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Wine Details
Price:
$50.00 per bottle
Description:
Strictly following the original Prohibition Era recipe, master distillers use only the best grains. While the process has changed some in the past 80 years, the unyielding attention to detail hasn’t budged. Replacing the converted copper wash tub used by the original distillers with a 300 gallon copper pot still, today’s whiskey makers no longer have to add and remove logs from the fire to regulate heat properly. Aged in charred new oak barrels, Templeton Rye provides a smooth finish and a clean getaway.
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Varietal Definition
Rye Whiskey:
In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. (The other ingredients of the mash are usually corn and malted barley.) It is distilled to no more than 160 (U.S.) proof, and aged in charred, new oak barrels. The whiskey must be put into such barrels at not more than 125 (U.S.) proof. Rye whiskey which has been so aged for at least 2 years may be further designated as "straight", as in "straight rye whiskey".[1] Rye whiskey was the prevalent whiskey of the northeastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition. A few brands, such as Old Overholt, survived Prohibition, and both Jim Beam and Wild Turkey produce their versions of rye.
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