Tasting Notes – Buzzard’s Roost Finished Rye Whiskeys

This post sponsored by the Glencairn Whisky Glass

Buzzard’s Roost rye whiskeys are the brain children of Jason Brauner of Bourbons Bistro and a group of other investors. The name comes from Buzzard’s Roost, Kentucky. in Shelby County, where these investors want to eventually build a small distillery to make their own whiskey. Until that happens, they are purchasing barrels of whiskey from MGP Distillery to support their brand. It is young whiskey but they hope to distinguish it in the market by selecting very good barrels for single barrel and small batch expressions. So far, so good – they have released some excellent whiskey.

The latest expressions that Buzzard’s Roost Spirits LLC have released are finished rye whiskeys. The first expression here is toasted barrel rye. Three year old rye whiskey from MGP was aged some additional time in a different barrel that was not charred, but instead, toasted. Toasted barrels usually add more caramel / butterscotch notes to a whiskey. The second expression is called “Roosted Chiquen” brewer’s toast finish rye whiskey. This is two year old rye whiskey finished in toasted beer barrels from Against the Grain Brewery in Louisville, Kentucky. The brewery then released a beer using the same barrels.

Buzzard’s Roost Toasted Barrel Finish Rye Whiskey

Proof: 105

Age: 36 months

Nose: Rye grass and a little herbal mint, and caramel with a hint of apricot and oak.

Taste: Rye grass, caramel, spearmint and apricots with a little pepper spice and oak. Tasted with a dried cranberry brings out the mint and rye grass while reducing the fruit notes. Tasted with a pecan brings out the oak and white pepper spice while reducing the caramel and fruit notes.

Finish: Minty with some oak wood and white pepper spice. The dried cranberry makes the finish shorter and adds more mint flavor. The pecan makes the finish longer with more oak and white pepper.

I think I would pair this whiskey with a Rocky Patel Decade cigar. The rich earthy tobacco and cedar spice of the smoke would complement the spiciness and mint of the rye.

Buzzard’s Roost Roosted Chiquen Brewer’s Toast Finish Rye Whiskey

Proof: 105

Age: Two Years Old

Nose: Very sweet. Rye grass, brown sugar, malty beer, grapefruit and oak.

Taste: Rye grass, grapefruit, allspice, vanilla, and oak. Tasted with a dried cranberry brings out more vanilla and adds a little cinnamon spice. Tasted with a pecan and a buttery note comes forward with some enhanced caramel/vanilla notes.

Finish: Long with a lot of spice and oak with a hint of grapefruit. The dried cranberry gives the finish a red hot cinnamon candy note. The pecan makes the finish spicy and dry with lots of oak.

I think I would pair this whiskey once again with the Rocky Patel Decade and for the same reasons as the Toasted Barrel Rye.