Review: Workhorse Rye Virgin Cask California Rye Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Rye Whiskey

• Strength: 50% ABV

• Price: $80

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmers who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. As the name infers, Workhorse Rye’s Virgin Cask is a Rye Whiskey as defined by the US Government because of its mash bill (min 51% Rye) how its distilled (below 80% ABV), and how it is matured (barreled below 62.5% ABV in charred new oak barrels). For this expression of Virgin Cask, it was matured for one year, and bottled at 50% ABV.

In 2019, Workhorse Rye’s Virgin Cask California Rye Whiskey earned a silver medal from the American Distilling Institute’s Judging of Craft Spirits.

TASTING NOTES

Nose: First thing you notice on the nose is a grainy sweetness that is both floral and fruity with notes of green apple, nectarine and dark chocolate cherries, under girded by soft aromas of toasted oak.

Palate: At 50% ABV the palate is pleasantly smooth and full bodied. The flavor is strong with grain and wood notes up front followed with lighter flavors of nectarine and grape skins. The palate also has a soft spice character mixed with the flavor of homemade marshmallows without the intense sweetness.

Finish: On the finish the whiskey blossoms and then gently fades with light notes of white grape juice and raspberries.

Conclusion: Workhorse Virgin Cask is a beautiful example of heirloom rye grown, distilled and matured in California. In the shadow of Mt. Diablo, this whiskey soaked in the soft cool marine air and captures a beautiful snapshot of the terrior of California. It has elements that will please both fans of traditional rye whiskey and those who love the restrained and elegant California wines.

Review: Workhorse Rye Redhorse Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Whiskey distilled from Rye

• Strength: 60% ABV

• Price: ~$35 (200ml)

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmer who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. US labeling laws for rye whiskey require the spirit to be aged in charred new oak barrels, but because Redhorse matures in used wine barrels, it is just labeled whiskey. For this particular bottling, Easter aged the whiskey for two years in used Broc Cellers Syrah casks before being bottled at 60% ABV.

TASTING NOTES

Nose: On the nose there are fantastic aromas of a nutty Manzanilla sherry intermixed with notes of dried dates, raisins and prunes compote cooked with cinnamon sticks. As the whiskey breaths aromas of dark cherries and chocolate strawberries start to break through.

Palate: On the palate the whiskey is intense with big flavors of cinnamon spice, dried fruit and hazelnuts. With a little water the flavor broadens and opens with more oak notes from the barrel and a touch of milk chocolate.

Finish: The finish lingers with notes of roasted nuts, baked apples and a touch of orange blossom honey.

Conclusion: Redhorse Whiskey is an intense and decadent whiskey that should be sipped over a large ice cube or used to make a fantastic Manhattan. Drinkers who like nutty sherries should search this out and sip judiciously.

Review: Workhorse Rye Palehorse Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Whiskey distilled from Rye

• Strength: 55% ABV

• Price: ~$35 (200ml)

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmer who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. US labeling laws for rye whiskey require the spirit to be aged in charred new oak barrels, but because Palehorse matures for a year in used whiskey barrels, it is just labeled whiskey. The used barrels and shorter maturation period also explains why Palehorse has a nice light straw color.

In 2019, Palehorse Whiskey earned a bronze medal from the American Distilling Institute’s Judging of Craft Spirits.

TASTING NOTES

Nose: The aroma is round and inviting like freshly baked bread with a touch of yeastiness and salty air.

Palate: A little heat from the higher ABV but there is an immediate sweetness like biting into a ripe plum that still has a little bit of tannins in the skins.

Finish: The finish lingers with note of malted chocolate, plum skins, stone fruit and a touch buckwheat which slowly evolves and fades into soft notes of oak.

Conclusion: Palehorse Whiskey is very good however, those looking for a powerful rye whiskey like those coming out of Kentucky or Indiana will be disappointed. Palehorse is a delicious dram that should be tried by those who like soft grain forward whiskies like those from the lowlands of Scotland or Japan. Other than drinking neat or with a little water, I would pick delicate cocktails like a short whiskey soda or whiskey sour with fresh lemon juice. Overall, this a very beautiful whiskey.

