Grape | Plum | Custard | Aged toasted oak

Dried raisin | Black cherry | Light baking spices | Charred oak

Grape | Fig | Rye spice | Flavor drops off | Ends hot

Larrikin Bourbon Company is located in Lawrenceburg, Kentucky, and began as Lawrenceburg Bourbon Company. The company was founded by Lieutenant Commander (LCDR) Greg Keeley, and hints towards the founder’s background, which the company notes as “a Service-Disabled Navy Combat Veteran.” Stating further, “Greg has the honor of commissioned service in the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police.” They go on to say that “Larrikin” is Australian slang, meaning “a person who disregards convention; a maverick.”

Larrikin Decade Rye Cognac Cask is sourced from Alberta Distillery in Canada which is owned by Jim Beam’s parent company, Suntory. Though Beam uses Alberta rye from time to time in some of their special releases, it’s surprising how relatively uncommon it is to find Canadian rye in American whiskey releases. This helps make Larrikin Decade Rye stand out as it harnesses its 100% rye mashbill with pronounced spice in its sweet and spicy sip.

On its own, 100% ryes, especially those from Canada, can taste quite different from the fruity or baking spice-heavy ryes many American distilleries produce. As such, Larrikin Decade Rye lacks many of those American-rye produced characteristics, which is likely why Larrikin Bourbon Company chose to finish this rye in Cognac casks.

The Cognac finishing barrel can be picked up directly on the nose, resulting in a compelling aroma of grape and plum against a custard base. The rye allows the Cognac flavors to run the show on the palate, with dried raisin and black cherry being most prominent. Light baking spice and charred oak are then revealed before the finish hits with more robust notes of grape and fig before ending on a powerful rye spice note. People love proof, but this is an example of proof getting in the way of taste, and a few drops of water help tame it. This rye is also aged for 10 years, and while its higher age can be picked up in the aroma, it gets lost during the rest of the sip. Overall, where the rye succeeds most is its uniqueness, as there is very little to compare it to.