I’d like to thank the folks from Beam Suntory and their PR teams for sharing this sample with no strings attached.
In the past, I’ve been very harsh on Basil Hayden products. I, like many long-time whiskey enthusiasts, wondered exactly why they existed. Why would you water down a perfectly good Old Grand-Dad to 80° proof and then charge more for it? Especially when you already had an 80° proof Old Grand-Dad on the market. This was a common narrative in American Whiskey circles circa 2010/11.
Eventually, I realized that a higher price and a fancy label would bring in more new bourbon drinkers than a garish orange label and a high proof level. For one, Old Grand-Dad’s historic label is ugly. You would not buy that as a gift for someone. And two, the high proof would probably cause the bourbon novice to sputter, choke, and ultimately not enjoy themselves. I know this because my wife underwent the same process as a novice. Basil Hayden was her favorite bourbon until she grew to want a little more flavor and oomph in her bourbon.
But then Basil Hayden seemed to switch gears in their brand philosophy. And worst of all, they didn’t even clear it with me (even though this was all speculation on my part). All of a sudden Basil Hayden itself wasn’t much more expensive than other bourbons on the shelf, but they were putting out new versions at (for the time) very high prices. All still at 80° proof. I gave up my defense of the brand and soured, which didn’t mean much since I wasn’t someone who was buying their whiskey anyway. I gave a few releases relatively poor reviews, but this isn’t a site that drives markets so no big deal.
But after a while, I started to notice something. Somewhere along the way, Basil Hayden had been putting out a lot of different whiskeys. Some permanent some limited releases. And though they started out fairly tame (rye, 10-year-old rye, 10-year-old bourbon, etc.) after a while, they started getting really experimental. Things like a mash bill that includes rice, a blend of bourbon and rye, a wine-cask finish, a smoked bourbon, and even a rye that had a little bit of rum added to it. This is some cool shit, even if the results weren’t always to my more traditional palate. I mean more innovation is good especially when it hits.
So now I think of Basil Hayden as Beam’s “Experimental Whiskey” brand. And it’s doing it within the limitation of being an 80° proof whiskey. As a creative professional with over 20 years of experience, I know that limitations are often the source of the best creative products. Speaking only for myself, if everything is on the table, I can’t think of anything. So I kind of admire that.
And so we turn our sights to Basil Hayden’s latest release: Malted Rye. It is an 80° proof whiskey made from a 100% Malted Rye mash bill. And as I usually detest malt whiskeys and whiskeys that use a large portion of malted grains that aren’t malted barley, I’ve come to this with an open mind. I have liked certain malt whiskeys in the past. Even ones that use malted rye (my least favorite malted grain). So, let’s see how this one tastes.
Basil Hayden Malted Rye
Purchase Info: This bottle was provided as a review sample by the producer at no cost. The suggested retail price is $59.99.
Price per Drink (50 mL): $4.00
Details: 100% malted rye. 40% ABV.
Nose: Cinnamon, vanilla, and herbal mint.
Mouth: Cinnamon, mint, lime zest, and a grassy note.
Finish: Medium in length and warmth. Notes of spearmint, lime zest, and oak.
Thoughts: You won't hear me say this often, but this whiskey is perfect at 80° proof. If the proof were any higher, many of its delicate notes would be overpowered by the heat. And it is delicate. But in this case, that isn't a bad thing. Instead of reading delicate notes as "bland" read it as "finely-crafted." I don't usually say this about a Basil Hayden release, but I really like this one. Beam master distiller Freddie Noe is quoted in the press release as saying “It delivers a more refined side, an unexpected softness and approachability, creating a new way to experience rye.” I gotta say, he isn’t wrong. And proving once again that we are living in a topsy-turvy world, this one is better out of a tasting glass. So dig out that Glencairn if you have one.
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