History,
A. Overholt Straight Rye marks the return to Abraham Overholt’s original mashbill of 80% rye, 20% malted barley, which is often referred to as “Monongahela Mash.” Old Monongahela Rye was an old style of rye that got its name from whiskey farmers working in the Monongahela Valley in Pennsylvania. Originally an unaged product, it got its “old” moniker when distillers started barreling and aging it in stone and brick warehouses. Old Monongahela Rye used source water from the Monongahela River, utilized a 4 to 1 ratio of rye to malted barley, a sour mash fermentation, and a three-chamber still (see Leopold Bros. Three Chamber Rye). A. Overholt Straight Rye is not an Old Monongahela Rye, but does use “Monongahela Mash” on its label referring to its 80% rye, 20% malted barley mashbill.
Tasting Notes,
Nose: Caramel, subtle layers of sandalwood and caraway
Palate: Brown butter, honeysuckle, clove, seasoned oak
Finish: Pleasant, lingering notes of warm rich baking spice
A. Overholt Straight Rye marks the return to Abraham Overholt’s original mashbill of 80% rye, 20% malted barley, which is often referred to as “Monongahela Mash.” Old Monongahela Rye was an old style of rye that got its name from whiskey farmers working in the Monongahela Valley in Pennsylvania. Originally an unaged product, it got its “old” moniker when distillers started barreling and aging it in stone and brick warehouses. Old Monongahela Rye used source water from the Monongahela River, utilized a 4 to 1 ratio of rye to malted barley, a sour mash fermentation, and a three-chamber still (see Leopold Bros. Three Chamber Rye). A. Overholt Straight Rye is not an Old Monongahela Rye, but does use “Monongahela Mash” on its label referring to its 80% rye, 20% malted barley mashbill.
Tasting Notes,
Nose: Caramel, subtle layers of sandalwood and caraway
Palate: Brown butter, honeysuckle, clove, seasoned oak
Finish: Pleasant, lingering notes of warm rich baking spice
Overall Rating
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