REDWOOD EMPIRE STRIKES BACK!
I’d argue that this bottle design deserves some kind of award.
We exist in a social media world where every single-barrel release is breathlessly described as a “banger.” The term has no true meaning anymore. To me everything I see posted is a “banger” so “banger” has become the new “average.” So how does one truly understand if a single-barrel is a standout release that changes ones perspective on what is possible or a standard “banger” that tells you nothing?
After taking a month to attempt to decode this bottle, I have decided that this single-barrel from Redwood Empire is “astonishing.”
Very wonderful; of a nature to excite astonishment.
"an astonishing event"
Causing astonishment in; causing to be astonished.
Surprising greatly.
"the dog was capable of astonishing tricks”
With the bar now being set very high, let’s take a deep dive with this astonishing single-barrel Rye whiskey from @redwoodempirewhiskey
We will begin with the nose, touch on the taste, and wrap up with the finish and final thoughts..
First the stats. Single barrel #1208, 8yrs old, 122.6 proof, char 3, 90% rye, 5% malted barley, 5% wheat (a ninety-five-five) mashbill. Price- roughly $129-$149. Distilled by Redwood Empire. Let me be clear here, this is NOT ANOTHER MGP. This is the real deal California Rye whiskey.
Nose- Raspberry and butterscotch. Wet wood mulch. Not quite cedar, but adjacent. The wood notes are super subtle. It took me a month to discover it (told you, deep dive) so if you crush the bottle quickly it might not show? Butterscotch is my happiest of places, and when a whiskey has it, I tend to drink it slower than normal just pacing myself so I can continue to experience the pure joy of that scent. The raspberries are prominent with just a touch of mint, and definitely not any dill on this. I will wager that the 5% wheat has something to do with this.
I’ve read some reviews on some different single barrels from the haystack series that share some, not all of these nosing characteristics. The fun of single barrels is that they’re all different.
It’s so pretty isn’t it? Don’t you just want to hug it?
HOW DOES IT TASTE?
This is the kind of whiskey that makes me fall in love with rye all over again. It’s not looking to cater to bourbon drinkers, it’s looking to innovate and elevate. The flavors are bold but not a punch in the mouth. The proof is noticeable but not menacing.
I’ll get to the flavors in a moment, but first I must note the texture of this whiskey. Calling it oily isn’t quite right. It’s unctuous. (Don’t worry I had to look that word up too). It’s fatty. Silky and reminiscent of olive oil. Please don’t think it’s as thick as actual olive oil, it’s just got more texture to it than a lot of other whiskey.
It’s so rich and has a slight overripe cherry note with a dash of bergamot, citrus pith, and ghosts of anise.
Lastly, the butterscotch note from the nose does have some carryover to the mouth, which makes this human very happy.
If you hug this bottle, you are in fact a tree hugger.
I’m going to decline offering notes on the finish of this one and focus more on the feeling it leaves me with. The finish on this Haystack left me desperately wanting another sip, but by having a bit of self control and deferring, the flavors were allowed to develop fully, and over the course of going through this bottle, it allowed me to appreciate the finish as an integral component of the overall experience. There are a great many whiskeys with good finishes or big powerful hugs, and they’re enjoyable, but this is something special. This finish is the kind of thing that elevates the entire package, bringing all the stages together and playing off of one another like an experienced jazz musician just jamming.
My final thoughts- This is the type of bottle that is worth breaking my “no backups” rule. I paid for it with my own scratch, and I will do so again if my pal in California can track one down for me (it’s a single barrel). This bottle has been fully consumed, and lives on in memory (and on this page). I won’t wax poetic about their grain to glass mantra, or how they’re reforesting. To me that’s incredibly important, but ultimately worthless if the whiskey inside is trash. This is not trash. This is astonishing.
The gatekeepers claim all great whiskey must come from Kentucky (or Indiana), and they’re completely wrong. If you haven’t had any of the lineup from Redwood Empire, I encourage you to try something and discover what I already know- Redwood Empire is as incredible as anything on the market. These insane innovators are elevating whiskey, and I’m proud that they’re doing this in the state I grew up in.
(UPDATE- Garreth came through with a replacement!) Sips in Benicia California may or may not have some of THIS barrel left at the time of your reading this. They do ship to some states too. Here’s the link.
- Mickey Pinstripe