Pear | Apple | Orange rind | Toasted oak | Pine

Nutmeg | Butterscotch | Rye spice | Crème brûlée

Rye spice | Black pepper | Tobacco | Touch earthy

For the fourth edition of Pinhook’s Collaboration Series, Pinhook partnered with Neal Bodenheimer. According to the company, “he’s a celebrated bartender, bar owner, and author. In 2009, he opened his first bar, Cure, in his native New Orleans, pioneering the city’s craft cocktail scene.” The goal with Pinhook Collaboration Series No. 4, was that Bodenheimer wanted a spirit that would “stand out on its own or in a classic New Orleans cocktail.” This release is also the first rye in the Collaboration Series, with No.1 and No. 2 being bourbons, and No. 3 being an American single malt.

Given the boldness Bodenheimer was shooting for, he certainly succeeded with his goal. The aroma opens up unsuspectingly, with gentle scents of pear and apple, and an orange rind accent against toasted oak and pine. The palate goes heavy with baking spice upfront in the form of nutmeg and rye spice before being followed by rich butterscotch, and creamy crème brûlée. The finish doubles down on rye spice while adding in black pepper and earthy tobacco.

Given the amount of malted barley here, I was surprised by how much the rye notes dominate the sip. Bodenheimer wanted a bold rye as a cocktail agent, and it definitely comes across that way. The lack of fruit is disappointing as it would have helped add some more depth to this whiskey. Though its price may inhibit some from using this in a cocktail, it succeeds in what it was designed for. As a sipper, though, many will find its rye spice and pepper notes too demanding and even forceful.