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Smokeye Hill Whiskey is launching a rye whiskey made with heirloom blue corn

Smokeye Hill Whiskey
Smokeye Hill Barrel Proof Rye Whiskey (Credit: Andrea D'Agosto) Smokeye Hill Whiskey

Smokeye Hill Whiskey is well-known for its award-winning whiskeys including its popular Barrel Proof Bourbon. Recently, the brand decided to add to its Barrel Proof whiskeys with the release of Smokeye Hill Barrel Proof Rye Whiskey.

Smokeye Hill Barrel Proof Rye Whiskey

Available for purchase this month, this barrel proof expression ranges in proof from 131.2-131.7 depending on the batch.

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Made from a mash bill of rye, heirloom blue corn, yellow corn, and malted barley, it was distilled in Lawrenceburg, Indiana and then matured in Colorado Springs. Colorado in 30-gallon American white oak barrels charred to Nos. 2, 3, and 4. The final proof of the Smokeye Hill Barrel Proof Rye will vary slightly by batch, ranging from 131.2 to 131.7. This limited-release expression is made up of less than 1,400 cases of this small batch rye whiskey.

According to the brand, the result is a memorable whiskey that begins with a nose of butterscotch, honey, wintry spices, and dried figs. The palate is a medley of flavors including toffee, cinnamon candy, dried apricot, toasted vanilla beans, oak, and peppery rye. The finish is long, warm, and ends with oak, honey, baking spices, and black tea.

“Our Barrel Proof Rye spends five years aging to develop depth and complexity, before a percentage of our flagship bourbon is blended in, ensuring that the signature Smokeye Hill profile shines through,” Smokeye Hill Founder Blake Johns says.

“This rye, like our bourbons, is about creating something fresh and distinct, while honoring the craftsmanship and character of Smokeye Hill’s Southwestern heritage.”

Where can I buy it?

This limited-edition expression will be available at online retailers like Seelbachs and Spirits Network as well as select retailers across Arizona, California, Colorado, Georgia, Nevada, Washington and Texas.

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