One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the â€˜vermouth-edâ€™ and the â€˜syrah-edâ€™ we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.
Yippee Ki-Yay shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes) the bouquet really opens up to it's full potential.
Straight Rye whiskeys: 95% rye, 5% barley malt from MGP 53% rye, 37% corn, 10% barley from Barton 80% Rye, 20% malted rye from High West Distillery