Review #132: 2024 Grain to Glass Rye Whiskey
Review #132: Heaven Hill Grain to Glass Rye Whiskey
COST: $100 for 700mL bottle
AGE: 6 yrs
MASH BILL: 63% rye, 24% Beck’s 6158 corn, 13% malted barley
PROOF: 123.2
For 2024, the corn varietal that is featured in all three G2G expressions is Beck’s 6158. This particular review is for the rye whiskey expression. (Look at reviews #131 and 133 from me for the other two expressions.) Heaven Hill’s Rittenhouse Rye and Pikesville rye both use a barely legal rye whiskey at 51% rye. This G2G rye whiskey steps that up to 63% rye. HH Master Distiller Conor O’Driscoll describes this rye whiskey as having a very nice flavor arc from sweet to spicy and not that traditional grassy or herbal rye whiskey profile that a lot of people think of with a rye whiskey. Let’s see how it is!
Reviewed neat in a Glencairn.
APPEARANCE: Brilliant orangey, caramel color (1.5), syrupy looking thin
legs.
NOSE: Peppery spice tingles my nose right away, caramel and clove
quickly follow. Graham cracker, candied orange, maraschino cherry, cinnamon,
and mint bring a sort of festive wintery vibe to this one towards the end.
Smells great on this cold winter night, lets see how it tastes!
PALATE: Interesting mouthfeel…it’s airy and light making
it feel thin, but has a subtle creaminess to it. I get most of the flavor
concentrated at the back half of my tongue, but there’s a creamy sweetness that
is focused on the front of the palate. There is a surprising amount of sweet
notes for this being a rye whiskey: vanilla wafer, butterscotch, and candied
orange slices standout. Peppery rye spice is ever present. There are some soft
notes of cinnamon and even a little cardamom as well, but the peppery spice on
the nose is stronger than what I get on the palate. Strangely, with a good chew
I get a note of pizza crust that comes in at the back sides of my palate. This
is a first for me! It’s not a dominate note, but is definitely that buttery,
savory bread profile hidden behind layers of sweetness with the chew. There is
a slight charred oak note that started to show up right as I sallow and leading
into the finish. Very complex and fun palate!
FINISH: This is a long, dry finish, and mildly astringent. While I
haven’t picked up much oak up to this point through the sip, there’s a very
solid oak note in the finish. Rye spice, mint, white pepper, maple butter, and
hints of vanilla and orange peel. I’m left with a slightly herbal vanilla note
and charcoal that last the longest.
RATING: 8.0/10
VALUE: 4.4/10 (This considers price, overall rating, age, and
proof, and is calculated in relevancy to all other reviews I’ve made where a 5.0/10
is average. See my website or spreadsheet for more details.)
OVERALL: I see what Conor means about the flavor arc. This is a rather
sweet rye whiskey with wonderful notes of fruit, vanilla, and sugars on the
front end, then some light spice starts showing up. By the end of the finish,
there’s a dominate spice and oak profile with a light sweetness in a supporting
role. It develops well throughout the sip and is a very enjoyable rye whiskey.
It has a nice spiciness from the rye, and I’m not picking up any grassiness,
and only a slight herbal note. Very complex though and unique!
Behind the Bottle
(If you've read the "Behind the Bottle" sections of one of my other 2024 G2G reviews, this write up is the exact same.)
In the 2000s the “farm to table” concept was exploding onto the restaurant scene. By the early 2010s, the success of farm to table restaurants made it clear that people wanted to know more about where their food comes from and wanted the transparency of what they were consuming. Max Shapira, Executive Chairman of Heaven Hill, recognized this thirst for knowledge and transparency and wanted Heaven Hill to do something that provided this transparency through whiskey. This is how the Grain to Glass project came to be.
In the mid-2010s, the Heaven Hill innovation team came up with the concept of making a bourbon where they would be involved with the development of that whiskey from the grain selection all the way to the pour in your glass. While it’s not uncommon for a distillery to work directly with the growers, Heaven Hill took it one step further and worked directly with the supplier of the seeds that would be planted.
