This mid-weight rye whiskey is made right in Brooklyn and is classified as an Empire Rye, a new category of rye whiskey (see below for details!). It is made from 80% organic NY rye and 20% malt and ages for 2 years in oak barrels sourced from the Adirondack mountains in upstate New York. It tastes like oranges and Brazil nuts with layers of maple, caramel, and vanilla and has a strong finish that settled down perfectly with an ice cube or two. 

Per the Empire Rye Whiskey Association, in order to be classified as an Empire Rye, the following must be met:

-Must conform to the New York Farm Distiller (Class D) requirement that 75% of the mash bill be New York grain; in this instance that 75% MUST be New York State-grown rye grain, which may be raw, malted or a combination.

-The remaining 25% of the mash bill may be composed of any raw or malted grain, New York-grown or otherwise, or any combination thereof.

-Distilled to no more than 160 proof

-Aged for a minimum of two years in charred, new oak barrels at not more than 115 proof at time of entry.

-Must be mashed, fermented, distilled, barreled and aged at a single New York State distillery.

-A blended whisky containing no less than 100% qualifying Empire Rye whiskies from multiple distilleries may be called Blended Empire Rye.