I know we’ve convinced you that we like whiskey, or at least I hope we have at this point! We also happen to really appreciate rums. For those nice travels to the sunny Caribbean, we tend to enjoy a bottle of local rum on the beach. This gave birth to a natural companionship where sweet meets spice, opposites attract in all the right ways. We take a trio of American Straight Rye Whiskies with complex spices and lock it away in a cask that was home to a diverse set of rums, allowing them to work out their differences.

~SOLERA~

Doc’s Rye goes through a unique process, borrowed from the Spanish sherry bodegas, the Solera method uses a pyramid system of oxidizing and influencing casks where a small portion of each barrel on the bottom of the pyramid is blended and bottled as a batch and then the whiskey that was removed from the barrels is replaced with a portion of the barrels above it. This is repeated for each tier of the pyramid. Only new spirit is added to the top tier to be cycled down over time. this method provides an ever aging product that lends complexity and consistency over time.

Unlike many finished rye whiskies our goal was to simply compliment the whiskey, not overtake it, this takes some serious watching and we believe our methods producing a truly complimentary spirit full of rich characteristics, a glass you won’t want to put down.

Always Produced in Small Batches,

~Typical Tasting Notes~

light oak, drizzled caramel, velvet tides of fig, poached pears with cinnamon, a hint of anise, followed by long grassy cane sugar.