Category Archives: Rye

2025 Whisky Show – The Heart Cut

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Every Whisky Show has something that really stands out – be it a remarkable bottle that one remembers for years, a masterclass that brought deeper insights into the drams, or a new distillery to discover!

Sometimes the “Oh wow!” isn’t a new distillery; it is a new blending company or independent bottler. For my tasting companion and I, the 2025 Whisky Show will be remembered as the year we discovered The Heart Cut husband and wife bottling team – Georgie and Fabrizio.

Bursting with enthusiasm and a quest for unique and interesting expressions, we were so impressed that we walked away with three bottles from the show and ordered a fourth from The Whisky Exchange – picked up shortly before my flight to Mumbai!

What did we try? It was a bit of an around-the-world tour! From single malts to rye and spirited experiments! The casks reflected a wonderfully eclectic range – from wet red wines to ex-Islay, 250+ year old European oak to new American oak. And the biggest surprise? A Californian Ale Cask! Here are the expressions we experienced:

** Identifies the bottles purchased for a Bombay Malt & Cigar club future flight.

Our journey began at the Mainstage session about the Future of Independent Bottlers. Even though technically the St George is a spirit rather than whisky, we were simply blown away and had to have it!

You can read about our experience as part of the Mainstage session soon! In the interim, here is a bit of an introduction!

St George Spirits California Ale Cask (25 Jul 2016 / 17 Nov 2023) 54% (The Heart Cut #08) 

St George is a distillery based in the Bay Area of San Francisco, California, USA. It was founded in 1982 by Jörg Rupf and produces a range of spirits, including some rather fine Gins that I received years ago as a gift! I was also introduced to their unique single malt (Lot No 16) expression from 2016.

Here are their official tasting notes for their spirit:

Delicate notes of dried chamomile, ripe stone fruit and juicy mango lead the way, followed by a rich burst of apricot jam. The finish is all toasted brioche and the creamy, caramel-chocolate goodness of Rolo’s.

The description was further “distilled” on the label to a few succinct words! Dried chamomile, candyfloss, apricot jam, toasted brioche, Rolo’s.

They call this an “Experimental Malt” due to the addition of hops during brewing. It began as a 100% malted barley, sage-infused, heavily hopped IPA, then was matured in a cask that previously contained Bourbon, Reposado Tequila, and a Californian Ale.

They further share why they selected it:

Adventurousness is next to fearlessness, and the team at St. George skirts the line between the two – and if there were ever a cask to epitomise this ethos, this would be it. From a production standpoint, it’s absolutely unique – an unprecedented combination of malted barley and both hops and bay added as hot-side aroma additions during brewing.

It’s utterly delicious, and we can’t get enough of it!

Neither could we – hence why we selected this experiment for a further tasting with the BMC!

At The Heart Cut stand, we were first directed to a Thomson… As we stopped by New Zealand’s Thomson booth last year, we skipped over it this year. However, this expression was irresistible!

Thomson (6 June 2019 / 25 Mar 2025) Fresh NZ Pinot Noir 50.8% (The Heart Cut #19)

Here’s what we found…

  • Colour – Bright red, almost impossibly so!
  • Nose – The aromas were bursting with jammy yumminess! We found warm strawberries – like picking them from the backyard on a summer day! Lots of figs, plums, and Christmas treats. There was something more that was very enticing too!
  • Palate – It was full of red plums, ripe dark red cherries – like the ones you get in Germany! Beyond the fruits was a nutty element, some salted caramel
  • Finish – I didn’t take specific note – perhaps as we were just enjoying the whisky so much!

Just wow! We were a bit blown away by this dram. I’m so happy we didn’t miss sampling this expression! This was absolutely up my alley – whisky-wise. And that’s exactly why it made the “pick” to bring from London back to Mumbai!

The Heart Cut official tasting notes share:

‘Holy wow’ on the nose (thanks to H from our tasting panel for that one!). First comes spiced plum jam and wild strawberries, then sesame snaps and a hint of sandalwood. On the palate, sweetness unfurls: salted caramel, fig rolls, and a nutty Brazil nut note. With a splash of water, the whisky blooms into stewed apples, dried apricots, and candied pecans, with a long, warming finish.

Key Takeouts: Spiced Plum Jam, Wild Strawberries, Dried Cherries, Salted Caramel, Figs

I have to admit to being a bit amused by reading their notes. They were totally in keeping with our brief experience – right down to the wow! I’m looking forward to revisiting it in an upcoming session – including adding water to see its impact. Unfortunately, knowing us, it could be in a few years!

What next? We shifted to Germany… While living in Nürnberg, I kept thinking I would take a trip to Berlin and check out the Stork Club’s “House of Rye”.  Somehow that visit didn’t happen; however, I have tried their rye whiskies a few times! And their single malt once too!  Made for memorable cocktails, my last Stork Rye bottle was used for a rather tasty Old Fashioned at a Mumbai birthday party!

So what did we try and what did we think?

Stork Club (28 Jun 2019 / 5 Nov 2024) German Napoleon Oak Cask 55% (The Heart Cut #13) 

Dubbed as “Black Forest gateau in a glass”, what did we think?

  • Colour – Bright gold
  • Nose – Hello rye! Lots of cereals, initially a bit musty, umami, then sweetened into caramel, cherries, a cross between a ginger spice and chocolate cake with creamy icing
  • Palate – Candied ginger, jalapenos, toasted rye bread… roll around a bit more, and there is some mocha, evolving into rich chocolate, roasted nuts
  • Finish – A tasty coffee close

My main recollection was how it was surprisingly rich, indulgent, and rewarding – in many ways unlike any Rye I’ve had! I could completely understand the black forest cake moniker!

Don’t believe me? Check out The Heart Cut’s tasting notes:

Rich and indulgent, the nose bursts with black forest gâteau – ripe cherries, dark chocolate, and a hint of sponge cake – layered with chocolate-covered candied ginger and a touch of baking spices (cinnamon, clove, and allspice). On the palate, toasted cacao nibs and dark chocolate Bounty bring a deep, roasted intensity balanced by the exotic sweetness of candied mango and the savoury-sweet depth of koji. A warming hint of white pepper and subtle woody spice add complexity, leading to a smooth, lingering finish of vanilla cream.

