Ry3 Private Barrel Select Cask Strength Toasted Barrel Finish Whiskey

Appearance: Rich amber hue with [any distinctive visual characteristics]. Nose: Aromas of [describe predominant scents, e.g., caramel, vanilla, oak], accompanied by hints of [additional notes, like spice or fruit]. Palate: Deliciously balanced flavors unfold, featuring [primary tastes such as toffee, honey, or chocolate], complemented by nuances of [mention any secondary flavors]. Finish: The finish is [describe the length and character, whether it's smooth, lingering, or has a certain intensity]. Notes of [any lingering tastes] leave a memorable impression. Remember, tasting notes can be highly subjective, and individual experiences may vary. Feel free to tailor these notes based on your own observations and preferences.

The whiskey is aged for a minimum of two years and typically four or more years before it can be bottled. Straight rye whiskey will be aged for at least two years and won't contain any other spirits, but there are other options out there as well, like “bottled-in-bond.”
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.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.Rye whiskey, often shortened to just rye, is a type of whiskey that must be made from a grain mixture that is at least 51% rye. Rye often uses a different, specific distillation and aging process as well. And at least in the United States, it's rye whiskey.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 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.

Size: 750 fl oz

Proof: 58.6%
*Please note that the ABV may vary