Whiskey Wednesday: High (Proof) Rye Edition

Not only is the production team at the Jack Daniel's distillery responsible for manufacturing whiskey at the rate of about a barrel a minute, they also have to keep track of those barrels spread around almost 100 rickhouses in multiple tracts around Moore County. Even with all that inventory scattered around, they know where some very specific honey holes are. The combination of location within the hollow and conditions within specific levels of the barrel houses can create vastly different whiskeys from barrels stored elsewhere.

One of those vaunted barrel houses that collectors seek out is Coy Hill, known for creating some hugely complex whiskeys at elevated proof levels. Jack Daniel’s has released several editions of their Tennessee Whiskey stored in the highest levels of the Coy Hill warehouse, and they have been almost universally well-received.

The latest trick up Jack’s sleeve is a new release: Jack Daniel’s Special Release Coy Hill Rye. Made with the same mash bill (70 percent rye, 18 percent corn, 12 percent malted barley) as their regular rye whiskey, the Special Release distinguishes itself from the original thanks to the attributes it picks up during its time in barrel. Unlike the standard rye that is batched and bottled at an already-hefty 100 proof, this release comes from single barrels and is bottled at cask strength. The actual proof level is written on each bottle, ranging from 122 to an astounding 137.5. The sample bottle I tasted was a 133.1 proof, but it didn’t drink as hot as that.

Sure, it packed a punch, but the higher alcohol level allowed the barrel to contribute more notes from the barrel to the end product over the course of a decade in storage. This particular release comes from about 300 barrels that were distilled in 2016, and the extra time in oak contributed a lovely deep amber tone to the whiskey. The low humidity and high heat in the upper levels of the Coy Hill barrel house led to increased evaporation, which raised the proof and concentrated the whiskey’s flavors.

Even though there is no regulation calling for charcoal mellowing like there is with Tennessee whiskey, Jack Daniel’s chose to run this rye through the process. However, since there is much less corn in the rye than in the Tennessee whiskey, it didn’t need a lot of mellowing. While the corn-based whiskey spends 24 hours slowly dripping through 10 feet of charcoal, the rye passes through a 3-foot mellowing tank in minutes.

Rye is often described as having peppery spice notes, but Jack Daniel’s proprietary yeast and preference for using barrels that have been both toasted and charred contribute more sweet brown sugar and confectionery elements to the rye. On the nose, these notes come across as a buttered slice of toasted gingerbread, something I have never tried but want to experience after tasting this whiskey. 

On the palate, the expected fruity rye notes are there, but the long finish resolves in more chocolate and green mint, like an Andes Mint. As the finish fades, the last notes are the drier and more tannic contributions from the barrel: tea, pipe tobacco and leather. The whole ride was quite enjoyable!

Unlike some other Jack Daniel’s releases that are available only in their White Rabbit bottle shop or in a limited number of spirits outlets, their Special Release Coy Hill Rye is now available nationwide at an SRP of $89.99. Considering the proof premium and the fact that these are single barrels, I’d say that’s a pretty fair price and worth seeking out if you’re a fan of interesting rye whiskeys, like I am.