Sonoma Distilling Co.'s Cherrywood Rye is made with a base of 80% Californian rye, 10% Californian wheat and 10% cherrywood smoked barley! That final one is not a common thing to see used in distillation, but it is very much a delicious thing, playing well with the classic spicy rye notes.
Cinnamon, cooked fruit and a whiff of burnt brown sugar.
Redcurrant and blackberry, clove, hints of stem ginger developing.
Waxy orange, toasted nuts, more brown sugar, white pepper.
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Very interesting. Nose has a dusty, dried cherry note, with lots of dusty wood, a bit medicinal. At first, I didn’t like it. The taste is chocolate covered raisins or other dark, dried fruit; newly baked ryebread and dry port wine. Very sweet and continues on the finish. Different, interesting and fun.
Distinctly fruity, in a hazy, distant way (ss opposed to a tart, forward way). I was hugely surprised by how cherryish this was, and think it really is something different, something quirky, and something special.
