High Plains Rye Whiskey

Appearance: In the glass, High Plains Rye Whiskey exhibits a deep amber hue, reminiscent of the golden sunset over the vast American plains. Its clarity reflects the care taken in its crafting, inviting you to explore the richness within. Nose: The aromatic journey begins with a welcoming embrace of warm vanilla and caramelized sugar, offering a prelude to the robust flavors that follow. Subtle hints of toasted oak and a touch of spice dance in the air, evoking the untamed spirit of the high plains and setting the stage for an immersive tasting experience. Palate: Upon the first sip, the palate is greeted with a bold and spicy character characteristic of high-quality rye whiskey. The robust grains deliver a symphony of flavors, intertwining with the sweetness of dried fruits. Layers of complexity unfold, revealing notes of cinnamon and a subtle nuttiness, creating a well-balanced and captivating profile. Mid-Palate: As the whiskey progresses across the palate, the influence of oak becomes more pronounced. Rich undertones of toffee and a hint of dark chocolate emerge, adding depth and sophistication to the overall experience. The mid-palate showcases the craftsmanship and careful maturation that define High Plains Rye Whiskey. Finish: The journey concludes with a long and satisfying finish, leaving a warm and lingering sensation. The spiciness persists, accompanied by a gentle reminder of the whiskey's caramel and vanilla undertones. The afterglow is a testament to the untamed spirit and enduring legacy of the American West.

Made from rye whiskies distilled by Kentucky Artisan Distillery (of Jefferson's fame), Ohio's Middle West Distillery, Indiana's MGP, and New York Distilling Co., this is a real rye drinker's rye. All the ryes are at least 4 years old and with mashbills made up of as low as 51% rye, all the way up to 100% rye.
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.
In the past 20 years, more and more producers have turned to making “high rye” Bourbons, made with an increased amount of rye in the mash bill, perhaps 20% or more. They appeal to drinkers who need that extra bite of spice in their bourbon with less sweetness. The higher the rye content, the spicier the bourbon.
Rye whiskey can be traced back all the way to 1750 — several decades before the invention of bourbon whiskey. 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.Cream of Kentucky 12.3 Years Old is the second release from J.W. Rutledge Distillery, founded by former Four Roses master distiller Jim Rutledge.

Size: 750 mL

Proof: 48.5%
*Please note that the ABV may vary