Old Overholt Straight Rye Whiskey (114 Proof)

This is the last bottle in my collection that I currently have open that I haven't "tasted" here, and I figured I should write a review before opening something else. Of course, saying I haven't tasted this is disingenuous because the bottle I have open is actually the second of Overholt 114 I've consumed. I just wasn't a member of this forum when I had the first bottle open, so I didn't provide my thoughts. Obviously, if this is my second bottle, I either bought two or went back to dip into the well again, and I'll just be clear, it's the later. In fact, when I went back to buy more, I bought four bottles. Word on the street is that this is limited edition, and since it's $30, my assessment was that it was good enough to stock up on. Also, since it's only available in PA and OH, it feels kind of like a special event, a once in a while happening only in my region (which naturally means they're probably going to make it a part of their core lineup going forward, right?...honestly I wouldn't complain if that were the case). Old Overholt is my favorite of the "Old" names. Old Tub sounds like something prohibitionists made gin inside. Old Forester is what I have in my garage, but Old Overholt sounds like that grizzled crusty guy who sits at the end of the bar by himself who never says a word but who you're sure has seen a thing or two in his time. The inevitable comparison given the proof here and the "Old" brand name is Old Grand-dad 114, which is the only other budget barrel proof whisky I can think of. But Old Grand-dad is a bourbon, so the comparison is merely in proof and price, and since I've never had Old Grand-dad, I can't speak to whether it's any good (though my understanding is that it's decent for the price). That's the case here, too, with Old Overholt 114. If you're looking for a decent tasting rye with some pow behind it as far as proof goes and you're not planning to taste it against a Single Barrel Cask Strength Knob, this one is going to deliver. It's rich on the nose with fairly standard rye aromas, veering toward the spicy side of rye rather than a sweeter or floral profile, though there's maybe the slightest hint of cheery in there. The palate follows the nose and doesn't really expand or grow in complexity, which is all right with me. For the price, I wasn't expecting it. It's got a nice satisfying medium finish that mixes in a flavor that almost reminds me of peanut butter on whole wheat and actually found me saying the first time I sipped it, "Oh, yeah, that's nice." For a 114, this is relatively smooth, not too much alcohol bite. The expert review here says there's something missing in the middle, which I think I'm seeing here also described as thin, and I get that, but I generally think you'll only really miss whatever it is that's missing if you start thinking about other cask strength ryes that are better crafted/longer aged but those also cost $30 more. My verdict here is a simple one: for the price, I really like this, which is why I still have 3 bottles of this in my collection to look forward to.

It's uncommon to find a rye whiskey that is great in many ways, at least initially. It's quite affordable, readily available, bottled at cask strength, has a suitable age (rye doesn't need more than 7 years), comes from a respected distillery/region, and has a good mash bill, which is the only uncertain element. I'm concerned this might be so exceptional that it overshadows my other go-to rye whiskeys, especially since I can't recall where I purchased it, and the world would likely end before decent whiskey is ever sold in Ohio. The only drawback from the start is the amber bottle; while it protects the contents from sunlight, it significantly diminishes the visual appeal of the liquid's color. Additionally, the label is entirely unappealing, unless the intention was to mimic a century-old whiskey bottle, in which case it succeeds perfectly. It truly has a wonderful chestnut color, displaying a deep, burnt sienna shade in the center while remaining lighter and straw-colored at the edges. I have to speculate about this mash bill, but the aroma suggests they've done it right, likely with over 90% rye grain. There's a noticeable oak characteristic, focusing primarily on the wood itself, accompanied by a light to moderate caramel sweetness from any barrel charring. The rye grain aroma is predominantly hot and vegetal, featuring classic notes of cinnamon, fresh-cut grass, and baking spices that harmoniously unite as the main attraction. Upon tasting, I immediately felt several small cuts inside my gums. After effectively cleaning them, I noticed the initial flavors were of rye grain, but much less intense than on the nose. The grain here tastes fresher, which is unusual for a four-year-old spirit, and the spice only causes very minor irritation. As I explore further, an off-putting note, which I can only vaguely identify as charcoal, eliminates any residual spice, leading to a fungal and earthy finish. I once sampled a rye whiskey that was finished in barrels previously used for peated scotch (a rather interesting finishing concept), and even that wasn't as earthy as this. This spirit can genuinely present as two distinct entities simultaneously: a solid, practical American rye whiskey flavor at the beginning, followed by a spiced mushroom broth on the finish that might appeal to some European whiskey enthusiasts. For me, it's not enjoyable at all and brings to mind a similar flavor I encountered in a Michter's single barrel rye that I still dislike (largely due to its price) and can't fathom how it occurred. Certainly, it has numerous applications in specific cocktails (it would make a fantastic Sazerac), but having to remember and potentially label this bottle solely for those uses and flavor profiles doesn't constitute a great rye whiskey. Given its price and cask strength, however, I believe it's still worth acquiring to experience the perspectives and creative approaches other distilleries take with affordable American rye whiskeys.

