Uncle Nearest Uncut/Unfiltered Straight Rye Whiskey

This review sample was kindly provided by the PR team for Uncle Nearest Whiskey with no strings attached.

IMAGE: A bottle of Uncle Nearest Rye sitting in the morning sunlight. Enjoying itself and waiting for the appropriate time to crack itself open and be shared.

Holy shit, y’all! I’m back! Did you miss me? I missed you. Not quite as much as I missed my taste buds and breathing normally, but you were at least top three…five. Top five, for sure.

You have no idea how happy I am right now. And not just because I can actually taste and smell the whiskey I’m writing about tonight. No, last night I had just about the best date night I can possibly imagine. My absolute favorite musical artist, Butch Walker, was kicking off his tour last night up in Dinkytown (the area around the northern edge of the University of Minnesota campus), and my wife got us tickets. I’ve been beaming since the show ended. I can’t hear anything because my old deaf ears take longer to recover from the noise of a loud and raucous rock show than they did when I was younger. But I don’t even care. It was worth it.

Add to that fact the opportunity to talk about whiskey, and I’m just in heaven right now. Though I’m going to warn you right now, the flow of this post may suffer tonight. I’m taking frequent breaks to sing along with the Spotify playlist I made that has the songs that were played at the concert. I’ve been doing it all day. Needless to say, it’s been quite the bouncy day for me.

Anyway, we are talking about whiskey, not music. Though if you give me even a sliver of opportunity, I’ll talk music all night. So I’m really trying hard to reign myself in tonight…

Right, yes. Back to whiskey. Tonight we are taking a look at the latest offering from Uncle Nearest. It is a distillery exclusive that holds promise for more widely available releases in the future. Uncle Nearest Uncut/Unfiltered is a rye whiskey sourced from Canada and then aged in New York and then Tennessee. It is bottled at whatever strength that the batch was when the barrels were all dumped. It says “Uncut” right in the name. This batch ended up at 119.7° proof, but I’m going to guess if they have future batches that, they will be at least a little different. If you are curious about what the PR Firm has to say about it, here is the summary I got from them:

To create its uncut/unfiltered rye whiskey, Uncle Nearest sourced its rye from Canada and raised it in New York for four years. Once it was ready, the Uncle Nearest team brought it back to Tennessee to rest and finish in its barrels before being bottled. The new expression reinforces Master Blender, Victoria Eady Butler’s ability to create the highest quality whiskeys possible even when moving away from the filtration process that was created by her great-great-grandfather. Uncle Nearest’s inaugural rye whiskey is available as a distillery exclusive offering available for purchase ($149) at the Nearest Green Distillery in Shelbyville, TN.

As I mentioned, this seems to be just the beginning for Uncle Nearest and their experiments in the world of Rye whiskey. According to the details I got from the producer: “For those unable to make it to Shelbyville, there will be more Rye to come from Uncle Nearest in the coming months, including Straight Rye and Single Barrel Rye.” As a lover of both Rye and Canadian whiskey, this is good news for me.

But most importantly, how does it taste?

Uncle Nearest Uncut/Unfiltered Straight Rye Whiskey

Purchase Info: This sample bottle was kindly provided to me for review purposes. The suggested retail price is $149.

Price per Drink (50 ml): $10.00

Details: Distilled in Canada, Aged in Canada, New York, and Tennessee. 59.8% ABV. Batch 001.

Nose: Caramel, black tea, mint, chocolate, and a hint of bubble gum.

Mouth: Very hot. Caramel, chocolate, and black tea.

Finish: Long and very warm. Notes of toffee, chocolate, cinnamon, and mint.

