Mike And Matt Taste Old Overholt Cask Strength Rye

Old Overholt is a very old brand. According to Mida’s Criteria of Trademark Registration, the brand has been in use since 1812 when A. Overholt founded his distillery in Pennsylvania. The brand became part of National Distillers during Prohibition and was considered one of their flagship brands, along with Mount Vernon Rye, Old Taylor and Old Grand Dad. Jim Beam acquired the brand in the 1980s and has done a decent job of keeping true to the brand’s flavor profile. With the growth of rye whiskey sales in the 21st century, Jim Beam has put more emphasis on selling the brand in this growing market. This is their latest release, even though it is a very limited release.

I first tasted this whiskey when I went to the Fred Noe Distillery in Claremont, Kentucky with our BARDS (Bourbon And Rye Drinkers Society). It was one of the whiskeys Beam poured for us. We were told that it was sold out already and you could not get it. However, it was part of Jim Beam’s Barreled & Boxed subscription program this fall and we received a bottle a few weeks ago. It is an eleven year old, cask strength version of Old Overholt and a very good whiskey. Matt and I sat down and tasted it the other day and here are our tasting notes for those others that are members of Jim Beam’s Barreled & Boxed Program.

Old Overholt Cask Strength Rye

Proof: 107.4

Age: Eleven Years Old

Nose:

Mike: Rye grass, caramel, blackberries, baking spices and oak wood.
Matt: Rye grass, freshly cut, orange zest, cherries, mint and oak wood.

Taste:

Mike: Rye grass, caramel, blackberries, ripe apples, cinnamon, nutmeg and oak wood. Tasted with a dried cranberry and black pepper spice comes forward. Tasted with a pecan and tangerine or orange zest joins the party.
Matt: Rye grass, vanilla, tangerine, cherries, mint and oak wood. The dried cranberry added some cinnamon spice. The pecan made it taste of cherries, vanilla, cinnamon and buttered popcorn.

Finish:

Mike: Medium long with oak wood, cinnamon and lingering apple sweetness. The dried cranberry made the finish long and spicy with oak wood and black pepper spice. The pecan made the finish long and dry with oak tannins and baking spices.
Matt: Medium long with oak wood, mint and ginger spice. The dried cranberry added cinnamon spice to the finish. The pecan made the finish long and dry with oak tannins and cinnamon spice.

I would pair this fine rye whiskey with a Padron 1964 maduro cigar. I think the rich vanilla and tobacco in the smoke would pair well with the caramel and spice in the rye.