In this episode MikeD and TI do the third battle of the ryes! We are back for round 3 and this one proved to be an interesting experience! Join us as we taste and give our opinions on Braddock Oak Rye, Sazerac Rye and New Southern Revival Rye.
Braddock Rye (41.99) (VA)History: Produced by Catoctin Creek distillery. Braddock Oak Rye is produced in the Virginia Blue Ridge Mountains from the finest rye grain and aged in charred new oak barrels. Each batch is fermented, di...
In this episode MikeD and TI do the third battle of the ryes! We are back for round 3 and this one proved to be an interesting experience! Join us as we taste and give our opinions on Braddock Oak Rye, Sazerac Rye and New Southern Revival Rye.
Braddock Rye (41.99) (VA)
History: Produced by Catoctin Creek distillery. Braddock Oak Rye is produced in the Virginia Blue Ridge Mountains from the finest rye grain and aged in charred new oak barrels. Each batch is fermented, distilled and bottled entirely by hand.
Founded in 2009, by Becky and Scott Harris as the first legal distillery in Loudoun County since before Prohibition. They are located in Purcellville, Virginia, in the heart of the Loudoun Valley. Virginia is the birthplace of American whiskey, and at Catoctin Creek. The name "Catoctin" is a regional name. Pronounced Ka-TOCK-tin, the name derives from the Indian tribal name "Kittocton" which, legend has it, meant "place of many deer". Catoctin describes a range of mountains and the creek which flows picturesquely past the distillery and into the Potomac River and Chesapeake Watershed. On the bottle: In 1755, soldiers marching through Virginia sipped the local whisky under the spreading branches of the Braddock Oak. It's mark on the landscape is echoed by the mark of the oak on this exceptional whisky. The spice of the rye is mellowed with oak to create an exceptionally smooth whisky with timeless character and elegance.
Tasting Profile: sweet oak, leather, light spice, light sweet tobacco, pepper, spicy
Sazerac Rye (29.99) (KY)
History: Part of the Buffalo Trace family. The story of Sazerac Rye dates back to the early 19th century when Antoine Peychaud, a New Orleans apothecary, created a recipe for a medical elixir containing a blend of bitters and brandy. This elixir was served in a specific type of glass called a "coquetier," which is French for an egg cup. Over time, the name "coquetier" was Americanized to "cocktail," and Peychaud's creation became known as the "cocktail." In 1838, a Creole immigrant named Thomas H. Handy acquired a bar called the Merchants Exchange Coffee House in New Orleans. Handy, recognizing the growing popularity of the cocktail, started serving a variation of the drink using Sazerac Cognac as the base spirit. The cocktail became widely popular, and Handy eventually purchased the Sazerac brand in 1869, changing the recipe to feature American rye whiskey instead of cognac. Handy's acquisition of the Sazerac brand marked the beginning of the Sazerac Company's involvement in the whiskey industry. The company continued to produce and distribute Sazerac Rye during the late 19th and early 20th centuries, despite challenges such as Prohibition, which outlawed the production and sale of alcoholic beverages in the United States from 1920 to 1933.
Today, Sazerac Rye is crafted using a blend of corn, rye, and malted barley in a distillery located in Frankfort, Kentucky. It is aged in charred oak barrels and is known for its bold, spicy flavor profile. The brand has gained a loyal following among whiskey enthusiasts and mixologists, who appreciate its historical significance and its contribution to the classic cocktail culture.
Tasting Profile: Oak, leather, molasses, all-spice, mint, eucalyptus, cinnamon, vanilla , pepper
New Southern Revival Rye (61.99) (SC)
History: Produced by the High Wire Distilling Company. Located in the heart of historic downtown Charleston, SC, High Wire Distilling Company is dedicated to making premium, small batch spirits. First operating distillery since prohibition. Founded by husband and wife team, Scott Blackwell and Ann Marshall, High Wire was born of a desire to introduce small batch, handmade, craft spirits to South Carolina. Scott, a Culinary Institute of America trained baker, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates. With a main focus on local, unique ingredients, the distillery also features an apothecary area where experimental bench formulas can be created and tested in a small-scale format. In addition to their core products, High Wire also produces a series of limited edition creations only available at certain times of the year. The location for High Wire Distilling is as unique as the spirits—a rustic 6,000 square foot warehouse located on Upper King Street. Spacious with a vintage industrial feel, the Production Area features a 20ft high, barreled ceiling and a beautiful, hand-hammered, copper still as a focal point.
Made with a locally sourced 100% Wrens Abruzzi rye, an heirloom grain grown in the Carolinas for centuries and prized for its hardy backbone and complex nutty flavors. We process the rye in its raw (unmalted) state allowing the rich cereal sweetness of this flavorful grain to shine through.
Tasting Profile: Sweet, floral notes, marshmallow, nutty, spicy, caramel, oak, apple, cinnamon, biscuit
