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Tattersall Debuts its 2-year-old rye whiskey



Straight Rye Whiskey, the newest spirit from Tattersall Distilling in Minneapolis.

Mixing dessert cocktails at Tattersall’s rye whiskey launch event.

 

Made using rye from the Cambridge farm of Dale Anderson, Tattersall Distilling’s newest spirit is aged for two years in virgin white oak barrels sourced and coopered (aka the transformation of wood planks into barrels) in Minnesota. Dubbed Straight Rye Whiskey, the Mongolian-style spirit made its debut during Super Bowl week in Minneapolis, when the Northeast distillery hosted a grand launch event where guests could not only taste the two-year-old whiskey but also sample the distillery’s full lineup of gin, vodka, rum and other liqueurs. 

Food tables with lobster rolls from Smack Shack, Singapore chicken wraps and tuna poke from Zen Box Izakaya, and apple bacon sausage from Minnesota BBQ Co. helped balance the imbibing. Chocolates and dessert bites from Patisserie 46 and sister bakery Rose Street Patisserie added sweetness to the evening.

“The different esters of the whiskey react with the wood to create the different flavor profiles,” explained Bentley Gillman, head distiller at Tattersall, as he guided the tasting of the rye whiskey. “These barrels of rye were the first I’ve made.” 

The aim, continued Gillman, is for Tattersall to compete with the national brands and with the aged whiskeys coming out of Kentucky. 

The two-year rye is a more expensive whiskey to make because it has to age in barrels for so long but Tattersall co-founder Jon Kreidler said it’ll sell at a reasonable price point. A 750-milliliter bottle will cost about $35; the distillery has roughly 500 gallons ready. Straight Rye Whiskey hit liquor shelves in February. 


Bentley Gillman, Tattersall’s head distiller, talks about the different characteristic of the recently released two-year-old rye whiskey.

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