Title No. 21 Rye Whiskey 90

40%

Appearance: Rich amber color, inviting and warm.

Nose: Aroma of spicy rye greets the senses, followed by sweet notes of caramel and vanilla. Subtle hints of oak add depth to the bouquet.

Palate: On the palate, Title No. 21 Rye Whiskey 90 delights with a harmonious blend of flavors. Spicy rye leads the way, accompanied by luscious caramel and creamy vanilla. The oak influence is evident, imparting layers of complexity and depth.

Finish: The finish is smooth and satisfying, with lingering echoes of spice and sweetness. Each sip leaves a lasting impression, inviting you to savor the timeless tradition of American rye whiskey.

In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.) It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels.
Rye whiskey was created in Pennsylvania when farmers and immigrants attempted to create whiskeys similar to what they would've enjoyed in their home countries. Since rye grew well in the Mid-Atlantic climate of Pennsylvania and neighboring states, rye became the grain of choice for these small-time distillers.Rye is naturally spicier than other grains such as corn and wheat, resulting in a spicy kick to the whiskey, often described as having a black pepper or clove-like taste. Some of the earliest rye whiskeys in America were created from a mash of 100% rye. This whiskey was extremely spicy and dry. In the United States, legally a rye whiskey has to have at least 51 percent of rye grain in its mash bill. The other grains are usually a combination of corn and malted barley, but can include others as well. And in the U.S., it must be aged in new charred oak containers.Made exclusively from ingredients grown in New England and aged in Northern oak barrels. A mash of 80% unmalted rye and 20% malted barley is double distilled in pot stills to produce complex notes of fresh grass, mild spice, brine, and a strong, long rye finish.
A minimum-51% rye, like those traditionally made by the big Kentucky distilleries, will taste quite similar to bourbon. But 100% rye—a style that often comes from Canada—typically has rich spice and herbal notes, enhanced by flavors derived from barrel aging such as vanilla and oak.