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There's no question in my mind that the most rewarding aspect of my job is the ability to create products for my customers that I truly love. When I first took over buying spirits at K&L, we already had a few store labels on the wine side, but at that time spirits was just a tiny blip on the radar, and considering purchasing enough product to merit a store brand was nearly unthinkable. But in a true “if you build it, they will come” spirit, we began traveling to Scotland and finding parcels of Scotch and rum that we simply couldn't leave behind. My colleague at the time, David Driscoll, and I spent hours driving around Scotland, ideating on what to call the new brand. We wanted something that connected our stores and also exemplified our commitment to doing things differently from our competitors. We wanted to show that we were not simply merchants, but curators and creators of the world's best products. The name Faultline fit that ethos perfectly. It has since become a somewhat legendary label, producing everything from inexpensive blended Scotch to absinthe, gin, old rum, and everything in between. The brand became more and more difficult to curate as the demand for great spirits exploded, stocks dwindled, and prices soared, but the tides do shift quickly in the world of wine and spirits. We're now entering a new era for spirits and K&L. We've opened a store in New York, what I consider an earth-shattering achievement, and we've begun to locate stocks of incredible value once again. We've also entered a new era for our department, with a new generation of exciting visionaries taking the reins to produce exceptional products like this. Candidly, it wasn't entirely easy for me to relinquish control of this special label. I've been intimately involved in nearly every expression we've ever put into bottle, but we couldn't have found a more capable and deserving steward of this great brand than the wonderful Stephanie Manning. I also cannot completely express in words just how much energy it takes to create a product like this from the ground up, and creating one with such incredible style and quality is next to impossible. This ridiculously wonderful rye whiskey is truly the single-handed work of one person. I'm certain that Stephanie would insist that I played some role in the creation of this product, but she'd be doing so out of politeness more than anything else. So now the most rewarding moment in my career is seeing this beautiful brand given a new chapter by the wonderful people I work with. I can sit back and simply enjoy it! A true gift from a great friend. So let's go! The color is a simply stunning mahogany (1.6). The nose starts tight but opens quickly into territories previously uncharted. There's something about experiencing a new flavor profile like this that is at once exhilarating and off-putting. Sometimes I forget I haven't tried EVERYTHING out there. The deep, dried plummy fruit couples perfectly with the dark rye spice and tense, almost wild earthiness. This is the “Sir Davis” recipe from MGP, but we're in a world apart from that whiskey. Expect a full-throttled cascade of aromatics: toasted pecans, stone fruit compote, cola nut, balsa wood, allspice, wildflower honey, birch, and coconut husk. On the palate, it's perfectly vibrant and balanced, with dense, jammy sweetness cut through the center by dark herbal rye, woodsy exotic spice, and a lifted early hint of new leather. It's simply delicious and unique without being weird or overtly odd in any way. The only problem with this one is we'll likely never be able to recreate it precisely, nor would we ever want to. The fleeting nature of any special product adds so much to its allure. All I can say is bravo, Stephanie, and thank you!

The groovy guys at Pursuit United are just as fun and cool to hang with as they sound on their show. They've successfully converted a love of whiskey into a proper professional life on so many levels, but what's most impressive is that they seem to have retained their passion for the whole thing. I meet distillers and producers from all over the country and world, and while it's not unusual for them to be interested in their competitors' products, it's extremely rare for them to exhibit high-level expertise about not only their competitors' products, but also antique versions of those products and pretty much every other category of spirits. So it's not a surprise that we got along well, geeking out about crazy Armagnac releases and gossiping about legendary bottlings. We've had a great affection for the wonderful whiskies that PS has been bottling, but I was just blown away by the QPR on their single barrels. This lovely rye is the perfect example. Named, Nec Evitare, a meaningless phrase in bad latin that signifies nothing. The point being this just doesn't make sense. I can't really find another rye single barrel over 10 years old anywhere close to this price point, and even fewer as good. Six months in toasted oak, taking the total time in barrel for the blend to a minimum of 10 years, is simply the icing on top. Let's get it. The color is a not totally restrained tawny (1.4); three different barrels will do that. The nose is dark and brooding, with big peppery rye notes softened perfectly by sweet American oak. Big blue fruit, fresh ginger, roasted oak, sarsaparilla, birch and fennel. The palate is chewy, dense and full of powerful dark spices. It's balanced by rich molasses, but the root beer character doesn't overwhelm the overarching intensity. It's simply out of the realm of most modern ryes and doesn't have a great analogue to compare it to, but it's heartwarming, vibrant and full-throttle in the best way.

