Rúa American Single Malt

As a native North Carolinian, I'm proud of our excellent beer and occasionally excellent wine, but in my experience, our whiskey doesn't measure up to neighboring states. Previously, I've only tried Defiant and TOPO whiskeys, both rapid-aged in stainless steel barrels. Defiant is average and overpriced for its quality, while TOPO is terrible and severely overpriced. It pains me to say this, as many Top of the Hill staff were on my soccer team and sponsored us. Their vodka and gin are acceptable! In general, many NC distilleries are young, meaning their whiskey is either sourced or very young. They are typically not well-reviewed and seem overpriced, so I had avoided trying newer distilleries in recent years, until now. Rua has received significant praise on this platform and from the Whiskey Vault, compelling me to purchase it. First, note that Rua American Single Malt Whiskey is currently released at 92 proof, so the Expert Review is outdated as it references the older 80 proof version. My bottle was aged for 15 months, which is remarkable given the color, nose, and taste I perceive. The secret is they age this whiskey in 25-gallon barrels, half the size of traditional bourbon barrels. The climate here is also somewhat more humid and warmer than Kentucky. Not quite Texas heat, but faster aging should be expected based on my 33 years living here. I detect an aroma of sweet bread pudding or a cinnamon muffin, but it lacks the banana flavor found in Brown-Foreman products. That aroma carries through to the taste; it's beautiful, sweet, but not overwhelming. Currently, my closest comparisons are Woodford Reserve Double Oaked and Balcones Baby Blue, which is surprising considering this is solely malted barley. This demonstrates how much charred oak and climate influence flavors we might associate with corn. While I often reference bread pudding for some bourbons, this might be closer to dense breakfast pastries/cakes heavy with cinnamon and vanilla cream. The finish is medium, and the sweetness fades quickly, which I consider a positive. I experience zero alcohol burn while sipping this. For a single malt, this is much more akin to bourbon than Scotch. At present, this is the finest NC whiskey I've encountered, and I would be interested in trying other products from Great Wagon Road. It likely requires a distillery visit, as I haven't seen any other products available around Chapel Hill. Release #50, aged 15 months in 25-gallon barrels

RÚA Release 10 Batch 18 Tasted neat in a Glencarin after resting for 5 minutes. Appearance: Reddish gold Nose: Cherry is the primary scent, accompanied by a bit of wood, malty sweetness, a subtle hint of light sweet cinnamon, and a slightly doughy quality. Palate: Sweet, malty, with the cherry flavor persisting, oak spice, raisin, a slightly drying sensation, chocolate towards the end, and burnt sugar. Finish: A burst of maraschino cherry, dark chocolate, and a hint of cinnamon. Nose (revisit): A chocolate note becomes very prominent after tasting, giving the nose a chocolate cordial cherry aroma. RÚA Release 12, Batch 22 Tasted neat in a small brandy glass after resting for 5 mins Appearance: Reddish gold Nose: Cherry and apple cider, herbal tea with lemon zest, earthy chocolate notes, a faint spice that tingles the back of the throat, and a touch of toasted sugar and oak. Palate: sweet apple, lemon tea, chocolate, very little spice, a touch of oak, watery. Finish: Lemon carries through, a touch of toasted oak, a sweetness lingers on the sides of the cheeks. Medium/Long finish.

Took a break from bourbon to try this American Single Malt, recently recognized as 'Best Drink in the South' by Gun & Garden magazine in 2016. Sampled neat in a glencairn, its color is a light red, as the name suggests. The initial aroma was predominantly tea, like freshly brewed, still warm sweet tea. This was followed by notes of wood, green apple, smoke, and a pleasant aged waxed leather scent. It enters with honey sweetness. A strong hit of malty grain with tea (there it is again) and cigar smoke. You can tell it's young, but it's complex and flavorful. It has a nice, substantial mouthfeel that lingers. The finish is smooth with a light tingle that coats the palate, leaving behind notes of toasted marshmallow and tea (again). Adding a splash or a cube of ice introduces a malty chocolate flavor. I truly enjoyed this. It's almost poetic that a southern whiskey would evoke the taste of sweet iced tea. Sometimes thinking outside the box is exactly what's needed. Awarding 4 1/2 stars, rounded up. From Release 10/Batch 18.

In March, while attending a work event in Killarney, I visited a notable whiskey establishment before dinner. I'd suggest a stop there for any whiskey enthusiast; their collection is impressive! After much deliberation, I chose a dram of Arran 14 as my pre-dinner drink. While enjoying it, I noticed this bottle (Release 11, Batch 19-21) and remembered a fellow user's fondness for it. So, I requested the bartender prepare a measure to take away (another benefit of visiting). Nose: Notes of dried grass, sweetened tea, light citrus, and honey. Taste: Light body, malty, with flavors of cherry, milk chocolate, and orange. No unpleasant notes, no harshness. Very light and easy to drink. Ideal for sipping in warmer weather. This is a truly remarkable whiskey! Remarkable given its youth. It's hard to believe it's only 15 months old; can someone confirm or correct this?

To preface, this is a highly subjective 5/5 rating. I appreciate the branding, the distillery, the bottle design, and the spirit's color. I enjoy all aspects unrelated to the actual liquid. However, as this is a whiskey review site, and I do enjoy the taste, I will review the liquid itself. The aroma suggests youth, with a strong malt sourness balanced by gentler, sweeter, more complex notes. The nose presents as creamy vanilla with a lingering sweetness akin to caramel and granulated sugar. Beneath this lies a pecan nuttiness. The taste introduces a pleasant toastiness and spice not found on the nose, which slightly diminishes the vanilla. The finish adds oak, persistent sweetness, and a dry cocoa powder note (reminiscent of a certain bourbon, if that's helpful).

This one is intriguing. The bartender described it as a hybrid of scotch and bourbon. Matured like a single malt but finished in new charred oak for 18 months, it results in something distinct that's hard to categorize. On the nose, I detect the praline and chocolate others have mentioned, though the palate emphasizes a malty character, which I often find in spirits from smaller craft producers. The chocolate flavor is prominent, and the finish is rich with molasses and vanilla. The bartender also suggested the distillery used hops in the distillation process, but I can't confirm its accuracy. It's certainly interesting, but I likely wouldn't order another glass, to be honest. It's a bit too unusual for my preference.