Doc Swinson's

Doc Swinson's Alter Ego Solera Rye

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Starting at $75.00
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  • 750ml, bottle

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      Doc Swinson's Alter Ego Solera Rye - Main
      Doc Swinson's Alter Ego Solera Rye

      Beyond the Label

      Our Solera Aged Rum finished rye whiskey started as an experimental project when we found ourselves with an excess of 5+ year rums from Trinidad, Venezuela, and Jamaica alongside a number of recently dumped bourbon casks a few years ago. After dumping the aged rum we decided to employ the Solera aging method, a technique for blending and aging from the old world to create a rum cask rye whiskey. Back then there were only one or two rum cask finished rye whiskies in the mainstream market, so it was natural for us to add to this underappreciated category. Spicy rye and fruity rums are a natural complement — think Caribbean spice cake.

      Our first iteration was compromised of a few dozen of these emptied rum casks which we filled with our blend of MGP rye whiskies and allowed to mellow for several months before making the first draw to bottle. Tasting along the way, we found notes from our casks ranging from classic baking spices like allspice, clove, cinnamon, to fresh pineapple skins, pressed apple cider, and sweetened pears.

      Unlike the Bourbon finished in Sherry and Cognac casks where we manipulate and play with the blend throughout the process, Doc Swinson’s Rye Whiskey finished in Rum cask Soleras is only influenced before the solera process, what is bottled is straight from the solera.

      PROOF: 95

      DISTILLERY: MGP

      BLEND PROCESS: Our blend starts as two different rye whiskies from MGP. A 95% Rye 5% malted barley mashbill and a 51% rye 4% malted barley 45% corn mashbill both being 5+ years old. Once deemed ready we blend the two together to make a base spirit of about 73% Rye. This is then diluted from it's original cask strength of 120 to 103, the golden proof, before being added into the top row of the Solera. After a pull for bottling is made the whiskey is proofed down to bottle strength and rested before bottling.

      HOW TO DRINK: It is spectacular neat, but we also find it goes well with ice or in a classic cocktail such as an old- fashioned, Manhattan, or Sazerac.

      BATCH NOTES: Rye No. 1: 95% rye, 5% malted barley | Rye No. 2: 51% rye, 45% corn, 4% malted barley

      FINISHING & MATURATION: Rum Origins - St. Croix, Trinidad, Venezuela, Jamaica aged up to 8 years in a variety of casks then our ex- bourbon casks before entering the solera system

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Whiskey
      Style Rye
      Country United States
      Awards "Best Independent Bottler" - 2022 Ascot Awards. 2022 WA State Bourbon Distiller or the Year - New York International Spirits Competition. FINALIST Best Whiskey - Tales of the Cocktail, Ascot Awards, S.F. World spirits competition.

      Tasting Notes

      Nose

      Slight smoke, caramel apples, poached spiced pears.

      Palate

      Peach pit, cherry blossom, molasses, anise, velvet tides of fig, vanilla frosting, Caribbean spice cake.

      Finish

      Arich and full-bodied bourbon with satisfying bouquet of nuts, cherries and spices.

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      About this item

      Beyond the Label

      Our Solera Aged Rum finished rye whiskey started as an experimental project when we found ourselves with an excess of 5+ year rums from Trinidad, Venezuela, and Jamaica alongside a number of recently dumped bourbon casks a few years ago. After dumping the aged rum we decided to employ the Solera aging method, a technique for blending and aging from the old world to create a rum cask rye whiskey. Back then there were only one or two rum cask finished rye whiskies in the mainstream market, so it was natural for us to add to this underappreciated category. Spicy rye and fruity rums are a natural complement — think Caribbean spice cake.

      Our first iteration was compromised of a few dozen of these emptied rum casks which we filled with our blend of MGP rye whiskies and allowed to mellow for several months before making the first draw to bottle. Tasting along the way, we found notes from our casks ranging from classic baking spices like allspice, clove, cinnamon, to fresh pineapple skins, pressed apple cider, and sweetened pears.

      Unlike the Bourbon finished in Sherry and Cognac casks where we manipulate and play with the blend throughout the process, Doc Swinson’s Rye Whiskey finished in Rum cask Soleras is only influenced before the solera process, what is bottled is straight from the solera.

      PROOF: 95

      DISTILLERY: MGP

      BLEND PROCESS: Our blend starts as two different rye whiskies from MGP. A 95% Rye 5% malted barley mashbill and a 51% rye 4% malted barley 45% corn mashbill both being 5+ years old. Once deemed ready we blend the two together to make a base spirit of about 73% Rye. This is then diluted from it's original cask strength of 120 to 103, the golden proof, before being added into the top row of the Solera. After a pull for bottling is made the whiskey is proofed down to bottle strength and rested before bottling.

      HOW TO DRINK: It is spectacular neat, but we also find it goes well with ice or in a classic cocktail such as an old- fashioned, Manhattan, or Sazerac.

      BATCH NOTES: Rye No. 1: 95% rye, 5% malted barley | Rye No. 2: 51% rye, 45% corn, 4% malted barley

      FINISHING & MATURATION: Rum Origins - St. Croix, Trinidad, Venezuela, Jamaica aged up to 8 years in a variety of casks then our ex- bourbon casks before entering the solera system

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type Whiskey
      Style Rye
      Country United States
      Awards "Best Independent Bottler" - 2022 Ascot Awards. 2022 WA State Bourbon Distiller or the Year - New York International Spirits Competition. FINALIST Best Whiskey - Tales of the Cocktail, Ascot Awards, S.F. World spirits competition.

      Tasting Notes

      Nose

      Slight smoke, caramel apples, poached spiced pears.

      Palate

      Peach pit, cherry blossom, molasses, anise, velvet tides of fig, vanilla frosting, Caribbean spice cake.

      Finish

      Arich and full-bodied bourbon with satisfying bouquet of nuts, cherries and spices.

      Customer Reviews