RY3 Whiskey Cigar Series 1 Rye Whiskey

Appearance: The Cigar Series 1 Rye Whiskey displays a rich and inviting amber hue in the glass. Its clarity hints at the meticulous aging process, while the deep color reflects the infusion of flavors from the specially curated cigar barrels. Nose: As you approach the glass, an enticing bouquet unfolds, revealing the marriage of premium rye with the nuances of fine cigars. Warm rye spice harmonizes with notes of caramel, and the distinct aromas of cedar and rich tobacco. The nose is a captivating prelude to the intricate flavors that await. Palate: Upon the first sip, the velvety texture coats the palate, setting the stage for a symphony of flavors. Robust rye spice takes center stage, complemented by the subtle influence of cedar from the cigar barrels. Layers of complexity emerge, with hints of vanilla and a delicate smokiness, creating a well-balanced and indulgent tasting experience. Finish: The finish is a lingering embrace, where the echoes of premium tobacco persist alongside the warmth of the rye. The interplay of flavors evolves, leaving a lasting impression of sophistication and refinement. The conclusion is a testament to the artful fusion of rye whiskey and the distinctive nuances of premium cigars.

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 mL

Proof: 60.6%
*Please note that the ABV may vary