Distilled in Indiana and California, and aged in Northern California. The Redwood Empire emerald Giant Rye shows how climate plays into the aging of whiskey. It’s not just what you distill, where you distill it and how you distill it, it’s also about where and how you age it.
A blend of 3-5-year-old MGP and their own “in-house distilled grain-to-glass Rye”, it’s lighter and less spicy than most young MGPs I’ve tried. They’re not saying how much of the blend is theirs or how much is MGPs, but the distinct dill note that often comes along with MGP is missing.
Emerald Empire currently makes several different rye mash bills, all of which are blended into this whiskey. Their main two are 90% Rye, 5% Wheat and 5% Malted Barley and 51% Rye and 49% Malt Barley. Combined with the MGP 95/5 this is a whiskey that’s definitely not light on rye.
Color:
Amber
Nose:
The nose hits with the classic notes of rye but a refreshing apple crisp note. Subtle notes of sweet brown sugar also come through on the nose.
Palate:
The front of the palate is coated with a unique rye spice which is quickly replaced with a creamy mouthfeel and a crisp citrus note. On the third sip came notes of delicious rye spice, along with honey and cinnamon.
Finish:
The finish was a crisp apple note that hit the top of the mouth and the edge of the palate. It was on the shorter side but evolved as you sipped.