New Southern Revival Rye Whiskey

A rye that is less temperamental and needs to be properly mastered. A poorly made one can be a disaster, but a good one is rewarding. The nose is a bit subdued, yet clearly a rye. Dill, cloves, and cinnamon red hots offer a nice spicy aroma. A faint floral note (like elderberry liqueur) and golden honey, bubble gum or Twizzlers give a subtle sweetness. A nice, full, balance of spice and sweetness. The palate's body is light but creamy dense. Gingerbread, walnut-pumpernickel toast, ground cinnamon, and cloves provide a spicy potpourri. Bran, raisins, honey, and golden-toasted marshmallows provide a sweet counterpoint. A little water straightens the edginess and enhances the sweetness, but I feel it takes away the full character of the whiskey, and I prefer it neat. A medium-long finish that's surprisingly less spicy and more sweet and woody. There's a peppery quality with a slight prickly sensation that subsides and turns to caramel, dark chocolate, and oaken encased spearmint. This is a decent rye that is busy, deep in aromas and rich in flavors. The 45% abv provides a good, strong backing. This distillery has done a great job producing a quality sipping rye. It may make a good Manhattan, but I would be more inclined to sip this than mix it. Bump it to 48% and it probably could hold up better in a mixer. I will definitely have to seek out other whiskies from this brand. Thanks to a friend for providing me this sample. Really enjoyable. [87/100][Tasted: 10/9/20]

This is certainly another intriguing rye character. It may be that my taste buds are a bit worn out, feeling full and jumbled from switching between mezcals, grappas, bourbons, ryes, and whiskies. Besides a few excellent mezcals, tonight hasn't been a great experience. I performed a whiskey calibration, and that didn't quite seem right either, possibly a quarter point lower than usual. Considering this, I'm in agreement with a score around the 3.25 mark. Many thanks to the person who shared this sample. I believe I've finished all the wonderful presents you sent! My favorites in order would be: Laphroaig 2013 Portwood, Octomore 10, a 50-year-old boutique blend, Del Maguey Arroqueno, Auchentoshan 21 CS, Laphroaig Cairdeas Triple Wood, Balcones French Oak, Old Grand Dad, Little Book Chpt 3, Heavens Door, New Southern Revival, and Rebel Yell 10. Thanks again for dedicating your time and effort to share some superb drams; it's been an incredible journey! I regret I cannot arrange a swap, but I will keep samples of my top drams for you. Perhaps one day when I return to NY or you visit for a Dramfest 2022 in NZ, I can reciprocate the generosity. PS: if we meet after 2027, I'll have 1971 Mortlach and 1966 Port samples reserved for you, along with several other excellent drams I plan to open just before my liver gives out at the young age of 50 years and 1 day:-) PSS: I might have to bequeath them to you in my will if I depart sooner:-)

Nose: Very appealing floral aromas with fresh, bright notes. Fruity and lively. A faint trace of something herbal - elderflower? Chamomile? There's also a touch of honey. Sweet caramel candies and Nuttall's Curiously Strong Mints (I bet I'm the only one who remembers those!). A really nice aroma. Adding a little water mellows the sweetness and allows the cereal notes to come forward. Palate: Sweet, spicy, and bold upon arrival with a bit of warmth. The development slows, focusing on cereal flavors and honey. Cloves, cinnamon, and an unidentifiable briny note. Intriguing. Good texture. With water, everything becomes well-integrated and smooth – just a continuous flow of herbal and very mild spice. Finish: Long. Longer than anticipated, and in a good way. The palate gradually fades, leaving a pleasant, re-emerging aftertaste of minty rye. Water adds a drying quality to the finish. Lovely fragrant nose. So sweet and delicate. A really nice dram. Good neat, good with water, and I imagine it would be good with any kind of mixer as well. Excellent craft product – I could drink this all day. Thanks to a friend and another friend for the tasting sample. "Good": 83/100 (3.5 stars)

Following the path of its elder sibling, Michter’s 10 yr rye, we also sampled this one yesterday at a tasting hosted by a friend. I was particularly impressed by these producers from South Carolina. They manage the entire process from grain to bottle, and even go further. They cultivate nearly extinct heirloom grains, harvest them, and then distill them. This particular spirit utilizes the now rare and discontinued Abruzzi rye. I have a fondness for grain-to-glass distillers, but I'm truly amazed when they grow their own grains, especially rare or extinct varieties! This spirit is quite young—approximately 2 years old, if I recall correctly. Despite its youth, the aromas are soft and buttery. The initial flavor is hot, akin to biting into a piece of cinnamon, but it then mellows into a layer of mint and a unique rye character. I'm impressed enough to be curious about how these producers will evolve with a few more years. With craft distilleries, one never knows if the outcome will be exceptional or a failure, but this was quite good. Good enough that I would purchase it again, especially after it has aged a bit longer.

An interesting contribution from a friend to our tasting gathering. The nose is soft for a rye, almost corn-like. It's more typically rye in the mouth, crisp and clean at first, but its youth is noticeable in the sharper finish. Still, this distillery is one to watch.

The aroma is of cedar, honey, and a hint of overripe banana. It also has a lot of grain. The flavor is spicy with anise, clove, black pepper, and more cedar. It has an almost minty aftertaste. The finish is like mint gum after most of the flavor has faded.