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Old Overholt is a very old Rye Whiskey brand that dates back to 1810. The brand became part of National Distillers during prohibition. Old Overholt Rye was one of National Distillers’ flagship brands.  When National Distillers was acquired by Jim Beam in the 1980. Old Grand Dad and Old Overholt were retained by Jim Beam as major brands. As the rye whiskey category has grown strong in the last few years, Jim Beam has decided to place more emphasis on the Old Overholt brand. First, they brought back a Bottled-in-Bond version of the brand and now they have released a 114 proof version that is non-chill filtered. I am glad to see Jim Beam do this as the brand does have a rich heritage and deserves to be back in the top shelf market.

Matt and I were glad to find this product on the shelves. Matt loves a good rye whiskey as much as I do. He likes to pour a glass and spend some time sipping it while playing one of his guitars and writing some music. After drinking the Old Overholt, he stated he was going to pick up a bottle and do just that over the weekend.

Old Overholt Rye 114 Proof

Proof: 114

Age: Four Years Old

Nose:

• Mike: Rye grass, caramel, fruit but elusive as to whether it is apples, pears apricots or plums or even a mixture these fruits, with notes of baking spices and oak. A very complex and interesting nose.
• Matt: Rye grass, vanilla and herbs – maybe sage, with a little oak and spice.

Taste:

• Mike: Rye grass, caramel, definitely apricots on the taste, with nutmeg and sweet oak. Tasted with a dried cranberry and the rye grass and spice are enhanced. Tasted with a pecan and caramel and dark chocolate come out to play with the oak and spice.
• Matt: Rye grass, caramel and savory herb –sage, with some oak and a hint of fruit. The dried cranberry brought out notes of toasted marshmallow and cherries. The pecan brought out flavors of brown sugar, apricots and cocoa.

Finish:

• Mike: Long and dry with oak and spice, sweetened slightly with some lingering apricot fruit notes. The dried cranberry took the fruit out of the finish and left oak and spice notes. The pecan made the finish even longer and brought out notes of chocolate, cinnamon and oak.
• Matt: Long with oak, leather and red hot cinnamon candy. The dried cranberry enhanced the cinnamon and leather notes. The pecan brought out notes of chocolate to join the cinnamon and leather.

I would pair this fine rye whiskey with a cigar with notes of chocolate and caramel in the smoke, but also one with a little cedar spice. I think I would reach for something from RoMaCraft – maybe a Neanderthal or a CroMagnon.

Photos Courtesy of Rosemary Miller