Russell's Reserve Single Barrel Rye

Rating: 17/23 Nose: Rich and full; there's a pleasant, substantial woodiness, yet it doesn't feel over-oaked. There are hints of sweetness here and there, but primarily I'm getting a dry, bold wood mingled with toasted grain, a faint nuttiness (peanut), a hint of citrus (tangerine?), and a little bit of spice. This deviates from what I'd consider a typical rye profile, but it's so invitingly bold and complex. I'm already a fan. Palate: This is a rich rye with a substantial fullness, largely due to its fairly bitter undertone that nicely blends wood with plain grain. There's a pleasant fruity character in the apricot range. It also has a nice white pepper spiciness. However, I do detect a bit of meatiness, suggesting the presence of some youthful, unrefined distillate. This is considerably richer and fuller than the standard Russell's Reserve 6-year rye. It's also less sweet, yet it maintains a similar level of complexity. I have no doubt that I prefer this one immediately. It lacks the assertive dill character that I appreciate in Kings County Empire Rye, but the complexity and balance here are superior, and it's less harsh. Whistlepig PiggyBack is more uniquely herbal than this, but it's less full-bodied and comes across as somewhat sweet in comparison. Pikesville is also significantly sweeter and fruitier. Finish: The finish becomes a bit drier, emphasizing more grain and dry wood, while the fruit largely fades. A touch of minerality also appears. - Conclusion - This is a very good rye. I prefer it over the standard Russell's Reserve 6 (which rates high 15 to low 16) by a significant margin due to its richness (even though this is a neck pour and the 6-year is heavily aerated). This doesn't strike me as an exceptional rye, but it's very good. Kings County Empire Rye, Pikesville, and Whistlepig PiggyBack occasionally seem better. Russell's Reserve Single Barrel bourbon consistently seems better, although it had slightly more (not a lot more) oxygen in my comparisons. Wild Turkey Rare Breed 116.8, with a considerable amount of oxygen, is more complex, but also somewhat harsher and younger. I'm uncertain which to choose between the two here. I'm considering this a high 16 to low 17, but I can envision an 18. Goodness, am I going to rate all the ryes I enjoy a 16? No, that seems incorrect. I believe a 17 is reasonable and can even imagine an 18. A 19 is out of the question, especially since I just gave Dad's Old Fashioned Cask Strength a 19, and that is clearly a superior rye. I think this will be a 17 for now, possibly with a substantial increase likely after it has had a few months to aerate.

I had previously believed this and its single barrel bourbon counterpart displayed barrel information on the label, but it appears I was mistaken. This is somewhat disappointing, yet I've eagerly anticipated trying it for many years, as virtually everything from Wild Turkey is excellent (with the unfortunate exception of a celebrity-endorsed product bearing their name). The primary aroma is an abundance of vanilla, almost like a birthday cake, but the intense char of the oak prevents this illusion. Only upon recalling it's a rye whiskey could I detect the rye grain at the very end of the nose; it could easily be mistaken for a heavily aged 101 bourbon. My palate immediately identified it as a rye due to the spice quickly coating the gums and stinging any imperfections on the roof of the mouth with its signature bright spice. However, similar to the aroma, there's a notable sweetness here, originating from the barrel and tempered by the oak. The finish is a repetitive blend of these notes until air is introduced. A breath of air triggers an eruption of mint and fresh rye grain, bursting forth with the expected spiciness of a proper rye. The finish is quite hot, but from flavor rather than proof, with the preceding oak sweetness providing a good balance. This was the most anticipated bottling from my recent acquisitions, and for good reason. Wild Turkey consistently produces quality products. While I've encountered a few of their single barrel offerings that weren't exceptional, likely due to individual barrel selection, they clearly understand how to utilize rye in both their whiskeys and high-rye bourbons. When this expertise is applied to an elevated line like Russell's Reserve and a well-chosen barrel like this one, it consistently results in a potent and special rye experience. The only suggested improvement is adding barrel details to the bottle. Without this information, I'm less inclined to repurchase, as I can't track specific barrels. Furthermore, with the growing trend of online documentation and reviews of individual barrels, it would enable comparisons of different flavor profiles. This practice might risk driving up prices for exceptional barrels, a common issue with single barrel releases, but then again, isn't the world of whiskey often frustrating?

