Holden, would you taste this for me, please?

 (rī)¹ Whiskey

Even though I am ashamed to admit it, I’m sure that the labeling had something to do with my interest in this recent release by Beam Global Spirits.  Aside from the immediate tickling of my geek-tooth, I was rather skeptical of this one; Latin phonetics? parenthesis? superscripts?  Global says that their label is “simple,” but I don’t have to consult a marketing handbook to determine that it’s almost entirely for the image (albeit a very aesthetically pleasing one) that will make it stand out in the hip bars; beckoning to any unsuspecting consumer.

I’m so judgmental.

Lucky for all the hip, non-privvy rye drinkers out there, this whiskey has considerably more to it than a spiffy label.  After trying it for the first time on a whim at Crane’s Tavern in Hollywood (a surprisingly fine whiskey selection in the back room), the experience convinced me to buy a bottle of my own to savor (ie. when I wasn’t in the least appealing part of LA ever invented…kind of makes me partial to hating most things, even if I would otherwise like them…read above paragraph).

Neat: Intense spice and pepper from the rye on the nose with hints of boysenberry and salted peanuts.  On the palate, (rī)¹ is equally aggressive, aromatic and spicy; dried apricot and charred oak which rounds off to a much more buttery texture that is accompanied by lingering tones of brown sugar, cinnamon and caramel.

Supposedly this whiskey makes for a great ‘new’ classic Manhattan cocktail.  Now, while I don’t believe that  (rī)¹ has ‘reinvented’ rye whiskey as many of the adverts tend to say, I will admit that it adds a new twist to what classic ryes on the market have to offer, and I’m never one to complain about adding a little variety wherever it may be found.  (Edit - 02/17/09 - makes a damn fine Sazerac).  (~ $40-50/0.75L)

Charbay Hop-Flavored Whiskey (2nd Release)

In recent weeks, the Karakasevic distillers in Napa Valley have gained almost as much of my admiration for their talent and experimental endeavors to make quality, unique, and always delicious small batch liquors as has Fritz Maytag of Anchor Distillery.  As what could be considered a “special project,” Charbay’s Hop Flavored Whiskey was a result of distilling 20,000 gallons of actual, bottle-ready pilsner beer, as opposed to a sour mash, or “distillers beer” (the non-carbonated, unprocessed and heterogeneous result of the first typical fermentation step in whiskey).  One copper pot still, extra hops (hence the “Hop Flavored” on the bottle) and 25 days of vigilant observation later, they wound up with 1000 gallons - or 20 barrels - of a markedly novel spirit.  David Schneiderman* of SWS was generous enough to let me try a bit of their new second release - the 3rd to 7th barrel - of what is now my favorite (and somewhat remorseful, at $325 PER) bottle of American whiskey.

Neat:  Bright, spicy and floral bouquet on the nose, reminiscent of aged brandy, which is almost misleading until the first sip.  Sweet, smooth and delicate texture, with the hops and maltiness obvious, yet not at all overpowering.  A good thing, as it leaves plenty of room to savor the bread, honey and toasted pear that completely embrace the palate and linger long after the first sip.  David will disagree with me that there is a noticeable aftertaste of roasted coffee beans that linger (perhaps it is the hops?), but regardless…the overall effect remains the same.

This release is fantastic, and while it’s not exactly within my PERSONAL budget, I’m extremely glad to have tried and known it and will be eagerly awaiting the 3rd release (please find me out of grad school with a real income by then…oy).   ($325/0.75L)

(First Frisco, then Colorado, now NorCal again…one must wonder what Tennessee thinks of all this).

*Special thanks to the Schneidermans for the lovely hospitality, and to David in particular for the photos!