Tater Review: High Plains Rye - by Jim Rutledge

Suffice to say, rye whiskey is all the rage. In fact Indiana recently created a special designation of Indiana Rye Whiskey in the spirit of Kentucky Bourbon and Tennessee Whiskey.

As bourbon continues to gain popularity connoisseurs and distillers alike are looking for that special something that puts their whiskey over the edge of the competition. Barrel finishes, private select barrels, limited releases, and even celebrity endorsements are all examples. Rye whiskey (and wheat) provides an opportunity for distillers to experiment with mashbills, blends, and yeast strains to bring new products to market without gimmicks or adding flavorings to the distillate.

It should come as no surprise that a legend like Jim Rutledge has come forward with a rye of his own. A celebrity in his own right, the Rutledge name on a bottle of whiskey carries more weight than your pop star distiller that slept in a Holiday Inn Express. In 2015 Rutledge retired as the Master Distiller of Four Roses of twenty years where he oversaw the renaissance of the brand and the development of a private barrel selection program decades before its time.

J.W. Rutledge Distillery who is behind the premium bourbon Cream of Kentucky, has released High Plains Rye. The whiskey comes as a blend of five straight rye whiskeys from Indiana, Kentucky, Ohio and New York.

Company-provided tasting notes are as follows:

“When first nosing High Plains Rye, the mellowness of the four-year-old whiskey is quite apparent. Light spicy notes of allspice, nutmeg and white pepper are noticeable in this unique multi-state whiskey. Hints of cinnamon, brown sugar and butterscotch also present themselves. The whiskey changes slightly to persimmon fruit, light caramel and rye grain when a couple chips of ice are added. When sipped, persimmon is found mid-palate along with a gentle hint of cayenne pepper. There are also notes of soft vanilla bean, yet the rye stays assertive. The relatively short finish, which is typical of younger whiskeys, is surprisingly very gentle with a nice dry quality.”

It is bottled at 48.5% ABV (97 proof) and has a suggested retail of $54.95. This price in the market places it among Whistlepig, Pikesville, Willett and Michter’s Ryes. Another apt comparison is High West , which built its brand on sourcing its rye whiskey from the likes of MGP and Barton, but now uses their own distillate in its blends.

The bottle was released in early July and Taters was able to grab ahold of our bottle the moment it reached Northeast Indiana. Here’s our take:

AROMA
Minty rye with light baking spices – clove, anise, and cinnamon. Softer and less assertive than Pennsylvania high-rye style whiskies in its presentation with a faint graininess

TASTE
Rye spice, soft vanilla, and youthful dusty grain. Cinnamon burn from the rye picks up midpalate. There is a slight note of musty oak

FINISH
Medium spicy finish that dries the tongue

AGE
Youngest in the blend is 4 years

PROOF
97 Poof

This whiskey presents some youthful notes with classic rye spices that sip well neat. This whiskey would provide an excellent backbone for a Manhattan or Old Fashioned both in terms of flavor profile and proof. Compared to Elijah Craig Rye, another Rye Whiskey recently released in Indiana, High Plains Rye carried more complexity and rye spice. In an ever crowding market, this whiskey has some stiff competition. While this whiskey isn’t a game changer, the blend works well and provides something unique to try.

VERDICT: 3 Taters

SCALE:

5 Taters: Load that bunker. The kids can pay for their own college.

4 Taters: You’d better have a bottle to keep around.

3 Taters: I’ve been wanting to try it, I guess I’ll snag a bottle.

2 Taters: What’s better than drinking your own whiskey? Drinking your friend’s.

1 Tater: Maybe today is just a beer run.