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A Spirit Born of Revolution - Virginia Rye Whiskey
Prior to the American Revolution rum made with imported molasses was the spirit of choice for colonists. As British taxes and blockades put an end to this lucrative trade, American farmers and distillers increasingly turned to grains that grew well locally for their mash bills, rye and corn. The epicenter of this early industry was the western regions of Pennsylvania, Maryland, and Virginia. Virginia whiskey production was done by large and small farmers alike, with hundreds of small operations dotting the landscape. In 1797, encouraged by his Scottish farm manager James Anderson, George Washington opened the first large scale commercial Rye Whiskey distillery in American at his Mt. Vernon, Virginia plantation. A skilled group of enslaved black men constructed and ran the successful operation.
From the early 1800's until prohibition, Rye Whiskey ruled as king of the American spirits industry.
Today the tradition of Rye Whiskey made in Virginia is on the rise. In 2006 the state passed legislation which made distilling spirits once again a viable opportunity. Since that time more than 70 distilleries have opened in the state, and over a third of them have committed to the reestablishment of Virginia Rye.
Across the globe, American Rye Whiskey is enjoying a renaissance. In the past decade consumption of this venerable spirit has increased ten-fold.
Make A Toast
So when you get a chance to sip a Virginia Rye whiskey, remember to raise your glass and toast the taste of American-made history. Check out these Virginia Rye Brands
Smooth is the word, spicE is the kickerRye Whiskey distinguishes itself from Bourbon, Scotch and Irish Whiskeys by its distinct flavor profile. The rye grain itself has more complexity than other whiskey grains. The assertive flavor of rye, even after mellowing in charred oak, will maintain it's lively spiciness. Rye will also show notes of caramel and vanilla from the barrels, and depending on how it’s aged or blended, will showcase a variety of other flavors.
The other distinction of rye whiskey is its ability to be aged to a smooth finish at a quicker pace than other grained whiskey, giving you wonderfully enjoyable choices at a much younger age. To be called a rye whiskey it must contain at least 51% rye grain in the mash and be aged in new charred oak barrels, which is where it gets its color, mellow taste and additional flavor. Rye must also be distilled to no more than 160 proof, 80% alcohol by volume (meaning it’s stripped of fewer flavor compounds), and bottled at a minimum 80 proof, 40% ABV. While rye whiskey distilled between the mid-1700's and the 1930's was historically made with up to 95-100% rye grain, in recent years many are made with a more modest rye content, balanced out by a portion of corn, wheat or barley. Now with the craft distilling boom, old school, traditional high rye styles are being revived, harkening back to the glory days. Whether you are looking for a well aged deep amber sipping whiskey made to traditional high rye standards, or a higher octane smooth rye shine, Virginia distillers are working to meet your exceptions. Take a look at the Virginia Rye Brands they have to offer. |
Cereal Rye Grain Farming
Early colonial German, Dutch and Scotch-Irish pioneers found growing rye grains a perfect match for the mid-Atlantic climate. The hardiness of the grain against cold weather and it's abundant yield in differing soil types proved it's worth as a reliable and delicious staple. Cereal Rye is an excellent nitrogen scavenger (preventing nitrogen from leaching into the groundwater) and soil builder that loosens topsoil, controls soil erosion, and suppresses weeds. In addition to growing rye as a cash crop many farmers use rye successfully as a green manure cover crop or to provide forage for livestock. "Grain to Table" - read about 3 rye grain varieties |
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Virginia MadeAs early as the 1730's records have been found of Virginia farmers growing rye and distilling their own whiskey for pleasure and trade. Now those traditions are being born again. A new generation of Virginia distillers are sourcing heritage rye grains from family farms across the commonwealth and making a little history of their own.
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Make A Discovery
The next time you visit a Virginia Rye distillery (well worth the trip), your favorite watering hole or local beverage store let yourself take a little sip back in time. Discover Virginia Rye.
Virginia Rye Brands |
Virginia Rye Whiskey Trail©
Now that you've learned a little about Virginia Rye, check out some of the wonderful Virginia Rye distillers.
