Decided to broaden my experience a little again, and bought an American whiskey, the 18yo Sazerac Rye Whiskey. I must admit to being attracted to the handsome packaging, so score one for the marketeers, I guess.
I know that bourbons must be aged in new oak casks. Does this apply to rye whiskies as well? If so, eighteen years have been very gentle to this whiskey. While it definitely has wood derived flavors it isn't too woody.
I'm not a fan of bourbon, or of American whiskies in general, but I have a small affection for the taste of rye whisky. My last rye experiment was the magnificent Lot No.40 Canadian whisky. There are some similarities, but a lot of differences as well.
The nose of the Sazerac reminds me first of linseed oil, but with an extra, heavy layer of sweetness. Then it begins to smell more like rye, more like the whiskey tastes.
The early palate is "bourbony", but dissolves into rich resiny flavors, somewhat "spicy", but not in the same way that some scotches are spicy. Flavors derived from the oak are prominent, but not just oaky "dryness". These tastes resemble the smells of a cabinet maker's shop or a furniture builder's: the smell of hardwood sawdust. This is balanced by a syrupy sweetness. Less like a black gumdrop and more like some exotic imported confection.
Late in the palate, and on the finish, the rye makes itself known with the characteristic gumdrop/licorice flavor that I associate with ryes. The finish is very long and mouth-coating, throat-coating - and it stays with you.
I'm a beginner when it comes to American whiskies but this is rather impressive. A heck of a lotta whiskey for $35.
Bart