Hannah’s Cream of Kentucky Rye Review
Original review written June 21, 2022
GENERAL DESCRIPTION:
Unique and original full of rye bread punchiness and even raisins and bran like the cereal *wink wink*. Happy to have it, and I know I’ll never have another rye like it again. 91/100
VITALS:
– Made In: Middletown, Kentucky, USA
– Distiller: Kentucky Artisan Distillery
– Classification: Bottled-in-Bond Rye
– Age: 4yrs (minimum)
– Mash Bill: 100% Rymin Rye
– Casks: unpublished char
– Barrel Entry Proof: unpublished
– ABV: 50% (100 proof)
– Price: $80.45 USD in Idaho in 2022
“The Cream of Kentucky brand was originally introduced in 1888 by I. Trager & Co. of Cincinnati, Ohio. Just prior to the end of Prohibition, the brand was acquired by the famed Schenley Company and subsequently re-introduced in 1934. Through the 1930s and 1940s, Cream of Kentucky grew to becomes on the leading bourbon brands, with renowned artist Norman Rockwell provid[ing] much of the award-winning artwork for the brand during its heyday.”
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ENJOYMENT METHOD:
I enjoyed the spirit neat from a Glencairn glass with sister, Elora, as well as father and fellow Whiskey for the Ages reviewer, Brian.
Check out his review of this rye here!
And find Elora’s thoughts here!
SETTING:
This one is nostalgic for me in a way that makes me want to pour a glass of this with a bowl of raisin bran cereal. It’s rich, dense, with hints of sweetness mingling throughout. The rye bread of the pour will pair well, and the acidity of the grain will likewise lift the depth of the cereal. It’s homey, and it’s something I can really see myself settling into when I am just looking for a day of simplicity and comfort.
Photo by Cristine Despares on Unsplash
NOSE:
This certainly does smell creamy on the first inhale – an absolute rye bread explosion – as well as incredibly (I cannot stress this enough) nutty. Walnuts, hazelnuts, almonds, even cashews abound. Surrounding them in a light drizzle of a dark caramel and a bit of banana. I can find bran (like a cereal), which makes the whole nose smell outwardly quite healthy – not a common trait in a whiskey, but I’ll take it. There are some dark fruits here in a fruit leather variety, but they are very subtle, and certainly not a berry kind of fruit. They seem to be much more like prunes and perhaps dates and figs.
With the bread and nuts being so dominant, it’s difficult to find wood (but there is a malt-type of foundation) and quite difficult to find an alcohol burn also. It’s an enjoyable, unique nose that I know I have not had the likes of before. Definitely intrigued by what I will find on the palate.
PALATE:
– Mouth Feel: Believe it or not, but creamy is an appropriate description here. There’s depth and oiliness that just eases the rye around the palate without needing any kind of aggravation.
– Balance: Heavy on bread and earthy tones, so perhaps not the most balanced. However, if you like those flavors, I don’t think you’ll be too bothered here (I am not).
– Visual: Terracotta pot in color, this falls in one great sheet before leaving a thin ring and the occasional small droplet behind.
– Taste: After the (admitted) shock value of this palate being so different from what I was expecting, raisin bran cereal absolutely captures my taste buds. It’s as if I’m having the cereal in front of me now, and I’m getting ready for school. (I always like healthier, grain cereals as opposed to something sweet with artificial fruit flavor, chocolate, or marshmallows.) As such, this rye is drinking in a very nostalgic way, right off the bat. When I dig around in the palate, I find spice like nutmeg, many of the nuts listed above, and sweetness like simple syrup to add complexity to the rye grain and cereal. There are other dried fruits here also, like the prunes and dates from the nose, and now currants as well.
All the while, the alcohol gives a little nip now and then, as if peeking out from behind a corner sheepishly. It’s not aggressive when it does bite, hearkening, again, back to a bashful attempt at getting attention. It’s playful. It combines with the rye in a way that makes the already established complexity, that much more multidimensional. I still cannot find much wood here, but the strong presence of the rye bread/raisin cereal are such a good foundation. I can forgive the lack of wood. There’s even a soda bread component to go with the rye that creates a bit of needed acidity to lighten up the dark, malty flavors.
FINISH:
– Lasting Power: Medium-Long. The aftertaste certainly perpetuates and there is a noticeable warmth that sits just at the top of the throat – not burning, but hovering.
– Between Sips: Raisin and the rye bread is constant throughout the pour, including here between sips. I’m grateful for the consistency. There are not many whiskeys that stay so true to that first inhale on the nose.
– No More: As stated – consistent as I go through the glass. The bran element grows in intensity, making me feel as though I could actually chew on this whiskey. (Note: When I did partake in a Kentucky chew, that alcohol woke up. It bit hard with rye bread before backing off again to that familiar dark, dried, fruity goodness.)
The empty Glencairn is dirty sawdust. It’s been trampled down and beaten badly, but at the end of the day, it’s still warm and as welcoming as ever.
WORTH THE PRICE?
$80 makes for a pricey bottle, but the originality and the nostalgia it’s brought up for me, makes it worth the price. I’ve never had a whiskey like this before. If I’d tried this in my early years of whiskey adventuring, I don’t think I’d like it. It’s complex and it’s even quite affronting. If you’re experienced with ryes and bourbons, and like grain forward pours, give this a try and swallow the price tag. You’ll be pleasantly surprised.
CREAM OF KENTUCKY RYE REVIEW RATING: 91/100
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