Maryland’s Gray Wolf Distilling Company is set to release their first namesake Rye Whiskey at the end of the month, which has been solera aged in three casks.
Dedication to handcrafting spirits from scratch using premium raw ingredients, this expression is mashed and distilled from 60% rye and 40% malted barley.
It begins its development in new charred North American oak barrels. Successive maturation evolves in port wine casks then finishes in Appalachian grown white oak vats. The process, though labour-intensive, adds more complexity and depth to the final spirit, according to co-founder and distiller, R.B. Wolfensberger.
“I wanted to make a rye, and like with everything I make, I wanted to be creative. I wanted to make something exceptional. The solera process intrigued me. By transferring our whiskey into different vessels during the maturation period, remarkable notes can be achieved,” said Wolfensberger.
“The proof of this is evident with the signature peppery spice of the rye grain that is abundant yet balanced with the softness of the malt. Notes of maple cinnamon and vanilla commingle with a cherry undertone and hints of smoke.”
For more information, go to graywolfspirits.com