This beautiful classic rye whiskey is made from a lot of rye grain and a little malted barley, so it's got plenty of black pepper bite and a rich body.
After aging for 10 months in very modern (i.e. small) 10 gallon virgin American oak casks, this whiskey has great rye spiciness balanced by hints of cinnamon and dried apricots, with a dry toasty finish. It's a fantastic combination of old and new with a flavor worth lingering over.
Our neighbors at Van Brunt Stillhouse make tiny batches of whiskey by hand. Because of their small size and their love of experimentation, they release different styles throughout the year.
Each run is extremely limited, so we might not have this in stock for long.
TIP OF THE TONGUE
A whiskey this rare and tasty begs to be sipped straight, or with a small splash of water. But it's classic flavor makes it terrific in traditional cocktails like the geographically-appropriate Brooklyn: combine 2 ounces of rye whiskey with 1 ounce of Vya Extra Dry Vermouth, 1/4 ounce of Maraschino liqueur and 3 or 4 dashes of Hella Bitters Aromatic Bitters in a cocktail shaker with ice. Stir until cold and strain into a chilled cocktail glass. Garnish with a cocktail cherry.