History,
The Rye Project is a series of Rye expressions anchored by a very low-content (51%) rye whiskey aged for 6 years in new American oak. We are starting from a place of sweet more than spice, and going from there. No barrel finishes, no gimmicks. We aim to deliver straightforward and balanced Rye collaborations in a low-rye format.
Volume One of the Rye Project is in collaboration with Willett Family Estate. Wolves and Willett Master Distiller Drew Kulsveen selected barrels of 7 and 6 year straight Rye whiskey with a 74% Rye mashbill from House A, South Rick 14, and House H, South Rick 6. Between the the 51% Rye and the Family Estate Rye barrels, we found balance in a Willett-dominant blend and at 103 proof for Batch1.
Tasting Notes,
Nose: A unique blend of effervescent scents mixes along with sweeter notes. Immediately noticeable are forest scents of evergreen and pine sap that are intertwined with hints of brown sugar and a cinnamon crust akin to what you’d find in a dutch apple pie. Rounding out the scents is a dollop of fresh rye grain and baking spice. It’s a pleasing combination of scents to kick things off.
Palate: the midpoint of the sip reveals a great base of syrup flavors, brandied soaked raisins, light caramel, and butterscotch. These flavors are balanced out with white peppercorn, rye spice and light oak. The rye presents a great chewy mouthfeel that adds to the character of the palate. Nicely balanced overall, the flavors play really well together resulting in a truly easy sip to enjoy.
Finish: The finish transitions to a more traditional rye with oak and rye spice immediately being noticeable. White peppercorn and light leather pile on top to reinforce this point. As these flavors fade away you’re left with a rye spice that produces a crescendoing heat. It’s a lingering finish to the sip and affords you the ability to contemplate before going back for more.
The Rye Project is a series of Rye expressions anchored by a very low-content (51%) rye whiskey aged for 6 years in new American oak. We are starting from a place of sweet more than spice, and going from there. No barrel finishes, no gimmicks. We aim to deliver straightforward and balanced Rye collaborations in a low-rye format.
Volume One of the Rye Project is in collaboration with Willett Family Estate. Wolves and Willett Master Distiller Drew Kulsveen selected barrels of 7 and 6 year straight Rye whiskey with a 74% Rye mashbill from House A, South Rick 14, and House H, South Rick 6. Between the the 51% Rye and the Family Estate Rye barrels, we found balance in a Willett-dominant blend and at 103 proof for Batch1.
Tasting Notes,
Nose: A unique blend of effervescent scents mixes along with sweeter notes. Immediately noticeable are forest scents of evergreen and pine sap that are intertwined with hints of brown sugar and a cinnamon crust akin to what you’d find in a dutch apple pie. Rounding out the scents is a dollop of fresh rye grain and baking spice. It’s a pleasing combination of scents to kick things off.
Palate: the midpoint of the sip reveals a great base of syrup flavors, brandied soaked raisins, light caramel, and butterscotch. These flavors are balanced out with white peppercorn, rye spice and light oak. The rye presents a great chewy mouthfeel that adds to the character of the palate. Nicely balanced overall, the flavors play really well together resulting in a truly easy sip to enjoy.
Finish: The finish transitions to a more traditional rye with oak and rye spice immediately being noticeable. White peppercorn and light leather pile on top to reinforce this point. As these flavors fade away you’re left with a rye spice that produces a crescendoing heat. It’s a lingering finish to the sip and affords you the ability to contemplate before going back for more.
Overall Rating
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