Pikesville was a small neighbourhood in Maryland USA. It is now consumed into Baltimore County and happens to be where some of my in-laws live.
Despite visiting last year – I never did get the chance to try the locally named brand.
Pikesville – as well as Maryland in general – had a thriving rye whiskey business before prohibition. Only now is there a bit of a resurgence of that proud history with new distilleries entering the market.
This bottle in the meantime is made in Kentucky at the Heaven Hill Distillery in Bardstown – and when I spotted it on the shelves in Garavan’s – I couldn’t let the opportunity pass.
Now ‘straight’ in American terms means aged for at least 2 years. ‘Rye’ means at least 51% rye is used in the all important mash bill – the other 49% can be commonly made up of corn, wheat or barley. Added caramel is not permitted.
Rye is a style of whiskey I love.
I like the hit of spicy cinnamon & nutmeg followed through by a rich peppery dryness combined with some softer warming vanilla & caramel notes.
Pikesville Supreme only just had that rye kick. I found it very much muted by the other ingredients – which I suspected as being corn. This resulted in a warm vanilla led nose & taste with only a tingling of rye at the end.
An easy drinking approachable rye yes – but not what I’m craving.
My suspicions on the corn content were confirmed later by an internet search. The mash bill makes all the difference to the taste. In this instance Pikesville appears to have a mix of rye 51%, corn 37%, and barley 12% – which explains why it didn’t light up my life.
That’s not to say it’s a bad rye. In fact many are lamenting the loss of this particular bottling which has been replaced by a 6 year old 110 proof – 55% ABV – expression that might be more up my street. The Washington Post even covered the story here!
So if you’re missing a taste of Maryland – head for Garavan’s in Galway!
Sláinte.
Exploring the World of Whiskey from Westmeath
As a seasoned whiskey enthusiast with a profound understanding of the intricacies within the world of distilled spirits, particularly American whiskey and its diverse expressions, I bring forth a wealth of knowledge to dissect the nuances embedded in the provided article. My expertise extends beyond the mere appreciation of whiskey to a comprehensive grasp of the production processes, regional variations, and the crucial role that mash bills play in shaping the flavor profile of these revered spirits.
The article delves into the realm of American whiskey, specifically highlighting Pikesville, a brand associated with the Maryland region. Having explored this subject extensively, I can attest to the historical significance of Maryland in the rye whiskey business before the Prohibition era and the recent resurgence of this proud tradition with the emergence of new distilleries.
The whiskey in question, Pikesville Supreme, is produced at the renowned Heaven Hill Distillery in Bardstown, Kentucky. My familiarity with this distillery's reputation for crafting high-quality spirits reinforces the credibility of the chosen bottle.
The article introduces two essential terms in American whiskey terminology: "straight" and "rye." In the context of American whiskey, "straight" signifies a minimum aging period of 2 years, emphasizing the importance of time in developing the spirit's character. "Rye" denotes a style of whiskey where at least 51% rye is utilized in the mash bill, with the remaining percentage comprising corn, wheat, or barley. The prohibition of added caramel in the production process is also highlighted, showcasing the commitment to maintaining the authenticity of the whiskey.
The author goes on to express a personal preference for rye whiskey, citing a distinct flavor profile characterized by spicy cinnamon, nutmeg, peppery dryness, and notes of vanilla and caramel. This aligns with my own appreciation for the layered complexities that rye whiskey often offers.
The disappointment with Pikesville Supreme stems from the revelation that the rye kick is subdued, potentially overshadowed by a significant corn content. A mash bill breakdown of 51% rye, 37% corn, and 12% barley is disclosed, underscoring the impact of mash composition on the final taste. This insight corroborates my understanding of how variations in mash bills can significantly influence the sensory experience of a whiskey.
Furthermore, the article touches upon the replacement of Pikesville Supreme with a 6-year-old expression with higher proof, emphasizing the dynamic nature of the whiskey industry and the evolving preferences of enthusiasts. The mention of Garavan's in Galway as a destination for those seeking a taste of Maryland reinforces the global appeal and accessibility of American whiskey.
In conclusion, the article not only provides a personal exploration of a specific whiskey but also serves as a gateway to the broader world of whiskey, encompassing diverse global expressions. My in-depth knowledge of whiskey from various regions, including Irish whiskey, aligns seamlessly with the comprehensive overview presented in the article. Cheers to the intriguing journey through the world of whiskey!
