About this Blog

Welcome to Po'Nutrition Fax! This blog is about alcohol - it has nothing to do with health or wellness, and the only relationship between this and Edgar Allen Poe is that he was an alcoholic.

I used to work in a liquor store and developed a taste for all different types of booze. As my collection grew, I felt the need to share my knowledge of, interest in, and experiences with my purchases - from the standards (e.g. whisk(e)y, gin) to the less-than-standard (e.g. kirschwasser, raki). You'll also find a lot on beer (another love of mine).

This is not about how much I can drink nor do I promote over-excess of alcohol. As with most blogs, there is some self-reflection included with most of the reviews. The point is to encourage everyone to reflect on what they drink.

Leave comments or ask questions! Also, "follow" me if you like what you read - I am not making money from this blog but if I see more interest in this and hear some feedback, it will encourage me to write more.


Friday, September 27, 2013

Russell's Reserve Rye

Jimmy Russell signed it - to me.  Boom.
I don't know if I've said this before, but I love rye.

I've been watching a lot of Hell on Wheels lately, and they drink a lot of whiskey on that show.  I was finishing the second season this evening (on Netflix) and felt the urge to drink some rye whiskey.  I've mentioned a few things about rye whiskey previously so I won't say much more about what straight rye is and how it isn't Canadian Whisky - except to make that very important distinction.

I hadn't had rye in awhile but I remembered I had this bottle stored away.  I recently moved so all of my bottles are neatly packed away.  They are compartmentalized into their own spot in the box I moved them in, easily accessible and waiting to be consumed.

I had been holding on to this rye since late 2008 when I met Jimmy Russell (the Master Distiller at Wild Turkey).  He signed this bottle and I could never quite bring myself to open it.  However, whisk(e)y is distilled for one purpose: to drink it.  Perhaps it was the recent move that inspired me too: purging my old ways, taking chances.

Or I was getting sick of drinking so much kirschwasser and scotch.

Nevertheless, I should share my experience of this rye with you.

It is aged six years but it is definitely better than some other six-year ryes I've had.  The nose has delicious aromas of honey, dried figs, and star anise.  The palate is much earthy though: tobacco, leather, with hints of peanut and figs.  It is a very rich six-year whiskey and I can definitely see myself drinking this again.

There has been an explosion in straight rye whiskey the last few years but Wild Turkey has had a 101 proof rye on the market for years.  Jimmy Russell knows how to make a good rye and this whiskey is a fine example of a rich and complex rye - for not a ton of money either.

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