Key Takeouts: Black Forest Gâteau, Candied Ginger, Toasted Cacao Nibs, Koji, Vanilla Cream

From our brief sniff and swish, we would certainly agree. Whilst it didn’t make our “cut” for purchase, it certainly made an impression!

I love how Georgie and Fabrizio share their thinking. This is why this cask made their “cut”:

We’ve been talking with Bastian at Stork Club – Germany’s first Rye Whiskey Distillery – for years (literally), exploring casks and sampling different options. Then one day, he sent us this cask. A malted rye whiskey, matured in a Napoleon Oak Cask – something we’d never come across, and that got us excited! Rich, decadent, and so chocolatey, this whiskey is unlike anything we’ve tasted in all our years. It’s Black Forest Gateau in a glass, and we love it.

PS – Napoleonic oak means the tree is made from 250+ year old oak (ie survived the Napoleonic wars, WWI, and WWII). Coopers X-ray the wood for shrapnel to ensure past conflicts haven’t left lead traces behind!

From New Zealand to Germany, we moved to Australia. Starward is known to use quite “wet” red wine casks, marrying a bit of wine with whisky. We’ve had a few explorations with this distillery and were curious what The Heart Cut chose and why!

Starward (18 Jun 2019 / 29 Aug 2024) Fresh Red Wine Barrique – American Oak 55% (The Heart Cut #14)

What did we find?

  • Colour – A darker ruby red
  • Nose – Rich and juicy, loads of ripe raspberries, molten dark chocolate
  • Palate – Easy and approachable, yet with substance. More of that raspberry – think of raspberry brownies
  • Finish – Some roasted coconut and spices

I was a bit sentimental about this one. Why? The nose reminded me of my mother’s raspberry jam made with berries picked in their backyard. She’s long past her jam-making days; however, the last jar was such a treat!

My final tasting note? “Their tasting notes are perfect!”  So what was I agreeing with?

LIKE CHOCOLATE-COVERED RASPBERRIES? THEN YOU’LL LOVE THIS.

Starward Distillery has firmly put Melbourne on the Whisky map. Matured in a fresh red wine cask from the Barossa Valley (crafted from American oak), this single malt is all about juicy red fruit and indulgent sweetness – guaranteed to put a smile on your face.

The Heart Cut couple shared that it tastes like:

Bright redcurrants and dried apple slices lead the nose, lifted by delicate rose petals and a whisper of hay. On the palate, a burst of chocolate-covered raspberries meets the comforting crumble of digestive biscuits, layered with rich vanilla and a drizzle of golden syrup. There’s a soft, malty warmth – think porridge laced with dates – and a long, satisfying finish of desiccated coconut, toasted spices and a lingering echo of a raspberry dessert.

Key Takeouts: Chocolate Covered Raspberries, Redcurrants, Digestive Biscuits, Rich Vanilla, Dried Apple Slices

Whilst this one didn’t make the final cut for our quartet, it was definitely a contender!

That was one hard act to follow! So why even try? We went in a totally different direction, returning to Rye, but this time with a new English distillery – Fielden.

Fielden English Rye (7 Jun 2019 / 4 Jul 2023) New American Oak Cask, Coastal Solera Oloroso Finish 56.6% (The Heart Cut #16) 

What did we discover?

  • Colour – Dark copper
  • Nose – An unmistakable aroma – Li Hing Mui – a Chinese dried sweet, sour, and salty dried plums! This was joined by salty caramel
  • Palate – Churan – a distinctive Indian Ayurvedic powder blend made from spices and herbs like mango powder, fennel, cumin, ajwain, ginger, black pepper, and black salt. This was joined by fruits
  • Finish – A bit savoury – think sea salt and roasted nuts

For an English Rye, our impressions veered towards Chinese and Indian flavours! How did that compare with our merry bottling duo?

They described it as a salty caramel bomb! Here’s what more they have to say:

You’re wrapped in warmth from the first nose of this whisky — salted caramel melts into golden honeycomb and a whisper of honeysuckle. On the palate, that saline-sweet caramel deepens, layered with vanilla ice cream and overripe apricot, before thickening into pecan pie richness. Banana chips bring a crisp, tropical chew; there’s also nostalgic notes of warm waffles with maple syrup. To finish, a playful fizz of kola cubes is grounded by toasted walnuts, oak sawdust, and a flicker of smoked Maldon sea salt.

Key Takeouts: Salted Caramel, Honeycomb, Kola Cubes, Walnuts, Banana Chips

We love their approach to exploring and sharing impressions. We weren’t familiar with this distillery, though we spotted that they were at The Whisky Show. So here’s what the Heart Cut has to say about them:

Fielden is shifting the conversation from the stillhouse to the field, championing regenerative farming and heritage grains to create whisky that’s not only great to taste but good for the land. Learn more about Fielden here.

And with that, we moved on to our next expression…

In keeping with a theme of “new”, Lochlea from the Lowlands certainly fits the bill. In 2023, we spent time with the folks behind Lochlea, exploring their family-run approach to whisky making. As for the whisky?

Lochlea (25 Sep 2019 / 14 May 2025) Ex-Islay Cask 54% (The Heart Cut #17) 

  • Colour – Bright yellow
  • Nose – A lemony peat, fresh, with a bit of crisp green apples and lemon zest, joined by honey
  • Palate – Sweet, balanced with a great mouthfeel, more sweet peat and smoke on the palate than nose
  • Finish – Flavourful finish of sweet peat

There was a bright coastal feel to this expression. Quite a contrast to the others – standing out for this very reason!

The Heart Cut couple had this to say about their bottle:

A summer night’s bonfire, wrapped in shortbread sweetness. On the nose, you’ll find freshly cut grass, barbecued pineapple and delicate coastal smoke – all underpinned by buttery apples and soft green pepper. The palate glows with barbecued citrus, runny honey and creamy hazelnuts, before the smoke thickens into birchwood and burnt embers. The finish is long, bright and creamy, with sherbet candy (flying saucers!), bitter orange peel and a wisp of sea salt.

