both the 21 and 23 year old versions.
When I got to taste the newly released line of bourbons last year, bearing the name "Vintage," you may remember how excited I was about the 21 and 23 year old offerings. Although I wound up really disliking the 17 year old, I also admitted that the entry contained the best wood flavor I'd ever tasted in a bourbon. What was wrong with it is that what followed was not so good tasting. Being as I've had tastings from at least two bottles apiece of the 21 and 23 year old bourbons, they however, were well deserving of the lofty place they achieved on my Top 25 list and in my memory as well.
Unfortunately, not so with the newly released Vintage Ryes, as both the 21 and 23 year olds have proven to be nothing but Research and Development money spent by me, so you folks won't have to. I don't really care who sees this, and I do know that eventually many get around to reading my stuff, so it's quite possible that certain industry people, or some close to them, may get wind of my remarks.
Do I sound angry? Yes, in my own 50 year old, reading the Bible for the past 22 years and trying very hard to live by it sort of way, I am quite angry. After at least three, possibly four tastings in different circumstances, but always at times when my palate was "on its game" so to speak, I am nothing but disappointed. I consider this "new" whiskey to be nothing more than something found in a warehouse and rather than take a loss on it, those in authority decided to release it to the public with a fancy label and an understandably high price just to even out the bottom line a bit.
I am an understanding sort of soul. I held what today would be called a "middle management" position at age 23, supervising as many as five people, and despite failures, still have gotten my feet more than wet during attempts at having my own businesses. I understand when things go wrong, when things are beyond a proprietor's control, and when something has to be done to save the bottom line despite operational difficulties or inferior product.
But as a consumer, although I completely understand that by the time an American whiskey reaches 21 years or more there's almost nothing left in the barrel, I would have liked to see more of an effort to turn out a quality product, because I believe something simple could have been done to earn a greater review than I'm going to give these two whiskeys.
These two ryes were bottled at the same proof as their bourbon line, 94 proof, but unlike the bourbons, they do not stand up in the flavor department. Both of them have light bodies and a medium at best flavor profile. They lack boldness and clarity, the kind that perhaps could have been achieved by bottling both at a higher proof. But no, I guess they're working according to a "marketing formula," which of course makes it easier on operations, since less thinking and care for the consumer goes into the mix.
Although you will note that both of these items made my Top 10 Rye list, that's exactly why I entitled this thread the way I did. They are there because there's not much in the way of great rye whiskey out there. Although that situation appears to be changing, in perusing my Top 10 Rye list, right now I'd advise you to avoid anything below No. 7, and even be careful in making purchases above that mark, because price should always be of concern.
I would most definitely and very strongly advise against buying either the Vintage 21 or 23 year old rye, because it is my opinion that you will be wasting your money. If you are well to do, and you just like having different things around in your liquor cabinet, then go to Binny's, because that's where you'll find the best prices on these two items. I paid a walk-out price of $72.92 for the 21 year old, and $94.91 for the 23 year old.
The 21 year old is better in my opinion, having some crispness, and a bit more boldness of flavor, but in my opinion, either this whiskey passed whatever peak it may have ever had entirely, or it needed to be bottled at somewhere between 105-110 proof. Never has so much money been wasted on so little flavor. The 21 year old has a slight spicy oak entry, with a following of concord grape flavor heading toward a long finish which is short on flavor, but has notes of a nice, semi-sweet German white wine. Overall, disappointing to say the least. You're paying for the age.
The 23 year old also begins with some oak, but it's so muffled, you wonder what happened between year 21 and year 23. There's also a following of concord grape, which is muted compared to the 21 year old, and occasionally also tastes like plums in syrup, then a long, strangely neutral finish giving off slight hints of sake and watered down light amber maple syrup. You're paying for the age here too, and even less flavor.
Take my advice, save your money, because I'm soon going to tell you about a fantastic addition to my Top 25 Bourbon list, and you could get five bottles of that for what I paid for the two bottles of the abovementioned ryes. Voice your displeasure against merchants who capitalize on a previously successful release, by then releasing an inferior product and banking on you to remember the good stuff and buy this one too. Don't buy Vintage Rye, plain and simple.
To see where these two pathetic losers of expensive whiskey placed, my new Top Ten Rye List is below, and don't forget to stay tuned for the most exciting bourbon to hit my palate since, . . .
well, last year's releases of Vintage 21 and 23 BOURBON!!! :roll:
Top 10 Rye List
1. The Classic Cask 22 year
2. Van Winkle Family Reserve 13 year
3. The Classic Cask 21 year
4. Van Winkle Family Reserve 13 year (final release, letter "F" on)
5. Sazerac 18 year
6. Old Potrero Straight Rye (90 proof)
7. Sazerac 7 year
8. Vintage 21 year
9. Vintage 23 year
10. Black Maple Hill 18 year
When I got to taste the newly released line of bourbons last year, bearing the name "Vintage," you may remember how excited I was about the 21 and 23 year old offerings. Although I wound up really disliking the 17 year old, I also admitted that the entry contained the best wood flavor I'd ever tasted in a bourbon. What was wrong with it is that what followed was not so good tasting. Being as I've had tastings from at least two bottles apiece of the 21 and 23 year old bourbons, they however, were well deserving of the lofty place they achieved on my Top 25 list and in my memory as well.
