Michter’s Barrel Strength Rye Whiskey Returns to Markets

For the first time since April 2019, Michter’s Barrel Strength Rye Whiskey will launch nationally, hitting shelves this March. Michter’s US*1 Barrel Strength Rye is a single barrel product. The average proof of the barrels for the March 2021 release is 110.3 proof. “I was really happy when we tasted these barrels,” says Master Distiller Dan McKee. “This release has so much of what I look for in a rye.” The suggested retail price is $100…

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Hudson creates new whiskey and updates recipes

New York-based Hudson Whiskey has launched a Scotch barrel-finished rye expression as its first new product in seven years and revamped its portfolio with new recipes. The William Grant & Sons-owned brand has created a new straight rye whiskey, called Back Room Deal. Made from a mashbill containing 95% rye and 5% malted barley, Back Room Deal has been finished in American oak barrels that were used to mature peated Scotch whisky. The additional ageing…

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Don Papa launches rye cask-aged rum

Philippine rum Don Papa has expanded its portfolio with the launch of a limited edition expression aged in American rye casks. The new Don Papa Rye Aged Rum has aged for four years in American rye casks at the foothills of Mount Kanlaon on the island of Negros, Philippines. The resulting liquid is described as “vibrant and fruity” on the nose with spicy notes of cracked black pepper, salted caramel and a touch of fresh…

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Tincup targets adventurers with rye whiskey

American whiskey brand Tincup has released a new rye expression, which will be promoted through its Partner in Adventure campaign. Described as a “bold and smooth” whiskey, Tincup Rye (45% ABV) is inspired by the “daring settlers of the American west”. Tincup Rye is said to have “sweet vanilla and fresh tobacco” on the nose, and a “lingering caramel and silky tannic mouthfeel” on the finish. Aged for three years, Tincup Rye is made with…

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A drink with… Miika Lipiäinen, Kyrö Distillery Company

The CEO of Finland’s Kyrö Distillery Company, Miika Lipiäinen, on changing Finnish drinking culture, and the potential of rye-based whisky and gin. *This feature was first published in the September 2019 issue of The Spirits Business What is your background in the drinks industry? I’ve had a fairly long background of whisky nerdiness. Coming from Finland, we’re not exactly close to the regions where whisky has traditionally been made. Fortunately, I had a job where…

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