Thoughts: This is a pretty good rye whiskey. You can taste the Canadian origin. Lots of caramel/toffee and black tea notes. It's very sweet but as hot as one would expect something that's almost 120° proof to be. Just a tiny splash of water does wonders to tame the heat and bring out even more sweetness. This is a "dessert rye" if I've ever tasted one. I think I like the standard Tennessee Whiskey Uncle Nearest releases better, but this is a very interesting change of pace when it comes to rye whiskey. If it were in a store, I doubt I’d want to pay $150 for a bottle. But if I was at the distillery and it was going to be a souvenir, well, then all bets are off. I’ve paid much more for worse whisky as a distillery exclusive in the past. It has made me decide to keep my eyes open for the other Ryes that will be coming along in the fairly near future, though.

Did you enjoy this post? If so, maybe you’d like to buy me a cup of coffee in return. Go to ko-fi.com/bourbonguy to support. And thank you, BourbonGuy.com is solely supported via your generosity.

Of course, if you want to support BourbonGuy.com and get a little something back in return, you can always head over to BourbonGuyGifts.com and purchase some merch. I’ve made tasting journals, stickers, pins, posters, and more.

From the BourbonGuy Archives: Ask Arok... A Question About Barrel Proof

So, yeah. I’m still sick enough that I don’t have the brainpower to write. Also, my taste buds are still mighty screwed up, so tasting accurately just isn’t happening. And that totally sucks. But I’m getting better every day, so don’t feel too bad for me. Instead of giving you no content, I’ve decided to repost an educational article from way back in 2015. Guessing not many of you were around for this, so hopefully, it is good info or at least entertaining info.

A few days ago, I got an email from Tom asking about barrel proof.

Hi Arok…
I need a little clarification. I just received a bottle of "Booker’s” in a nice box, as a gift. The label says single barrel 127 proof. It aroused my curiosity. Then I read that Garrison Brothers have a new release "Cowboy Bourbon" @ 134 proof (not for the faint of heart)....! I thought to be "Bourbon.” whiskey had comply with certain criteria one of which is that it couldn't be barreled at higher than 125 proof … what’s the story here? 
Thanks for your help.
Tom

Tom asks a great question. To answer it, we need to dig a little into the science behind aging. While it is true that bourbon can’t be barreled at higher than 125 proof, that is only true for the liquid going into the barrel. What happens after that is up to nature. 

Let’s take a look at what happens during aging. Three basic things are going on: extraction of flavor, chemical reactions, and then the interaction with the surrounding environment (which is where Tom's question comes in). So to look at each in turn: 

Extraction of flavor: Alcohol is a solvent; like all solvents, it loves to dissolve things. In the case of bourbon, what is being dissolved are all the caramel and vanilla flavors that burning a piece of oak allows the alcohol access to. This happens pretty quickly in the grand scheme of things. It’s why you can get something that tastes like “bourbon” at six months or less in a small barrel. It doesn’t taste exactly like the large, mainstream bourbons, but it has a lot of the same characteristics. At this point, it is a wood extract, much like the vanilla extract you’d find in your kitchen cupboards. Only in this case, we have wood flavors dissolved in the alcohol, not vanilla bean flavors.

Chemical Reactions: This is a function of time. Certain things happen to that extract as time passes while it is in the presence of oxygen. Molecules break down and recombine into tasty combinations that give a well-matured whiskey a lot of the tasty flavors we associate with it. How does that oxygen get into the barrel? A properly constructed barrel is very good at keeping liquid inside but, luckily, isn’t so good at keeping air inside (or outside). 

This brings us to the answer to Tom's question: interaction with the environment. In general terms, if you were to look at both the ethanol molecule and the water molecule, you would notice something. The ethanol molecule is much larger. As such, the water molecule can more easily pass through the grain of the oak being used in the barrel. This means that two things can happen: 

  1. In a hot environment, such as the upper floors of a rick house in Kentucky, water and ethanol evaporate. The water passes through the wood, but the alcohol stays behind. As such, the alcohol per volume of the liquid goes up as the volume of liquid goes down due to the water escaping. This is why a barrel-proof bourbon such as Bookers or Stag can be higher in proof than the liquid that originally went into the barrel. 

