Names
are a curious thing. Common names include Bob, Jim, Michelle,
or Tammy. Then there are the old-school names that used to be super
popular but, for whatever reason, fell by the wayside, such as Harriett,
Gertrude, and Phyllis.
I’m
trying to think of how many women named Phyllis that I have heard of – and
there are two: Phyllis from the Mary
Tyler Moore Show (for you youngsters, that was one of
the most popular TV shows during the Dark Ages), and Phyllis Diller.
Anyway,
while you’re convinced that Phyllis has nothing to do with whiskey and I’ve
finally lost my mind, today’s review is of Phyllis Vermont Rye Whiskey.
Phyllis is distilled by Barr Hill
Distillery in Montpelier, and is a partnership
between beekeeper Todd
Hardie and distiller Ryan Christiansen. Aside from making spirits, Barr Hill hosts an
annual Bee’s Knees Week that raises money for bee habitats around the
country. Since 2017, they have planted over a million square feet!
So,
why Phyllis? Each of their stills is named for Ryan’s grandmothers. Three of
them, Romona, Irene, and Sherry, are botanical pot stills. The fourth, a copper
hybrid pot and column still, is Phyllis.
“The whiskey business needs some wry (no pun intended…) grandma energy. Phyllis™ Rye Whiskey embodies more than an individual, it’s an idea. Much like a still is the representation of our opportunity to connect agriculture to cocktail culture, Phyllis™ is the necessary voice that can take an active role in bringing a new taste to the old whiskey industry.” – Phyllis Whiskey
All
of the grains used to make Phyllis Whiskey come from organically farmed,
locally grown grains, and in 2003, the first bottles were released. Today,
there are several versions of the Rye; Phyllis Vermont Rye Whiskey is the
flagship. It is available at the distillery and at retailers throughout
Vermont.
Phyllis
Whiskey was kind enough to send me a sample of Batch 02-2005 in exchange for my
no-strings-attached, honest review. Let’s #DrinkCurious and discover what we
can…
- Whiskey Type: American Rye
- Distiller: Caldonia Spirits/Barr Hill Distillery
- Age: NAS (At least four years)
- Mashbill: 84% rye, 16% malted barley
- Cooperage: Undisclosed new, charred oak barrels
- Alcohol Content: 46.5% ABV (93°)
- Price per 750mL: $55.00
Appearance: I poured
Phyllis Vermont Rye into my Glencairn glass, intending to explore it neat. The
whiskey was coppery, like a newly minted penny. A massive rim formed thick,
widely spaced, fast tears.
Nose: After about
15 minutes, I brought the glass beneath my nostrils to experience the aroma. I
smelled sharp rye notes, along with rye dough, muted mint, pine, and tobacco. When
I took the air into my mouth, I tasted rye bread.
Palate: A
thick, creamy texture delivered a palate-shocking eucalyptus hit. With the
second sip, I discerned leather, rye spice, and maple syrup on the front. Flavors
of mint, oak, and tobacco rolled past my mid-palate. The back included ginger,
cinnamon, and vanilla.
Finish: What
remained included vanilla cream, soft leather, and maple syrup, then ramped up with
rye spice, ginger, and oak. As I waited it out, the sweet notes fell away, and
the spiciness intensified. The duration ran 1:34, making it medium-to-long.
Bottle, Bar, or Bust: When I nosed
the whiskey, I thought it was full of youth. When I drank it, my initial
thought reminded me not to judge any whiskey on that first sip. When I took
another, the harsh, bitter notes fell off, replaced by softer, sweeter notes as
time wore on. The mouthfeel was great, the palate teetered between spice and
sweet.
I liked Phyllis Vermont Rye
Whiskey, yet I can’t say I loved it. I’m on the fence, and when that happens,
it winds up earning a Bar rating. Since you have to be in Vermont to buy
it, you might as well try it first. Cheers!
My Simple, Easy-to-Understand
Rating System
- Bottle = Buy It
- Bar = Try It
- Bust = Leave It
Whiskeyfellow encourages you to enjoy your whiskey as you see fit,
but begs you to do so responsibly.
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