TINCUP Straight Rye

Okay, here's that review I said I wouldn't do. Tin Cup Rye represents a Colorado startup's foray into the rye market, surprisingly sourced from Indiana. It's likely another iteration of the familiar MGP rye that many of us have likely tasted countless times. Bottled at 90 proof, like Dickel and Bulleit Rye, and aged for the standard minimum of 3 years for a drinkable rye product. So, what's the flavor profile? If you've tried Bulleit, Dickel, or other MGP-sourced ryes, you already know. I detect a slightly metallic bitterness that I don't usually notice in Bulleit; perhaps it's my palate or residue from a Stranahan's barrel, but the primary impression is a standard Indiana rye with hints of dill, grassy notes, and pungent citrus. Similar to Heaven Hill's decision to create Elijah Craig Rye, the world apparently needed a Tin Cup Rye. Are standard Bulleit or Dickel rye great? No, but they are drinkable, and that's precisely what Tin Cup Rye is – not great, but drinkable. At least the price isn't exorbitant for another sourced MGP rye, which is a small mercy.

While visiting relatives in VA, I decided to look for something not sold in NC. I found two options: Cooper's Craft and the new Tin Cup Rye. This is my review of the Tin Cup. Nose: Notes of dried spices like dill, oregano, and black pepper, with a dry, dusty aroma. A subtle sweetness and polished oak are also present. Neat: A spicy flavor profile with hints of vanilla, dill, black pepper, grapefruit zest, eucalyptus, and a distinct tingle. The finish is mildly warming, with vanilla, black licorice, and light oak lingering on the palate. Splash: The addition of a splash didn't significantly alter the flavor profile, merely muting it slightly. Conclusion: It met my expectations. It's similar to other 95/5 MGP offerings, all of which are around $30 and function well as mixers.

Very pale, resembling a Pilsner. The scent is heavily lemon, almost antiseptic. It sweetens with time, showing honey and a hint of caramel on the finish, with a touch of pepper. The taste features prominent rye upfront with a slight bite at the end. It's an approachable rye, not overly peppery but noticeable. The warmth at the finish is pleasant, softening at the edges of the mouth with a very subtle butterscotch note. The aftertaste is mainly grain, a trace of lemon, and a rather short finish.

I acquired this primarily for mixing cocktails, and that's where it will remain. It's unexpectedly smooth for a rye. It appears to be a good introductory rye given its low heat. Overall sweet with brown sugar and nutty characteristics. The finish is likely its best feature, lasting much longer than anticipated. It's not overly complex, but should work well in a black Manhattan.

NOSE Dill-forward rye spice, metallic notes, orange zest, baking spices, and a hint of oak. This distinctly has the MGP profile with its strong dill spice. PALATE Dill-forward rye spice, metallic notes, orange zest, baking spices, and a hint of oak. This distinctly has the MGP profile with its strong dill spice. FINISH Medium length, with dill spice, caramel, and marshmallow notes.

Cutting firewood with the family on the hill using chainsaws. Oaky and vanilla aromas detected. Smoother than your typical rye, but with enough spice to identify its character. Good value for money as a standard rye.