I have had this bottle sitting untouched in the back of the cabinet for over a year after opening. Im in the US and the ownership of Arbikie are from the New York area (of Scottish descent and owners of the farm distillery from what I gathered) and I found in at a shop near me. American Rye whiskey had had a huge resergence the last half decade and it actually does quite well at a young age. 3-5 years are quite drinkable (our seasonal climate does have an effect on that over Scotland). It all sounded well and good (price here was $140 US) so I went for it. However, this is not a pleasant pour. I think the raw unpalatable flavors are not a fault with the rye but of the heavy addition of wheat. We have many wheated bourbons available to me here and if not well aged, the harsh notes of the wheat grain can really be at odds with the traditional vanillas and caramel flavors if not properly integrated with the whiskey. (Weller wheated bourbons are most often exceptional examples. Larceny 41% is often a lesser, young example) The youthful funk is overpowering the sweet and peppery rye component that often makes a true rye whiskey so popular as a neat pour or a major pillar in a cocktail. To me, this seems like a cash grab to pay off the investments in the distillery as soon as possible. It needs a decade in that cooler northern climate before I would ever consider trying another batch in the future.
Thanks for the comment Javier. Great to get some further insights to this. I love a good Rye. Pikesville and James E Pepper are my go to's. 100% agree with you on this one though but interesting to know about the wheat component. I saw the batch 2 of this for over £200 the other day which is about $180. Think it's gonna be sat on the shelves of a few whisky shops gathering dust. Hope you're enjoying the channel!
Fascinating insight Jav - it was a tough drink for 3 previous owners of the bottle which made us want to like it and be like 'well its because we're sophisticated to understand this whisky' type thing so good to know it's not us and that it might be the whisky itself. We've passed the bottle on so interesting to see what others say as they encounter it. Keep in touch bro, we may rely on your knowledge on the rye whiskies!
@@michaelxroche watching the odd Ralfy review, he would comment on 'difficult drams', those that are bitter, musty, sulfurous etc. pours of great intense character and good quality that todays mass public 'sanitized' palate would not be used to. This Arbikie doesn't seem to fall into that category for either of us 😆. But I was happy to see your review. At last search I had not. come across an American review/take on their product, and you sophisticated whisky reviewers would have a greater appreciation for this but alas it is a complete miss. Speaking on rye, the rye whisky boom has really taken off here in America. We have Kentucky distilleries releasing 10 year age stated bottles more regularly now. Other than Michter's 10 year rye, the others have been far behind for far too long (happens with bourbon being the cash king for the past many decades). Jim Beam, Wild Turkey and loads of craft distillers have finally gotten with the program and are finding their feet with what was once Americas preferred whisky over a century ago before prohibition. Will be interesting to see what you think!
I have not seen this here. Dry and bitter? I do not mind the cereal and wood. Spot on comment with "don't waste this on a cocktail". If you pay that much, I agree, not a cocktail. Cheers!
You might be more accustomed to rye whisky than we are but, for me definitely, this was so different to American rye whisky or even Canadian. Closer to Kyro, if you've come across that (Finnish Rye). It's not awful, just very unique! Thanks for your feedback
I have had this bottle sitting untouched in the back of the cabinet for over a year after opening. Im in the US and the ownership of Arbikie are from the New York area (of Scottish descent and owners of the farm distillery from what I gathered) and I found in at a shop near me. American Rye whiskey had had a huge resergence the last half decade and it actually does quite well at a young age. 3-5 years are quite drinkable (our seasonal climate does have an effect on that over Scotland). It all sounded well and good (price here was $140 US) so I went for it. However, this is not a pleasant pour. I think the raw unpalatable flavors are not a fault with the rye but of the heavy addition of wheat. We have many wheated bourbons available to me here and if not well aged, the harsh notes of the wheat grain can really be at odds with the traditional vanillas and caramel flavors if not properly integrated with the whiskey. (Weller wheated bourbons are most often exceptional examples. Larceny 41% is often a lesser, young example) The youthful funk is overpowering the sweet and peppery rye component that often makes a true rye whiskey so popular as a neat pour or a major pillar in a cocktail.
To me, this seems like a cash grab to pay off the investments in the distillery as soon as possible. It needs a decade in that cooler northern climate before I would ever consider trying another batch in the future.
Thanks for the comment Javier. Great to get some further insights to this. I love a good Rye. Pikesville and James E Pepper are my go to's. 100% agree with you on this one though but interesting to know about the wheat component. I saw the batch 2 of this for over £200 the other day which is about $180. Think it's gonna be sat on the shelves of a few whisky shops gathering dust. Hope you're enjoying the channel!
Fascinating insight Jav - it was a tough drink for 3 previous owners of the bottle which made us want to like it and be like 'well its because we're sophisticated to understand this whisky' type thing so good to know it's not us and that it might be the whisky itself. We've passed the bottle on so interesting to see what others say as they encounter it. Keep in touch bro, we may rely on your knowledge on the rye whiskies!
@@michaelxroche watching the odd Ralfy review, he would comment on 'difficult drams', those that are bitter, musty, sulfurous etc. pours of great intense character and good quality that todays mass public 'sanitized' palate would not be used to. This Arbikie doesn't seem to fall into that category for either of us 😆. But I was happy to see your review. At last search I had not.
come across an American review/take on their product, and you sophisticated whisky reviewers would have a greater appreciation for this but alas it is a complete miss.
Speaking on rye, the rye whisky boom has really taken off here in America. We have Kentucky distilleries releasing 10 year age stated bottles more regularly now. Other than Michter's 10 year rye, the others have been far behind for far too long (happens with bourbon being the cash king for the past many decades). Jim Beam, Wild Turkey and loads of craft distillers have finally gotten with the program and are finding their feet with what was once Americas preferred whisky over a century ago before prohibition.
Will be interesting to see what you think!
I have not seen this here. Dry and bitter? I do not mind the cereal and wood. Spot on comment with "don't waste this on a cocktail". If you pay that much, I agree, not a cocktail. Cheers!
You might be more accustomed to rye whisky than we are but, for me definitely, this was so different to American rye whisky or even Canadian. Closer to Kyro, if you've come across that (Finnish Rye). It's not awful, just very unique! Thanks for your feedback