Key Takeouts: Sweet Smoke, Baked Apples, Creamy Hazelnut, Next Door’s BBQ, Sherbet Candy

It made our “cut” as the closing dram for an upcoming session – with a deliberate decision to end on a smoky note!

Westward (22 Mar 2018 / 9 Aug 2023) New American Oak 50% (The Heart Cut #07) 

  • Colour – Dark copper
  • Nose – Dessert in a glass! Tropical fruits, creamy vanilla pudding, vibrant and intoxicating
  • Palate – Fun and sweet, veering towards marmalade and nuts
  • Finish – Dry

Most enjoyable!

Here are their official tasting notes:

Bursting with juicy passion fruit, rich vanilla, panettone, and a zing of bitter orange, this whiskey’s sweetness is beautifully balanced by toasted almonds and a pleasing dryness reminiscent of cacao nibs. This is American Single Malt, but on a whole other level.

And why they chose to bottle this cask:

The newly emerged American Single Malt Whiskey category is gaining momentum, and there’s one distillery we’ve had eyes on since the start. Westward Whiskey brew like a craft ale, distill like a Single Malt and age like a Bourbon to create something otherworldly delicious, and this single cask blew us away with its super juicy and tropical character.

It’s a whiskey that just gets better with every sip. Enjoy!

I’m certainly interested in exploring more!

Bottled exclusively for The Whisky Exchange’s Whisky Show 2025, this is the most recent expression from The Heart Cut. You can read more about our tasting experience here:

Kanosuke 5 year (Nov 2019 / Apr 2025) Ex-Bourbon Quarter Cask 54%

Was I in love? Most certainly! However, I felt such a delicate and nuanced dram might be lost with the bolder choices we were making for our future The Heart Cut tasting evening. Additionally, at £125 for 500ml, the price was a bit beyond what we would normally spend for a tasting flight.

What did the folks at The Heart Cut say about this expression?

Our first Japanese release is a once-in-a-moment cask: a single malt from Kanosuke Distillery, matured in a rare ex-bourbon quarter cask. It’s a whisky of concentrated elegance – all ripe apricots, toasted marshmallows, and refined black tea.

I love how they also share their thinking about why this cask made their “cut”:

Kanosuke is everything we look for in a partner distillery: a new generation of makers, respectful of tradition yet unafraid to shape a bold future for Japanese whisky.

Together with the Kanosuke team, we identified this cask as a once-in-a-moment find – one that captures the distillery’s spirit in crystalline detail. Matured in an ex-bourbon quarter cask from a renowned American distillery, it delivers concentrated flavour and texture, layering ripe apricots with the charred sweetness of toasted marshmallow, all wrapped in a signature elegance that is unmistakably Kanosuke.

And there you have it! A fabulous introduction to a great new team putting out some lovely spirits!

Interested in catching more? Why not follow Whisky Lady on:

2025 Whisky Show – Arbikie’s Field to Bottle Rye

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Our 2025 London Whisky Show tastings were beginning to pick up pace! From a ‘breakfast dram’ to our Lochside Dream Dram, Elixir’s Single Malts of Scotland offerings to a remarkable flight with Glen Grant’s core expressions – including the more mature drams, then a short pit stop in our home country India with Amrut… it was time to delve into something new!

There has been talk for some time of Rye’s revival. Certainly, Canada and the US remain dominant players. New craft distilleries are popping up all over – particularly in the US and Europe. More recently, we’ve enjoyed meeting the Finnish gents behind Kyrö Malt Rye, Denmark’s Stauning Rye, Germany’s Stork Club Rye…

In the midst of all of this, is there also a “Rye-naissance” in Scotland? Technically, a “Scottish Rye” doesn’t exist as a separate category and falls under “Grain” whisky. A pioneer in bringing a focus specifically on Rye is Arbikie.

Now, I must admit, before we stopped by their stand, we knew very little about this new Highland distillery – Arbikie.

Now, I must admit, before we stopped by their stand, we knew very little about this new Highland distillery – Arbikie. Their philosophy is straight-foward yet challenging with a Field to Bottle approach:

Today, our distillery sits a stones throw from our fields with an incredible Distillery Experience overlooking them.

We’ve always farmed with absolute respect for the land. The addition of a distillery has not changed our commitment to minimising any environmental impact. Provenance and traceability at Arbikie doesn’t stop with just our crops and water. We use juniper in our spirits – so we grow our own juniper. We use honey – produced by the bees on our farm. We use solar power, and our distilling from start to finish uses negligible miles for its production. The primary waste product from distilling is recycled wherever possible as feed for cattle.

We explored most of the Ryes on offer, skipping over the Chilli Vodka and Artists Edition… Whilst not confirmed, these are all likely 2025 editions.

The lovely lass at the booth led us through the expressions – beginning with their starting point – The Original.

Arbikie The Original Highland Rye 1794 48%

What did we find?

  • Aroma – Lots of cereals, black tea, some tight berries, a bit feinty, quite unique
  • Palate – Rather nice, peppery, more of the cereals – lightly roasted this time – joined by fruits, like apple in a crumble
  • Finish – Follows through, whilst not very long, it worked well

And that chocolate that they had to accompany the Rye’s? Perfection! It paired very well and brought out a hint of marmalade in the Rye too.

Here’s what they have to say:

We combine our unique use of rye with new charred American oak, and leave this lively oak to do its magic. The result is a highly original whisky that fires the imagination and the senses with exciting flavours and aromas. The new charred American oak barrel complements the flavours of the rye, wheat and malted barley grains-imparting rich colour and deep flavour.

What more do we know? From the bottle, they shared that they use a Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%) from their own fields.

Next up, we shifted into their sherry expression – more specifically with a PX cask.

Arbikie The PX Highland Rye 1794 48%

What did we think?

  • Aroma – Remember those cereals with The Original that had a hint of marmalade hiding? Well, it was quite pronounced with the PX, joined by some sweet spices like cloves, dark honey, or perhaps maple syrup?
  • Palate – Warm fruity and really rather nice
  • Finish – Not much but nice

Here’s what the Arbikie folks shared about their PX Rye:

As with THE ORIGINAL, we combine our unique use of rye with new charred American oak, and leave this lively oak to do its magic. With THE PX we don’t stop there. The spirit is then matched with PEDRO XIMÉNEZ casks, a traditional Andalusian Sherry Wine, adding an exciting flavour dimension to our characterful and rich Original 1794.

