Sonoma County Distilling Co. Sonoma Rye

This cask strength rye presents as a coppery rust color with thin, watery legs. The aroma is dry, featuring notes of hay, aged lumber, dill, and regrettably, polyurethane. That particular note is a significant drawback for me. The palate is smooth yet almost chewy, with flavors of yellow corn, sour herbs, and green strawberry. The finish is neither long nor hot, considering the proof, and leaves a taste reminiscent of snickerdoodle cookies. Cheers!

[APPEARANCE] Lager, light Amber [AROMA] Freshly cut parsnip, pine needles, pickle brine, parsley, Granny Smith cobbler on the edges, root vegetable skins, coriander [TASTE] Carrot juice, dill pickle, hints of rye, lavender water, fresh cut cedar, sweet tea, spearmint, stale glazed pastry, Juicy Fruit gum juice [FINISH] Medium length, warm, indistinct, briny [MOUTHFEEL] Initially open, becomes too intense

I would give this a 3.5 if possible, because while it wasn't my top choice, I found it to be distinct and engaging compared to other ryes I've sampled. The official tasting notes closely matched my experience, although my main impression was of a cinnamon Christmas cookie on the nose and cedar wood on the palate. It's quite intriguing. I'd be interested in trying an older version if one becomes available.

The aroma signals that this is a rye. It also offers notes of vanilla, cinnamon, and floral elements. Initial tastes are somewhat weak but develop nicely with pepper, other spices, and caramel. The finish lingers, holding onto the rye with a touch of oak. This is a pleasant young rye suitable for any occasion.

My preferred rye. It begins with a neutral sweetness, develops a deep vanilla character, and concludes with a long, tannic finish that is quite alcoholic and warming, yet it contrasts nicely with the sweet vanilla notes. I believe its roughness might deter some, but the underlying flavors surpass those of most whiskeys I've encountered.

I'm generally quite tolerant of rye-based spirits, but this one isn't very good. It has the typical characteristics of rye, but there's an odd, unpleasant taste of bitter, burnt floor polish mixed with plastic-like ethanol.