Rock Creek Rye

Rock Creek Rye, named after one of the first federally managed parks, was created by DC’s very own One Eight Distillery. It is the very first grain to glass whisky, distilled, aged and bottled in the district since prohibition. Distilled in copper pot stills, aged in new oak and then bottled at 47% abv, this should prove to be a delicious, local staple.

rock-creek-in-hand

C: It’s a nice russet color, not sure if colorant is added but it looks nice.
N: Vanilla and salt water taffy are the first things that pop into my mind with the initial nosing. Sticking my nose further into the glass brings forth a raw rye characteristic. A very light half sour pickle pushes out from the glass. If you’ve ever made rye bread from scratch, you know that the dough is very sticky and elastic. That feeling carries through the nose, bringing sweet stickiness and an almost gummy nose. The licorice qualities of caraway seed and more raw rye bread dough wrap up this nosing.
P: Initial taste, the alcohol is well managed and not hot feeling or full of burn at all. The spice is initially very light, almost non-existent until the alcohol seems to awaken it on your tongue. It doesn’t taste as young as it is, which is a good thing, but it doesn’t taste like a conventional rye, which is not such a good thing. Second sip has a little more “burn” associated with it but similar spice characteristics. Light dusty cocoa, stale McCormick cinnamon (aka pencil shavings). My mouth has a sticky feeling and the need for loxs and cream cheese to accompany this rye bagel in my mouth.
F: The finish is very light, after the burn of the alcohol assuages. Actual rye bread flavors are left coating the inside of my mouth, but the spices have all but faded.

rock-creek-rye

If you’re looking for a traditional rye with warming spice notes of cinnamon, nutmeg and other baking spices, this is not your bottle. This is definitely a different whiskey. Almost as smooth as a vodka but artificially flavored as a rye, like rye flavored vodka. I’m not huge fan, but every whisk(e)y has it’s place. I feel like this rye is for the bartender mixing a drink for someone, trying to convince them they like rye. My go to rye out of all ryes, for now, is still Michters barrel strength rye. KAPOW!
Scotch. Out.

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