Old Forester Single Barrel Rye Barrel Proof

Warehouse L; Floor 1 64.3% ABV; 128.6 proof Opened 2 months Nose: Gingerbread, clove, black pepper, spruce tip, toffee, grilled peach, moderate oak, and strong ethanol. This is the best aspect. Palate: Dry grain, dry baking spices, rye bread, gingerbread, maple sugar, tobacco leaf, and lemon custard. The finish is long with dry, hot grain, tannic oak, cinnamon powder, clove, pine, lemon peel, and hot ethanol. This is the final disappointment for Old Forester single barrel barrel strength. I had already decided against the blue label, but was surprised to find this at my usual liquor store. It was just above MSRP, and many bottles were still available. Online reviewers praised this upon release, but I'd only seen it occasionally marked up significantly. I couldn't resist. It turns out, this isn't very good. I've felt this way about the bourbon too, but the difference is even more pronounced here. The Jack Daniel's barrel proof rye is considerably better for $20 less. This expression is dull and muted, with all burn and little flavor.

At 128.7 proof, the nose is vibrant with graham cracker, rye spice, wintergreen, fennel, clove, and sandalwood. The ethanol is a bit prominent but acceptable for the proof. The palate presents creme brûlée, black pepper, candied orange peel, cola, clove, ginger, and tobacco leaf. It's sweeter than expected, but lacks nuance; the flavors are intense and overwhelming. The finish features toasted oak, strong spearmint, strong cinnamon, barrel char, red pepper flakes, and dry rye cracker. A peppery heat persists after other flavors fade, extending the finish. The mouthfeel is excellent, rich and viscous, perfectly complementing the flavor profile. This is a powerful rye for rye enthusiasts. As a rye fan, I enjoy it. However, it's intense and can be challenging at times. For $89.99, I would consider repurchasing it, but only if I didn't already have a more intense whiskey available, as this one requires a specific mood.

I acquired this bottle in April while passing through Fruita, Colorado, at Jackalope Liquor. I paid a premium for this distinctive bottle, but it was worth it. This is a single barrel, barrel-strength rye from Warehouse I, Floor 3, at 129.7 proof. I tasted it neat. It has a mahogany color and leaves strong, viscous trails in the glass. The nose offers grassy spice, cherry fruit, and light caramel corn. In the mouth, it presents burnt brown sugar, charred oak, tannic leather, and dry baking spices. The texture is oily, with a slight hint of ethanol. The finish continues with spicy, oaky, and burnt sugar notes. A tingling sensation of grassy mint and dark fruit sweetness lingers for a very long time. Adding an ice cube mellows the intense flavors and allows the caramel corn sweetness to emerge. This is a remarkably rich, dense, high-alcohol (64.85% ABV) single barrel, barrel-strength rye whiskey from Louisville. An excellent find.

This is 127.3 proof, from warehouse G, floor 3. The aroma presented ligonberry syrup and cherry cough drop with a hint of nutmeg. After letting it sit, I detected milk chocolate on the nose, which is quite noticeable if you smell the empty glass. The palate is deliciously rich and coating. The berry theme continues, but with added heat and spice. Clove appears with a touch of vanilla beans and dry oak. The finish drinks significantly below the stated proof, concluding with a menthol cherry cough drop note. This is dangerously good rye. Overall, it's quite excellent. It elevates the standard bottle fourfold in richness, complexity, balance, and finish. Even bourbon drinkers will appreciate this rye. It's exceptionally well-crafted and a complete success for me.

This is an amazing pour. Although I'm not a big fan of Rye, this is exceptionally good. The aroma is dominated by bold rye spice upfront (cinnamon, nutmeg, black pepper), with dark brown sugar, caramelized oak, and hints of cherry cola and toasted vanilla. The palate starts with a spice bomb, followed by waves of toffee, molasses, and caramel, dark fruit (cherry, plum, raisin), and rich oak and char. The finish is long, warming, and spicy, featuring heavy baking spice, cocoa powder, and toasted oak, with a lingering pepper tingle and a sweet caramel coating.

The aroma evolved after opening, revealing a lot of caramel and a near-sweetness. The taste had no 95/5 blend characteristics and no pine notes, just some overall spice with a little heat and dryness. The finish was initially hot without water but became just a little warm before disappearing, though the palate lingered. It didn't offer much initially without water, but opened up significantly with a touch of it. If Blanton's, when drunk too much, caused dryness, and if Blanton's were a rye, it would be quite similar to this.