The Best Rye Whiskey of 2024

Bottle purchased at retail by EZdrinking.

AT A GLANCE

• Name: Small Batch Straight Rye Whiskey

• Owned by: Illva Saronno, Lombardy, Italy

• Distilled and Bottled by: Sagamore Spirit

• Spirit Type: Rye Whiskey

• Mash Bills: High Rye: 95% Rye, 5% Malted Barly; Low Rye: 52% Rye, 43% Corn, 5% Malted Barley

• Still Type: Column Still with Two Copper Doublers

• Age: NAS (4-6 years)

• Strength: 46.5%

• Price: $39

Kevin Plank, CEO of Uder Armour founded Sagamore Spirits in 2013 but construction of their Baltimore distillery did not begin until 2015. As the build out progressed Sagamore began sorcing aged rye from MGP (now Ross & Squibb Distillery) in Lawrenceburge, IN and had them contract distill new make for them. Sagamore's 22,000 square food ditillery opened in April 2017 and they got straight to work distilling two rye mashbills on their 24 inch column still from Vendome. On the label and in some of their marketing you might notice they claim their whiskey is triple distilled which is unusual outside of Irish whiskey. Looking into it I discovered that their column still is connected to two doublers (esentially pot stills) so the spirit gets distilled once in the column, and two more times in the doublers. While this would probably not count as triple distilled in Ireland, it is effective at making a good base spirit.

Sagamore is one of a number of distilleries looking to revieve the old style of Maryland Rye Whiskey that was popular from about 1850 to 1950 and completly dissapeard in the 1980s. In general, Maryland rye was know for being sweeter than ryes coming out of Pennsylvania and so Sagamore took two rye whiskey mash bills from MGP (one high and one low rye contnet) and blended them together to land around where a historic Maryland rye might have been. If you are interested to learn more about Maryland rye you find a whole chapter about it in my book The Atlas of Bourbon & American Whiskey.

Sagamore began selling their sourced whiskey in May 2016, and in 2021 they released their first bottles of 100% Maryland distilled and aged rye as a Bottled in Bond. Then in May 2024 Sagamore released the first bottles of their Small Batch (Maryland) Stright Rye Whiskey which completed their transition from fully sourced whiskey, to a blend of sourced and in-house whiskey and now all their own aged whiskey. This is a historic milestone because while there are several Maryland distillers making good rye, Sagamore is the only one currently with a national reach that reintroduce Maryland rye to the broader public.

TASTING NOTES

Nose: On the nose there are notes of molasses followed by lighter notes of vanilla, honey, warm rye bread, carraway, and oak. As the it opens light notes of dill and wintergreen rise up.

Palate: On the palate there is a nice light sweetness or caramel and vanilla that slips across the tongue light and warm. The whiskey has light peach character followed by flavors of oak and a light grassy note but without any bitterness or astringency.

Finish: The finish is long and savory with notes of oak, dill and candied orange peal with a light sweetness.

Conclusion: Sagamore Straight Rye is an excellent whiskey, a strong addition to the story of Maryland rye and the best new rye whiskey I’ve had in 2024. If you are curious to taste Maryland rye this is an excelent place to begin. This whiskey is very veritile and can easily be enjoyed neat, on the rocks, with water or in your favorite cocktail. If you are a fan of rye this definitly one you should look for and enjoy.

Review: Workhorse Rye Virgin Cask California Rye Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Rye Whiskey

• Strength: 50% ABV

• Price: $80

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmers who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. As the name infers, Workhorse Rye’s Virgin Cask is a Rye Whiskey as defined by the US Government because of its mash bill (min 51% Rye) how its distilled (below 80% ABV), and how it is matured (barreled below 62.5% ABV in charred new oak barrels). For this expression of Virgin Cask, it was matured for one year, and bottled at 50% ABV.

In 2019, Workhorse Rye’s Virgin Cask California Rye Whiskey earned a silver medal from the American Distilling Institute’s Judging of Craft Spirits.

