Park Rye

This distillery is among the first craft operations in AZ and now bottles its own aged spirits. The rye whiskey lacks an age statement, but the label calling it "straight" implies a minimum of 2 years. The bottle's look is appealing, resembling sugar glass with the distillery name embossed near the top, much like High West bottles. The grain composition is 95% rye and 5% durum wheat from southern Arizona instead of malted barley. On the nose, anticipate tart fruit like green apples, pencil eraser, and a faint earthy scent at the end, akin to dry soil. The palate offers a distinct and unusual profile for a rye. It starts with a similar "earthy" quality, then moves to floral notes and green apple, followed by rubber tire that evolves into hot chili pepper and spice. The finish transitions the chili pepper to black pepper as it recedes. Most grain bills usually include some malted barley for its natural enzymes that initiate fermentation. The use of durum wheat by this distillery likely means added enzymes were utilized. It's intriguing to consider whether the wheat, the enzymes, or a combination contributes to the rye's unique character. An article from The Whiskey Wash explores this subject: https://thewhiskeywash.com/lifestyle/commercial-enzymes-prevalent-whiskey-might-think/

Silky with a lingering smoky finish.