What more do we know? It has the same grain/malt break-up as The Original with Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%). Basically, it was The Original with a 6 month PX finish!

We were enjoying our experience so far, but what about their Peated expression? Whilst a bit early in the day for peat, our guide explained that they used an ex-Laphroig cask rather than peated barley for a lighter approach.

Arbikie The Peated Highland Rye 1794 48%

What was our experience?

  • Nose – How is this possible? There is EVEN MORE marmalade here! Think a heavy had with orange rind joining the cereals and some salted caramel
  • Palate – Softer than expected, a subtle peat, cereals remain with spice
  • Finish – Carries through with a puff of smoke

Exactly like The PX, they use The Original as their base for The Peated expression:

The journey of The PEATED Rye begins in our fields. We sow the crops from our land and this blend begins with Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%)…

The spirit is then matched with casks previously used to mature PEATED ISLAY whisky, adding an exciting flavour dimension to our characterful and rich Original 1794.

I’ve come to really appreciate the influence of an ex-peaty cask over peated barley. And, again, – the dark chocolate is a great combination with the Rye!

We closed our flight with their Distiller’s Edition No 1.

Arbikie Distillers Edition  No 1, 5 year Cask Strength #53, 73, 76, 77 59.7%

What did we find?

  • Nose – Subtle, that consistent cereal quality, is there also a hint of peat too? And that lovely marmalade, roasted caramelised pineapples and oranges, sweet spices
  • Palate – Sweet, spice, think black tea with cardamon, cloves, and black pepper with loads of milk and sugar, joined by a hint of peat
  • Finish – To be honest, I didn’t make a note!

Here’s what they have to say:

This series adds a unique element to our 1794 Highland Rye Single Grain Scotch Whisky. It will feature limited releases of inspiring and deeply flavoured editions of our rye whisky, chosen by our expert distillers. Each edition will possess its own nuanced flavour and character.

This first edition of our Distillers Cask Strength Series features a hand-picked combination of four 5-year-old casks, chosen to accentuate the complexity and depth of our estate grown rye coupled with the influence of the selected casks.

This original meld creates aromas of chai tea, baked oranges, crème brûlée and smoke.
On the palate are complex layers of chai tea, caramelised pears, baked oranges and smoke. A truly unique experience not to be missed – with only 966 bottles created.

What more do we know? The 4 casks were also a combination of ingredients too: Magnifico Scottish Rye, Zulu Scottish Wheat, and Concerto Scottish Malted Barley.

Overall, these four expressions were a rather good introduction. And whilst I’m still not a major Rye fan, it is nice to see a single farm estate pull together quite credible results with everything local!

Curious about other Rye tasting experiences? Here are a few notable ones over the years:

Interested in catching more? Why not follow Whisky Lady on:

Finch Schwabian Whisky – An Exploration of 8 Expressions

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Welcome to the Schwabian Alps! My explorations of German distilleries continue with Finch distillery… For those not familiar, the Schwabian Apls are found to the east of the Black Forrest, north of the Bavarian Alps, the Swabian Alps (Schwäbische Alb in German) are sometimes overlooked.

“Ulm, where the Danube swiftly flows, forms the boundary in the south, while the Neckar runs past half-timbered towns, limestone crags, beech woods, juniper-cloaked heaths, hilltop ducal castles, and robber-knight ruins further north.” (Lonely Planet)

As for Finch distillery, like several continental European distilleries, there is quite a lot of experimentation with various grains and casks. And what better way to explore these possibilities than with a set of miniatures – from barley to a variety of relatively obscure kinds of wheat to rye. As for casks? A mix of red wine, port, sherry and American Oak. 

In this case, the set was a compact gift-wrapped treat! 

Fun to open…

Even more fun to explore…

So what is contained in this Finch octet tasting set?

  • Finch Fine Selection 6 year Single Malt 42%
  • Finch Cask Strength 8 year Emmer Edition 3, 54.6% 
  • Finch Special Grain 8 year Spelt Port 42% 
  • Finch Distillers Choice 8 year Barrique Cask 42%
  • Finch Special Edition 8 year WOA Bullhead Single Malt 46% 
  • Finch Distillers Choice 8 year Single Malt Sherry Cask 46% 
  • Finch Special Grain 6 year Rye Edition 46%
  • Finch Distillers Choice 10 year Single Malt Smoky 46%

So now… on to the most fun part – tasting!

Where to start? We initially opened the 1st listed on the guide – the Emmer Edition 3 Cask Strength – however, we realised immediately the folly of this approach and switched instead to the Finch Single Malt. 

Finch Fine Selection 6 year Single Malt 42% (est. Eur 40 for 500ml)

The folks at Finch share that the barley for this Single Malt comes from their own cultivation, matured in a combination of ex-bourbon and wine casks.

  • Nose – Initially quite fruity, then rubber took over – as in really quite rubbery – like childhood-flavoured erasers. As it settled in the glass, the aroma became sweeter with cereals. Over time it also shifted into roasted barley with honey, some green apples or green grapes
  • Palate – The first sip was a bit brash, full of hay sweetness, waxy chocolate, more of the cereals
  • Finish – Reminded us more of a simple single grain than single malt – there for but a moment and then disappeared

Overall this wasn’t the best beginning. It was compared with a breakfast cereal – Smacks – made of puffed wheat and honey. Whilst nothing was “off”, we just weren’t yet excited. 

Finch Cask Strength 8 year Emmer Edition 3, Re Wine Barrels 54.6% (est. Eur 59 for 500ml)

Next up, we returned to the cask strength we initially cracked open. Rather than barley, this whisky uses a grain – black emmer – from the Finch farm on the plateau of the Swabian Alb. What is Emmer you may ask? Otherwise known as Triticum decoction is a plant species from the wheat genus. It is one of the oldest cultivated grains, yet hardly grown today. This type of wheat with long-awned, usually two-flowered spikelets is hardly grown in Europe today – if it is, it is essentially black emmer.