  2. Just the opposite happens in a cool, moist environment, such as the bottom floor of a rick house with a dirt floor. It’s cool enough that there isn’t as much evaporation happening, but the air going in and out of the barrel, being moist, is bringing water into the barrel. And so the total alcohol by volume goes down as the volume of water goes up. This is why the first Wild Turkey Master’s Keep, even at 17 years old, can be barrel-proof at well below the proof that it went into the barrel.

Of course, this is just a simplified version of the science behind aging. People with degrees in more than art probably can give all the charts and more specific reasons behind these processes, but this is how it was explained to me. 

Do you have a bourbon question you'd like answered? Just shoot me an email or leave a comment below.

Did you enjoy this post? If so, maybe you’d like to buy me a cup of coffee in return. Go to ko-fi.com/bourbonguy to support. And thank you, BourbonGuy.com is solely supported via your generosity.

Of course, if you want to support BourbonGuy.com and get a little something back in return, you can always head over to BourbonGuyGifts.com and purchase some merch. I’ve made tasting journals, stickers, pins, posters, and more.

From the BourbonGuy Archives: Handcrafted? Yes.

So, yeah. I’m still sick enough that I don’t have the brain power to write. Nor do I have the taste buds to taste accurately. Which totally sucks. But I’m on the mend so don’t feel too bad for me. Instead of giving you no content, I’ve decided to repost an educational article from way back in 2015. Guessing not many of you were around for this so hopefully it is good info or at least entertaining info.

IMAGE: Tasting glass with cover to prevent evaporation used in Maker's Mark tasting panel circa 2014.

In the last few months there has been a lot of news regarding the lawsuits alleging a misuse of the term handcrafted by members of the bourbon producing community. And on the face of it, it almost sounds legit. The lawyer alleges that something can’t be hand made if it is made in a giant computer controlled factory. If you didn’t know anything about whiskey, that argument might make you believe that the lawyer was onto something. To many people, handcrafted means that there is at least a little skill, a bit of human touch involved in making the product. (To others who are a bit more cynical it is a marketing term that has long since lost all meaning to reasonable folks.) So the lawyer tries to convince people that he knows what he is talking about, because computers.

What this lawyer either doesn’t understand or is betting that a judge doesn’t understand is that there is a very large difference between distillate and whiskey. If Jim Beam, Makers or any other bourbon maker were bottling distillate there might be a case to be argued. Might. 

You see distillate is a product that could conceivably be very tightly controlled by people who know what they are doing and, yes, with computers. But bourbon is a natural product. It goes into a barrel and sits there for a good long time. And the longer it sits, the more influence the barrel has in the finished product. But just as each tree is different, so too is the infusion of each tree. The bourbon. Because at a basic level that’s all bourbon is. An infusion of charred new oak by a grain based alcohol solvent.

And yet, the bourbon from each batch tastes so close to the same that if you didn’t have them side by side you’d never know the difference. Or for most people, even if you did. So how does that happen? Well, bourbon manufacturers have a tasting panel. It could be one person, it could be many. And they do quality control. They make sure each batch tastes like the reference sample that they are aiming for within tolerances. And if they are off, they fix it by adding another whiskey until it is right.

Let’s look at an illustration. For this example we are going to pretend that oak changes a distillate’s color instead of flavor. Mostly because it is easier to visualize color than flavor.*

We’ve got three barrels we are using to make whiskey. One produces a light orange color, one a pink color and one a teal color. If you mix all of these together in equal amounts you will get a brown color. And so you’ve got your first batch of bourbon.

But then you go to make you second batch and you realize that what came out of the second batch of barrels are not the same colors as the first three barrels. So you need to go find barrels that will make this batch of whiskey as close as you can get to the first batch. In this case what you find is that if you mix a different pink, a lime green and a light purple together you will get a brown that is extremely close to the initial batch. So close you couldn’t tell the difference.

