Red Saw Rye Whiskey

This is a rye whiskey I produced. It was aged in smaller barrels, with batch numbers potentially indicating 10 years (early batches) or up to 30 years (later batches). I utilized Barrel Mill char 3 barrels and a mash bill of 85% rye and 15% barley. It was fully understood, and communicated clearly, that both the Red Saw rye and bourbon were young whiskies aged in small barrels. Consequently, there's minimal esterification and "aging" on oak. Instead, it's more of an "infusion" of oak flavors over a shorter duration. Less refined, less mature, and a disconnect between the whiskey and barrel characteristics. An unfortunate but necessary choice for a new distillery. The positive news is that the identical mash bill was aged in larger barrels for the Grist and Saw Empire Rye, alongside the younger distillations. It's the same whiskey, just aged in larger barrels for at least 2 years. This provides a good comparison between small barrel aging and standard barrel aging. Batch 1 Tasting Notes: -Nose: grassy, spicy, strong ethanol, muted oakiness -Mid Palate: young rye pepper spice, green apple, ethanol -Finish: lingering finish with subtle oak and white dog whiskey notes. Brief.

Nose: A powerful rye aroma. Taste: Intense heat from the beginning, almost too much. It mellowed into a smooth, fruity flavor, somewhat like melon, as it rested on my palate.

Tastes young, with a lot of grain showing through and minimal barrel influence. Not my preference.