Hay | Raspberries | Toffee | Whipped cream | Light herbal note | Overall light

Mellow rye spice | Fresh mint | Caramel | Wildflower honey | Creamy & mellow

Strawberry rhubarb pie | Fresh baked bread | Slight ramp up in heat & spice | Light youthful grain aftertaste

I love that more distilleries - especially craft ones - are going all in on malting their rye. It’s a fun divergence from the rye’s classic spicy flavor profile that insead softens everything across the board. In a way, it’s almost an anti-rye if there was such a thing. Ranger Creek out of San Antonio, Texas, has been working on this rye for some time, releasing it in incremental stages with it now hitting the two year mark. At this stage, it's an incredibly easy-sipping rye due in large part to its malted rye mashbill, but also having been aged in used bourbon barrels. Yet, its youth still comes across, not in strong youthful notes, but in its overall complexity. Its flavors work well in tandem, and it sports a great mouthfeel, but it just needs a little more time to fully blossom. I don’t doubt Texas’ hot climate will make short work of that.