This whiskey is made from 95% rye and 5% malted barley sourced from Hudson Valley farms. It’s matured for a minimum of three and a half years in new American oak barrels before spending another three and a half years in barrels that previously held Calvados (an apple brandy distilled in Normandy, France).
This whiskey is made from 95% rye and 5% malted barley sourced from Hudson Valley farms. It’s matured for a minimum of three and a half years in new American oak barrels before spending another three and a half years in barrels that previously held Calvados (an apple brandy distilled in Normandy, France).
Crafted by Hudson Whiskey NY at the historic Tuthilltown Distillery, this release represents the brand’s most mature rye to date. Certified Empire Rye and Kosher, it begins with a mash bill of 95% rye and 5% malted barley, distilled from Hudson Valley grain.
Tasting Notes
Nose: Buttery vanilla, citrus zest, cornbread, dried green apple, lemon peel, rosemary, and brown sugar.
Palate: Cashew butter, caramel, cocoa powder, raisin, black licorice, cherry cola, and mild tobacco.
Finish: Long and balanced, with spearmint, nutmeg, black pepper, and lingering orchard fruit.
Initial Maturation: 3.5 years in new American oak barrels (53-gallon, medium toast, #3 char).
Secondary Maturation: Transferred to French Calvados casks from Normandy for an additional 3.5 years.