  • Nose – Initially very shy, then spirity, slowly opening into marzipan, caramel, biscuits, hint of red wine or raisins
  • Palate – Started like a sour calvados, then from tart apples to pears, giving way to clear red wine influence
  • Finish – Light
  • Revisit – What a lovely perfume, silky smooth on the palate, closing with a light spice finish

Could clearly tell this is a grain rather than a single malt, yet we enjoyed it much more than the 6 year Single Malt expression. Whilst it came across as young, once the nose opened up, it was quite inviting…

Finch 8 year Dinkel Port 42% (est. Eur 49 for 500ml)

This expression uses another lesser-known grain for whiskies – spelt – this time, combined with an ex-Port cask.

  • Nose – The first whiff was very promising. Light yet very sweet. It was a bit like cotton candy or the powder on a marshmallow.
  • Palate – Sparkling grape juice, sweet spices, smooth and surprisingly light for a port-matured whisky.
  • Finish – Honey and raisins

Our overall impression was that it makes a nice starter whisky. The aromas were appealing and the palate enjoyable.

Finch Distillers Choice 8 year Red Wine Barrique Cask 42% (est. Eur 49 for 500ml)

We now shifted into “weizen und gersten”, in other words – wheat and barley, matured in a Red Wine Barrique.

  • Nose – Oh nice! Juicy red berries. black forest cake
  • Palate – Very light, sweet, red cherries and a touch of chocolate
  • Finish – Light

Again, like the others, it comes across as young and spirity. Then once it settles in, quite pleasant. What we would consider an ‘entry-level’ whisky – an interesting way to introduce folks new to whisky. Whilst not complex, it has enough interesting going on to engage.

Finch Special Edition 8 year W.O.A. Bullhead Single Malt 46% (est. Eur 49 for 500ml)

For those not familiar, W.O.A. is Wacken Open Air – a massive heavy metal music festival in northern Germany. This particular expression was made for this festival – matured in three casks: American oak, Port and red wine.

  • Nose – Wood, honey, bourbon-like, lots of vanilla, fruity and sweet, pleasant
  • Palate – Hmm.. a bit peculiar and confused. It had a bit of a grain or bourbon bite with wine. There were different elements – each on their own interesting yet somehow didn’t come together harmoniously.
  • Finish – Unremarkable

Our discussion centered around the festival and the conclusion this could be a great festival drinking whisky. On its own, in a festival setting, the combination of elements would just join the cacophony of pounding Heavy Metal music. But in comparison with the other Finch whiskies sampled that cool late November evening? Alas, it fell a bit short.

Finch Distillers Choice 8 year Single Malt Sherry Cask 46%  (est. Eur 59 for 500ml)

Next up was a shift into a more classically styled single malt. No rare grains or cask experimentations here. Just barley, and an ex-sherry cask – back to the basics.

  • Nose – Our first impression was – this is no heavy sherry, yet still unmistakable. Raisins, creamy sweet spices, cracked black peppercorn
  • Palate – Thick and creamy, sweet with more of those raisins and spice, 
  • Finish – Spicy yet still light

This one simply goes down exceedingly easily. A solid package. For one of us – it was the clear favourite of the evening!

Finch Special Grain 6 year Rye 2nd Edition 46% (est. Eur 49 for 500ml)

We then decided to shift into Rye, again from Schwabian rye, matured fully in red wine barrels.

  • Nose – Yup! This is definitely rye, yet also soft and sweet. Almond paste, marzipan 
  • Palate – Sweet nuts – like pecans, quite atypical
  • Finish – One of the few Finch finishes that stays – spirity, dry 

Rye but not a typical rye. Also quite different from the other Finch whiskies.  Perhaps this is the influence of the red wine cask?

Finch Distillers Choice 10 year Single Malt Smoky 46% (est. Eur 49 for 500ml)

We closed with the peaty expression. They share it is a combination of their local barley and oak smoked malt, then matured in wine barrels plus Islay barrels. 

  • Nose – Ashy, like cold coal, smoke…. after some time we could finally detect a few additional elements – a bit of caramel nuts, speck
  • Palate – Hmm… the tasting notes say marshmallows, but for us it was only the black ash of a burnt marshmallow. Burnt honey nut, burnt toast with a little bit of honey, very  dry, granite stone
  • Finish – The ash remains, with a hint of caramel

This was a total departure from all the others. The only consistency was that it also came across as youngish despite being matured for 10 years. Also, whilst ash was the single predominant feature, it wasn’t the forceful hit of a Smokehead, instead it was light ash. For us though, ash is ash and not our favoured type of peaty whisky.

Finch isn’t Scottish, it isn’t trying to be. Instead they are celebrating what is available locally for a range of experiments – some more appealing than others for us. The single malt and smoky were not our whisky style, however the Sherry, the Emmer and Dinkel Port stood out. Even the Rye, with its lighter touch, was interesting.

These aren’t the only Finch whiskies in my Germany Whisky Cabinet! I also have the following pair, ready and waiting for the right opportunity!

  • Finch 5-year Single Malt Sherry 42%
  • Finch 8-year “Barrel Proof” ex-Red wine, Bourbon, and Port Cask 54%

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European Rye – Kyrö Malt Rye + Wood Smoke

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It is funny how sometimes tasting experiences cluster together. I just so happened to meet the amusing gents behind Kyrö Rye in London at the 2022 Whisky Show. Then, I spotted a few months later, a sextet of European Rye whiskies from Whic.de. As my German-tasting companions hadn’t yet experienced what this Finland distillery has to offer, it seemed a perfect way to revisit at home and see what they thought too!

Kyrö Malt Rye Whisky 47.2%

  • Nose – Dry banana and tropical fruits, sweet grains, sugar beet mash, balsa, a bit herbal and fresh
  • Palate – Banana and coffee beans… veering into sweet Sambuca! A bit like a herbal liqueur then rye bread in a glass! Smooth
  • Finish – A nice coffee finish, that became sweeter as it lingered… shifting into a sweet pine forest

Overall, we found the aromas inviting and the palate satisfying.

