Blog Post Three: Now I'm getting the hang of this…
Hailing from Virginia in the USA, and a spirit with a curious name, single malt rye, but the grain is in fact 100% rye. So it's a single grain, that is malted and that grain is rye.
And what is is even more fascinating with this malt, is that it is floor malted, has been smoked with Sassafras smoke and has been matured in used bourbon barrels that have had both new and used applewood and oak chips. What a combo!
And the taste of Sassafras? Earthy, aniseed, lemon and ginger. So citrus and spicy.
I was fortunate to try this with my brief notes revealing, "Sweet peach nose, soft and gentle. Big rye influence, sweet oak, creamy, hints of kitchen spice, lingering tartness". And did I mention that it has a ripper taste?