Rye Whiskey, once the most popular whiskey in the United States, suffered tremendous decline in the late 20th Century.
Distilled roughly for 2-3 days a year at handful of distilleries (Jim Beam, Heaven Hill and Wild Turkey) straight rye was a dying breed totally neglected by whiskey drinkers. Things started changing in the early 2010s and from 2009 to 2016 sales of rye whisky jumped from 88,000 cases to 775,000, a notable increase of 900%. (ri)1 (pronounced ‘Rye One) was introduced in the fall of 2008 by Jim Beam Distillers. It is a vatting of rye whiskeys with the youngest component being 4.5 years old. The whiskey varies from traditional rye, it is lighter and sweeter but still retains that spicy snap. Bottled at respectable 46% abv it is presented in eye-catching modern label.
Nose: pretty light, vanilla, citrus peel, brown sugar, cinnamon, white pepper, hints of cocoa powder, mint and touch of cedar.
Palate: smooth, caramel, vanilla, sugared nuts, cinnamon, nutmeg, cloves, dash of pepper and touch of leather.
Finish: medium long, with notes of vanilla, butterscotch, cinnamon, nutmeg, hints of dried fruit and oak.