We then moved on to their lightly peated expression

Kyrö Wood Smoke Rye 47.2%

  • Nose – A very light wood smoke, like a hint of smoke or ash in a cold fireplace, warmed into sandalwood then a delicious curl of maple smoked bacon… we then found baked ham and pineapple which then shifted into a baked caramelized banana, accompanying all of this was a rich rye bread!
  • Palate – It started off a bit peculiar, but as we adjusted, we began to enjoy it more and more. There is wood, sweet BBQ sauce, smoked ham, and a slightly singed quality that is also bittersweet, then settles into a warm sauna
  • Finish – Light spice

This was the overall favourite from all 6 ryes sampled. It had the most complex and shifting aromas, the peat on the palate was both present and subtle at the same time. It makes you think of frolicking in a field of rye to then relax in a wood sauna.

What else did we try in our “Roggen (aka Rye) Revolution” tasting set?

And if you are curious about more whiskies from Finland, I’ve had a chance to try a few!

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European Rye – Stauning Rye 48% + El Clásico 45.7% (aka Manhattan in a cask!)

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I was first introduced to  Denmark’s Stauning whiskies in 2016, thanks to aka Whisky Saga, who is an incredible authority on Nordic whiskies!

Thomas shared two Staunings – a Young Rye and a Peated 2nd Edition. Whilst interesting, they weren’t completely to my palate preferences… More recently, as part of an evening devoted to alternate finishes, we tried the Stauning Rye (2021) Mezcal Finish 46.3% which was definitely different!

So I was curious to see how the distillery has evolved and what their standard “Rye” without embellishments is like and their new “El Clasico” expression.

We decided something labeled “El Clasico” should be our starting point…

Stauning El Clásico 45,7%

  • Nose – Interesting! Old wooden furniture, plums, cedar wood closet, resinous, wood chips, apples, and grapes… very nice! It envelopes you in a warm embrace
  • Palate – Hmmm… a total contrast from the aroma… cold granite, very young, bitter with a bit of raisin, resins, and spice… joined by herbs and botanicals, quite curious for a Rye
  • Finish – Slightly bitter
  • Water – One taster added, and recommended against

We struggled with this one. How could it be so inviting, with such potential on the nose to be so odd on the palate? In short, we wouldn’t consider this “classic” style at all.

What more do we know? It turns out that Stauning El Clásico is a rye with a vermouth twist! Whilst most folks would make their Manhattan by combining Whisky & Vermouth, the folks at Stauning decided to try finishing their Rye for 6 months in a sweet Spanish vermouth cask. Curious!

How do they describe the results?

The nose is filled with the scent of apples, oranges, ripe plum, warm spices, cinnamon and roasted caramel. The lips are met with a sweet and piercing kiss of dried fruits, citrus, and crushed pepper. The warm aftertaste has bittersweet notes of vermouth that stays inside the body for a long time.

Not a classic in my books, but this helps explain the contrast between aromas and palate.

We then moved on to their standard expression, to discover it was more to our preference.

Stauning Rye 48%

  • Nose – Starts off with sweet wood (aka licorice), quite herbal, some smoked paprika, light apple crumble with cinnamon, then a hint of rye bread
  • Palate – A touch of cocoa, something slightly roasted, then grape cola
  • Finish – Nothing specific stood out

The folks at Stauning describe this as:

A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark and roasted aromas and a long fruity aftertaste.

This is a different kind of rye whisky. The combination of malted rye and barley and pot still distillation makes this a smooth, fruity and full-bodied whisky.

It was at this point my tasting companions and I concluded that we probably aren’t the target group for Stauning. We are devoted single malt explorers, and whilst it’s interesting to venture into other territories, this particular pair reminded us why we are whisky, not rye enthusiasts.

Put more bluntly – if you are looking to convert someone from Single Malt to Rye, these aren’t your best “gateway” drams. However, if you are already a staunch Rye fan, you will find something a bit different and interesting in this pair!

What else did we try in our “Roggen (aka Rye) Revolution” tasting set?

If you are curious about other Danish whiskies, check out:

Of these, Fary Lochan is the one to watch! I’ve already tracked down an original bottle of their 6-year Moscatel Finish!

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European Rye – Stork Straight Rye + Full Proof

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We began our European Rye tasting journey in Germany – given that’s where we are located! We decided to start with the familiar Stork Club Straight Rye and then move on to their Full Proof expression.

It was also fitting that I was tasting this pair with friends in Neumarkt in der Oberpfalz – considering they had earlier introduced me to Stork Single Malt 43%! And true to form, we rewarded ourselves with a tasting after a day trip to a medieval fair in an old castle (Burg Parsberg in this case) – because that’s how we roll in Deutschland!

Let’s start with a quick recap on Stork which comes from Spreedwood Distillery. It was started by three friends who spotted an opportunity to bring rye from the field to the glass:

  • Steffen Lohr, former bartender (including »Der Raum«, Melbourne) worked for years as a brand ambassador for Bacardi before he set up his own agency »Small Big Brands«
  • Sebastian Brack invented the successful Thomas Henry bitter lemonade brand and is a co-founder of Belsazar Vermouth.
  • Bastian Heuser – also a former bartender and one of the co-founders of the »Bar Convent Berlin«, the leading European trade fair for the bar and beverage industry.

They use German rye, largely from the prolific Brandenburg region, and love to experiment with different casks. You can read more about their process here.

Now let’s get down to “tasting’ business!

Stork Club Straight Rye 45%

  • Nose – Very minerally, like wet granite or stone, also quite “clean”, slowly opened to reveal a little sweet caramel and vanilla
  • Palate – Wow! Very sweet, butterscotch, a hint of peppery spice, then shifted into espresso joined by creamy chocolate, warming into orange marmalade
  • Finish – More of that bitter espresso beans

As much as the aromas were “mineral”, the palate was soft and sweet! It has a lovely mouthfeel – almost buttery. The more we spent with this rye, the more chocolaty it became – at one point it was like the rye equivalent of sipping chocolate milk!