While browsing my local shop, I noticed this Old Overholt with a black cap and gold label. Typically, I opt for Rittenhouse as my rye mixer. So, out of curiosity and for a mixology experiment, I decided it would be interesting to explore other options. What I appreciate about Rittenhouse is its Bottled-in-Bond status, which holds its own in a drink. Given this one is at 114 proof, it can only be a positive experience. Initially, a whiff of dill and acetone or a magic marker is present. It's surprisingly mellow considering the high proof. As it sits, the aroma becomes sweeter and more caramelized, with notes of toffee, vanilla, root beer, and maraschino cherries. Texturally, it's creamy and velvety. Then comes the bite, but it's fleeting. Vanilla, dill, and caramel are the primary flavors, with little else. However, the limited variety of flavors are well-defined. A brief, sweet finish with a hint of wood. This is a good, robust rye that doesn't feel as strong as its proof suggests. The lack of complexity or variation on the palate provides a solid foundation for mixing. If given a choice between Rittenhouse and Old Overholt 114, I'd lean towards Rittenhouse due to its richer, more complex profile. However, this is a quality substitute.

The aroma brings to mind hard candy, wood shavings, and a hint of dried cherry. Everything is subtle and lacks definition. The taste is sharp and prickly, typical of some ryes that feel overdone. The flavors are present but muddled and unfocused. Vanilla, cinnamon candies, sage, pine, cinnamon candies, charred sugar, cinnamon, nutmeg, cinnamon candies are all present simultaneously, creating a blended mass where no single note is distinct. The finish is solely hot and dry cinnamon, perhaps best described as toasted cinnamon. A brief expectation of cherry wood and barrel tannins quickly fades back to cinnamon. It's quite tiring. With an additional year of maturation, this would likely be a highly-rated rye. Currently, it makes an acceptable Old Fashioned when paired with a sweet syrup to mask the intensity and unify the profile. Elderflower or maple syrup are good options. It's not recommended for sipping. Despite my preference for high-proof spirits, I would opt for the standard bottling going forward.

I purchased a bottle of this solid, high-proof rye whiskey, and it's a keeper. The nose is a little sharp but not unpleasant, with lots of spice like cinnamon and a nutty character, though the ethanol is also present. The first sip is hot and dry. It vanishes almost instantly, leaving notes of oak and spicy rye with a bit of tobacco. The flavor moves very quickly, and the finish is long after the initial sip, with spice, oak, and ethanol. The finish is much better than the first sip and makes the spirit worth owning. I've made the classic Old Fashioned and Manhattan, and this rye performs very well in both drinks; its higher proof allows it to maintain its presence in the cocktail's flavors. The only drink I didn't care for was the Vieux Carre; the whiskey didn't mix well with the other ingredients and had an unpleasant bitter tone. Overall, this is a very good high-proof rye, and in my area, it costs $10 a bottle, making it a steal. Enjoy.

On the nose, this resembles a bourbon more than a rye. Very subtle sweet notes and a hint of ethanol. This is the least impressive aspect. Taste: For its proof, it's surprisingly smooth. Again, more like a bourbon than a rye, it reminds me of another spirit, which makes sense. Some sweetness is present, with minimal rye flavor, leading me to question if the rye content is just above 51%. Finish is medium and warming. It's slightly dry with a bit of spice. If you appreciate that other spirit, you'll likely enjoy this one, though that other spirit is superior.