I just received this email this morning:
John, I am a distillery consultant. In January this year I was hired by Cascade Peak Spirits in Ashland, Oregon. They wanted me to come out and help with their vodka production as well as start production of a rye and bourbon. I set the rye up to be made in the traditional manner, unlike what most of the micros are doing with making any whiskey they make from a wash, they were set up to ferment the whole mash and distill in a pot, on the grains.
It turned out very well. I put it in 10 gallon barrels with a light char. The mash was 85% rye and 15% malted barley. All organic. They are getting ready to release it.
I know that a lot of rye drinkers read this blog, so I wanted to pass this information on to you. Plus, I’ll be getting a sample of it and I’ll let you know what I think.
Does that mean they are releasing a one year old whiskey? Interesting to see what they end up with after that short time in a light char barrel. Let us know if it will be available in the midwest (read Michigan)
I sampled Death’s Door’s whiskeys at WF Chicago in April, and the difference between their new make and the year old samples they were pulling right out of the cask on their table was dramatic. I would hope for the same here.
I also find it interesting that the “traditional manner” referred to is not a wash, as was “traditionally” done for most of American rye’s history, but “on the grains” (love that term though!) meaning the way it’s been done primarily only since Repeal. Funny how time changes our perception of things. Bet that used pot is a tough cleaning job!
I certainly hope to have the opportunity to give it a try sometime, because RYE RULES!
William, yep, I assume a year old (or less). Fingers crossed…
LotPRD, yes indeedy, RYE RULES!
Here’s a little more info on the whiskey, from the distillery consultant:
“Availability will be limited. The sample you are getting is 100.4 proof. Barrel proof. It went in at 100.”
I’m amazed that people actually think a decent whiskey can come out of a barrel after a year. A lot of these small distilleries are trying to shortcut the aging process AND charge crazy prices.
As for Deaths Door, I tried it too at WF Chicago, yes after being in a barrel a year it was very different, not good, but different- in fact it tasted like vodka soaked wood. Nothing wrong with that if you like that sort of thing but I think most serious whiskey fans will find it nothing but interesting at most.
Using small barrels is a bad idea.
The wood kills the taste and character of the malt and sour mash etc.
To much wood together with the volume of spirit gives a taste of terpentine and motoroil. There is a negative balance between the surface of wood and volume of spirit.
I sampled ‘Death’s Door’ at WFNY… If I remember correctly, it’s 95% wheat, not rye, and has a much sweeter flavor.
I am also in the ‘interesting camp’ on this, but that is one of the reasons I go to WF: to try new things.
I also prefer the heavier character of rye to wheated whiskey (eg. Handy, Rittenhouse etc.).
Any word on what this might retail for ($)?
I received a sample of this whiskey yesterday, but it was just delivered and very cold! I hope to taste it informally later on today and offer some thoughts.
Joe, I’ll also see if I can get a price on this.
I’m told the SRP on this is $52 and very limited.
I am tasting the sample as I type this. So far, so good. It’s clean, rich, fresh, spicy and (naturally) youthful. Still, it’s more mature and rounded that I would expect for a whisky only several months old. I’m not sure what the long-term plans for this whiskey are, but I’d like to taste this again after a couple more years in oak.
There’s a list of where their products are available on the distillery’s website (www.cascadepeakspirits.com).
I never made a claim to Death’s Door being rye, nor did I comment on its overall quality. I merely stated that a year in wood made it a distinctly different spirit.
I welcome all the newcomers to rye whiskey, and my byline is not taken lightly. I go back far enough with rye whiskey (1970s) to have had the ability to choose between the last two Pennsylvania-distilled brands, Sam Thompson and Old Overholt. I remain firmly convinced that rye whiskey deserves all the accolades it’s finally getting and more, and that we won’t see it’s ultimate reincarnation until it’s once again distilled in it’s home state!