Town Branch Rye

Working Title: “Spice Me Up! We’ll Worry About the Taste Later.” Prologue: Thank goodness it’s Friday! A long week…it’s time for performance reviews amidst Covid and financial pressures on the company’s top and bottom lines. A second wave of layoffs might be in the works. So, you know, good times? Prediction: I’ll exceed my self-imposed limit of 2 servings per weekend day this weekend. This bottle has been open for a few months and is currently half-full. Let’s begin. Nose: From a distance, a mixture of ethanol, rubbing alcohol, and rye spice drifts through the air, competing for attention. It reminds me of the peculiar-smelling imitation hand sanitizers that were a byproduct of early Covid responses, when distilleries pitched in and redirected their production. (By the way, if you haven't experienced this yet, try smelling one of the generic hand sanitizers at your local supermarket). As I bring my nose closer to the glass, I detect a bit of paint varnish and sweet vanillirye (yes, I coined that term)...like what a genetically engineered hybrid of a vanilla bean and rye grain would smell like. I also get some uncooked butter caramel. It somewhat resembles the first attempt at homemade caramel by an amateur cook. Don’t ask me how I know. A little water softens the alcohol impact and reveals more vanilla. Palate: The warm spice hits you hard right away. It coats the entire palate. Let me hear you say spice bomb! There's some vanilla and bitter chocolate breaking through in the middle, but they still play second fiddle to the harsh rye spice, which I can only attribute to its youth. This needs a little time in the glass and some water to open up. Adding a splash of water and letting it sit transforms it into a creamy vanilla mouthfeel. Now the spiciness complements the “not-quite-there” butter caramel, instead of clashing with it. Finish: Long and spicy. Some bitter lemon notes. Nail varnish fumes still linger. Epilogue: This will probably make an excellent old-fashioned. However, it won’t become part of my regular rotation after the bottle is finished. A small amount might end up in my infinity bottle for a spicy kick, if it starts to lean too sweet. Try, own, or pass? I'll always try most things once, but if I had a time machine, I'd semi-hard pass on buying this bottle.

To be clear, I favor rye over bourbon. This is hands-down the finest rye I've encountered. The aroma is gentle, not overly sweet, with hints of oak, tropical fruit, and a floral quality reminiscent of highland scotch. The initial taste is alcohol (it's 100 proof), but it's not overwhelming, just a pleasant coating on the palate. It then becomes spicy, smooth, and rich, though I'm unable to discern specific flavors, and they aren't particularly profound.

This is a spicy and intense rye for being 100 proof. On the nose, you get the expected rye character with sweet mint. The palate experiences an initial sugar rush that quickly turns hot, with cinnamon and peppery notes dominating. I believe this product and the company as a whole show significant promise. More aging will definitely help, and I foresee great things from this brewstillery.

For those who appreciate a spicy rye with some kick, this is a good choice. I find it works well in mixed drinks needing simple syrup, as its spice complements the sweetness from other components. On the rocks, I detect notes of honey and black cherry. My straight pour, however, was intensely hot. While this bottle will certainly appeal to some, it doesn't suit my preference.

After some time, there's a lingering dill finish, much like putting a dill sprig in my mouth. That's not necessarily a negative. I enjoy dill. However, everything before that is rather unpleasant – mostly just an ethanol burn.

The alcohol is too prominent and makes it quite harsh initially. It leans more towards wood than spice as it settles in your mouth (suggesting a bourbon profile instead of a rye). This doesn't work for me.