Skip to main content

A. Smith Bowman Distillery is releasing a new rye whiskey

Fans of rye whiskey will want to try this new expression

By Christopher Osburn Published April 28, 2026

A. Smith Bowman

Virginia’s oldest continually operating distillery, A. Smith Bowman, is well-known for its portfolio of award-winning whiskeys. Recently, the brand announced the release of an epic new rye whiskey.

Abraham Bowman Special Release #26

The newest release in the Abraham Bowman Limited Edition Collection, Abraham Bowman Special Release #26, is a rye whiskey made up of barrels that matured for a minimum of 11 years in the distillery’s coldest warehouse. The result is a 110-proof, balanced, complex whiskey perfect for sipping neat, on the rocks, or with a splash or two of water to open up the aromas and flavors.

Recommended Videos

According to the distillery, Abraham Bowman Special Release #26 begins with a nose of maple syrup, copper, and “fresh spring aromatics”. The palate is centered on flavors like vanilla, apricot, and orange zest. The finish is lingering and warm, ending with a mix of mint and cracked black pepper.

“Every Abraham Bowman Limited Edition release is an opportunity to ask new questions and explore new processes for making whiskey,” A. Smith Bowman Distillery Master Distiller David Bock says.

“With this release, we wanted to continue our pursuit of the perfect rye mashbill. By allowing this whiskey to age for over a decade and bottling it at a higher proof, we deepened our understanding of how these elements shape a rye whiskey’s character. The result is a whiskey that is both expressive and balanced, showcasing the complexity rye can offer.”

Where can I buy this whiskey?

Sadly, you can’t just go into a store and grab a bottle of this limited-edition expression. It will only be available through an online lottery, beginning on May 4th,, and in limited quantities through Sazerac’s United States distributor network at select retailers, restaurants, and bars, at the suggested retail price of $79.99.

Christopher Osburn

Writer

Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional

Topics

Liquor, Beer, Wine & Drinks

Food & Drink

Blended Scotch whiskies you’ll want to drink neat

These blended Scotch whiskies are too good to be used solely as mixers

Dewar's 15

If you’re a Scotch whisky drinker, I know you have at least a few bottles of blended Scotch whisky that you would never drink neat or on the rocks. Perhaps you were given a bottle, or you just bought one because of a flashy label, only to realize it was fairly unpalatable on its own, best mixed with soda or other ingredients. But, if you limit your whisky collection to blended Scotch whiskies that you’d never want to drink neat, you’re missing out on some outstanding expressions just waiting to be discovered.

I was once like this. When I first started writing about alcohol, I didn’t know much about Scotch whisky, and my only experience with blended Scotch was a less-than-stellar expression that came in an easy-to-grab plastic bottle. It wasn’t the type of whisky I was going to want to crack open when my friends or family members stopped by.

Food & Drink

A guide to destination drinking

A more authentic imbibing experience that explores origin stories

Glass, Alcohol, Beer

These days, it's not enough to pour a product. What splashes in the glass needs a good story, preferably one involving genuine sustainability efforts or a cool new hop variety. Moreover, that liquid becomes all the more intriguing when it reflects its origin, whether that's a coastal gin made with local botanicals and seaweed or a seasonal Georgian beer brewed with ripe peaches.

Wine may have capitalized on the concept of terroir but it certainly didn't invent it. There's an element of place in all of agriculture, meaning there are distinctive flavors tied to Nevada-grown whiskey grains and Washington state hops, destined to be showcased in an India Pale Ale.

Food & Drink

Rotisserie chicken is back and better than ever

Slow-turned birds are back, baby

Rotisserie chicken at ROSTO.

What goes around comes around, again and again. Certainly the culinary world knows as much, just consider the slow food movement or even a good Cosmopolitan cocktail recipe, back in its best forms since, well, the 90s. The latest thing to reemerge is slow-cooked chicken on a spit.

Yes, rotisserie is back and arguably better than ever. Like most things, the epicenter of the movement is taking place in New York City, but it's spread to other food-friendly towns, from Portland to Providence. Maybe we never wanted to let the style go. Maybe we're reliant on a relatively cheap protein in this wobbly economy. Regardless, there's no denying the deeply comforting sensation that is chowing down on some.