When we received the opportunity to get our hands on an uncommon single barrel of Sazerac Rye for the New York location, we all looked at each other with a smirk and a knowing head nod. Months later, the K&L pick arrived and those nods persisted albeit a little more emphatically. Coming in at 6 years and 10 months old, this 90-proof classic out kicked the coverage in every way. The nose is generous with hits of caramel covered apples, bing cherries, wafts of well-worn leather and herbal spices. The palate is super balanced carrying that signature Sazerac cinnamon, more caramel, tea leaves and rye spice which all give way to a surprising chocolate-mint on your pillow surprise. In the end it’s the rye spice and a dash of pepper that sits around awhile, like a party guest that doesn’t understand the evening is over. A great choice for fans of Sazerac and just really good rye.

A robust cask strength rye that warms with every sip. The nose pulls heavily from classic rye spices and citrus zests. The taste opens up to a host of sweat breads, dried fruits and roasted nuts, the finish lingers for a quite a while. At 4 years, this drinks like a much older whiskey, one of the finest in the Willett line.

Crazy-sweet aroma, full of caramel, vanilla and a slight floral touch. The bite comes first (and lingers awhile), followed by vanilla, caramel, coconut flavors. It mellows considerably with ice, and becomes quite likeable, drinkable and mild. (KN)

Frank August continues to impress with every new release. Their first rye was a tiny batch of Limited Edition, and now they're back with an always available small batch rye and winning equal praise from all who taste it. What I love about Frank's rye is that it isn't trying to be bourbon. So many Kentucky ryes rely on this to appeal to bourbon drinkers, but what they fail to realize is that if they'd make rye for rye drinkers, there would be more bourbon drinkers who consider themselves rye drinkers. Anyway, I like it. Let's have a taste. A sumptuous chestnut color (1.2). The nose opens slowly in the glass and offers beautiful evergreen and deep herbal character. As it unfolds, the sweetness of the oak melds lovingly with the dense peppery rye grain, giving it an almost antique vibe along with hints of nougat, chocolate, dill, pecan brittle, and clove. The palate is beautifully dusty and unabashedly rye driven with a huge core of dried citrus and stone fruit in the middle intermingled with robust savory herbs and tobacco. The medium finish offers soft pepper, dried mint, bitter orange, and smoldering oak. A truly lovely and unapologetic rye that straddles the modern and historic styles extremely lovingly.

This honey-hued rye has a remarkable aroma, melding cookie dough, hazelnut and marzipan. The same luscious flavors show up on the palate, rich and sweet, leading into a confected finish of Nutella sprinkled with nutmeg and cinnamon. The sugar-and-spice effect is due to 18 months finishing time in casks that first held Cognac, then Caribbean rum. *Top 50 Spirits 2013* (KN)

New Riff Distilling has built its reputation on transparency, precision, and an unwavering commitment to full proof, non chill filtered whiskey, and this sherry finished 100 percent malted rye is one of the most compelling expressions they have released to date. Distilled entirely from malted rye and aged a minimum of six years in new charred oak, the whiskey was then finished in a combination of Oloroso and Pedro Ximénez sherry casks, adding an unmistakable old world dimension without obscuring the underlying character of the spirit. Bottled at a robust 111.9 proof, the nose opens with dark dried fruits, toasted walnut, cocoa powder, and polished oak, followed by a savory rye spice and subtle malt sweetness. With time in the glass, notes of fig paste, orange peel, and baking spice continue to emerge. The palate is dense and expressive, marrying rich sherry driven flavors of raisin, date, and bittersweet chocolate with a firm backbone of peppery rye grain and malty depth. There is real structure here, with the wine influence integrated rather than dominant, lending weight and complexity instead of sweetness alone. The finish is long and warming, showing clove, leather, dark fruit skins, and a lingering dry spice that invites another sip. This is a serious, barrel driven American rye that will strongly appeal to fans of sherried single malt and bold, full proof whiskey alike.

