption, you encounter a unique blend of Szechuan peppers and guava, presented as if on a sun-drenched, damp wooden deck. Intensely spicy, it concludes with a long, dry finish. Adding water moderates the heat and enhances the tropical notes. Intriguing and somewhat unconventional, it stands apart from other ryes of its age. (PS: I am making samples available on Bottle-Spot if you are interested in trying it.)

Aged rye (12-18 years) offers a distinct profile compared to common four-year-old expressions like Peppers or Willett. This version is deeply earthy with multiple layers of flavor. I detect spice, but also a profound, earthy essence reminiscent of moss, peat, or something similar. While the taste isn't unpleasant, my skill in describing it is limited; I'm not particularly adept at that. I adore this rye. I've been carefully preserving a bottle for years since it inexplicably vanished from North Carolina. I wholeheartedly recommend it; it's the gold standard for aged rye in my estimation.

Thanks to a friend, I had the chance to sample this last night. It deviates significantly from a typical rye profile. Bold and oak-forward. Baking spices rest upon freshly cut oak. Every aspect is intense. I felt a definite need for water to slightly mellow it. After adding water, it sweetens to a more characteristic rye profile with nutmeg, licorice, and mint. An excellent dram for autumn weather. Thanks, friend!