If you haven’t read that review, the fun backstory is that Fireside’s team noticed that their whiskey had a sweet spot of around 53% ABV. This rye whiskey has been aged for 3 years and is bottled at the same proof as the single barrel bourbon I previously tried: 52.80% ABV (105.6 proof). As for the chocolate rye, I know of only one who I’ve had before and found it to be very good Corsair’s “Ryemageddon” (which I previously reviewed and enjoyed). Some describe malted rye as having a “funk” to it, but I typically find that it just increases the breadth of flavors and scents rather than coming off as strange. While using malted rye is not the norm in most rye whiskies, I’ve noticed that it is growing in popularity. The mashbill contains 93% malted German rye and 7% malted German Chocolate Rye. Much to my surprise, I found out that Fireside Rye Whiskey seemed to go in a different direction concerning the recipe. In the end, I attributed the impressively rye-forward flavors to the specific strain of rye that they sourced (from a local Colorado farm) rather than how much was in the mashbill. This suited my tastes even though the rye content was not any higher than many standard producers (MHS Bourbon is said to be 70/20/10). If you look back at my previous review of Fireside Bourbon, I noted that I found it to be very rye-forward in taste and on the nose. Today I’m looking at their new rye whiskey. In fact, MHS continues to grow their portfolio as their very own rye whiskey and high-rye bourbon begin to find their way to store shelves as we speak. This new-to-me distillery has seen a quick rise to multi-state distribution as their own distillate comes of age. Last month I reviewed a bourbon from Mile High Spirits in Denver, Colorado. When you buy through links on our site, we may earn an affiliate commission.
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