Old Overholt traces its roots to Abraham Overholt’s Pennsylvania distilling operation, established in 1810, and ranks among America’s most enduring rye whiskey names. Now produced in Kentucky, this straight rye was matured for 12 years and bottled at cask strength, presenting the historic brand in a notably mature, undiluted format.

This veteran rye never managed to ascend from the bottom shelf. Perhaps a new generation of enthusiasts couldn't get behind the staid name, or found the price too low to believe. But having persevered for over two centuries, Old Overholt's time has come. This new version (indicated by its red cap) eliminates chill-filtering, resulting in greater flavor and depth. Aromas of Christmas spice cake, cinnamon, apple, and toasted grain lead to a mouthful of berry fruit, with seductive allspice, cacao, and walnut notes. What's old is new again! (JL, Winter-2020)

This full-bodied blended whisky hits all the right notes, starting with plenty of rich caramel and oak tones on the nose and palate, plus touches of butterscotch, spicy cinnamon and clove. It finishes long, slightly oily and mouthfilling. Sip it straight or add a splash of sweet vermouth. *Top 100 Spirits of 2015* (KN)

The aroma entices with bold caramel and vanilla. The palate is brisk and relatively dry, despite the succulent aroma, showing vanilla and oak up front, and rounding into nutmeg, almond, vanilla and bitter orange on the finish. Versatile for cocktails, including its namesake Sazerac. *Best Buy* (KN)

Found North Batch 012 marks another brilliantly technical release from one of the most exciting independent whisky blenders working today. This 16-year cask-strength Canadian whisky is built from an 11-component blend of mature corn and rye whiskies, with 22-year, 20-year, and 16-year corn married to 22-year and 20-year rye. The final grain ratio lands at 86% corn, 13% rye, and 1% barley, bottled at a formidable 64.1% ABV. The heart of the blend is a 2009 corn component reracked into ISC Cooper’s Reserve new American oak, made from 24-month air-seasoned wood with heavy toast and Char #2, then moved into lower warehouse conditions for 11 months. Found North layers that with 2003 corn in Kelvin heavy toast Char #1 new wood and 2004 rye in Chevalier heavy toast Char #3 new wood, building a whisky of remarkable density, structure, and spice. Expect the brand’s signature power and polish, with deep brown sugar sweetness, heavy baking spice, mouth-coating oak tannin, and that compelling marshmallow-like phenolic richness that makes these batches so singular. With just 8,088 bottles produced, Batch 012 should be on every serious Canadian whisky lover’s radar.

Buy a bottle and Redwood Empire plants a tree. Crafted in Sonoma, Redwood Empire is deeply tied to the forest. The Emerald Giant is one of the world's tallest and fastest growing trees. It is 1,180 years old and stands 360 feet tall, gaining over 1,500 pounds of mass each year. This three to five-year-old rye whiskey is equally weighty. A mash bill of 95% rye and 5% malted barley, this combines distillate from both Indiana and Redwood Empire's stocks. It's got a great spicy and sweet aroma and a mellow mouthfeel.

This beautiful barrel of rye whiskey perfectly matches aromatic sweet wine with dry, spicy mountain rye. If you know anything about me, you know I'm extremely skeptical of wine-finished bourbon. While there are certainly great examples out there, I rarely feel that adding a wine finish significantly improves the whiskey. More often it simply makes the spirit taste different, which is fine I suppose, but if you're going to go through all that effort, why not make it better? Otherwise, it feels like a wasted opportunity. Rye whiskey, however, has far more potential for added depth and nuance in my opinion, and this barrel is a perfect example. First, we have a relatively uncommon type of sherry cask that even in Scotland is rarely encountered, paired with a classic rye recipe from one of the original distillers of the American craft movement. Let's have at it. The color is solidly dark, no doubt thanks to more than 16 months of finishing, a deep mahogany (1.6). The nose bursts forward with sultanas, jasmine, Seville orange, roasted clove, and sweet fresh herbs like fennel and dill. The pungent raisinated fruit blends beautifully with dark herbal tones and bright citrus zest. On the palate, the sweetness of the wine arrives immediately and in the most pleasurable way. It reminds me somewhat of Angel's Envy Rye, but instead of molasses you get a more balanced profile built around zesty citrus and plummy fruit. The mid-palate carries just enough spice to keep the whole package from feeling overly dessert-like, but not so much that it dries out the finish. Altogether a lovely cask that proves those guys up in the snow can still surprise us when they want to. This is an easy bottle to recommend to nearly anyone with even a passing interest in American whiskey, but it also has the kind of broad appeal that could pull plenty of new drinkers into the fold.

