Hudson Maple Cask Rye Whiskey

Appearance: The Hudson Maple Cask Rye Whiskey presents a deep amber color with golden highlights, reflecting its aging process in maple wood barrels. Nose: Upon nosing, enticing aromas of rich maple syrup, caramelized sugar, and vanilla waft from the glass, accompanied by subtle hints of oak and warm spices. The aroma is inviting and evocative, promising a delightful tasting experience. Palate: The first sip reveals a smooth and velvety texture, with flavors of maple syrup, toffee, and honey coating the palate. Notes of toasted oak, cinnamon, and nutmeg emerge, adding depth and complexity to the whiskey's profile. The maple wood influence is evident, contributing to the whiskey's sweet and robust character. Finish: The finish is long and satisfying, with lingering echoes of maple sweetness and warm spices that leave a pleasant warmth in the mouth. A touch of oak tannins adds structure to the finish, balancing the whiskey's sweetness.

In the rolling farmland outside New Paltz, N.Y., is a former gristmill, now the Tuthilltown Spirits Distillery, where Hudson Whiskey is made.Rye's mash bill must, by law, consist of at least 51% rye. Most rye whiskeys use malted barley or corn as the other grains. As with bourbon, ground grain is mixed with water and a bit of mash from a previous distillation, in what's known as a sour-mash process.
Rye production soon took off in Maryland and Pennsylvania. Monongahela, Pennsylvania became one of the main locations for Rye Whiskey production, including the Joseph Sinnet Distillery, that eventually grew to have locations in Boston, Georgia and Louisiana.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 distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporise and pass over the neck of the still into either a condenser or a worm – a large copper coil immersed in cold running water where the vapour is condensed into a liquid.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.

Size: 750 mL

Proof: 46%
*Please note that the ABV may vary