1792 High Rye
By law, bourbon must be made using a mash bill of at least 51% corn. Traditionally, bourbons use rye as the secondary grain in the mash bill. This signature recipe for 1792 High Rye Bourbon uses a much higher percentage of rye as the secondary grain than most bourbons do. Creating a robust and full flavor.
This is the fifth brand extension in the 1792 portfolio, along with Full Proof, Sweet Wheat, Port Finish, and Single Barrel. While no mashbill is disclosed, this is described as a high rye bourbon. According to the company’s press release, the bourbon was distilled in May 2008, and aged a little over 8 years on the second floor of Warehouse K at the Barton 1792 Distillery. Although initially released in limited numbers, Barton plans to release this annually.
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Based on the flavor profile presented in 1792 High Rye, I’m surprised Barton chose to get behind the idea of marketing this as “High Rye.” This is especially poignant in this case, since their standard 1792 Small Batch Bourbon is already stated to be a “high rye” bourbon. Part of the issue is that we do not know how much more rye is in this mashbill versus the standard 1792 Small Batch. Is it only 1% more or is it 20% more? Taste alone would lead me to believe it’s only a few percentage points at most. Since I found this to be slightly sweeter when compared to the standard 1792 expression.
That said, the flavor profile offers a nice experience and enough of a variation compared to the standard 1792 Small Batch Bourbon. I
. And that’s the saving grace of this bourbon. While not a substantial improvement over 1792 Small Batch, Barton recognizes what it is and has priced it accordingly. I wish more distilleries would take note. Accurately charge for what’s in the bottle and not overcharge just because it’s a limited product.
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