Review: Jim Beam Pre-prohibition Style Rye

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Bottle purchased by EZdrinking.

Owned by Beam Suntory, Jim Beam Pre-prohibition Style Kentucky Straight Rye Whiskey is distilled at the one of the Jim Beam distilleries in Kentucky and bottled at 45% ABV.

Price: $16-$25

In early 2015, Jim Beam launched a reformation of their straight rye whiskey. But, as far as anyone can tell, the only difference between the old Jim Beam Rye (with a yellow label) and the new Pre-Prohibition Style Rye is that the label is now green and the whiskey is bottled at 45% ABV rather than 40% ABV. However, we do know that because there is no age statement on the bottle the whiskey inside must be at least 4 years old. This is one of the odd quirks of US labeling laws in that any whiskey aged less than four years must say how old it is but, no age statement is required at 4 or more years. We also know that since this is a straight rye whiskey it was aged in new charred oak barrels and that it has at least 51% rye grain in its mash bill. The rest of the mash bill isn't public but a reasonable guess puts it at 51% rye, 44-39% corn and 5-10% malted barley.

Jim Beam Rye has been around for decades and it is likely that this so-called reformulation, upping the proof to 90, is an attempt to say relevant in the booming rye whiskey category.  Rye whiskey has enjoyed renewed popularity these past few years, in part due to MGP and Whistle Pig. MGP based in Lawrenceburg, Indiana was once owned by Seagrams and made their easily identifiable 95% rye, 5% barley mash bill to blend into Seagrams 7 and other whiskeys. However, MGP now sells their spirits (rye whiskey, bourbon and even gin) to other companies that bottle it and sell it. Some of the most well know customers of MGP Rye are Bulleit, George Dickel, Templeton and High West. Whistle Pig on the other hand is buying a 100% rye whiskey from Alberta, Canada and bottling it in Vermont. Both of these whiskeys demonstrated the boldness and potential of rye whiskey and as a result, bartenders and whiskey drinkers were inspired to re-embrace a type of whiskey that mostly fallen out of favor.

Tasting Notes

Nose:  Immediately notes of vanilla and oak are carried up on a blast of alcohol, followed by baked apple, cinnamon and nutmeg. Once the whiskey has had some time to breathe a little, light fruity notes like blueberries or black currants comes through.

Palate:  The palate is sweet with a medium to full body and very harsh. After your palate adjusts to the alcohol, slightly spicy grain notes come through with strong oak flavor.

Finish:  The finish is short, slightly sweet and slightly spicy. Pleasant flavors of iced black tea are overshadowed by an odd note of raw dough.

Conclusion:  This is not a whiskey to drink neat. Jim Beam Pre-Prohibition Style Rye has lots of oak flavor and lots of heat from the alcohol, underlaid with only the faintest hints of rye spice. It makes an OK Manhattan that seems to plays up more of the herbal character of the Vermouth. All in all, I will not be buying another bottle. 

Exploring Bottled in Bond Whiskey

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Not that long ago I read Bernie Lubbers' book Bourbon Whiskey - Our Native Spirit.  In the book he wrote fondly of bonded bourbon whiskey.  For those unfamiliar with the term bonded whiskey, also labeled as bottled in bond, refers to whiskey that has been: aged for at least 4 years, bottled at exactly 100 proof (50% alcohol), the product of one single distillery, and the product of one distilling season. To be honest, before reading his book, I hadn't thought much of bonded whiskeys. Most of what I saw seemed to occupy the bottom shelf in the liquor store or back bar of my local watering holes so I assumed they weren't as good as the whiskeys higher up on the shelf.  But, as I discovered in my blind tasting of inexpensive whiskies, price and enjoyment are not always correlated.

Inspired by Bernie's passion for bottled in bond whiskeys I've decided to search them out and allow myself to have an open mind.  According to Bernie's website there are now 17 commercially available bonded whiskeys, up from 13 just three years ago, and two others only available at the Jim Beam Visitor Center and the Heaven Hill Bourbon Heritage Center.

