Few RyeA renaissance of rye that transcends mere resurgence. Blend of 70% Midwestern rye, 20% local corn and 10% two row malted barley. Fermented with a wine yeast from Frances Loire Valley. Aged in air dried oak barrels. Crisp grain. Caramel and honey on the nose, with luscious whiskey sweetness on the palate. The spiciness is accented by notes of pepper, ginger, and vanilla. The long, satisfying finish emphasizes toasted oak, cherry, plum and pear flavors.

This one is better

Then blend 20% of the former with 80% of the latter

this white spirit housed in a statuesque

The whiskey is crafted from a mash of 64% corn

saw the birth of the cocktail

and aging are all given more time at Lagavulin than any other whiskey on the island

but can also be enjoyed on its own

shelves in the early 1990s

and ultimately lead to a long

"Sticky toffee

we encourage you to give gin another chance

kelp and brine