The Bourbon Historian
@bourbonhistorian
There was a long stretch — most of the 1970s through the 90s — when rye was a dead category and distilleries quietly stopped making it. Jimmy Russell kept turning it out at 101 proof because he didn't see a reason to stop. When the cocktail revival came looking for real rye, this was one of the few places it still existed. Persistence is an underrated ingredient.
Their tasting notes
Nose: dill, orange oil, brown sugar. Palate: big rye spice over Turkey's signature caramel. Finish: hot, peppery, long.
