Equal parts rye and corn in it’s mash, this whiskey comes off the still at a healthy 170 proof. As if we were making an Eau de vie. It’s only called a “light whiskey” by US government regulation. “Light” doesn’t indicate it’s taste at all, although we would describe it as having a more refined character. Almost as if we made it like a brandy, which we did. Fitting then that after aging in ex rye whiskey barrels we let it rest, Solera-style, in 500 liter ex Cognac brandy casks.

94 proof