Scott is a co-founder of Flight Club and a frequent writer and reviewer on the Club’s blog.
What is High Rye? According to 1792, High Rye follows a traditional “rye” bourbon recipe, but uses “a much higher percentage of rye as the secondary grain than most bourbons do, creating a robust and full flavor.” It is likely that this release is around 8 years of age. The initial release was aged in Barton Distillery’s Warehouse K on the second floor. It is, however, unknown whether subsequent releases were also aged 8 years or pulled from this same warehouse location.
High Rye is described as a “Limited Edition Expression” but has been released at least annually since it hit the market in 2016.
We continue our series on 1792 bourbons with a review of 1792 Full Proof. For a detailed history of 1792 and reviews of many other 1792 and Barton products, check out our 1792 page.
1792 Full Proof is 1792’s near barrel proof offering. The name “Full Proof” signifies the 125 proof at which the spirit first entered the barrel – i.e., the barrel entry proof. 1792 is non-chill filtered. The mash bill and the aging is believed to be identical to the Single Barrel and Small Batch offerings.
Full Proof was first introduced in 2016.
In February, we brought you a review of the recently released 1792 Bottled in Bond and the 1792 Small Batch, as they compare to Barton’s other lower shelf Bottled in Bond and 80 proof bourbons. If you didn’t catch that one, we included a history of Barton and the development of the 1792 product line.
Today, we continue our series on 1792 Bourbon with a review of the 1792 Single Barrel, and a revisit of the Single Barrel’s closest (yet slightly lower proof) relative, the 1792 Small Batch.