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Wine Details
Price:
Description:
Our 2nd whiskey is produced very much like the black wax whiskey, except we ferment a mash of rye and corn, rather than wheat. This grain combination benefits from some additional time in oak, so it tends to be a little older than the black wax.
Distilled from 90% rye and 10% corn, aged a minimum of 7 months in new American Oak
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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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Corn Whiskey:
Corn whiskey is an American whiskey made from a mash made up of at least 80 percent corn (maize). The whiskey is distilled to not more than 40 percent alcohol by volume. It does not have to be aged but, if it is aged, it must be in new or used uncharred oak barrels. Aging usually is brief, i.e., six months. During aging the whiskey picks up color and flavor and its harshness is reduced.
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