►1. Appalachian Heritage Distillery – Damascus, Virginia ►2. Axe Handle Distilling – Pennington Gap, Virginia ►3. Belmont Farm – Culpeper, Virginia ►4. Brady's Distillery - Roanoke, Virginia ►5. Cape Charles Distillery – Cape Charles, Virginia ►6. Catoctin Creek Distilling – Purcellville, Virginia ►7. Copper Fox Distillery - Sperryville, Virginia - Williamsburg, Virginia ►8. Davis Valley Distillery – Rural Retreat, Virginia ►9. Deep Creek Distillery – Chesapeake, Virginia ►10. Falls Church Distillers – Manassas, Virginia ►11. Filibuster Distillery – Maurertown, Virginia ►12. Five Mile Mountain – Floyd, Virginia ►13. Franklin County Distilleries – Boones Mill, Virginia ►14. George Washington’s Distillery - Mount Vernon, Virginia ►15. Highlands Distilling Co. – Marion, Virginia ►16. Ironclad Distillery Co. – Newport News, Virginia ►17. J.H. Bards Spirit Co. – Radford, Virginia ►18. KO Distilling – Manassas, Virginia ►19. Phenomenal Spirits RY3 – Virginia Beach, Virginia ►20. Ragged Branch – Charlottesville, Virginia ►21. Reservoir Distillery – Richmond, Virginia ►22. River Hill Distillery – Luray, Virginia ►23. Roosters Rise-n-Shine Distillery – Hardy, Virginia ►24. Sandy River Distillery – Rice, Virginia ►25. Silverback Distillery – Afton, Virginia ►26. Three Brothers Distillery – Disputanta, Virginia ►27. Three Crosses Distilling Co. – Powhatan, Virginia ►28. Trial & Error Distillery – Richmond, Virginia ►29. Twin Creeks Distillery – Rocky Mount, Virginia
Virginia Rye San Francisco Double Gold Winners
San Francisco Spirits Double Gold Award Winners are recognized at the TOP of World Spirits recognition. Over the years Virginia Rye Whiskey has made it's mark on this venerable platform. Congratulations to these past winners; Catoctin Creek Distilling, Filibuster Distillery, KO Distilling, Ragged Branch Distillery and Reservoir Distillery.
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A "Virginia Rye" Profile:
Catoctin Creek Cask Proof Roundstone Rye
Proof: 116.2, ABV: 58.1% - 100% Rye grain
Double Gold Medal – San Francisco World Spirits Competition
Catoctin Creek Roundstone Rye Cask Proof was named the Editor's Choice, 9.0/8.9 points and the highest rated whiskey in the premier issue of American Whiskey magazine!
9.0 Points.
Palate: Big sweetness, vanilla and toffee, caramel coated apples. Snickers bars in liquid form, peanut, caramel and milk chocolate. The savory edge of dusty books.
Comments: Just what you want from a rye - spice punch, tannins and a dusty sweetness.
https://americanwhiskeymag.com/2018/10/10/catoctin-creek-cask-proof-roundstone-rye/
Proof: 116.2, ABV: 58.1% - 100% Rye grain
Double Gold Medal – San Francisco World Spirits Competition
Catoctin Creek Roundstone Rye Cask Proof was named the Editor's Choice, 9.0/8.9 points and the highest rated whiskey in the premier issue of American Whiskey magazine!
9.0 Points.
Palate: Big sweetness, vanilla and toffee, caramel coated apples. Snickers bars in liquid form, peanut, caramel and milk chocolate. The savory edge of dusty books.
Comments: Just what you want from a rye - spice punch, tannins and a dusty sweetness.
https://americanwhiskeymag.com/2018/10/10/catoctin-creek-cask-proof-roundstone-rye/
Learn more about Rye Whiskey and the distilling process.
rye whiskey designations
Straight Rye or Straight Malted Rye Whiskey
Straight Rye Whiskey may not exceed 160° proof off the still from a fermented mash of not less than 51 percent rye or malted rye grain, and aged at least 2 years in new unused charred oak containers entering at not more than 125° proof. If aged under 4 years, Straight Rye must have an age statement on the label. It may not contain any flavors or colors. Must be bottled at minimum 80 proof. All the whiskey in the bottle must be distilled in same state and listed as such.