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To the best of my knowledge all of these Bottled in Bond Whiskeys are available for retail purchase somewhere in the US. Updated: 7/3/16, 12/30/17, 06/12/19, 10/7/19

California

Spirit Works Distillery

1. Straight Wheat Whiskey B.I.B.

2. Straight Rye Whiskey B.I.B.

Colorado

Laws Whiskey House

1. A.D. Laws Four Grain Straight Bourbon B.I.B.

2. A.D. Laws Secale Straight Rye B.I.B.

Spirit Hound Distillers

1. Straight Malt Whiskey B.I.B.

Georgia

Old Fourth Distillery

1. B.I.B. Straight Bourbon Whiskey

Kentucky

Brown-Forman

1. Old Forester 1897 B.I.B.

2. Early Times B.I.B.

Heaven Hill Distilleries

1. Old Heaven Hill B.I.B.

2. Heaven Hill 6 Year Old B.I.B.

3. Evan Williams B.I.B

4. Rittenhouse Rye B.I.B.

5. Mellow Corn B.I.B.

6. Old Fitzgerald B.I.B. (Discontinued)

7. Old Fitzgerald B.I.B (Decanter Spring)

8. Old Fitzgerald B.I.B (Decanter Fall)

9. J.W. Dant B.I.B.

10. J.T.S. Brown B.I.B.

11. T.W. Samuels B.I.B.

12. Henry McKenna 10yr Single Barrel B.I.B.

13. William Heavenhill B.I.B. (Bourbon Heritage Center Only)

Jim Beam

1. Jim Beam Bonded B.I.B.

2. Old Grand Dad B.I.B.

3. Old Tub B.I.B (only at Beam Visitor Center)

New Rift Distilling

1. Bourbon B.I.B.

2. Rye Whiskey B.I.B.

Sazerac Company: Buffalo Trace Distillery

1. Very Old Barton 6 Year Old B.I.B.

2. Colonel E. H. Taylor Small Batch B.I.B.

3. Colonel E.H. Taylor Straight Rye B.I.B.

4. Colonel E.H. Taylor Single Barrel B.I.B.

5. 1792 B.I.B. Bourbon

The Old Pogue Distillery

1. Old Maysville Club B.I.B. Kentucky Straight Rye Malt Whisky

Wilderness Trail Distillery

1. Small Batch Bourbon B.I.B.

2. Bourbon Single Barrel B.I.B.

Willett Distillery

1. Old Bardstown B.I.B.

New York

Coppersea Spirits

1. Bonticou Crag Straight Malt Rye Whiskey B.I.B.

Breuckelen Distilling

1. 77 Whiskey Bonded Rye

2. 77 Whiskey Bonded Rye & Corn

Finger Lakes Distilling

1. McKenzie Bourbon Whiskey B.I.B.

Kings County Distillery

1. B.I.B Straight Bourbon Whiskey

New York Distilling Company

1. Ragtime Rye B.I.B.

Ohio

Tom's Foolery Distillery

1. Ohio Straight Bourbon B.I.B.

Oregon

Oregon Spirit Distillers

1. B.I.B. Bourbon Whiskey

2. B.I.B. Wheat Whiskey

3. J. Becher Straight American Rye Whiskey B.I.B.

Pennsylvania

Mountain Laurel Spirits

1. Dad’s Hat Pennsylvania Straight Rye Whiskey B.I.B.

Wigle Whiskey

1. Deep Cut B.I.B. Organic Straight Rye Whiskey

Tennessee

Brown-Forman

1. Jack Daniels B.I.B. (Travel Retail Only)

Diageo: Cascade Hollow Distillery

1. George Dickel TN Whisky B.I.B.

H Clark Distillery

1. Tennessee Bourbon B.I.B.

Virginia

Catoctin Creek Distilling Company

1. Rabble Rouser® Bottled In Bond Rye Whisky