What happens when you flavor a whiskey with all natural fruit? So many flavored whiskeys out there rely on artificial concoctions to mimmick whole ingredients. We simply infused apricots in a straight rye whiskey, treating it like the all our other infused vodkas and cordials (but this time Rye!).
We receieved apricots from a farmer friend in upstate New York, and pressed them in Tamworth while the cold weather was still with us. The nectar was added to our base “Camp” rye whiskey and placed back in the original whiskey barrel to mellow for over 5 months. It was then pulled from the barrel, back sweetened with a tad of Wild Flower honey and bottled. Easy Peasey.
Warm and aromatic apricot pie nose, the malty stoneyfruit rye adds structure to the apricot stone fruit sweetness. The surprising depth of the two year whiskey base, as well as the additional time in the barrel adds a mellow leather note. The apricot nectar still gives a tartness that is reminiscent of the fresh fruit skin and aroma. Vague wiffs of wildlower honey evolve off the nose.
The taste lends a fruit juice tartness that borders on hard candy. The almost Macintosh apple peak is rounded over with warm barrel notes of caramel and vanilla. the smooth honey flavor moves on the mid-palate and sends some wildflower flavors into the nose. The finish ends up slightly buttery with a pastry and brown sugar. The balance of sweet, tart and grain help this flavored whiskey from being too cloying.