TASTING NOTES

Nose: First thing you notice on the nose is a grainy sweetness that is both floral and fruity with notes of green apple, nectarine and dark chocolate cherries, under girded by soft aromas of toasted oak.

Palate: At 50% ABV the palate is pleasantly smooth and full bodied. The flavor is strong with grain and wood notes up front followed with lighter flavors of nectarine and grape skins. The palate also has a soft spice character mixed with the flavor of homemade marshmallows without the intense sweetness.

Finish: On the finish the whiskey blossoms and then gently fades with light notes of white grape juice and raspberries.

Conclusion: Workhorse Virgin Cask is a beautiful example of heirloom rye grown, distilled and matured in California. In the shadow of Mt. Diablo, this whiskey soaked in the soft cool marine air and captures a beautiful snapshot of the terrior of California. It has elements that will please both fans of traditional rye whiskey and those who love the restrained and elegant California wines.

Review: Workhorse Rye Redhorse Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Whiskey distilled from Rye

• Strength: 60% ABV

• Price: ~$35 (200ml)

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmer who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. US labeling laws for rye whiskey require the spirit to be aged in charred new oak barrels, but because Redhorse matures in used wine barrels, it is just labeled whiskey. For this particular bottling, Easter aged the whiskey for two years in used Broc Cellers Syrah casks before being bottled at 60% ABV.

TASTING NOTES

Nose: On the nose there are fantastic aromas of a nutty Manzanilla sherry intermixed with notes of dried dates, raisins and prunes compote cooked with cinnamon sticks. As the whiskey breaths aromas of dark cherries and chocolate strawberries start to break through.

Palate: On the palate the whiskey is intense with big flavors of cinnamon spice, dried fruit and hazelnuts. With a little water the flavor broadens and opens with more oak notes from the barrel and a touch of milk chocolate.

Finish: The finish lingers with notes of roasted nuts, baked apples and a touch of orange blossom honey.

Conclusion: Redhorse Whiskey is an intense and decadent whiskey that should be sipped over a large ice cube or used to make a fantastic Manhattan. Drinkers who like nutty sherries should search this out and sip judiciously.

Review: Workhorse Rye Palehorse Whiskey

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Free sample bottle received as a gift from 3rd party.

AT A GLANCE

• Owned by: Workhorse Rye

• Distilled at: Sutherland Distilling Co. in Livermore, CA

• Still Type: Hybrid Still

• Spirit Type: Whiskey distilled from Rye

• Strength: 55% ABV

• Price: ~$35 (200ml)

In 2011, Rob Easter founded Workhouse Rye to be a “progressive and sustainable” producer of whiskey and bitters. For the past eight years Easter has operated as an itinerant distiller, renting still time and space from distilleries to ferment, distill, and mature his whiskeys. From 2012-2014, Easter was able to refined his distilling chops at Kings County Distillery in Brooklyn, New York helping to develop their award winning Peated Bourbon. Since 2014, Easter has focused on sourcing most of his grains direct from farmer who are growing non-irrigated heirloom varieties of rye, wheat, corn and barley. Hybridized and GMO grains have been designed to maximize starch production and respond positively to modern farming techniques, (irrigation, fertilizers and pesticides), the consequence however is that these plants has lost a multitude of other compounds that added flavor and depth of character when made into bread or distilled into whiskey. For Easter, he has to use more than 1000 pounds of grain to make one barrel of whiskey, but he believes that despite the lower yield, these grains result in a better spirit that is also less taxing on the environment.

Each expression of Workhorse begins with the same mash bill of 70% west coast rye, 20% malted barley, and 10% malted wheat. The mash is fermented, pot distilled, and then filled in a variety of barrels. US labeling laws for rye whiskey require the spirit to be aged in charred new oak barrels, but because Palehorse matures for a year in used whiskey barrels, it is just labeled whiskey. The used barrels and shorter maturation period also explains why Palehorse has a nice light straw color.

