Whip Saw Rye

When I received my latest batch of samples from a contact and saw this rye included, I anticipated the worst. I'm not typically a fan of rye, and with a name like Whip Saw, I figured it would be harsh, hot, and only good for cleaning my drains. Let's see what's actually going on here. This is a blend of various undisclosed whiskies aged up to 7 years, then finished in Pinot Noir and Cabernet Sauvignon wine barrels (I have a weakness for a good wine finish, so perhaps this won't be so bad after all). It's bottled at 45% ABV, and while I have no information on chill filtration or coloring, its appearance is a beautiful burnt orange, like autumn leaves. The mash bill consists of 76% rye, 21% corn, and 3% malted barley. The nose is dominated by wine – dry Cabernet and very fruity, which is intriguing. There's minty rye, red grapes, low-sugar grape jelly, and prunes. Almonds, cherries, and marzipan are present. Sweet and tart raspberries and blackberries appear, along with a slightly medicinal note, like a doctor's office, and surprisingly, children's Amoxicillin (you know, the pink antibiotic that tastes like bubblegum). Caramel, toffee, and vanilla emerge, becoming incredibly rich and savory after it sits for a while. Adding water slightly reduces the wine notes and brings out more rye spice and some apple. It becomes very creamy after sitting with water. The palate starts with distinct wine notes upfront, followed closely by rye spice. Light mint, tart berries, and apples are present. Sweet grapes, cherries, marzipan, and almonds are detected. Caramel apples, vanilla, wine-soaked oak, more rye, cloves, and nutmeg are also found. Water has the same effect on the palate as it does on the nose. A light to medium-bodied mouthfeel that is both dry and mouthwatering. The finish is exceptionally long, so much so that I could still taste it hours later. Red wine, sweet and tart raspberries, and a dry character are prominent. To say I was pleasantly surprised would be a massive understatement. This is good, even great. It's the best rye I've ever had (again, I'm a sucker for a good wine finish). The wine notes are wonderfully pronounced, it's smooth, and there's almost no sensation of alcohol. There's not much to dislike here, except perhaps the finish could have been a touch sweeter, and it could have benefited from more depth overall. All things considered, this is a fantastic rye. For only $50, it's also a great value. I give it a 4.25 and highly recommend it if you enjoy red wine. Cheers.

It's time for another departure from scotch whisky. This sample was provided by a connection from New Jersey. This is a rye whiskey from a blending and bottling company named The Splinter Group. This particular whiskey contains 76% rye, 21% corn, and 3% toasted barley. It is then finished for an undisclosed period in ex-Pinot Noir and ex-Cabernet Sauvignon wine casks from Napa Valley and bottled at 45% ABV. It has a wonderful, dark mahogany color and produces exceptionally slow-forming, thick legs and tiny droplets in the tasting glass. It also appears incredibly oily and viscous. The nose is heavy with cherries and wine grapes dusted with Christmas spices – such as nutmeg, cinnamon, and black pepper. There's also a subtle bell pepper sharpness. Toffee and charred oak become apparent with patience. It's very vibrant and appealing. The palate starts off like a sweet syrup. Cherry juice, grapes, and a hint of dill. The spices also warm the tongue while the syrupy consistency coats every part of the mouth. It's rich and inviting, yet also has a bite and spice – it’s the best of both worlds combined. The longer it rests on the palate, the warmer it becomes, and the spices begin to cut through the syrupy aspect, which is a welcome sensation. The finish is the least impressive aspect of the dram, as it was short to medium in length, and even the warmth and spices fade rather quickly. This just gives more reason to take another sip, I suppose, but I only had a couple of ounces to sample. Ultimately, this is another example of a fine, well-balanced rye whiskey. I'm still undecided about rye in general, so I'm not sure if I would ever finish a full bottle if I purchased and opened one. However, if rye is your preferred spirit, then I highly recommend this one. I believe it's widely available and reasonably priced. Seek it out and give it a try. 3.75-4 stars, which might be slightly low because I'm not a huge rye enthusiast – your personal experience may differ. Cheers, my friends.

