Union Horse Barrel Strength Reunion Rye

This is Batch 5, bottled at 112.3 proof. It features a 100% rye mash bill, a low 110 barrel entry proof, is non-chill filtered, uses locally sourced wood for barrels, and has an 18-month age statement. This is quite an unusual combination, a hallmark of the craft distilling movement. It has a deep chestnut brown color, surprisingly so for its age. My understanding is that undersized barrels were used, which would explain the color and flavor intensity, given the age. Current distillery information indicates 5+ years of aging, so I suspect my bottle predates the shift to fully matured stock (likely aged in standard-sized barrels). Although bottled at cask strength, the low barrel entry proof results in a relatively modest final alcohol content by current standards, yet I'm still cautious about the combination of youth and proof. However, it's remarkably approachable on the nose and doesn't overpower the senses. Vanilla and maple notes emerge immediately, mingling with notes of butterscotch and char. A quick shift introduces scents of lacquer, oak, and cinnamon spice. It's clean, bright, and youthful. It flirts with a vegetal, spicy chili influence but ultimately leans towards the sweet baking notes imparted by the barrel. It's pleasant. The initial taste is quite smooth and complements sweet desserts, though it lacks actual sugar. It then settles into a subtle yet enduring caramel flavor. Suddenly, the gentle opening fades, and rye spice takes over, blossoming on the palate with a drying astringency, more vanilla, a mild cooked serrano pepper note, simple syrup, additional char, and evolves into a finish characterized by that astringency and a lingering medicinal quality reminiscent of licorice, gentian, or anise. To clarify - it is distinctly fennel, which is quite palatable, though perhaps not to everyone's taste. It brings to mind the fennel toothpaste my father used from a certain brand in my youth. Frankly... this is exceptionally good. It's bold, memorable, and unconventional, with most of that being a positive. The depth of flavor, barrel influence, and character captured in such a young spirit is quite astonishing. The low entry proof, small casks, non-chill filtration, and cask strength create an excellent concept for showcasing quality distillate and unaltered rye, resulting in a respectable body and mouthfeel that defy its youth. It highlights the distinctive and appealing qualities of rye that other common whiskey grains cannot match. This is quite impressive for the price, though I'm unsure of the current MSRP for the updated version. Ultimately, I would still favor a reliable and more widely appealing option like Pikesville, but I would recommend this to almost anyone. I'm hopeful that the fully-aged successor will be even better, and I intend to purchase it to find out.

Classic rye characteristics at barrel strength. My bottle is a 375ml, batch 2, bottle 399, 112.3 proof. Though aged only 18 months, it presents as at least 3 years old due to maturation in small Missouri oak barrels. At barrel strength, this is exceptionally intense rye whiskey. I haven't yet used it in an Old Fashioned or Manhattan, but I'm confident it would excel. When diluted with a few drops of water to approximately 100 proof (my estimation), it becomes quite remarkable, significantly reducing the heat while beautifully preserving the spice and grassy notes of a rye. This is an excellent 100% rye. From my understanding, it's primarily a product from the Kansas City region thus far. However, checking online, I found a few distributors that ship to certain US states. I hope you reside in a fortunate state.

This specific bottle is just under six years old and bottled at 123.6 proof. It's somewhat reserved. Not very sweet, with prominent herbal notes, anise, dill, and some cinnamon. It also has a leathery quality that reminds me of a particular brand. I prefer some corn sweetness or fruit to balance the herbal rye flavors. It's not bad, but not outstanding either. I'd feel better about this purchase at $40-45 rather than the $60 I paid, though I do appreciate supporting smaller craft distillers. Update: My assessment of this has declined with each subsequent tasting. I had hoped it would open up, but it's difficult to drink and doesn't work in cocktails.

Considering it's a Kansas whiskey, it's a decent value. It faces stiff competition from other small-batch rye whiskeys I've tried. I wasn't fond of it initially. Allowing it to rest for a month led to significant improvement. At first, it was dry and unusual, lacking distinct character. Upon a second tasting, it presented as intensely cherry-forward. It's likely best suited for mixing. Update on 8/13: This has really evolved. It's now a powerful cherry flavor; the earlier assessment of it being a mixer has been revised to being enjoyable served neat or on the rocks. I'd rate it between an 8 and 9, but I'm feeling generous and leaning towards the higher end after being impressed by its transformation.

Batch 4, bottle 1105, 56.15% ABV Nose: tobacco, apricot, aged paper. Wintergreen, dill, light lemon, a hint of chocolate-covered espresso bean. A faint apple note. Taste: Intense apple and baking spices overlaid with wintergreen mint, nutmeg, light cinnamon, dill, and olive brine. A slight hint of orange on the finish. Adding water reveals sweet vanilla cream and light caramel.

Peppery spice with some cinnamon. Hints of the typical rye flavors like anise, mint, and hay are present. It's dry, definitely not sweet, but has some notes of apple or stone fruit as well. This is a strong contender among the popular ryes currently available. If it were aged a bit longer in barrels, I can imagine it being praised alongside other well-regarded ryes. I would definitely purchase it again at $51.