In 2019, Palehorse Whiskey earned a bronze medal from the American Distilling Institute’s Judging of Craft Spirits.

TASTING NOTES

Nose: The aroma is round and inviting like freshly baked bread with a touch of yeastiness and salty air.

Palate: A little heat from the higher ABV but there is an immediate sweetness like biting into a ripe plum that still has a little bit of tannins in the skins.

Finish: The finish lingers with note of malted chocolate, plum skins, stone fruit and a touch buckwheat which slowly evolves and fades into soft notes of oak.

Conclusion: Palehorse Whiskey is very good however, those looking for a powerful rye whiskey like those coming out of Kentucky or Indiana will be disappointed. Palehorse is a delicious dram that should be tried by those who like soft grain forward whiskies like those from the lowlands of Scotland or Japan. Other than drinking neat or with a little water, I would pick delicate cocktails like a short whiskey soda or whiskey sour with fresh lemon juice. Overall, this a very beautiful whiskey.

Review: Jim Beam Pre-prohibition Style Rye

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Bottle purchased by EZdrinking.

Owned by Beam Suntory, Jim Beam Pre-prohibition Style Kentucky Straight Rye Whiskey is distilled at the one of the Jim Beam distilleries in Kentucky and bottled at 45% ABV.

Price: $16-$25

In early 2015, Jim Beam launched a reformation of their straight rye whiskey. But, as far as anyone can tell, the only difference between the old Jim Beam Rye (with a yellow label) and the new Pre-Prohibition Style Rye is that the label is now green and the whiskey is bottled at 45% ABV rather than 40% ABV. However, we do know that because there is no age statement on the bottle the whiskey inside must be at least 4 years old. This is one of the odd quirks of US labeling laws in that any whiskey aged less than four years must say how old it is but, no age statement is required at 4 or more years. We also know that since this is a straight rye whiskey it was aged in new charred oak barrels and that it has at least 51% rye grain in its mash bill. The rest of the mash bill isn't public but a reasonable guess puts it at 51% rye, 44-39% corn and 5-10% malted barley.

Jim Beam Rye has been around for decades and it is likely that this so-called reformulation, upping the proof to 90, is an attempt to say relevant in the booming rye whiskey category.  Rye whiskey has enjoyed renewed popularity these past few years, in part due to MGP and Whistle Pig. MGP based in Lawrenceburg, Indiana was once owned by Seagrams and made their easily identifiable 95% rye, 5% barley mash bill to blend into Seagrams 7 and other whiskeys. However, MGP now sells their spirits (rye whiskey, bourbon and even gin) to other companies that bottle it and sell it. Some of the most well know customers of MGP Rye are Bulleit, George Dickel, Templeton and High West. Whistle Pig on the other hand is buying a 100% rye whiskey from Alberta, Canada and bottling it in Vermont. Both of these whiskeys demonstrated the boldness and potential of rye whiskey and as a result, bartenders and whiskey drinkers were inspired to re-embrace a type of whiskey that mostly fallen out of favor.

Tasting Notes

Nose:  Immediately notes of vanilla and oak are carried up on a blast of alcohol, followed by baked apple, cinnamon and nutmeg. Once the whiskey has had some time to breathe a little, light fruity notes like blueberries or black currants comes through.

Palate:  The palate is sweet with a medium to full body and very harsh. After your palate adjusts to the alcohol, slightly spicy grain notes come through with strong oak flavor.

Finish:  The finish is short, slightly sweet and slightly spicy. Pleasant flavors of iced black tea are overshadowed by an odd note of raw dough.

Conclusion:  This is not a whiskey to drink neat. Jim Beam Pre-Prohibition Style Rye has lots of oak flavor and lots of heat from the alcohol, underlaid with only the faintest hints of rye spice. It makes an OK Manhattan that seems to plays up more of the herbal character of the Vermouth. All in all, I will not be buying another bottle.