In wine tasting, serious or social, there are four components to documenting the event for posterity and learning over time:
Look—a simple visual inspection of the beverage under neutral lighting.
Smell—the aromas that waft up from the glass.
Taste—the structure and flavors.
Think—the observations stored in one’s long-term memory.
The goal of these steps is not necessarily to declare a “Best of the Tasting” or make judgements, but rather to democratize the tasting process to treat all delegates equally in an effort to take notes and hold in manifest destiny one’s thoughts on the characteristics of the dram; to discover and uncover the treasures hidden beneath the process.
Recently a social gathering of toasty tasters applied these same components to the locally sourced and locally produced Montana beverage: whiskey. Namely, we tried rye and bourbon. Here are our notations. Hopefully they will help guide you in your own journey of discovery.
SIDE OBSERVATIONS
Tasters were pleasantly surprised by the sheer amount and diversity of rye and bourbon whiskeys made in Montana.
Tasters wondered if there are distilleries closer to where some of the grains that make up the mash are grown, like barley grown in central and eastern Montana. A simple online search revealed that distilleries are mostly located in the more populated areas of the state. The ingredients, it turns out, can be had no matter where the distillery is located.
Tasters realized they’d previously held a bias against the lighter-colored whiskeys for no real reason because the color doesn’t necessarily line up to the flavors you’re going to experience.
NORTH FORK RYE WHISKEY
Glacier Distilling, Coram
Mash comprised of rye, rye malt, and corn that’s aged two years in new-charred oak.
Look: Dark brown, almost maple syrup in color
Smell: Rich, complex, caramel, malty
Taste: Grain mash clearly comes through on the palate. Toasted grain, secondary flavors lead to a long finish
Think: “This is great!”
NEVER SWEAT STRAIGHT BOURBON WHISKEY
Headframe Spirits, Butte
Named after the Butte mine of the same name, a blend of corn, rye, and wheat, aged no less than two years.
Look: Light in color and body
Smell: Heather, citrus, Highlands Scotch whiskey more than bourbon
Taste: Heathery, citrus, Irish whiskey
Think: “I like that better than any bourbon I’ve ever tasted in my life. Usually, I can’t stand bourbon.”
SUDDEN WISDOM STRAIGHT RYE WHISKEY
Montgomery Distillery, Missoula
Mash is estate-grown rye from the family farm in Lewistown, processed from start to finish in Missoula, and aged no less than three years in heavy char American white oak casks.
Look: Amber in color, viscosity in the glass
Smell: Light heat hits the back of the sinus
Taste: Cherry notes, the grain comes through in the flavor
Think: “This is a sipping rye.”
HIGHLINE RYE
Whitefish Handcrafted Spirits, Kalispell
Named for the source of the grains—Montana’s Hi-Line— and made using a blend of rye, Montana wheat, and a touch of corn.
Look: Light, pale straw in color
Smell: Very light fruity nose remarkable for what is does not have; heavy, caramel, vanilla notes
Taste: Dances lightly on the palate with a soft lingering finish
Think: Not everything in Montana is rough. “This makes for a great base to a classic cocktail.”
MONTANA 1889 BOURBON WHISKEY
Bozeman Spirits Distillery, Bozeman
Named after the year the state of Montana entered the Union, the Montana-made mash of the 1889 is 75 percent corn plus 20 percent barley and 5 percent rye.
Look: Lighter amber in color
Smell: Highly representative of the mash, dominated by nutty, earthy notes of corn
Taste: Sweet corn flavors swirl over caramel notes of American oak
Think: “An exceptionally smooth sipper distilled in downtown Bozeman.”
FIVE DROPS BOURBON WHISKEY
Wildrye Distilling, Bozeman
Southwestern Montana sweetcorn and central Montana malted barley aged at least one year in charred new American oak.
Look: Dark amber in color, almost Scotch-ale looking
Smell: Caramelized sugar
Taste: Caramel notes
Think: “Now that’s easy to drink. Really smooth.”
BIG HORN BOURBON WHISKEY
Willie’s Distillery, Ennis
Mash distilled at Main Street location in a Bavarian Holstein still custom-built for Willie’s Distillery and aged one year.
Look: Straight amber in color
Smell: Most complex nose of all the drinks
Taste: Very balanced on the palate with a light lingering finish
Think: “That is a good sipping bourbon.”
FOUR GRAIN MONTANA STRAIGHT BOURBON WHISKEY
Dry Hills Distillery, Bozeman
Montana-grown, four-grain blend of corn, wheat, barley, and rye from the family’s fifth-generation farm.
Look: Dark red amber in color, more viscosity in the glass than the rye whiskeys
Smell: Complex notes of a fine grain mix underscored by a subtle sweetness
Taste: Fuller, more robust in flavor, lingering finish
Think: “I didn’t know this is from right here in Bozeman. Wow, this is good.”