Red Red Rye

The reddest of ryes, our fifth Oxford Rye Whisky release is the result of a love affair between our heritage grains, New American Oak Casks, and three legendary sweet wine casks; a Pedro Ximenez Butt and two Vintage Port barriques.

A decadent triple-matured rye whisky with a rich, wine influence, some may say a Pedro Ximenez cask followed by a second maturation in Vintage Port is extravagant, or perhaps even excessive, but we argue it’s the perfect level of festive indulgence. This expression is a celebration of grains and grapes; an exploration of our Oxford Rye Whisky house character, with a decadent fortified wine profile perfect for the time of year.

THE CASK STORY

Red Red Rye’s first maturation was for one year in casks 12 and 13, both American Oak casks which gave the new make our classic house profile. For the second maturation, both casks were blended into cask 72, the Pedro Ximenez, for two years to give it the depth of old sweet wine. For the final maturation cask 72 was split into two Vintage Port barriques, casks 268 & 269, for the final year to brighten the liquid with a fresh port bomb.

Full of the raisin character of deep, sweet oxidised wine with tannic fruitiness, sweetness and body, nothing got in the way of us making this most decadent whisky. Using very good old wine and very good new wine casks we have preserved the balance and structure between our house character and the wine influence.

It’s a rye whisky with a viticultural personality; think violets and berry jam alongside toffee apples in a pine forest.

This is an exclusive bottling of only 610 bottles. Each bottle is numbered and will arrive in a beautiful gift box. Red Red Rye works well by the fire, after dinner or with cheese. If you can’t wait until after dinner, make an extravagant Manhattan for your aperitif. After all, it’s time to celebrate!