RY3 Honey Cask Finished Toasted Whiskey

Appearance: In the glass, RY3 Honey Cask Finished Toasted Whiskey unveils a radiant amber hue, reflecting the careful toasting process and honey cask finishing. Its clarity and warm glow invite anticipation for the sensorial journey ahead. Nose: The aromatic introduction is an inviting dance of toasted oak and a subtle interplay of vanilla. A gentle wave of honey sweetness emerges, providing a comforting and alluring fragrance. The nose hints at the complexity within, promising a harmonious marriage of toasty richness and honeyed depth. Palate: With the first sip, the palate is enveloped in a velvety symphony of flavors. The toasty foundation asserts itself, offering a warm embrace of caramel and oak. The honey cask finishing unfolds with a delicate sweetness, accentuating layers of complexity. Subtle notes of dried fruits and a touch of spice contribute to a well-rounded and indulgent tasting experience. Finish: The finish is a lingering encore, where the toasty warmth gracefully subsides, leaving behind a gentle sweetness that persists. Oak tannins impart a satisfying dryness, inviting contemplation and further exploration. The conclusion is a testament to the careful craftsmanship, offering a lasting impression of both depth and finesse.

The first written record of whisky appeared in 1405, in the Irish Annals of Clonmacnoise. Less than a century later, in 1494, records proved the distillation of whisky in Scotland was underway.
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.
Two states, Pennsylvania and Maryland, lead the country in the production of rye whiskey. Each made rye whiskey with the Maryland version being sweeter. Maryland used more corn in the mash bill, while Pennsylvania used predominate rye.To get a high alcohol by volume (ABV) alcohol, you need to physically separate alcohol from water using evaporation and condensation, also known as distilling. Once a liquid fermentation is complete, the liquid is then heated in a still. The alcohol is boiled off and the drinkable alcohol is collected.

Size: 750 mL

Proof: 61.4%
*Please note that the ABV may vary