Mckenzie Rye Whiskey

After sourcing the grains, the McKenzies grind and mill a mash comprised of 70% corn, 20% rye and 10% malted barley. The mash is then fermented for approximately three days before being distilled inside a 350-gallon, two-ton Holstein copper pot still imported from Germany. Following distillation, the bourbon is aged at 100 proof inside 10-gallon, newly charred American oak casks for approximately 18 months. After aging in the American oak casks, the bourbon is double-barreled, or finished, in used Chardonnay casks sourced from one of the many wineries that surround Finger Lakes Distilling. The Chardonnay casks impart a rich, buttery flavor to the bourbon, and round out its notes of toffee, apricot and cinnamon.

"As far as distilling spirits there's nothing more fun than making whiskey," says Brian McKenzie. "There are so many steps to the production — from mashing to distillation to the blending stage — there so many variables that can affect the flavors. Being a craft distiller, that's what's exciting about it." 

Tasting Notes

Golden amber hue. Aroma of honey, vanilla, butter and a hint of dried fruit. Initially sweet with notes of honey, vanilla and cinnamon. Mid-palate has notes of butter, apricots and dried fruits derived from the finishing process. Finish is complex with notes of oak and tobacco which fade to a sweet vanilla flavor.

Proof 91 (45.5% ABV)