In January 2012, after almost 20 years of renovation, newly equipped Willett Distillery resumed distillation.
The new Willett distillery is equipped with copper pot still as well as with column still and produces bourbon and rye whiskey. The initial batch of Rye was launched in 2014 and earned excellent reviews. The company employs two mashbills – high rye (74% rye, 11% corn and 15% malted barley) and low rye (51% rye, 34% corn and 15% malted barley) and small batch bottlings are usually vatting of these two. The whiskey is bottled at cask strength in small batches; it is still young whiskey but as it continuous to age the higher-aged vintages will follow.
Nose: spicy and mildly fruity, pepper, cinnamon, ginger, licorice, apples, pears, pine resin, vanilla, hard candy and oak.
Palate: sweet and spicy, caramel, toffee, pepper, ginger, aniseed, cinnamon, mixed dried herbs, hints of mint and oak.
Finish: pretty long, with notes of rye bread, pepper, cinnamon, aniseed, hint of cocoa powder and oak.