Willett Family Estate 6 Year Rye is a single barrel, barrel-proof straight rye from the Willett Distillery in Bardstown, Kentucky. Six years is a good age for rye: old enough for real depth, young enough to keep the grain's bright spice.
About This Whiskey
The Family Estate label is Willett's single barrel program, so each bottle carries its own barrel number and proof, and no two barrels taste quite alike. Six-year ryes from Willett's own stills use a high-rye mash of 74% rye, 11% corn and 15% malted barley, and reviewed barrels have ranged from about 113 to 127 proof. Earlier 6-year Family Estate ryes, bottled before the new spirit came of age, were distilled elsewhere. The whiskey is not chill filtered.
Tasting Profile
- Nose: Rye bread, cherry, clove and mint, with fig and molasses in some barrels.
- Palate: Bold and oily, with black pepper, dark fruit jam and a herbal edge.
- Finish: Spicy and persistent, finishing on dill, oak and cinnamon.
Serving & Food
At barrel proof this rye takes water well: start neat in a Glencairn, then add a few drops and watch the fruit come up. It also makes a very serious Manhattan. Try it with pastrami, smoked duck or rye crackers and blue cheese.
How to Enjoy
Rye fans who like bold, high-strength whiskey with lots of character from barrel to barrel.
Product Details
Producer: Willett Distillery
Expression: Family Estate 6 Year Rye
Country/region: Bardstown, Kentucky, USA
Style: Single barrel straight rye whiskey, barrel proof
Age: 6 years
Proof: Varies by barrel
Bottle size: 750mL
About the Distillery
Distilling came back to the Willett property in January 2012, after nearly 30 years of silence. The Kulsveen family refitted the old plant, filled its first new barrels that month, and dropped the Kentucky Bourbon Distillers name in favour of Willett. Later that year the company rejoined the Kentucky Distillers' Association.
Production is run by Drew Kulsveen, Even's son, who is master distiller and chief production officer. His sister Britt is president and chief whiskey officer.
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