Coppersea Rye Malt Astor Single Cask Whisky
Staff Pick

Coppersea Rye Malt Astor Single Cask Whisky

Item # 39475 750mL
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Tasting Notes

We here at Astor firmly believe that single malt rye is going to play a starring role in the future of great American whiskies. For now, one of the very few distillers pioneering this groundbreaking style are our friends nearby in the Hudson Valley, Coppersea. This is the first single barrel we've bought from them and we selected a whiskey that is incredibly delicious now but also shows the immense promise these spirits hold for the future. As part of the Empire Rye project showcasing a distinctively New York version of this whiskey, the grains were sourced from a single farm near the distillery and malted at Coppersea. Distillation takes place on their hand hammered direct fire pot stills and the new make was aged in a new 53 gallon Char 3 barrel from Kelvin Cooperage for over 2 years before being bottled at cask strength. The opening aromas of this whiskey jump out of the glass with the big hearted character of malted rye showing off notes of Mandarin rind, maple syrup, glazed apricots, milk chocolate and fresh nutmeg. The flavors are just as big on the palate but more focused with grilled yellow peaches, thick honey, black pepper and spicy ginger. A touch of water pleasantly mellows everything out and draws out a mid-palate note of Earl Grey that bridges the gap from the fruit up front to the spicy finish. This is an easy whisky to fall in love with.

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Staff Pick Notes

Coppersea from Hudson Valley, New York has released their first single-cask bottling of rye malt. Malted rye is a tricky, labor-intensive spirit and Christopher Briar Williams and his team walk the line between madness and mastery with this magnificent display of their craft. Using small, custom-made, direct-fire, copper stills instead of large, industrial, column stills allows Coppersea to make whiskies at a lower proof, making for naturally delicious whiskeys with minimal aging. Aromas of scrumptious coffee cake, maple syrup, sultry milk chocolate, and fresh citrus swell on the nose with striking flavors on the palate. A true display of complexity, precision, pedigree, and potential to transcend many of its American whiskey counterparts.


Astor's Glossary of Terms

New York

No longer is our fair state synonymous with Concord grapes and Manischewitz. New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Lake Erie is still dominated by bulk production for grape juice, though a few small, serious wineries are beginning to crop up. Long Island’s maritime climate...

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