Peerless Single Barrel Rye

Introduction

Whiskey: Peerless Single Barrel Rye

Sprinkles of cinnamon, nutmeg and clove, with brown sugar and buttery toffee apples.

Order from the Largest & Most Trusted Premium Spirits Marketplace!

Featured in

• ROLLING STONE
• MEN’S JOURNAL
• US WEEKLY

ALL ORDERS PLACED ARE GUARANTEED and WILL NOT be cancelled like with other retailers. Many other small liquor store sites will end up cancelling your order due to the high demand and unavailability.

Size: 750ML

Proof: 111.6 (55.8%ABV)

Origin: United States

Distillery: Peerless

Kentucky-based distiller, Peerless, has been producing some cracking rye whiskeys, and its range of single barrel expressions is a real treat. With barrels hand selected by master distiller Caleb Kilburn, expect heaps of barrel strength, non-chill filtered, spicy rye character.

Peerless Single Barrel Rye Tasting Notes

Nose: Sprinkles of cinnamon, nutmeg and clove, with brown sugar and buttery toffee apples.

Palate: Sun dried hay, peppery rye, and allspice, with drizzles of caramel and warm malt loaf, and a generous heat.

Finish: Oak and sawdust linger, alongside rye spice and ginger.

Distillery Information

There are two main chapters to the story of Peerless Distillery. The first starred Henry Kraver, your classic early Kentucky bourbon pioneer. After he purchased the brand in 1899, he spent his reign investing, innovating, and merrily making booze. Until he headed into the double trouble of war and Prohibition. A familiar roadblock for many, Peerless eventually succumbed and when the last barrel was sold, it went dormant. The second chapter began in 2014, when Kravers great-grandson, Corky Taylor, and his son Carson, revived the project. The Taylors constructed a distillery in an abandoned 115-year-old tobacco warehouse in the Bourbon District of downtown Louisville and even got special dispensation to restore Peerless old DSP number, KY 50. The team has been producing the good stuff since 2015 and in 2017, a two-year-old rye whiskey became the first whiskey made at a distillery named Peerless for nearly a century. Now, Peerless Rye and Peerless Bourbon make up the core range. The distillery has strong beliefs on how to make bourbon, such as using sweet mash fermentation rather than the industry standard sour mash. This involves adding a portion of a prior fermentation batch into the next run. Theres no recycled stillage, just fresh grains and water filling the brands six fermentation tanks, creating sweet, floral and citrus notes in long, controlled runs of five to six days in order to retain more flavour. Peerless also insists on low barrel proof (ABV) entry and high bottle strength. This used to be commonplace, but economic factors and a cultural shift towards white spirits in the sixties prompted producers to change tact to achieve a lighter flavour and lower cost.