The aroma is quite faint, featuring primarily a grassy rye grain scent, akin to freshly milled stalks. Deeper investigation reveals hints of citrus zest, vanilla, and ginger. It's a pleasant aroma, but I desired a more pronounced presence. The flavor is more vibrant than the nose, beginning with caramel, vanilla, and lemon peel. The middle palate shifts to candied baking spices like ginger, nutmeg, and a touch of clove. It lacks significant herbal notes, offering only an underlying alfalfa scent that provides a welcome earthiness. Just as you might suspect it tastes like a standard high-rye bourbon, a lengthy finish of orange peel, oak, and a strong burst of peppery rye spice confirms otherwise. A delightful whisper of flan emerges as the pepper fades. The balance between sweet and spicy elements is almost perfect. The texture is smooth and creamy. I thoroughly enjoyed this, mainly due to its balanced profile, avoiding both overly sweet, low-rye characteristics and intense herbal notes, sitting perfectly in the middle. At the $52 I paid on sale, it would be a constant purchase. However, at the regular $74 price point, I feel a strong "meh" about buying it again. My rating will reflect the price I actually paid. For comparison with Rare Breed rye, the flavor profiles are quite similar. Rare Breed lacks the creamy texture, being more grainy. Russell's offers better balance and integration, while Rare Breed is spicier and bolder. My preference might shift depending on my mood, like choosing between a smooth Ferris Wheel ride or the excitement of a Tilt-A-Whirl. Given that Rare Breed is around $55 in my area, making the price for Russell's seem unreasonable, I find myself leaning towards purchasing Rare Breed more often for a comparable profile.

This is my inaugural rye experience, at least since I've been evaluating spirits. It's distinct from anything I've encountered. If this is typical of rye, I now grasp the reason for the green bottle. The abundance of pine and spearmint is astonishing, especially considering it's supposedly a barely legal rye. The nose is subtle, fresh, and clean, dominated by spearmint and pine. The palate initially mirrors the nose, but develops with time in the mouth. Suddenly, alongside the spearmint and pine, notes of white sugar emerge, followed by spice and a potent pepperiness that persists. The lingering sensation is reminiscent of mint tea. This is remarkably different from my previous experiences, though my rye repertoire is limited. I appreciate its divergence from scotches and bourbons, and it even challenges my preconception of rye as solely intensely spicy. While spice is present, the green notes and mild character are a delightful surprise. Those more familiar with rye might not find it as astonishing, but it feels genuinely unique to me, at least until I try a Pikesville, which I've heard is comparable or superior. This is fantastic, and I recommend it.

Total Score: 3.75 [Eng] [Nose] - Contains some alcohol. - A refreshing, spicy aroma, somewhat artificial, like nail polish and pineapple. - After the sweet and spicy notes, a bourbon and oak scent emerges, followed by a faint hint of vanilla. [Palate] - Bright, vibrant spice without being sticky. - Sweetness. - A touch of bitterness. [Finish] - The unique scent of rye, grain notes, and a sweet taste linger. - There's a pleasant warmth, but the spiciness in the throat is short-lived. + As the glass empties, vanilla notes become more prominent, softening the overall profile, with a lingering scent of dried traditional herbs. [Kor] [Nose] - Some alcohol burn. - Refreshing and spicy, like nail polish and pineapple. - Sweet and spicy notes give way to bourbon and oak, with faint vanilla. [Palate] - Bright and exhilarating spice, not sticky. - Sweetness. - Slightly bitter. [Finish] - Lingering rye aroma, grain notes, and sweetness. - A warm residual feeling, but the throat spiciness is brief. + As the glass empties, vanilla becomes stronger, softening the overall character, with a scent reminiscent of dried balloon flower or traditional dried herbs.

Yes. Another entry in our rye tasting event. I detected a strong vanilla aroma from this one. I'm not certain if that translates to the palate, but I admit I'm not the best at pinpointing individual flavors. What I did notice was the oily, viscous mouthfeel. This characteristic is very important to me. The finish is smooth and warming. I'm keeping this one, and I look forward to tasting it again soon. 12/6/22 - Revisited this bottle this evening, with different results. Similar aroma, but it seemed thin compared to the oily viscosity I recalled. I'm still getting the rye flavor, but it's accompanied by a sharp alcohol burn. It wasn't smooth at all this time. It's hard to imagine it changed that drastically; I'm more inclined to think something was off with me! Still, I'm reducing the rating to a 3.5 for now, and will check in on it again to re-evaluate.