Buffalo Trace expands one of its most iconic rye whiskey brands with this long-awaited full proof expression of Sazerac Rye. Produced at the historic distillery in Frankfort, Kentucky, this bottling represents the whiskey in its purest form, drawn directly from the barrel without dilution to showcase the full intensity of the spirit. Built on the distillery’s signature low-rye mashbill, Sazerac has always stood apart from the sharper, more aggressive styles of rye, instead offering a rounder, more aromatic profile that highlights balance and versatility. Here, that familiar character is amplified, delivering greater depth, texture, and concentration while maintaining the house style that has made it a staple of American whiskey culture for generations. The nose opens with bright citrus, baking spice, and classic rye herbal tones layered over caramel and subtle oak. On the palate, the higher proof brings a richer, more viscous mouthfeel, with notes of candied orange, brown sugar, anise, and peppery spice unfolding in waves. The finish is long and warming, driven by persistent spice and sweet oak, with just enough heat to remind you this is the whiskey exactly as it came from the barrel. For fans of the classic Sazerac profile, this full proof edition offers a more powerful and complete expression of a true Kentucky original, delivering the depth and intensity enthusiasts have long hoped to see from this historic label.

Buffalo Trace sharpens one of America’s most reliable rye whiskies with this excellent 100 proof version of Sazerac Rye, delivering greater intensity while preserving the distillery’s signature balance. Built on their traditional low-rye mashbill, the profile leans into sweet aromatics, citrus, and gentle spice rather than aggressive herbal bite, making it one of the most versatile styles in the category. At 100 proof, that familiar character gains welcome structure and depth, offering a richer, more satisfying experience both neat and in cocktails. The real story here is value. Bottled in a full 1-liter format, this release offers significantly more whiskey than the standard 750ml while staying firmly in everyday price territory. For regular rye drinkers or anyone stocking a serious bar, it’s one of the smartest buys on the shelf today. The nose shows bright citrus, clove, and vanilla over soft oak. The palate is round and textured with candied orange, anise, and peppery spice, finishing clean, warm, and balanced. A classic made more complete, with more proof and more in the bottle where it counts.

The return of Red Top Rye is one of those rare whiskey stories that actually deserves the word historic. First built into a national brand by Ferdinand Westheimer in the 1870s, revived by Julian Van Winkle III in the 1990s as a now-legendary 15-year single barrel, and brought back again by Old Commonwealth in 2026, Red Top has lived several lives at the center of American whiskey history. This new release does not coast on nostalgia. It is a 7-year-old Kentucky Straight Rye bottled at a perfect 105 proof from a striking 100% rye mash bill, a rarity in Kentucky, where most ryes lean on corn or malted barley for softness. The result is focused, aromatic, and beautifully expressive. The nose opens with raisin, fig, dried flowers, rose petal, cinnamon, cardamom, white pepper, fresh rye bread, and whipped honey butter. The palate is lifted and spice-driven, with clove, ginger, dried florals, steeped pear, barrel spice, and a peppery snap that keeps everything bright. The texture is elegant rather than heavy, but the whiskey still coats the palate and finishes long with fig, milk chocolate, and lingering rye spice. Serious enough to sip, structured enough for a great Manhattan, and compelling enough to stand apart in a crowded rye market, this is a very strong comeback for a genuinely storied label.

