Coppersea Single Barrel Pedro Ximénez Cask Finish Rye Whisky

Name: Coppersea Single Barrel Pedro Ximénez Cask Finish Rye Whisky
Brand: Coppersea
SKU: 11223
Price: 123.99 USD
Availability: OutOfStock

$123.99

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Size750mL Proof96 (48% ABV) *Please note that the ABV of this bottle may vary

First aged for 2 years in new American oak casks from New York, this Straight Rye is finished off for 6 months in ex-Pedro Ximénez Sherry Wine Casks. Bottled at 96 proof and made with 100% New York grain, it qualifies as an Empire Rye.

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Availability & Returns

This product is available in: AZ, CA, KY, ME, MD, NE, NV, NH, NY, ND, OR, PA, WA Unfortunately, we can't ship to PO Boxes and APO addresses.

Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

Out of stock

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The Story

About Coppersea Single Barrel Pedro Ximénez Cask Finish Rye Whisky

In 2015, Coppersea was one of the six founders of Empire Rye, a set of rye whisky standards that pay an homage to New York State's pre-Prohibition style rye whisky. An Empire Rye whisky needs to conform with strict standards, including that 75% of the mash bill is New York rye grain. The remaining 25% must also be from New York but can be any grain. Single Barrel Straight Rye is the first release in Coppersea's line of experimentation with barrel finishes and this marriage with the famous, sweet Spanish wine is particularly interesting. Aged for 2 years in new American oak casks, Single Barrel Straight Rye is then finished in ex-Pedro Ximénez Sherry Wine Casks for 6 months. Bottled at 96 proof, it boasts notes of cacao nibs, tobacco leaf and plum. Best enjoyed in classic rye cocktails, straight over ice or neat.

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About Coppersea

Named for the sea of copper stills that dotted New York’s Hudson Valley throughout the 19th century — before Prohibition, the region was a bonafide hub for whiskey distilling — Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. "We are trying to get back to the roots of American whisky — what it tasted like prior to the industrialization of the process, when it was still a homespun, agricultural product like cheese or cured meats," explains Christopher Briar Williams, chief distiller.

Situated in New Paltz near the Mohonk Preserve in the Hudson Valley, Coppersea’s "heritage distilling" includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain — all of which is sourced locally — at the distillery and is one of only a handful of distilleries to still use this technique.

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About Rye

As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.

By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.

Check out our impressive selection of rye whiskeys, find your new favorites in The best-reviewed rye whiskeys, and explore our treasury of Best rye bottles under $100.

Tasting Notes

With an initial nose of cacao nibs, tobacco leaf and plum, it leads with cinnamon and orange marmalade on the palate. The finish is long and complex with notes of malted milk balls and campfire lingering long afterwards.

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