Overall this is an exceedingly drinkable dram. Very pleasant, quite enjoyable… and whilst there is nothing “exceptional”, it is just a friendly Rye that one can sip or combine in a cocktail.

This is exactly what happened to my bottle of Stork Rye – brought to India for a tasting that instead joined a Cast party after a great production. It made a marvelous base for an exceedingly delicious Old Fashioned with a nice orange zest and Peychaud’s bitters. Yum! No wonder the whole bottle was rapidly emptied! (and yes – that’s our cat Zoe joining the bottle pic!)

What more do we know? Stork’s Straight Rye is matured in First fill American oak & German Napoleon oak. At Eur 30 (in Germany), it is good rye to keep in your whisky cabinet for those moments when you want a change from a typical single malt – particularly if in the mood for a cocktail!

We then moved on to the “Full Proof” Rye expression, anticipating it to be a more “amped up” version of the Straight Rye.

Stork Club Full Proof Rye 55%

  • Nose – Surprisingly shy, what we could discern was quite sweet, buttery caramel or butterscotch, from far away something lightly roasted, a bit of rye hint, yet overall quite ‘muted’ – at least compared with the Straight Rye, after some time had a touch of dried fruits and vanilla, but still quite subtle
  • Palate – Is that Sherry? Sweet over-ripe plums, some dates, a maraschino cherry, sweet spices – particularly cloves, then some wine tannins, the skin of plums
  • Finish – A hint of peppery spice carries through
  • Water – Fruity, sweet, consistent with the palate

This was curious and decidedly different from the “straight rye.” Perhaps because we enjoyed the Straight Rye so much, we had high expectations to be blown away with this one! It was still interesting, yet quite different than we anticipated.

What I later read helped explain everything! The “Full Proof” expression is made in small batches and is matured in toasted American and German Napoleon oak casks as well as sherry and white-wine casks and is bottled at approximately cask strength.

Aha! Suddenly it all made sense!! That’s where the odd sherry notes or wine influences came – which are a bit different in a Rye than in a single malt! Hence when we found these elements, this didn’t quite “jibe” with what we had in mind for a Rye. An interesting experiment, however, I’m not a real fan of some wine cask finishes, and with Rye? It is definitely different!

If you are curious to try it, this is currently part of Stork’s core range and be purchased in Germany for Eur 48 for 500ml.

What next did we try in our “Roggen (aka Rye) Revolution” tasting set?

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European Rye Revolution – Kyrö, Stauning, Stork

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The world of ryes has radically exploded in recent years. Far from the typical North American Rye, Europe has some serious contenders in this space. This makes perfect sense when you consider over 50% of the world’s rye comes from Europe – with Germany leading the way!

And whilst I’ve had a chance to try some interesting ryes lately at Whisky festivals, sitting down at home (or a friend’s home, in this case), for a proper tasting is always preferable to the quick sniff, swish & spit of a large Whisky fest!

What I love about this particular tasting set is how a “standard” expression was paired with a slightly different or limited edition expression from the same distillery. This way we could get a feel for the ‘house style’ along with variations on that theme.

So what did we explore?

“Roggen (aka Rye) Revolution” with 3 sets of pairs:

Whilst 6 different ryes may seem like a lot to go through at one “go”, when these are minis of only 30 ml each shared between three people, it’s a perfect teasing taste! And when the price is a mere Eur 20 – it’s also a great deal!

All of the distilleries, we’d had previous experiences, which you can read about here:

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Germany’s Fading Hill Rye and Peat

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At The Village whisky festival in Nurnberg, there was a dizzying array of interesting offerings – with particular attention paid to Germany-based distilleries. For those not familiar, there is an incredibly robust range of whisky-producing distilleries now in Deutschland – many having shifted into Whisky only recently.

In the case of Birkenhof Brennerie, they just celebrated 175 years of making spirits with eight generations of a family-run business!  Based in the northern Rhineland-Palatinate, they’ve also reached a milestone of 20 years of making whisky under the brand “Fading Hill‘.

Whilst they had their own booth at the festival, these particular expressions – two of their core three – came from a special German Whisky club at a booth devoted to a range of member German distillers. As I couldn’t sample that day, I packed the duo up to journey with me to India to check out one fine sweltering evening in April!

Fading Hill Rye 6 Year (2015/ Feb 2022) Cask No 23 and 128, 45%

  • Nose – Yes, this is indeed rye, with generous chocolate
  • Palate – Spicy, some mixed tropical fruit, cream
  • Finish – More of that pepper chased by some fruits

There is nothing shy about this rye! It was like biting into a spicy raisin and dried fruit chocolate bar. Powerful full flavours, it was akin to a rye on sherry steroids. The more I sipped it, the more it grew on me. What fun to have a chance to explore this expression!

I set it aside to try its Peat sibling… returning to find the chocolate raisins even more pronounced if that is even possible! Including on the palate… yup! It was totally like having a spicy Cadbury Fruit & Nut bar!

Here’s what the folks at Birkenhof Brennerei have to say about their Rye expression?

The Classic Rye: matured in a single sherry cask. Our classic – a tribute to the first Fading Hill distilled in 2002. An intense single rye whisky, composed of a double-distilled rye mash that is fermented in a way that preserves the aroma. Matured for years in exceptional sherry casks.

My sample came complimentary however this whisky retails for a quite reasonable Eur €56.50.

Fading Hill Peated 4 years (2018 / March 2022) 4th Edition, Cask No 751, 752, 753 (PX Sherry, Bourbon, Islay Quarter Cask Finish) 46%

  • Nose – Yheasty, a bit of faint seaweed, cinnamon bark – a lovely salty sweetness, as it opened up, smelt like malty biscuits
  • Palate – Silky smooth with sour cherries and a peaty chaser
  • Finish – Herbal, like the after-taste of an intense flavour-packed herbal liqueur

Well… when I started my journey in Nurnberg, I had quite a generous sample… however by the time I unpacked in Mumbai, there were just a few wee drops remaining. So if my notes are minimal, trust you will understand!

And what about their Peated expression?

Handcrafted and extraordinary: matured in exquisite ex-bourbon casks. Distilled from a wort explicitly peated according to our specifications, our Peated Edition Single Malts have a distinctive character. Baroque and concise, with an extraordinary play of aromas.

