Name: Doc Swinson's Alter Ego Solera Method Straight Rye Whiskey
SKU: D930036
Price: 49.99 USD
Availability: OutOfStock

$49.99

Out of stock

Description

The Doc Swinson’s Collection began with an extremely small cache of Bourbon Barrels. It has since grown into a unique and on occasion extremely rare, collection of American whiskies. Each whiskey brought in is personally tasted by the four founders of Doc Swinson’s. They have become known for their finishing casks on American whiskey. When it comes to finishing techniques, they look to the old-world traditions that have stood the test of time, from Scottish whiskey blenders to the timeless sherry pyramids of the Spanish solera. Their whiskey is sourced but finished, proofed, and bottled in Washington State.

Taste

This Solera Aged Rum finished rye whiskey started as an experimental project when Doc Swinson’s found themselves with an excess of 5+ year rums from Trinidad, Venezuela, and Jamaica alongside a number of recently dumped bourbon casks. After dumping the aged rum they decided to employ the Solera aging method, a technique for blending and aging from the old world to create a rum cask rye whiskey. Spicy rye and fruity rums are a natural complement — think Caribbean spice cake.

BLEND PROCESS: Their blend starts as two different rye whiskies from MGP. A 95% Rye 5% malted barley mash bill and a 51% rye 4% malted barley 45% corn mash bill both being 5+ years old. Once deemed ready they blend the two together to make a base spirit of about 73% Rye. This is then diluted from its original cask strength of 120 to 103, the golden proof, before being added into the top row of the Solera. After a pull for bottling is made the whiskey is proofed down to bottle strength and rested before bottling. They talk about notes ranging from classic baking spices like allspice, clove, cinnamon, to fresh pineapple skins, pressed apple cider, and sweetened pears.

Holly’s Tasting Notes: Warm brown sugar, nutmeg, and spice. The palate tastes like a warm cider mill with lots of baking spices and dehydrated fruits followed by a clay/sticky earth finish.