Unfortunately, not so with the newly released Vintage Ryes, as both the 21 and 23 year olds have proven to be nothing but Research and Development money spent by me, so you folks won't have to. I don't really care who sees this, and I do know that eventually many get around to reading my stuff, so it's quite possible that certain industry people, or some close to them, may get wind of my remarks.
Do I sound angry? Yes, in my own 50 year old, reading the Bible for the past 22 years and trying very hard to live by it sort of way, I am quite angry. After at least three, possibly four tastings in different circumstances, but always at times when my palate was "on its game" so to speak, I am nothing but disappointed. I consider this "new" whiskey to be nothing more than something found in a warehouse and rather than take a loss on it, those in authority decided to release it to the public with a fancy label and an understandably high price just to even out the bottom line a bit.
I am an understanding sort of soul. I held what today would be called a "middle management" position at age 23, supervising as many as five people, and despite failures, still have gotten my feet more than wet during attempts at having my own businesses. I understand when things go wrong, when things are beyond a proprietor's control, and when something has to be done to save the bottom line despite operational difficulties or inferior product.
But as a consumer, although I completely understand that by the time an American whiskey reaches 21 years or more there's almost nothing left in the barrel, I would have liked to see more of an effort to turn out a quality product, because I believe something simple could have been done to earn a greater review than I'm going to give these two whiskeys.
These two ryes were bottled at the same proof as their bourbon line, 94 proof, but unlike the bourbons, they do not stand up in the flavor department. Both of them have light bodies and a medium at best flavor profile. They lack boldness and clarity, the kind that perhaps could have been achieved by bottling both at a higher proof. But no, I guess they're working according to a "marketing formula," which of course makes it easier on operations, since less thinking and care for the consumer goes into the mix.
Although you will note that both of these items made my Top 10 Rye list, that's exactly why I entitled this thread the way I did. They are there because there's not much in the way of great rye whiskey out there. Although that situation appears to be changing, in perusing my Top 10 Rye list, right now I'd advise you to avoid anything below No. 7, and even be careful in making purchases above that mark, because price should always be of concern.
I would most definitely and very strongly advise against buying either the Vintage 21 or 23 year old rye, because it is my opinion that you will be wasting your money. If you are well to do, and you just like having different things around in your liquor cabinet, then go to Binny's, because that's where you'll find the best prices on these two items. I paid a walk-out price of $72.92 for the 21 year old, and $94.91 for the 23 year old.
The 21 year old is better in my opinion, having some crispness, and a bit more boldness of flavor, but in my opinion, either this whiskey passed whatever peak it may have ever had entirely, or it needed to be bottled at somewhere between 105-110 proof. Never has so much money been wasted on so little flavor. The 21 year old has a slight spicy oak entry, with a following of concord grape flavor heading toward a long finish which is short on flavor, but has notes of a nice, semi-sweet German white wine. Overall, disappointing to say the least. You're paying for the age.
The 23 year old also begins with some oak, but it's so muffled, you wonder what happened between year 21 and year 23. There's also a following of concord grape, which is muted compared to the 21 year old, and occasionally also tastes like plums in syrup, then a long, strangely neutral finish giving off slight hints of sake and watered down light amber maple syrup. You're paying for the age here too, and even less flavor.
Take my advice, save your money, because I'm soon going to tell you about a fantastic addition to my Top 25 Bourbon list, and you could get five bottles of that for what I paid for the two bottles of the abovementioned ryes. Voice your displeasure against merchants who capitalize on a previously successful release, by then releasing an inferior product and banking on you to remember the good stuff and buy this one too. Don't buy Vintage Rye, plain and simple.
To see where these two pathetic losers of expensive whiskey placed, my new Top Ten Rye List is below, and don't forget to stay tuned for the most exciting bourbon to hit my palate since, . . .
well, last year's releases of Vintage 21 and 23 BOURBON!!! :roll:
Top 10 Rye List
1. The Classic Cask 22 year
2. Van Winkle Family Reserve 13 year
3. The Classic Cask 21 year
4. Van Winkle Family Reserve 13 year (final release, letter "F" on)
5. Sazerac 18 year
6. Old Potrero Straight Rye (90 proof)
7. Sazerac 7 year
8. Vintage 21 year
9. Vintage 23 year
10. Black Maple Hill 18 year
