A little searching online reveals that Sagamore is blending two MGP products; a high-rye (95% rye, 5% malted barley) and a low-rye (unspecified mash bill). They are also cask-finishing a number of casks in everything from Cognac to Calvados, so they aren’t just resting on MGP’s laurels. If nothing else, at least they are revealing the source of their whiskey instead of trying to hide it.
The liquid, in fact, is a blend of 73% sourced bourbon from Bardstown (aka Kentucky Bourbon Distillers / KBD aka Willett), 17% Old Potrero 18th Century Style Rye Whiskey (which is 100% malted rye), and 10% Old Potrero Port Finish Rye Whiskey. Old Potrero is one of Anchor’s whiskey brands, distilled and aged in San Francisco, California. The reported ages of the components…
The website for Ezra Brooks is littered with marketing gush that proclaims how “honest” and “straight-shooting” the products are, which is a laugh because there is no Ezra Brooks distillery – the brand’s bourbons are distilled by parent company Luxco’s Lux Row distillery, which also makes Rebel Yell, David Nicholson, and others. The ryes are sourced from Indiana, which means…
This is just Beam straight rye (likely at 4 years and a day old) at 45% ABV. Maybe – MAYBE – if they had anything whatsoever to say about what their “oldest recipe” entails, or why it has anything to do with pre-Prohibition distillation, or really any information at all about why this is different from the 40% ABV version that this is replacing, I MIGHT have been a little less cynical…
Woodinville 100% Rye is a straight rye that is pot distilled by Woodinville Whiskey Company in Woodinville, Washington state. The distillery, established in 2010, was acquired in 2017 by Moët Hennessy (LVMH), which might explain why it’s now popping up on store shelves. All of the grain for distillation comes from…
Historic rye from the town of Templeton (which would have been made by numerous farmers in the area, not just one) was, again purportedly, a favorite of Chicago gangster Al Capone. Of course today’s Templeton whiskey is not actually based on any antique recipe, it’s just four year-old 95% rye mash-bill bulk straight rye from LDI/MGP in Indiana, which has been proofed down and bottled using local Iowa water. I guess adding water to something now qualifies as “making it”
Here, we have something different. This is not actually a bourbon (nor a Tennessee Whiskey), but rather a MGP-distilled (that would be in Indiana) 95% rye whiskey that has been subjected to the above charcoal chill-filtration process. I am now obliged to point out the bald-faced hypocrisy of a label that…
All Balcones whiskeys are pot distilled in batches and bottled without chill-filtration or added coloring. This particular bottle (which sounds downright placid next to siblings like Blue Corn Whiskey and Texas Single Malt) is distilled from a mash bill of 100% rye, including Elbon Rye from Northwest Texas and crystal, chocolate and roasted rye malts.
Double Rye! is a blend of straight ryes. This means the bottle, itself, cannot be called a straight rye. Aren’t legal definitions fun? The ryes in question are a 95% rye (5% malted barley) mash bill from MGP, and an 80% rye (20% malted rye) distilled by High West themselves at their new-ish distillery in Park City, Utah.
James E. Pepper, an historic brand established (purportedly) in 1780 but mothballed in 1958 was distilled at several sites in Kentucky, including the now-abandoned James E. Pepper distillery in Lexington, KY. In 2008 the rights to the brand were purchased by the Georgetown Trading Co., and re-launched using sourced whisky from various distilleries.