Like its Rye expression, this was complimentary… however if you are curious, check it out for Eur €59.50 in Deutschland.

Both whiskies are bold and unmistakable. I’d be curious to also try their classic single malt expression – maybe at the next whisky festival, I will be able to explore properly on-site!

PS – Many thanks again to the good folks with the Schottlandforum!

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London Whisky Show – Kyrö Malt, Wood Smoke + Monbazallic Rye

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It is terrific to discover something new! And that is just what happened at the London Whisky Show with this distillery from Finland – Kyrö.

There is a quirky humourous approach… with the visual of a bunch of men running buck naked (from a sauna) across a field…. as they shared:

It all started with five friends in a sauna, pondering why nobody in Finland was making rye whisky. We had no idea how to make whisky the “right” way, so we did it our way – and Kyrö Malt is where the story of Kyrö Distillery Company began.

Two co-owners were there in London with their enthusiasm infectious! We couldn’t help enjoying both the whiskies and the experience.

Kyrö Malt Rye 47.2% 

  • Nose – Young, fresh, herbal with some menthol
  • Palate – Softly sweet, licorice, rye bread
  • Finish – Clean pine

I really quite liked this Rye… it had a clean fresh style that was quite appealing

What more do they have to say?

Made with 100% malted Finnish rye, Kyrö Malt is a whisky that proudly breaks the mould. It is double pot distilled and aged in a combination of new American oak and ex-bourbon casks, resulting in intense pepperiness, balanced with sweet notes of caramel and vanilla.

It’s perfect sipped as it is, in a whisky sour – or any way you like.

  • Nose: Pepper, Vanilla, Caramel, Dried fruits
  • Palate: Sweet rye bread, Honey, Wild berries, Smooth finish with caramel and mocha

I read the description and notes much later, but from my memory and tasting scribbles, it rang true!

Kyrö Wood Smoke Rye 47.2% 

  • Nose – Sauna wood smoked, sweet grass
  • Palate – Like a log cabin, cedar plank used to cook fish
  • Finish – Out of nowhere, big and bold!

OK, maybe I was influenced by all the sauna talk… but it really did remind me of a sauna!

What more do they have to say?

With Kyrö Wood Smoke we honour the oldest kind of Finnish sauna – the smoke sauna.

Using an ancient northern tradition, the rye used in Kyrö Wood Smoke has been introduced to alder smoke in a 100-year old “riihi” barn.

Double pot distilled, Kyrö Wood Smoke is then aged in a combination of French oak, new American oak and ex-bourbon casks, resulting in intense pepperiness and sweet notes of caramel and vanilla, lifted by crisp alder smoke.

How incredibly unique!

Kyrö Rye Whisky + Monbazillac Cask “Kyrö’s Choice” 53%

  • Nose – Very different! Almost reminded me a bit of mescal, sweet wood, caraway, and rye
  • Palate – Very big, distinctive, acidic, apples, oats

What more do we know? The co-founder shared it was made, like the others with Finnish malted rye in new oak then a twist with an ex-Monbazillac cask.

Both the Malt & Wood Smoke whiskies retail for around EUR 50 for 500 ml bottles, whereas the special 2022 London Whisky Show Kyrö’s Choice is currently only available through The Whisky Exchange for GBP 65.

If you are curious about other Finland whiskies I’ve sampled, check out the following:

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Denmark’s Stauning Rye with Mezcal finish

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This wasn’t my first taste of Denmark’s Stauning offerings…. a distillery in Western Denmark started by nine friends back in 2005. I believe my first sample of their Rye was before it could even officially be called whisky and the 2nd their 2nd batch of peat. So I was curious to see how they evolved over the last few years.

This particular bottle with its original artwork and distinctive name “Bastard” was what inspired the whole evening’s trio of unusual finishes. You gotta admit, with both a moniker like “Bastard” and a roaring slobbering wild beast on the bottle, one can’t help but think this will be a brash bold humdinger of a dram!

So what did we think?

Stauning Rye (2021) Mezcal Finish 46.3%

  • Nose – Caraway, rye, grassy, heather… a hint of smoke like faint smoke of sweet grass, some sour mash that then shifted into quite a strong sourdough bread, honey-sweet with slightly sour yogurt… then as it opened up further heaps of caramel, quite warming with a touch of salt, dried cherry or that Chinese dried plum that is all at the same time sweet, sour, spicy and salty! Then shifted to porridge, a bit of oak and something else which was a bit hard to pin down – perhaps this is the Mezcal element??
  • Palate – Think dark rye bread, some burnt caramel, resin, and yes – here you can find a Mezcal influence combined with sweet spices like cinnamon – a slightly curious combination with the rye
  • Finish – Wood shavings and sawdust, very bitter and long

Clearly young and a bit brash – once the aromas settled down there was a pleasant sweet sourdough on the nose. Overall an interesting experiment and talk turned to how it should pair well with cigars…. however I will admit this isn’t one I’m desperate to run out and repeat!

What do the folks at Stauning have to say about the “Bastard”?

The wind from the North Sea mixes blood with the desert of Mexico in this double-distilled rye whisky aged in old mezcal casks. An illegal love affair with a gentle and exotic aftertaste.

Stauning Bastard a rye whisky made purely of local ingredients, malted on the floor at our distillery and double-distilled in flame-heated pot stills. After three years in new, toasted virgin American oak casks, it has been rounded off with 6-months ageing in old mezcal casks from Mexican Oro de Oaxaca.

The result is an elegant love child whose equal you won’t find anywhere else in this world.

Official tasting notes:

  • Nose – Sweet tobacco smoke, raisins, oat biscuit, citrus, oak
  • Taste – Tobacco, vanilla, barley, dried fruit, cinnamon, brown sugar, molasses, shortbread, oak
  • Finish – Long sweet, slightly smoky, salty, brown sugar, pepper

Well…. I’m not sure I would describe this as an ‘elegant love child’ however would agree to the oats, oak,

So here goes an evening devoted to a curious trio of Rum, Tequila and Mezcal finishes with:

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