Name: Finger Lakes Distilling McKenzie Bottled in Bond Rye
SKU: 221248T
Availability: InStock

Finger Lakes Distilling McKenzie Bottled in Bond Rye

$59.99

Only 2 left in stock

Description

Finger Lakes Distilling was founded in 2007 by brothers Brian and Thomas McKenzie in Burdett, New York, overlooking Seneca Lake in the Finger Lakes wine region. Built in the style of a traditional Scottish distillery, it became one of New York’s early “farm distilleries,” sourcing the vast majority of its grains and fruits from nearby farms. Production began in 2008, and over the years the distillery expanded its equipment, barrel warehouses, and visitor facilities, becoming a popular destination for craft-spirit enthusiasts.

The McKenzie line of whiskeys serves as the distillery’s flagship brand, named in honor of the founding family. The lineup includes straight bourbon, rye, and a growing range of limited releases, all made from New York–grown grains and distilled and aged on-site. Known for balanced, traditional mash bills and occasional wine-cask finishes, McKenzie has helped establish the Finger Lakes as a serious contributor to the American craft whiskey landscape.

Today, Finger Lakes Distilling and its McKenzie whiskeys are recognized for their commitment to local agriculture, small-batch production, and a regional style that reflects the character of New York’s wine and grain country.

Taste

Mash bill of 80% Danko rye and 20% two-row malted barley, all New York-grown

Brand Tasting Notes: Cherry, toasted fennel seed, and caramel on the nose transition to a bright, fruit- and spice-driven palate of red apple, arugula, allspice, and vanilla.

Holly’s Tasting Notes: Candied fruits, apricots, rock candy with more spice on the finish with river water and stones. A fun texture on the finish.

Empire Rye Definition —a collaborative project between New York distilleries—may label their whiskeys “Empire Rye.” To bear this designation, the whiskey must be produced from at least 75% New York-grown rye, distilled to no more than 160 proof, barreled at no less than 115 proof, and be aged at least 2 years in new, charred oak. Furthermore, mashing, fermentation, distillation, barreling, and aging must take place at a single New York State distillery. Additionally, this 6-year-old rye is produced in accordance with the Bottled in Bond Act of 1897 which stipulates production by a single distiller in a single season, a minimum of 4 years aging in a federally bonded rickhouse, and a final bottling proof of 100.