Rye Whiskey
Rye Whiskey may not exceed 160° proof off the still from a fermented mash of not less than 51 percent rye or malted rye grain aged in new unused charred oak containers entering at not more than 125° proof. There is no minimum length for aging. The label must display an age statement if any of the whiskey is under 4 years old. If multiple ages of whiskey are mingled in a bottling, the age statement must reflect the youngest in the mix. It may not contain any flavors or colors. Must be bottled at minimum 80 proof. The state(s) of distillation must be listed on the label.
Silver Rye Whiskey variation
Silver Rye Whiskey falls under the same rules as Rye Whiskey. “Silver” refers to a whiskey that has been stored in a new charred oak container ever so briefly, maintaining its silver/white color.
“Bottled-in-Bond” definition
To be labeled as Bottled-in-Bond, a whiskey must be the product of one distillery and distilled during just one season. They must be aged for at least 4 years, and bottled at exactly 100 Proof. Distilled Spirits Plant numbers for both the production and bottling facilities must be stated on the label.
“Cask/Barrel Proof” definition
Cask proof/strength (also known as barrel proof/barrel strength) is a term used to describe a whiskey that has not been substantially diluted after its storage in a cask/barrel for maturation.
Finished or Flavored Whiskey
Some whiskeys are finished in other barrel types, or mingled with wood chips or staves. Whiskies may also be blended with other flavorings. In either case the bottle must state the type of whiskey with the finishing or flavoring technique applied. Examples: “Virginia Straight Rye Whiskey Finished in Cognac Barrels”; “Rye Whiskey infused with toasted apple wood chips”; “Honey Rye Whiskey”.
Blended Whiskey
A blended whiskey is the product of blending different types of whiskeys and sometimes also neutral grain spirits, colorings, and flavorings. It is generally the product of mixing one or more higher-quality straight whiskies (a minimum of 20%) with less expensive whiskies, spirits and other ingredients. This typically allows for a lower priced finished product, and allows distillers to create a consistency in taste over many seasons. If multiple ages of whiskey are mingled in a bottling, the age statement must reflect the youngest in the mix.
Clear Rye Spirits
These may be produced in two forms, and either bottled as is or blended with other spirits or whiskies. If bottled, each of these must be bottled at not less than 40% alcohol by volume (80 proof). Unaged Rye Spirits are distilled from a fermented mash of not less than 51 percent rye at a proof dependent upon the desired taste profile determined by the distiller. Not aged. Neutral Rye Spirits are distilled from a fermented mash of not less than 51 percent rye at or above 95% alcohol by volume (190 proof). Not aged. Neutral rye spirits can be used to create Rye Vodka. Historically many Polish (Belvedere Vodka) and eastern European vodkas have been distilled from rye grain.
Light Whiskey
Distilled to levels exceeding 80% alcohol by volume (160 proof), but less than 95% alcohol by volume (190 proof) and stored in used or uncharred new oak barrels.
Spirit Whiskey
Spirit Whiskey contains at least 5% whiskey, mixed with neutral spirits.
Straight Rye Whiskey may not exceed 160° proof off the still from a fermented mash of not less than 51 percent rye or malted rye grain, and aged at least 2 years in new unused charred oak containers entering at not more than 125° proof. If aged under 4 years, Straight Rye must have an age statement on the label. It may not contain any flavors or colors. Must be bottled at minimum 80 proof. All the whiskey in the bottle must be distilled in same state and listed as such.
Rye Whiskey
Rye Whiskey may not exceed 160° proof off the still from a fermented mash of not less than 51 percent rye or malted rye grain aged in new unused charred oak containers entering at not more than 125° proof. There is no minimum length for aging. The label must display an age statement if any of the whiskey is under 4 years old. If multiple ages of whiskey are mingled in a bottling, the age statement must reflect the youngest in the mix. It may not contain any flavors or colors. Must be bottled at minimum 80 proof. The state(s) of distillation must be listed on the label.
