Review of Branch & Barrel Distilling's American Rye Whiskey

 

There are true craft distilleries out there that are hyperfocused on innovation. One such distillery is Branch & Barrel Distilling, located in a nondescript building in Centennial, Colorado. It is run by a group of people with a What-If-We-Did attitude.

Branch & Barrel purchased food-grade equipment at auctions across the country to make their distilling and fermenting equipment. For example, the first “real” still was a former Campbell’s Soup maker. They used it exclusively until 2017, when it basically fell apart. That led to the purchase of an 800-gallon combination still, which they call Rosalinda, named for two women (Rosa and Linda) who were very dear to the team. Growth required a second still, which is named Delta (meaning change). They’ve upcycled stainless steel condiment makers, water plant tanks, petroleum vessels, and other, seemingly random, non-distilling equipment.

The team is self-taught, mostly through trial and error, and has learned what works and what doesn’t, allowing them to remain unafraid to do what nobody else has (or at least not successfully). They are big on transparency, as with many whiskey aficionados, the marketing-speak didn’t sit well with them.

Today, we’re going to explore Branch & Barrel’s first-ever American Rye whiskey. It is a barely-legal Rye, meaning it has a 51% rye content.

“This is a bourbon-lover’s rye. Straight Rye Whiskey has all the dynamic flavor attributes you’d expect, but with the smoothness and balance of Bourbon. The time spent aging this spirit in Colorado’s dramatic climate has resulted in a profile that showcases more sweetness than your typical Rye, adding dessert-y crème brûlée flavors atop notes of herbs and spices.” - Mitchell Nester, Branch & Barrel’s Master Blender

Like everything else Branch & Barrel does, sustainability is paramount. They chose hard winter rye because it is grown as a cover crop in Colorado’s San Luis Valley to fend off topsoil erosion between growing seasons.

Branch & Barrel’s Rye aged for three years in new, 53-gallon charred American oak casks. It is packaged at 44% ABV (88°) and has a suggested price of $34.99. Currently, Branch & Barrel’s products are distributed at its tasting room and throughout Colorado. Their website has a store locator.

While I’ve only been aware of Branch & Barrel for 5 months, this is the fourth whiskey of theirs that I’ve reviewed. So far, they have a perfect record. Will their debut Rye continue the trend? The only way to answer that is to #DrinkCurious, and I must thank Branch & Barrel for providing me with a sample in exchange for my no-strings-attached, honest review.

• Whiskey Type: American Rye
• Distiller: Branch & Barrel Distilling
• Age: 3 years
• Mashbill: 51% hard winter rye, 40% corn, 9% malted barley
• Cooperage: New, 53-gallon charred oak barrels
• Alcohol Content: 44% ABV (88°)
• Price per 750mL: $34.99

Appearance: I selected a Glencairn glass to explore this whiskey neat. A thin rim formed thicker, crazed tears that raced down to the pool. I observed a definite orange-amber color.

Nose: As I poured the Rye, the air in my whiskey library turned sweet. I let it rest for about 15 minutes before delving into the aroma. What I found included sweet oak, corn, floral rye, toffee, and freshly shredded tobacco. When I drew the vapor into my mouth, I discovered vanilla and more shredded tobacco.

Palate: I noticed a buttery texture and a tobacco punch on my first sip. The second revealed notes of sweet oak, crème brûlée, and fresh leather on the front of my palate. Then I tasted fresh-baked rye bread, coriander, and red currants. The back included flavors of pipe tobacco, corn, and a smidge of malt.

Finish: Coriander, red currants, rye bread, toffee, and sweet oak remained. Buried beneath those were hints of crème brûlée and black pepper. It was gentle, with no waves or troughs, and I experienced a slow fade at 1:14, resulting in a medium duration.

Bottle, Bar, or Bust: I’ve had many, many barely legal American Ryes over the years. They’re definitely geared to appeal to the Bourbon drinker and can easily be mistaken for Bourbon when tasted blind. I’m unconvinced that Branch & Barrel’s would fall under that category, although it is atypical for an American Rye. There were obvious hints, especially in the freshly baked rye bread I tasted mid-palate. Bourbons, even high-rye ones, don’t get there.

A serious Rye drinker would find Branch & Barrel interesting as well. Yes, it is young, but it lacks telltale signs. Part of that could be its lower proof and higher malt content. Regardless, it is an enjoyable pour worth exploring. Considering its price and uniqueness, I’m saying that Mitch and the team have another winner that’s well worth my Bottle rating. Cheers!

Courtesy of Branch & Barrel Distilling

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.