Grain Development
Beck’s Hybrids is a leader in the agriculture industry for hybridization. They work with farmers to develop hybrid crops for desired specs: perform well in certain soils and environmental conditions, disease resistance, flavors, starch content, yield, etc. They do all this through old school manual pollination (these are not GMO plants). Heaven Hill started working with Beck’s to pick hybrid grains that would perform very well in central Kentucky, where they would have their neighbor, Peterson Farms, grow the crops that would ultimately go into the Grain to Glass whiskeys.
Beck’s creates their hybrid varieties by cross pollinating two inbreed plants to come up with new hybrids. For corn, specifically, they will take thousands of corn plants and collect the pollen from the tassels from one variety and then, by hand, apply that pollen to the silks of another variety. The corn kernels that are produced from this cross pollination are hybrids. Those hybrid kernels are then planted, producing a more resilient plant that has a mix of traits from the two parent varieties. One thing I found very interesting is Beck’s uses computer modeling to help determine which crosses have higher probability to produce hybrids with specific desirable traits. But ultimately, they have to trial it out in real life to confirm which takes time.
It takes Beck’s about 7-10 years to develop a specific hybridized plant and generate enough seeds to be able to offer it to farmers. So, with Heaven Hill starting distilling G2G in 2017, the crop would have been grown in 2016, which means it would have been around 2009 or so that Beck’s 6158 first started being hybridized. This also means that Beck’s 6158 wasn’t specifically made for Heaven Hill’s G2G project. It was a variety that Beck’s already hybridized for the central Kentucky environment. Based on this timeline though, and knowing how long Beck’s has been working with Heaven Hill on this project, if you think about it, 2024 might be the first year that Beck’s actually produced a corn hybrid specifically for Heaven Hill. So, maybe 2030-2032 we might see a G2G expression that is uniquely Heaven Hill in that the grain itself wasn’t just selected to grow well in Kentucky, but was designed specifically for Heaven Hill whiskey production… That’s pretty cool to think about!
Heaven Hill and Peterson Farms meets with Beck’s Hybrid each year in late winter to discuss what new hybrid corn varietals they have developed each year that would be good for them to grow in central Kentucky and make good whiskey. There are usually 2 or 3 new varieties that they evaluate, and after one is selected, seeds are sent to Peterson Farms to grow that year.
Growing the Grain
Peterson Farms, located in Loretto, KY, has specialized in producing grain for the distilling industry for decades. They recognize that their grain is ultimately being consumed directly by the end consumer i.e. not just feeding livestock. This means they need to produce high quality grain because it will be directly detectable by the end consumer. Therefore, Peterson Farms has a high focus on quality control with their crops and wants to ensure they are producing the best products for their customers. Additionally, to ensure they can consistently provide the same quality product to their customers, who rely heavily on consistency, they focus on sustainable farming and ensure their #1 asset is around for a long time: their land. This means using crops such as Beck’s 6158 that are bred to thrive in their specific climate and soil is key for them to reduce their water consumption, reduce the need for fertilizers and pesticides, and produce high and consistent yields.
By having Peterson Farms directly involved in the grain selection process and knowing what the end goal is, they are able to plan accordingly for the exact fields to plant the G2G crops, ensure best practices are used for the specific crop to produce high germination rates and survival rates, and ensure that land remains viable for future crops.
Peterson Farms will plant about 60 acres of corn for the G2G program, producing about 670k pounds of corn each year. They will plant the corn around the middle of April and harvest it in October. They allow the corn for the G2G program to dry in the field to around 19% moisture content, and then it is air dried to get it down to 15% or less (Heaven Hill’s spec). This is normally complete by December, allowing the distillation to begin in the middle of winter.