Silver Rye Whiskey variation
Silver Rye Whiskey falls under the same rules as Rye Whiskey. “Silver” refers to a whiskey that has been stored in a new charred oak container ever so briefly, maintaining its silver/white color.
“Bottled-in-Bond” definition
To be labeled as Bottled-in-Bond, a whiskey must be the product of one distillery and distilled during just one season. They must be aged for at least 4 years, and bottled at exactly 100 Proof. Distilled Spirits Plant numbers for both the production and bottling facilities must be stated on the label.
“Cask/Barrel Proof” definition
Cask proof/strength (also known as barrel proof/barrel strength) is a term used to describe a whiskey that has not been substantially diluted after its storage in a cask/barrel for maturation.
Finished or Flavored Whiskey
Some whiskeys are finished in other barrel types, or mingled with wood chips or staves. Whiskies may also be blended with other flavorings. In either case the bottle must state the type of whiskey with the finishing or flavoring technique applied. Examples: “Virginia Straight Rye Whiskey Finished in Cognac Barrels”; “Rye Whiskey infused with toasted apple wood chips”; “Honey Rye Whiskey”.
Blended Whiskey
A blended whiskey is the product of blending different types of whiskeys and sometimes also neutral grain spirits, colorings, and flavorings. It is generally the product of mixing one or more higher-quality straight whiskies (a minimum of 20%) with less expensive whiskies, spirits and other ingredients. This typically allows for a lower priced finished product, and allows distillers to create a consistency in taste over many seasons. If multiple ages of whiskey are mingled in a bottling, the age statement must reflect the youngest in the mix.
Clear Rye Spirits
These may be produced in two forms, and either bottled as is or blended with other spirits or whiskies. If bottled, each of these must be bottled at not less than 40% alcohol by volume (80 proof). Unaged Rye Spirits are distilled from a fermented mash of not less than 51 percent rye at a proof dependent upon the desired taste profile determined by the distiller. Not aged. Neutral Rye Spirits are distilled from a fermented mash of not less than 51 percent rye at or above 95% alcohol by volume (190 proof). Not aged. Neutral rye spirits can be used to create Rye Vodka. Historically many Polish (Belvedere Vodka) and eastern European vodkas have been distilled from rye grain.
Light Whiskey
Distilled to levels exceeding 80% alcohol by volume (160 proof), but less than 95% alcohol by volume (190 proof) and stored in used or uncharred new oak barrels.
Spirit Whiskey
Spirit Whiskey contains at least 5% whiskey, mixed with neutral spirits.
Looks like a nice place for a shot of Virginia Rye :-) Palace Bar, Winchester, VA c.1900
The distilling process (A Simplistic telling)
1. Create the mash bill—choose the grain ingredients that will go into the initial fermentation (example: 85 percent rye, 10 percent corn, 5 percent malted rye). Mill the grains and mix with spring or filtered water.
2. The mash is then cooked down, converting grain starch into sugar, then cooled and mixed with yeast. The mixture is then pumped into a fermenter. The yeast will slowly digest the sugar in the mash and turn it into alcohol over a period of a few days or weeks.
3. The fermented mash is then pumped into a still for a first round of distillation, called stripping. This is to separate the alcohol from the mash. The alcohol is then moved to another still for secondary distillation. The process is monitored, allowing for controlled "cuts" to separate the head (early waste), hearts (the spirit), and tails (the unpleasant finish).
4. The rye spirit comes off the still at 155 to 160 proof. It is diluted with water to a minimum of 80 proof, then transferred to new charred oak barrels for aging. This develops a deeper flavor profile and naturally produces the deeply amber, almost flame color of real rye.
2. The mash is then cooked down, converting grain starch into sugar, then cooled and mixed with yeast. The mixture is then pumped into a fermenter. The yeast will slowly digest the sugar in the mash and turn it into alcohol over a period of a few days or weeks.