Taste: 1.5 oz neat in a Glen Cairn glass, followed by 2 drops of water. Nose (3.0): A menthol note hits me, similar to a eucalyptus cough drop, which is somewhat off-putting. I detect rye, dill, and green fruit. Not my preferred aroma. Taste (3.5): I experience a very raw rye flavor, a bit of dill, some chocolate, and tart berries. The menthol is less intense but still present, which is my main criticism. I'm unsure if it's more menthol now or akin to chewing rye seeds. It's more manageable on the palate than when it slightly overpowered my nose. My initial sip confirms this is best approached as a rye "experiment" rather than a conventional rye whiskey. I anticipated this, and there are no doubts now. The mouthfeel is thicker and coating; it's a full, rich spirit. Finish (3.0): Longer and drier. I detect a fresh, young wood flavor that isn't particularly bad but isn't delightful either. The wine barrel finishing is definitely noticeable here, and I believe it's what prevents the finish from being a complete disappointment. Overall: I was hoping for something like MWND but ended up with something closer to Catoctin Creek (which I didn't enjoy). While there are interesting notes and the wine concept is intriguing, the rye, in my opinion, is too young. My mind is always open to new finishing techniques; although I usually prefer traditional, well-crafted, aged bourbons and ryes, I've genuinely enjoyed some finished expressions (like WT Revival, MWND, Rieger's). However, this particular one isn't executed well enough for me. When a rye has such a high percentage in the mash bill, it needs to be aged properly. This one just isn't.

It's Friday...which signifies one thing. Actually, several things, but only one I eagerly anticipate: a fine dram to conclude the week. I've finally opened this distinctive rye. I took a small sip; a much larger pour is planned for this evening, of course. This rye isn't for everyone, but if you appreciate rye and enjoy full-bodied, low-tannin red wines, this is right up your alley. Initially, I expected something similar to High West Midwinter, but readily available and affordably priced. It's nowhere near Midwinter. While both are finished in wine casks, they are vastly different. Midwinter evokes Christmas, whereas this reminded me of visiting a Napa merlot winery. You get the spicy rye upfront, with surprisingly restrained heat, but the finish is where the red wine influence becomes apparent. In my view, it balances the spice and smooths the heat. Red wine finishing for rye is always a gamble. Both possess strengths, and the result can either be a chaotic clash or a harmonious partnership. It's great to see them coexist well here, neither overpowering the other. It's a unique rye, and at $50, it's worth it.

Aroma: Vanilla and simple syrup - very much like a good cake frosting. Orange blossom. A faint hint of oak. Cinnamon, clove, and nutmeg. The slightest hint of black pepper. Delightful. Taste: Vanilla, orange blossom, simple syrup. Cake frosting comes to mind again. Clove, honey, nutmeg. I try to avoid this term, but this spirit is smooth. Tannin, black pepper, white pepper. Oak with a very subtle barrel bitterness. A faint dill/licorice/anise note appears right at the end. Medium-long finish that features those vanilla, orange blossom, and simple syrup notes. Additional thoughts: I'm a fan of the entire Splinter Group range - Straight Edge, Slaughter House, and Whip Saw (this whiskey). Straight Edge (the bourbon) was the first bottle I ever bought on a whim, precisely because I had no idea what it was or what to expect, and it paid off handsomely. It also demonstrates that sourced whiskey which undergoes finishing (similar to Angel's Envy) can be excellent. It might not appeal to everyone, but I love it.

Tasted neat in a Glencairn at home. The aroma is rich with spice, but not harsh, featuring notes of freshly baked cherry and apple pies, along with some mellow wine-like characteristics. Intriguing. The taste reveals more of the wine influence, which adds a touch of bitterness to the baking spices, alongside hints of orange peel and clove. While I don't love it, it is distinctive, and I'm sure others with different preferences would truly appreciate it. 3/11/2020