In an interview with Bernard Peterson, CFO of Peterson Farms, and HH Master Distiller, Conor O’Driscoll, on a recent Tales from the Hill podcast, they dropped a nugget that I found very interesting. They mentioned they are working on a Kentucky grown rye variety to use as a cover crop for fields, and future editions of G2G will feature a Kentucky grown rye from the Peterson Farm. Rye traditionally doesn’t grow well in Kentucky, so supply is very limited from within the state, and in a lot of cases, KY distilleries have to procure rye from further away where it’s easier to grow. I wasn’t able to glean whether or not the rye varietal was being developed by Beck’s or not, but either way, it sounds like future G2G expressions may feature unique grain varieties other than corn. But further, as a byproduct of the G2G program, a new cover crop is being introduced that can be used as an actual money generating crop for the farmer, which means the farmer can generate revenue from that field in the offseason, while putting nutrients back into the soil and preventing soil erosion. That’s a big win for everyone! I love seeing the distillery working with the farmer so closely to ensure everyone wins.
Making the Whiskey
All Grain to Glass barrels are aged at the Cox’s Creek facility. Heaven Hill bought the Cox’s Creek facility because they believed it would provide excellent aging warehouses as it is located at the highest point in Nelson County and provides excellent air flow for the rickhouses. The batches of distillate for these 2024 G2G expressions were distilled in 2017, and the Cox’s Creek facility was only recently finished just before then. So recently, in fact, that there was no whiskey that had come from Cox’s Creek before the decision was made to age these G2G barrels there. However, based on sampling some 2-3 year old whiskey that was already stored there, they were very impressed with the quality of the whiskey at such a young age that they felt this would be a risk worth taking. It’s believed that the environment for the rickhouses at Cox’s Creek (airflow, sunlight, etc.) somewhat accelerates the aging and character development of whiskey. Susan Wahl, Vice President of American Whiskey, describes it as whiskeys in that 5-6 year range at Cox’s Creek tastes more like 7-8 year whiskey at other locations.
Each batch of G2G was only about 600-700 barrels, as compared to about 1200-1500 barrels for other batches HH makes. So, these are relatively small batches for Heaven Hill. The barrels for the 2024 expressions were specifically aged on floors 3, 4, and 5 in warehouse W3 at Cox’s Creek (That makes these expressions single rickhouse expressions.) All the warehouses at Cox’s Creek are 7 floor rickhouses. Based on Heaven Hill’s long history of aging whiskey, they knew that these mid floors do really well at producing 6-8 year old whiskey.
For the 2024 G2G expressions, Heaven Hill considered either releasing all 3 expressions at barrel proof or all 3 at the same proof so that they could be compared side by side more easily. However, after tasting them all at various proofs, they decided that they really all performed best at different proofs; therefore, they ultimately decided to release them each at the proof they thought showcased each expression best. (Personally, I wish they would have released each at barrel proof and did a recommended proofing, similar to what Found North does. This would allow the consumer the flexibility to try them all at cask strength or proof them all down to the distillery’s recommendation.)
I know that was a lot longer “Behind the Bottle” than I normally do, but the amount of information that Heaven Hill has made available on the Grain to Glass project and 2024 expressions is refreshing! This level of transparency is pretty unheard of in the American whiskey industry, and particularly with the legacy distilleries. If you found any of this interesting, I recommend you go check out the 3 part series about the Grain to Glass program on the Tales from the Hill podcast produced by Heaven Hill.
1 | Disgusting | ...I've not subjected
myself to this level
2 | Poor | Balcones Lineage
3 | Bad | High West Double Rye, Jefferson's Ocean 28
4 | Sub-par | Weller's SR, Woodford Reserve Distiller's Select
5 | Good | Buffalo Trace, Sazerac Rye, Green River Wheated
6 | Very Good | Blanton's, Holladay Bourbons, Eagle Rare
7 | Great | Baker's 7yr SiB, WhistlePig PiggyBack SiB, 1792 BiB
8 | Excellent | Most ECBP batches, JD SiB BiB, High West MWND Act 11
9 | Incredible | Barrel Bourbon Batch T8ke, BBC DS #7, Four Roses OESQ
10 | Perfect | Found North Batch 08
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