3. The fermented mash is then pumped into a still for a first round of distillation, called stripping. This is to separate the alcohol from the mash. The alcohol is then moved to another still for secondary distillation. The process is monitored, allowing for controlled "cuts" to separate the head (early waste), hearts (the spirit), and tails (the unpleasant finish).
4. The rye spirit comes off the still at 155 to 160 proof. It is diluted with water to a minimum of 80 proof, then transferred to new charred oak barrels for aging. This develops a deeper flavor profile and naturally produces the deeply amber, almost flame color of real rye.
"Virginia is for Rye Lovers"
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Barrel Aging For Whiskey
The revelation of using new charred oak barrels to age whiskey is attributed to Virginia's native son Elijah Craig. His discovery in 1789 (although he was making bourbon at the time), brought us the smooth smokey notes we enjoy so much today.
Barrel aging is much more complex than filling a wood barrel and throwing it in a corner for a year or two. Barrel aging in charred new oak barrels is a signature of American sipping whiskeys. While it is stored whiskey flows in and out of the interior wood grains due to changes in temperature with the seasons. You may have been shown on a distillery tour an example of a used barrel stave showing the “red line” demarcating the deepest penetration into the wood. But what exactly is happening inside the barrels as they sit in rickhouses (barrel storage warehouses) season after season? And what is it about oak that produces such a magnificent flavor?
Why Oak? Here in the U.S. The American Oak (Quercus alba) became the standard for barrel construction. The wood of the oak tree has a tight cell structure allowing for the barrel to hold up over time without leakage or rot and allow for a slower, more gentle interaction between the whiskey and the wood. Similarly as important, small amounts of oxygen can still permeate the structure and play their part in maturation of the distillate.
Why does the barrel have to be new? The shortest answer to this is that it is required by U.S. Federal regulations. Rye Whiskey must be aged in “new, charred oak containers” in order to meet the legal definition of the spirit. It is likely that this addition was made to maintain the character and integrity of the flavor profile of Rye Whiskey. Repeated use of barrels for Whiskey would result in diluted versions of all the flavor contributing factors we know and love.
Why do they char and toast the barrels? For making whiskey barrels, the wood has to be thoroughly dried. Different cooperages do this different ways, but most have a long air drying period. The next steps of toasting and charring are different based on the preferences of the distillery, but to be called Rye Whiskey the barrel must be at least minimally charred. Levels of char can vary depending on the barrel producer or distillery, but the most commonly used levels are #1 – #4. A No.1 Char is 15 seconds, No.2 is 30 seconds, No.3 is 35 seconds, and the classic No.4 Char is 55 seconds. The No.4 Char is also known as the “alligator char,” since after that duration of charring, the interior of the oak wood staves has the rough, shiny texture of alligator skin. The addition of heat causes chemical reactions to take place in the wood which are important to developing flavor compounds that will eventually be imparted to the whiskey inside. The charring also creates a layer that can help filter out sulfur and other compounds that could create off flavors in the final product.
Where does the barrel flavor come from? Flavor is a complex interaction of the grains used, the distilling process, the storage conditions, and the barrel. In terms of structure and flavor components, oak wood can be simplified into 4 components: cellulose, hemicellulose, lignin, and wood extracts. Cellulose - Though the long, linked chains of glucose that make up cellulose tend to survive the barrel charring process, they breakdown with extended contact with whiskey. it’s estimated between 3-5 pounds of sugar are extracted over a 6 year maturation period, adding to mouthfeel and flavor. Hemicellulose - Composed of various somewhat smaller sugars like glucose, xylose, and galactose. These breakdown with the addition of heat, such as toasting or charring, to form aromatic compounds (maple, caramel, or licorice), furfural (almond, walnut, or grainy) and hydroxymethylfurfural (buttery, waxy, or musty). Lignins - components of the oak cell wall that are composed of various sugars, acids, and aldehydes that are also be broken down when heated. These continue to degrade during the maturation process. The most notable of these products are vanillin and vanillic acid, which we associate with the flavors of vanilla beans. Wood extracts - the smallest by percentage, but by far the most varied and influential to the flavor of whiskey. The cis-lactones are often considered to be what produces the characteristic aromas and flavors. The most recognizable of these are often described as coconut, vanilla, and sweet. Also included in the wood extracts are tannins. These compounds add to the subtle astringent flavor, but they play important parts in the oxidative reactions breaking down lignin, removing some sulphur notes, and producing what some have described as “ethereal top notes”. These compounds evolve throughout the aging process and each barrel will develop it’s own unique signature.