Los Angeles is an unexpected source for nine-year-old straight rye, which makes this Fallen Barrel House single barrel particularly fascinating. Rescued from a closed American craft distillery, the whiskey was both distilled and aged in Los Angeles using a mashbill of 70% rye and 30% corn. That two-grain recipe places rye decisively in the lead while dispensing with the malted barley commonly included in American whiskey mashbills. After nine years of maturation, 53-gallon barrel #R-008 was bottled individually at its natural cask strength of 121 proof, or 60.5% ABV. Fallen Barrel House's approach preserves the work of distillers whose operations have ceased, allowing surviving stocks to reach whiskey lovers under their own clearly documented specifications. For collectors of California spirits and enthusiasts seeking mature rye beyond the familiar Kentucky and Indiana sources, this is a distinctive piece of American craft whiskey history.

The famous Jack Daniels distillery was never a rye producing plant, but over the last several years a push toward innovation has created some oppurtunities to explore new horizons. This yearly limited release expression of rye is drawn from a single barrel and bottled at full barrel proof without the addition of water before bottling. Proofs will range from 125-140 proof depending on the bottling. It's made from a mashbill of 70% rye, 18% corn, and 12% malted barley. After many years in those hot Lynchburg summers, the intense flavors of the rye mash mellowed by charcoal filtration meld perfectly the sweet rich new American oak. Each barrel is slightly different, but they never disappoint.

Distiller's notes: "A historic recipe, acquired in 1940 by Owsley Brown I, Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. Such a high proportion of barley allows for a fully natural fermentation process, forgoing the need for artificial enzymes commonly found in high rye mash bills. Additionally, a generous percentage of malt yields a unique floral character, balancing the sharp, brisk spice of the rye grain. Continuing our legacy of quality and consistency, Old Forester uses its own proprietary yeast strain, produces every barrel, and distills every drop. AROMA: Rich brown sugar and magnolia blossom, with hints of soft sassafras and candied lemon. TASTE: Spice awakens immediately leading with sharp black pepper and cinnamon stick, rounding out with notes of dried dill and baked apple. FINISH: Allspice and peppercorn introduce a loyal and dry finish which ignites with pine, anise, and bright lemon zest."

The Pepper Barrel proof is one of the best values in rye. Cask strength MGP for less than $25.

Billed as 'the spiciest rye whiskey anywhere,' this is a blend of two rye whiskeys, both a minimum of two years old, sourced from multiple distilleries. The 2018 bottling has a mild, honeyed scent, while the palate surprises with vanilla custard contrasted by traces of smoke, eucalyptus and cigar wrapper. As promised, the long finish explodes with a spicy burst—but don’t worry, it’s not too extreme to sip. (KN)

#2 on Fred Minnick's Top 100 American Whiskies of 2021. Barrell Seagrass is more proof that Barrell's blending team is at the top of their game. Not only are they able to consistently create exciting new products with a diversity of flavors, they're able to imbue their blends with creative energy, all while making sure to keep the most important thing in mind: It must be delicious. This release is the perfect example of that, a product that's able to transport us to a completely different place in the glass. Using the complex barrel finishes that Barrell has developed and their highest quality rye stocks, they've built this incredible product. The deep tropical notes from the apricot brandy are tempered by a bevy of spicy and herbaceous rye. Soft subtle grassy notes and pure floral character are added by the rhum cask and a top note of earth and salty ocean air from the madeira casks. Easily one of the most exciting and delicious releases available right now. BEST OF THE BEST The Robb Report - 2021 DOUBLE GOLD San Francisco World Spirits Competition - 2021 PLATINUM MEDAL L.A. Spirits Awards - 2021 GOLD MEDAL Ascot Awards - 2021 GOLD MEDAL John Barleycorn Awards - 2021 92 POINTS Ultimate Spirits Challenge - 2021

This small-batch whiskey is a treat, butter-soft and loaded with sweet toffee and hazelnut aromas and flavors. The long finish rolls toward dry espresso and mocha flavors, pepped up with clove and cinnamon. (KN)

Elijah Craig is produced by Heaven Hill, a family-owned Kentucky distiller founded in 1935. Batch B526 is a Kentucky straight rye whiskey aged 10 years and 8 months, then presented at barrel proof—a focused expression pairing a precise age statement with the producer’s established rye whiskey program.

