Crater Lake Rye Whiskey

Appearance: Crater Lake Rye Whiskey presents itself with a rich amber hue, promising depth and warmth in the glass. Aroma: Upon nosing, the aroma unfolds with inviting layers of complexity. Notes of caramel and vanilla dominate, accompanied by hints of toasted oak and subtle spices. Undertones of dried fruits add depth to the bouquet. Palate: On the palate, Crater Lake Rye Whiskey offers a smooth and velvety texture, coating the tongue with indulgent flavors. Robust rye spice takes center stage, complemented by caramel sweetness and oak richness. Subtle hints of cinnamon and nutmeg add complexity and warmth. Finish: The finish is long and satisfying, with the flavors lingering on the palate. Crater Lake Rye Whiskey leaves a lasting impression of richness and complexity, inviting another sip to savor its bold flavors.

Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.
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.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.Rye whiskey must be made from a mash bill of at least 51% rye grain. Additionally, it must be bottled at a minimum of 40% ABV or 80 proof. Rye whiskey isn't as popular to drink neat as other whiskeys, but it makes a great addition to cocktails that benefit from rye whiskey's subtly spicy flavor profile.Rye whiskey must contain a minimum of 51% rye if it is made in the United States, although it can be as much as 100% rye. The whiskey must also be aged in new charred oak barrels for a minimum of two years and cannot be distilled to more than 80% ABV or 160 proof.

Size: 750 mL

Proof: 40%
*Please note that the ABV may vary