One more example, this time we want to make a lot of whiskey. So once again based on our reference sample, we mix and match until we find that if we take 6.5 parts of light orange, 6.5 parts of pink, 6 parts of teal, 4.5 parts of the other pink, 5 parts of lime green and 5.5 parts of light purple we once again end up with almost the exact same brown as our sample.** 

In each of these examples we are trying to match that initial reference sample. And in each case the art, the skill, the human touch comes in while taking the different results you get from many different barrels and mixing them together to get a consistent result that matches the reference. You may argue that distillate can be computer-made in a factory but to me, bourbon qualifies as handcrafted.

The Maker's Mark tasting panel. Shot in September 2014 while on the Beyond the Mark tour.

*They are in mason jars because this idea came from a bourbon 101 presentation I used to do where I would invite volunteers to mix a color based on a reference sample to show this very topic. All of the colored waters were stored in mason jars and that shape just stuck in my mind.

**Don’t believe me? Take the illustrations into photoshop, sample the colors and mix them in the same proportions. It works.

Did you enjoy this post? If so, maybe you’d like to buy me a cup of coffee in return. Go to ko-fi.com/bourbonguy to support. And thank you, BourbonGuy.com is solely supported via your generosity.

Of course, if you want to support BourbonGuy.com and get a little something back in return, you can always head over to BourbonGuyGifts.com and purchase some merch. I’ve made tasting journals, stickers, pins, posters, and more.

Elijah Craig Barrel Proof, C922

I’d like to thank Heaven Hill for providing this review sample with no strings attached.

IMAGE: A bottle of Elijah Craig Barrel Proof (C922) sitting in the morning sun.

Hello from the past! I’m on vacation at the moment. If everything is going well I should currently be enjoying the sights of Sequoia and Kings Canyon National Parks. I love nature, especially when experienced in a National Park that I’ve never before visited. So I’m going to go out on a limb and guess that I am currently having a blast.

But you came here for the bourbon, I get that. So let’s get down to it.

Last year, the September edition of Elijah Craig Barrel Proof (there are three editions per year released in January, May, and September) was only the second bourbon to receive a BourbonGuy.com Bourbon of the Year award since the award was introduced in 2017. There just weren’t that many bourbons that stood head and shoulders above the competition in the intervening years that would warrant the honor. So needless to say, I really enjoyed last year’s September edition.

So let’s see how this year’s September release does.

Elijah Craig Barrel Proof, C922

Purchase Info: This was graciously provided by Heaven Hill for review purposes. The suggested retail price is $69.99.

Price per Drink (50 mL): $4.67

Details: 12-years-old. 62.4% ABV.

Nose: This smells like a cookie. Notes of vanilla, caramel, cinnamon, and oak.

Mouth: Hot, but sweet. Notes of vanilla, caramel, cinnamon and oak. It's exactly like I would have guessed from the nose.

Finish: Warm and long. Notes of cinnamon and oak.

IMAGE: I really like this so it gets a smile.

Thoughts: This is really good, as usual. Rich, thick, and delicious. Water brings out the oak and tames the heat. Not a Bourbon of the Year winner this year, but not because C922 isn’t good. It is very good. It’s just that the other Elijah Craig Barrel Proof releases have been just as good. Let’s look at how C922 compares to May’s B522.

Comparison to B522: The nose on C922 is sweeter. The mouth of B522 shows more baking spice, whereas C922 is much sweeter. If I had to choose, I'd pick C922 personally. It just captures that "stereotypical Bourbon" flavor better. And because I have a sweet tooth. But both are delicious and if you see either on the shelf near the suggested retail price, I’d pick it up. Even if you have one in your closet already. Big, big fan.

Did you enjoy this post? If so, maybe you’d like to buy me a cup of coffee in return. Go to ko-fi.com/bourbonguy to support. And thank you, BourbonGuy.com is solely supported via your generosity.

Of course, if you want to support BourbonGuy.com and get a little something back in return, you can always head over to BourbonGuyGifts.com and purchase some merch. I’ve made tasting journals, stickers, pins, posters, and more.