Review: Mammoth Northern Rye No. 2
Bourbon is the premier whiskey of America. Michigan’s Mammoth Distilling prefers advancing the cause of rye. While the lion’s share of American whiskey is distilled from bulk commodity grains, Mammoth invests in research regarding the distillation of heirloom varieties of rye grain. Each specific variety of rye grain produces different qualities in a whiskey. Pre-Prohibition rye was wildly popular and existed in a world that had not yet switched to bulk commodity grain in the name of quantity over quality. Mammoth is actively distilling and aging heirloom variety rye whiskeys. But while Mammoth waits patiently for their whiskey to mature, they’re mingling small portions of their rye with well-aged Canadian rye whiskeys.
Mammoth Northern Rye No.2 is the latest lesson in blending from the small Michigan distillery. For this release, Mammoth combined their blending acumen with finishing casks from Michigan wineries. To start, Northern Rye No.2 consists of 11% three-year-old Michigan Wheeler rye matured in first-use barrels with a #3 char. 21% of the blend is made up of 18-year-old Alberta rye finished in American oak Port-style wine barrels from 45 North Vineyard & Winery. The Port-style wine is a blend of Merlot Cab Franc and Marquettte grapes that was fortified with Mammoth-distilled brandy prior to aging. This portion of Alberta rye was finished for one month. An additional 20% of the blend is comprised of 18-year-old Alberta rye finished in Bonobo Winery’s Estate Pinot Noir French oak barrels for five months. And the final 45% of the blend is made up of Alberta rye with ages of 15 years, 16 years, and 18 years, matured in second and third-fill American oak casks from Missouri and Minnesota.
The derived mashbill of the blend is not disclosed, but we know the blend includes a medley of rye, corn, and barley. Northern Rye No. 2 is a fascinating blend paying tribute to Michigan, but does it work?
The wine cask influence is immediately present on the nose as raisin appears first, swiftly transitioning to a deep molasses. The rye character shines as clove and nutmeg waft into the nose. Allowing the dram to air for a few moments brings forward a bright and crisp lemon zest. Tying the nosing experience together is a familiar black pepper scent.
The age of the blend is noticeable as soft leather makes its way to the front of the palate. Matching the nose, familiar black pepper returns before fruit notes develop. Yellow apples and underripe pineapple form an alliance with a distinct grassy note. The mouthfeel is thick and coats the mouth — all told, quite a unique whiskey.
The finish continues with a lovely, soft leather note, which gently transitions to wildflower honey and raisin. The unique underripe pineapple note of the palate is also featured on the finish, making for an intriguing whiskey with a long finish that clings to all parts of the mouth.
Mammoth Northern Rye No. 2 is an excellent exercise in blending. I appreciate the 11% Wheeler rye component, but without tasting the whiskey on its own, I have no idea how much it impacts the overall profile of the blend. The well-aged Canadian rye lends itself to finishing with Michigan wine casks. As a young distillery, Mammoth has found a way to feature its young whiskey in a quality manner by blending with sourced whiskey and adding a nice touch by finishing the blend with in-state wine casks. I’m a fan of what Mammoth is doing. If you appreciate good rye whiskey, hunt this Mammoth before it goes extinct.
100 proof.
A / $62 / mammothdistilling.com
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