Templeton Rye Whiskey The Good Stuff 4 Year

Appearance: Templeton Rye Whiskey "The Good Stuff" 4 Year presents a warm amber hue in the glass, reflecting its careful maturation in charred oak barrels. Its clarity hints at the whiskey's smooth and inviting character. Nose: The aroma is inviting and complex, with notes of caramel, honey, and toasted oak dancing on the nose. Subtle hints of vanilla and baking spices add depth and intrigue, promising a rich and satisfying tasting experience. Palate: On the palate, Templeton Rye Whiskey "The Good Stuff" 4 Year delivers a harmonious blend of flavors. Velvety caramel and toffee notes dominate, followed by hints of ripe fruits and warm spices. The whiskey's smooth and approachable texture coats the tongue, leaving a lingering sweetness that delights the senses. Finish: The finish is long and satisfying, with the whiskey's warmth enveloping the palate in a comforting embrace. Echoes of caramel and oak linger, inviting contemplation and appreciation for the whiskey's depth and complexity.

Templeton Rye in based in Iowa's town of Templeton, with a population of just 350 people! This is its Signature Reserve rye whiskey, made with a mash bill of 95% rye and 5% malted barley. Housed in American oak for six years, it was eventually bottled at 45.8% ABV, packed full of peppery rye spices and florals.
It is combined with an "alcohol flavoring formulation" from Clarendon Flavor Engineers referred to as “blenders”, which are added to make it taste as close as possible to original recipe from prohibition era and bottled at the distillery in Templeton, Iowa.
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.
After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for up to 6 years.
Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities.
Vital stats: Mash bill of 95% rye and 5% barley; 45.75% alcohol by volume/91.5 proof; aged six years in charred new American oak; $40 for a 750ml bottle.
This whiskey contains a 100% Rye mash bill. Instead of using the typical barley in the mash bill to convert starch to sugar, we push the boundaries & use a Rye malt. This allows us a true 100% Rye mash, focusing on all the spice notes yet adding sweet subtle, fruity malt notes.
Originally, Pennsylvania-style rye, also known as Monongahela-style, was a full-on rye bomb of a whiskey, 100% rye. It was a blend of malted and unmalted rye, with no corn or barley.

Size: 750 mL

Proof: 45.8%
*Please note that the ABV may vary