Full Review

Helsinki

Helsinki
Small Batch Malted Rye Whisky Release #20

Category: Malted Rye Whisky

Date Tasted:
Country: Finland
Alcohol: 47.5%
91 Points
Gold Medal
Exceptional
$70

Helsinki
Small Batch Malted Rye Whisky Release #20

Category: Malted Rye Whisky

Date Tasted:
Country: Finland
Alcohol: 47.5%
Gold color. Aromas and flavors of lemon pepper, sweet grass and golden raisins, marzipan and Play Doh, and green apple and honey with a velvety, vibrant, dry medium body and a tingling, captivating, medium-length finish with notes of candy corn, sugar cookie dough, sweetened marzipan, and black pepper triscuit cracker. A youthful and very well made Malted Rye Whisky that will please those that love the flavor of rye, yet it has all the core elements to get even better with a few more years in barrel; for the well-(b)read rye drinker.

Tasting Info

Spirits Glass Style: Rich & Full
Aroma Aroma: lemon pepper, sweet grass and golden raisins, marzipan and Play Doh, and green apple and honey
Taste Flavor: Same as aromas with notes of candy corn, sugar cookie dough, sweetened marzipan, and black pepper triscuit cracker
Smoothness Smoothness: Tingling
Enjoy Enjoy: in cocktails, neat and on the rocks
Cocktail Cocktails: Sazerac, Old Fashioned, Manhattan
Bottom Line Bottom Line: A youthful and very well made Malted Rye Whisky that will please those that love the flavor of rye, yet it has all the core elements to get even better with a few more years in barrel; for the well-(b)read rye drinker.

The Producer

The Helsinki Distilling Company

The Producer

Malted Rye Whisky

Spirits Glass Glencairn Canadian Amber.jpg
Serve in a Glencairn Ganadian Whisky Glass
Malted Rye Whisky contains a mash bill (grain recipe) composed primarily of malted rye grain. To malt rye, the grains are soaked in water to encourage them to germinate. The grains are then dried with hot air right before sprouting in order to stop the process. Enzymes created in this process modify the grains' starches into different types of sugar and break down proteins into yeast-usable components.