A blend of 3 to 5 year old straight rye and 4 to 12 year old straight bourbon. Although the nose is a bit reticent, once it opens up, what is revealed is pure delight: orange blossom, iced tea, dark berries, lemon oil, pine, cinnamon, nutmeg, and leather. Fruit and spice enjoy a dynamic interplay on the palate, with orange, cherry, blueberry, and grape, shot through with cedar, cinnamon, and sturdy oak. The medium-length finish is supple and pretty: dark chocolate, toasted pecans, and well-integrated oak. (SSB, Winter-2019)

New Riff’s first whiskey releases were all bottled in bond from the start—a bold move for a brand new distillery. This rye proves it was the right decision. Complex and compelling, it shows maturity while retaining liveliness and verve. Grassy and herbal on the nose, it also has orange, cedar, sassafras, rose petals, and syrupy blackberries. The medium-weight palate balances clove, cedar oil, orange, berries, bubble gum, and cinnamon, which melt into an herbaceous, nutty, chocolate-rich finish. The patient drinker is rewarded, as aromas and flavors develop beautifully in the glass. (SSB, Winter 2019)

A versatile must-have for mixing cocktails, look for pleasing vanilla, maple and a hint of dried cherry. The finish is long and drying, with plenty of baking spice notes. (KN)

Hurst Knoll is a seven-year-old Kentucky straight rye whiskey. Its “straight” designation places it within a federally defined American whiskey category: rye whiskey must be made from a mash containing at least 51% rye, while an age statement identifies the youngest whiskey in the bottle.

This delicious pre-made cocktail uses high quality aged rye mixed with raw honey, navel orange peel, rock candy and bitters. High proof and not overly sugary, this is the perfect choice for cocktails on the fly. You can store them cold, but we love these on the rocks. A staff favorite.

Look for a rich caramel-maple aroma and spice-forward flavor profile, showing allspice and clove, with a layer of vanilla underneath. Dilution tames this rye to show more vanilla, accented with dry touches of oak, leather and cocoa. Aged at least six years. Sip or mix. (KN)

This presents a pleasant nose of fresh-baked muffins, honey-dipped apples, powdered sugar, raisin bread, baking spice, and cooked black cherries. Big and spicy, but smooth on the palate, with flavors of dark fruit and bitter chocolate, grape jam, blackcurrants, herbs, cola, and dark berries. The finish offers richness and length, with vanilla notes, spice, and freshly baked apple pie. This is a big, solid whiskey, beautifully structured, and carries its proof superbly. *Top 20 Whiskies of 2019* (DF, Spring 2020)

The warm and fruity scent is reminiscent of fresh apples drizzled with caramel. On the palate, spicy cinnamon leads, softening to caramel midpalate and finishing with sizzling cinnamon, clove and cayenne pepper. Adjusted with water, a saline note emerges, creating a pleasing salted caramel-like sipper. (KN)

Founded in 2014 in its namesake Kentucky town, Bardstown Bourbon Company created the Origin Series to showcase whiskey distilled, aged, and bottled at its own facility. Origin Series #1 is a six-year-old Kentucky straight rye, representing the distillery’s estate-produced whiskey program.

Strong but intriguing. Medium color and body, with rich aromas of burnt orange and caramel. The flavors also reflected burnt orange and caramel, plus a spicy tinge reminiscent of cassia bark or Red-Hot candies. The finish lingers, pleasant, inviting and warm. Might be good for Manhattans--a touch of fruit or sweetness would go well with this rye. Excellent value. (KN)

The Bottled-in-Bond Act of 1897 established one of America’s earliest consumer-protection standards for whiskey. This High West straight rye carries that designation, meaning it was produced by one distiller during a single distilling season, aged at least four years in a federally bonded warehouse, and bottled at 100 proof.

Powers traces its roots to James Power’s John’s Lane Distillery, established in Dublin in 1791. This Irish rye whiskey is made from 100% Irish-grown rye, triple distilled and matured in American oak casks, bringing an uncommon grain into the tradition of one of Ireland’s historic whiskey names.

