Alright nerds, here’s a good one for you today. Maryland Style Rye.
Before the advent of the ‘Great Experiment’ that was Prohibition there were two dominant styles of American Rye Whiskey. The Pennsylvania Style (spicy, dry, and oaky) and Maryland Style, which was more floral, fruit forward and less aggressive. Among the many great things that Prohibition destroyed, Maryland Style Rye was one of them.
But the boys at Leopold Brothers, are fighting the good fight and trying to recreate the style in the only way they know how: with exceptional quality and attention to detail. While ye olden Maryland Ryes often achieved their more mellow nature and fruit flavors from additives and prune juice, the brothers are following their eco-distilling nature and recreating the flavors through careful distillation and selection of yeast strains to create a wholly unique product. They’ve even had an old time compound still made exclusively for them, and are working with local farmers to grow late 1800’s style rye, which has a completely different flavor and starch content than it’s modern descendant.
While we’re still waiting on the first batches off the new still, the current bottling shouldn’t be ignored. Young, but light and green. Green as in like biting into a huge green apple, apricot, and stone fruit. All supported by a rich chocolate malt rounding out to a juicy and more mellow finish than your more familiar ryes.
And I’m feeling inspired recently so lets bust out some old tricks with The Santa Anas: Leopold Maryland Rye,Chai Infused Cocchi, Dry Vermouth, Homemade Apricot Bitters and a Smoked Orange Foam.