Heaven Hill : Rittenhouse: Straight Rye Whisky Bottled-In-Bond (USA: Rye Whisky: 50% ABV)

Visual: Bronze to amber. Fast thick streaks come from the spirit.

Nose: Vanilla. Peppery. Rye crackers. Honey. Orange zest. Light menthol and mint leaves. Orange fruit sugars. Water keeps similar but more water adds apples.

Body: Mead. Thick. Golden syrup. Pepper. Brown bread. Syrup cake. Slight cough syrup. Water makes more menthol. Pears. Soft apricot. Vanilla. Peppercorn.

Finish: Peppery. Vanilla. Brown bread. Vanilla yogurt. Light menthol. Water adds more menthol.

Conclusion: Right, I’m never sure if American whiskey – be it bourbon, rye, corn or whatever – should have water added to it. I know the stereotype is with ice but I’ve never taken to that. What I do know though is that for this one, with and without water is a heck of a different experience.

Neat it feels like the platonic ideal of a rye whiskey in my (admittedly comparatively limited) experience. It is peppery and spicy over a sweet, syrupy base that makes it heavy and thick. Even taking into account the 50% abv this can take a metric wodge of water and still feel thick and syrupy on the tongue. It is a heavy, rustic, thick, peppery and just plain rye biscuit tasting whiskey.

Water, well, first comes out the menthol notes. Initially this is a drawback as combined with the thickness of the texture you get a kind of sickly cough syrup taste. This is but a stepping stone though, keep adding water you get past that, warning, it takes more water than you would think.

With that huge amount of water you finally get green fruit added into the menthol – lighter notes, still against the pepper spice, but hear a more revealing and subtly fruity whiskey rather than the sheer rye assault.

Neat it is the rye beast, water makes slightly too menthol, but with enough water it does have a rewardingly fruity spirit to go with the peppery rye even if it doesn’t 100% work like that. Still, this is a whiskey about the rye and going for that I have to say it does that bloody well.

Background: Since my mind has been expanded recently on the breakdown of American whiskey styles, including exactly what constituents a bourbon and what doesn’t, which I find I have been getting wrong for a while, I wanted to dance back into the American whiskey again, and I decided to go with the rye. Grabbed at Independent Spirit after having sampled a few ryes, this was drunk while listening to Guns and Roses – Appetite for Destruction. It just felt right.

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