Barrell Seagrass 16 Year Old Rye Whiskey (750mL)
Barrell Seagrass 16 Year Old Rye Whiskey (750mL)
The foundation of BCS Gray Label Seagrass began with two groups of 16-year-old 100% Canadian Rye barrels - one with bright citrus and crisp green apple notes and the other with earthy spearmint notes. A portion of the first group was finished in Apricot Brandy casks, a portion of the second group was finished in Martinique rhum barrels, and a blend of the first and second groups was finished in Malmsey Madeira barrels. When each set of secondary maturation flavors peaked, those casks were pulled and slowly married into the final blend.
This deeply mature and rye whiskey has a classic, grassyÿaroma reinforced by the equally iconic, fresh notes of aged Rhum Agricole. On the palate, the oily rye is complemented by the oxidative, nutty madeira character that also balances that richness with exuberant acidity. Apricot brandy casks splash bright, sometimes tropical fruit over the finish before it fades to reveal the maritime minerality that lends this whiskey its name.
Barrell Seagrass 16YO Rye Whiskey Tasting Notes:
Color:ÿRich, golden straw.
Nose: The savory side of rye is showcased by an array of exotic spices and seeds: caraway, fenugreek, dill, and mustard. Rye toast, grilled cornbread, and roasted taro root give it a bready depth. The Rhum Agricole barrels bolster the spirit?s innate grassy notes of cucumber peel, black olive, and bark mulch. Beyond the cask?s prior contents, the oak itself is expressed by cigar tobacco, coffeeÿand cinnamon.
Palate: Extremely oily, displaying notes of peanut-, coconut-, and tea tree?oils. As it?s held in the mouth it grows creamier with soy milk and cocoa butter. A bright lemonade note buoys nutty sunflower seed in a nod toward the Madeira barrels. The Madeira influence expands into notes of grapefruit peel, verjus, and gravel.
Finish: The apricot brandy casks pick up where the Madeira leaves off, bursting forth with passionfruit, mirabelle plum, andÿbanana peel. The collective minerality of the rye and its respective finishes washes over the palate with notes of chalk dust, flint, paraffin and cedar smoke.
With a splash of spring water: The maritime scent of fresh costal breeze is dialed up. Maraschino liqueur, cloudberry, and green apple herald a fresh fruitiness. Marmalade, burnt marshmallows, and roasted chestnut sweeten the palate considerably. It gets a bit woodsier too, with balsam, wild mint, and raspberry leaf.
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