Rickhouses - Rickhouses are whiskey aging warehouses where barrels are stored on their side (typically), or vertically, in “ricks,” or racks. Rickhouses can be made of a wide rage of materials, including wood, stone, concrete, brick, or even metal. Most have several stories and lack climate controls like heat and air conditioning. Wood and metal rickhouses experience big, dramatic temperature swings each day, particularly on the upper levels, while brick and stone rickhouses have a little more temperature stability. They are made to experience some seriously hot temperatures during the summer months and cold during the winter. The extremes of summer heat means a slightly faster aging process, as well as bigger evaporative losses (the angel’s share). As the temperate fluctuates the whiskey will move in and out of the wood surfaces of the barrel extracting flavor and color. Because rickhouses are often three, five, or even seven stories high, barrels aged in different levels of the warehouse age quite differently. That makes skillful blending important to achieve product uniformity, but it also opens the door to fun single barrel or one-off expressions to highlight particularly interesting flavor profiles. Many master distillers will also move barrels around the rickhouses to achieve differing results.
Why is aging so important?
We’ve all experienced the flavor of whiskey changing drastically over different periods of aging. Many of the compounds discussed evolve with more trips into and out of the wood, chemical reactions over time, and concentration with evaporation. And while most of the time these create favorable flavors, this isn’t universally true. Throughout aging fatty acids lengthen. In general, the longer chain fatty acids are associated with more pleasing flavors. They are also more soluble in higher alcohol expressions, making aging essential to a good barrel proof whiskey. It takes experience, planning, and a lot of tasting to make sure these processes result in the overall flavor the master distiller is looking for.
Barrel aging is much more complex than filling a wood barrel and throwing it in a corner for a year or two. Barrel aging in charred new oak barrels is a signature of American sipping whiskeys. While it is stored whiskey flows in and out of the interior wood grains due to changes in temperature with the seasons. You may have been shown on a distillery tour an example of a used barrel stave showing the “red line” demarcating the deepest penetration into the wood. But what exactly is happening inside the barrels as they sit in rickhouses (barrel storage warehouses) season after season? And what is it about oak that produces such a magnificent flavor?
Why Oak? Here in the U.S. The American Oak (Quercus alba) became the standard for barrel construction. The wood of the oak tree has a tight cell structure allowing for the barrel to hold up over time without leakage or rot and allow for a slower, more gentle interaction between the whiskey and the wood. Similarly as important, small amounts of oxygen can still permeate the structure and play their part in maturation of the distillate.
Why does the barrel have to be new? The shortest answer to this is that it is required by U.S. Federal regulations. Rye Whiskey must be aged in “new, charred oak containers” in order to meet the legal definition of the spirit. It is likely that this addition was made to maintain the character and integrity of the flavor profile of Rye Whiskey. Repeated use of barrels for Whiskey would result in diluted versions of all the flavor contributing factors we know and love.
Why do they char and toast the barrels? For making whiskey barrels, the wood has to be thoroughly dried. Different cooperages do this different ways, but most have a long air drying period. The next steps of toasting and charring are different based on the preferences of the distillery, but to be called Rye Whiskey the barrel must be at least minimally charred. Levels of char can vary depending on the barrel producer or distillery, but the most commonly used levels are #1 – #4. A No.1 Char is 15 seconds, No.2 is 30 seconds, No.3 is 35 seconds, and the classic No.4 Char is 55 seconds. The No.4 Char is also known as the “alligator char,” since after that duration of charring, the interior of the oak wood staves has the rough, shiny texture of alligator skin. The addition of heat causes chemical reactions to take place in the wood which are important to developing flavor compounds that will eventually be imparted to the whiskey inside. The charring also creates a layer that can help filter out sulfur and other compounds that could create off flavors in the final product.