Created by Icon Beyonce Knowles-Carter and 5-time Master Distiller of the Year award winner Bill Lumsden, SirDavis is changing the game and the name of American Whisky. Named in honor of Beyonce's great-grandfather, Davis Hogue, who made whisky on his land, SirDavis takes high quality rye whisky aged in new charred oak barrels and finishes it in top tier PX Sherry Casks. The resulting whisky has been winning awards and accolades at competitions around the world quietly over the past year, but now we're finally able to see what all the fuss is about. Distilled from 95% Rye and 5% malted barley, 95 Points New York International Spirits Competition, 93 points Ultimate Spirits Challenge, Best in Class/Platinum Medal Sip Awards.

Nashville Barrel Company’s “New York 2” is a hand-selected American straight rye whiskey presented at cask strength. This 750ml release brings together a named barrel selection, rye-whiskey classification, and bottling strength in a clearly identified expression from the Nashville-based independent bottler.

Aber Falls opened in 2017 in Abergwyngregyn, near its namesake waterfall on the North Wales coast. This three-year-old Welsh rye whiskey comes from a single new American oak cask and is bottled at cask strength. The 700ml release forms part of Distinctive Spirits’ Fantasy Series II.

Old Overholt 114 Proof Rye is finally here! This long await release is the rye counterpart to Old Grand Dad 114 - one of the best deals in Kentucky. One of America's oldest rye whiskey labels, Old Overholt traces its roots to the Overholt family's Pennsylvania distilling in the early 1800s. The modern whiskey is made in Kentucky under the Jim Beam umbrella, tying a historic Pennsylvania rye name to Beam's Kentucky production.

Fragrant and inviting on the nose, with a juxtaposition of floral and fruit notes—rose petals, fresh cherries—then saddle leather, spice, mint oil, tea leaves, and almonds. Those aromas are echoed on the palate's robust Gobstopper of flavors: dark chocolate-covered cherries, cinnamon, maple syrup, Italian plums, walnuts, and undertones of mint. More dark chocolate, mint, and almonds on the finish, which has remarkable length. Water is transformative, bringing out more fruit, but with or without it, this is an outstanding whiskey. (SSB, Fall-2020)

Knob Creek is produced in Kentucky by the James B. Beam Distilling Co., whose Beam family distilling legacy dates to 1795. This rye whiskey carries a seven-year age statement, meaning the youngest whiskey in the bottle was aged for at least seven years.

Elijah Craig always impresses with value, but until now has been confined to bourbon. This foray into rye whiskey sticks close to Elijah Craig’s bourbon roots by using only the minimum-required 51% rye in its formulation; however, it does achieve a nice departure in flavor. Aromas include butterscotch, caramel-nut clusters, and peppery spice. The spice ramps up on the palate, carried forward by the full body, hearty proof, and mouth-coating texture, as cherry cola, baking chocolate, and darker fruits emerge. Priced a notch below comparable peers, this rye delivers powerful flavors that feel excitingly untamed, and will impress bourbon and rye lovers alike. (JL, Winter 2020) *#7, Top 20 Whiskies of 2020*

Pursuit United Triple Mash Barrel Proof Rye brings three rye mash bills together in an American whiskey. Under U.S. labeling rules, “barrel proof” means the bottling proof is no more than two degrees lower than the spirit’s proof when dumped from the barrel, making production method central to this 700ml release.

Introduced in 2011, Bulleit Rye is built on a mash bill of 95% rye and 5% malted barley. Bottled at 45% alcohol by volume, this 1-liter edition offers a larger format of the brand’s straight American rye whiskey.

96 Points - The Tasting Panel: "A nose of orange peel, maple, and a hint of resin leads to a cracked pepper zing on the palate, awakening the giant. An energetic surge of peach cobbler, pecan, and maple-bacon, and espresso enables the warmth to seep thorough and give comfort. " Redwood Empire has taken the whisky world by storm and finally, after numerous requests, the core releases are available at cask strength. Buy a bottle - Redwood Empire plants a tree. Crafted in Sonoma, Redwood Empire is deeply tied to the forest. The Emerald Giant is one of the world's tallest and fastest growing trees. It is 1,180 years old and stands 360 feet tall, gaining over 1,500 lbs. of mass each year. The 3-5 year old rye whiskey is equally weighty. A mashbill of 95% rye and 5% malted barley, this combines distillate from Indiana and Redwood Empire. It's got a great spicy and sweet aroma and a mellow mouthfeel.