Van Winkle Rye 13

Van Winkle
Let me begin by saying that I have placed this review in the category “Whisky by Distillery” because most people are likely to look there to see if I have any reviews of Van Winkle whiskies (assuming, of course, that anyone looks to see if I have reviews of anything). However, as there is no Van Winkle distillery, only a brand, this should really go under Van Winkle as a bottler. Who distilled the whiskey that was in the bottle my sample came from is also not clear. As per the source of my sample—who knows far, far more about American whiskey than I do—there’s not much more than strong conjecture/mythology about the provenance. I don’t want to repeat things I don’t know for sure and so I will leave it to anyone who knows more to shed any clear light they may have on where Van Winkle Rye bottled in 2010 came from.


Van Winkle Rye 13 (47.8%; bottled October 2010; from a sample received in a swap)

Nose: Very caramelly and bourbony. Not very far, in fact, from a high rye bourbon. The mint and pine notes are here, too be sure, but more as a point of emphasis than as the only story. Even more bourbony with water.

Palate: Very nice. As on the nose, this seem closer to a high-rye bourbon than the other ryes I’ve had or reviewed so far. Caramel, maple syrup, cloves, nutmeg and, of course, the rye flavours of mint and pine as well. After a bit there’s a kind of cinnanmony gingerbread made with molasses thing going on as well. And also the cold tea note that I seem to get a lot with rye and rye-forward bourbons. Really nicely balanced. As on the nose, water makes this even more bourbony as it pulls the caramel and maple syrup notes to the front.

Finish: Kind of evanescent. There’s a minty coolness in my mouth but not much else. Water does extend the finish: there’s more cinnamon and wood spice now.

Comments: The fact that I’ve liked this the most of the (few) ryes I’ve reviewed so far may mean that I like bourbon more than rye. Then again, I liked the 100% rye Whistlepig just a little bit less. And who knows, maybe I was influenced by Patrick telling me that this is thought to be a “barely legal” rye (aka only just above 51% rye, so with lots of corn as in bourbon).

I have two more rye reviews coming up: the Thomas H. Handy and Sazerac 18 from the 2011 Buffalo Trace collection but I’ll wait a few more days to post those as what little readership I have may be more interested in malt whisky.

Thanks to Patrick for the sample!

Rating: 87 points.

4 thoughts on “Van Winkle Rye 13

  1. Ha! I’m certain I do not know “far, far more about American whiskey” than you.
    Everything I know could be extracted from a 1hr google search.

    w/r/t the mashbill: Chuck Cowdery in his 2004 book Bourbon, Straight writes “According to Van Winkle, the whiskey is barely legal, just meeting the federal requirement that a straight rye must have at least 51 percent of its mash from rye. Consequently, it is about 38 percent corn, twice as much as the typical straight rye” (Cowdery 220).

    Like

    • You midwesterners are so self-deprecating. But let me point out one way in which you’re already different from a lot of whisky/whiskey geeks online: you named and cited a source.

      Like

        • Yes, he had the good taste to cite a very good source; but my point is that on whisky forums and blogs you very rarely see people citing actual sources of information. Indeed, on WhiskyWhiskyWhisky a Malt Maniac recently cited a page on his own website (with no further citations or attributions listed there) as the source of his information in a post. Knowledge is presented by most people as though it just materialized out of nowhere in their heads.

          Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s