Where does the barrel flavor come from? Flavor is a complex interaction of the grains used, the distilling process, the storage conditions, and the barrel. In terms of structure and flavor components, oak wood can be simplified into 4 components: cellulose, hemicellulose, lignin, and wood extracts. Cellulose - Though the long, linked chains of glucose that make up cellulose tend to survive the barrel charring process, they breakdown with extended contact with whiskey. it’s estimated between 3-5 pounds of sugar are extracted over a 6 year maturation period, adding to mouthfeel and flavor. Hemicellulose - Composed of various somewhat smaller sugars like glucose, xylose, and galactose. These breakdown with the addition of heat, such as toasting or charring, to form aromatic compounds (maple, caramel, or licorice), furfural (almond, walnut, or grainy) and hydroxymethylfurfural (buttery, waxy, or musty). Lignins - components of the oak cell wall that are composed of various sugars, acids, and aldehydes that are also be broken down when heated. These continue to degrade during the maturation process. The most notable of these products are vanillin and vanillic acid, which we associate with the flavors of vanilla beans. Wood extracts - the smallest by percentage, but by far the most varied and influential to the flavor of whiskey. The cis-lactones are often considered to be what produces the characteristic aromas and flavors. The most recognizable of these are often described as coconut, vanilla, and sweet. Also included in the wood extracts are tannins. These compounds add to the subtle astringent flavor, but they play important parts in the oxidative reactions breaking down lignin, removing some sulphur notes, and producing what some have described as “ethereal top notes”. These compounds evolve throughout the aging process and each barrel will develop it’s own unique signature.
Rickhouses - Rickhouses are whiskey aging warehouses where barrels are stored on their side (typically), or vertically, in “ricks,” or racks. Rickhouses can be made of a wide rage of materials, including wood, stone, concrete, brick, or even metal. Most have several stories and lack climate controls like heat and air conditioning. Wood and metal rickhouses experience big, dramatic temperature swings each day, particularly on the upper levels, while brick and stone rickhouses have a little more temperature stability. They are made to experience some seriously hot temperatures during the summer months and cold during the winter. The extremes of summer heat means a slightly faster aging process, as well as bigger evaporative losses (the angel’s share). As the temperate fluctuates the whiskey will move in and out of the wood surfaces of the barrel extracting flavor and color. Because rickhouses are often three, five, or even seven stories high, barrels aged in different levels of the warehouse age quite differently. That makes skillful blending important to achieve product uniformity, but it also opens the door to fun single barrel or one-off expressions to highlight particularly interesting flavor profiles. Many master distillers will also move barrels around the rickhouses to achieve differing results.
Why is aging so important?
We’ve all experienced the flavor of whiskey changing drastically over different periods of aging. Many of the compounds discussed evolve with more trips into and out of the wood, chemical reactions over time, and concentration with evaporation. And while most of the time these create favorable flavors, this isn’t universally true. Throughout aging fatty acids lengthen. In general, the longer chain fatty acids are associated with more pleasing flavors. They are also more soluble in higher alcohol expressions, making aging essential to a good barrel proof whiskey. It takes experience, planning, and a lot of tasting to make sure these processes result in the overall flavor the master distiller is looking for.
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A "VIRGINIA RYE" PROFILE:Three Crosses Noble Hound Dark Rye
Proof: 100, ABV: 50% - High Rye, finished in port-style barrels Double Gold Medal – New York Spirits International Awards Scored 96 Points Bottled at 100 proof, the resulting spirit is a bold rye whiskey with subtle hints of plum and berries as would be expected from tawny port -styled wine. The fruit notes in no way diminish the rye whiskey at its core with the familiar cereal and pepper notes. |
A Little SIPPING Music
A little something special to end with (and to make you a touch thirsty). Hailing from Hampton Roads, Virginia, Americana band Big Virginia Sky singing their popular 2015 release "Rye Whiskey".
