Rough Rider Bull Moose Rye Whiskey

Article number:	P-9850
Availability:	In stock

Size: 750 ML

ABV (Proof): 45% (90 Proof)

Origin: Long Island, New York

Tasting Notes: Initial stronger alcohol and astringency notes give way to undertones of under-ripe banana. A touch of sweetness upfront whispered of vanilla and berries quickly made way to a pleasant, crisp and building heat of cinnamon spice that fills the mouth and throat, with a slight citrus tang on the tongue

How to Enjoy: In a Mott and Mulberry or In a Whiskey Chai

 With a mash bill of 95% rye and 5% malted barley, Rough Rider Bull Moose Three Barrel Rye Whiskey is, as it name indicates, matured in three different 55-gallon casks with the intention of producing a variety of specific qualities in the rye.

The barrels are New American oak casks (for a minimum of one year), Bourbon barrels (for three months) and finally barrels previously used to age the distillery’s Pine Barrens Single Malt (for three-six months).

Mott and Mulberry

 

1 OZ Rye

1 OZ Luxardo Amaro Abano

.75 OZ Apple cider

.25 OZ Maple syrup

.25 OZ Fresh lemon juice

Apple

In a shaker, combine everything except apples. Add ice and shake for 30 seconds. Double strain into chilled coupe glass. 

Slice apple into 5 thin slices, skewer on a toothpick, and garnish.

Example Here.

Whiskey Chai

 

2 Cinnamon sticks, broken into pieces

20 Black peppercorns

16 Whole cloves

8 Cardamom pods, seeds removed from the pod

1 tsp Ground ginger

Pinch of freshly grated nutmeg

1 quart whole milk

.25 cup Light brown sugar

1 TBSP Loose black tea

3 OZ Rye whiskey

or Just buy chai tea and heat with milk or milk alternative (Love yourself, don't use water)

In spice grinder, pulse all of the spices to a powder.

In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan.

Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot.