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Putting our bourbon in Dragon’s Milk barrels worked so well, we decided to double down on rye. We took an English style rye, distilled it using New Holland’s spirit still and then aged it in charred brown American White Oak barrels for 3 months. Switching out the original 3-year-old whiskey barrel staves with charred barrel strong ryes, we ended up with a high percentage of rye and ABV "Dragon’s Milk" that is twice as spicy as our original.

This is a sensational, robust rye that combines the best of both worlds – you get the heat and complexity of rye, balanced by smooth notes of oak, vanilla and caramel.

TASTING NOTES

Flavor Notes
Our Rye, Barley and Corn mash bill contributes pepper-like spice, with cereal grain and honey-like sweetness with a smooth caramel finish. Vanilla and caramel notes originate from the aging in new American Oak, while subtle notes of semi-sweet chocolate and roasted malt are imparted by the resting period in Dragon’s Milk Barrels.

Aroma: Vanilla, allspice

Taste: Honey, almond, baking spices

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