Old Forester Straight Rye Whisky Review & Tasting Notes

When I took a tour of the Old Forester Distillery in Louisville, I found the tour itself was basic, although I have to admit they have stuff that you don't run into at other distilleries. Between the micro-cooperage and the all-black, steel, industrial rickhouse, it was fun. If you have a chance to go, do it.

But, this isn't a review of their distillery tour. Rather, it is a review of their Straight Rye Whiskey (sorry, Whisky, because Brown-Forman, the parent company, likes to spell it without the e). But I mention the distillery tour because this is the first time I was able to taste their Rye.  Made from a mash of 65% rye, 20% malted barley, and 15% corn, this is the first time in 40+ years that the Old Kentucky Distillery's Normandy Rye Whiskey recipe has seen the light of day. Brown-Forman acquired Old Kentucky in 1940 and the recipe eventually went away. Or, that's the backstory. You know how I feel about some of these backstories - everyone's great-grandpappy had some long-lost recipe that was discovered in an abandoned cupboard and resurrected to make the whiskey you're drinking today. True or not, this is a big step for Brown-Forman to create a unique American Rye and steer away from their standard mash. And, before you ask, yes, this is a completely different mash than sister company Jack Daniel's Rye.

There is no age statement, but we know it is at least two years old due to the Straight designation. And, while this is 100°, like their Old Forester Signature, this is not Bottled-in-Bond. The packaging is simple with a screw-top, metal closure. Retail is just over $20.00 depending on where you shop.

Appearance:  Poured neat in my Glencairn glass, this Rye appeared as a definite deep amber. It created a medium-thick rim which generated a thick curtain that slowly dropped back to the pool of liquid sunshine.

Nose:  A complex blend of oak, vanilla, and floral notes greeted me initially. As I continued to explore, I discovered toasted oak and cocoa. Below that was thick plum.  When I inhaled through my lips, it was a blend of rich vanilla and plum.

Palate:  The mouthfeel was thin and coating.  The front of the palate was light, much lighter than I expected for 100°. I discerned brown sugar, allspice, and nutmeg. Mid-palate was more pronounced with toasted nuts, plum, and slight citrus. The back was even stronger with very heavy cocoa and dark chocolate.

Finish:  There was a deep finish if you are patient. Rye spice and cocoa begin the process. As it drops off, toasted oak and very long-lasting chocolate hang on. Then it falls off about a minute or so later.

Bottle, Bar, or Bust:  This is one of those #RespectTheBottomShelf moments that makes me smile. First of all, this is very affordable for everyone. Secondly, there's more complexity than you'd guess from a budget whiskey. I found it fascinating that while the front of the palate started off so soft, it finished with a crescendo. It also drank more closely to barely-legal ryes such as Rittenhouse Bottled-in-Bond than something with a much higher rye content. I'm chalking that up to the malted barley, which is what produced all of the chocolate and cocoa notes. Not only did I enjoy this, but I enjoyed it so much that I bought a bottle at the distillery (something I rarely do). This one's a definite Bottle.  Cheers!

My Simple, Easy-to-Understand Rating System:

• Bottle = Buy it
• Bar = Try it first
• Bust = Leave it 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs that you do so responsibly.