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Through a collaboration with Cornell University, we re-discovered Horton Rye - a 17th-century variety of rye native to New York.
The Horton Family, farmers from central England, emigrated to and helped settle present-day Rye, NY
New York Distilling Company inherited just 10 seeds in 2010 to begin the journey to bring this lost and forgotten heirloom grain back to life
It took 5 years of harvesting and re-planting just to have enough grain to begin distillation
Today we have 200 acres in perpetual crop rotation in the Finger Lakes Region of New York
Horton Rye is 1/3 the size of conventional commercial Rye
Hand-selected 7-year-old barrels bottled at Cask Strength
Mash Bill: 75% Horton Rye, 13% New York Corn, 12% Malted Barley
Barrel Entry Proof 115°
The concentration of sugars results in a unique and delicious range of aromas and flavors that belie the assumption that rye whiskey is spicy. Prepare for tropical, herbal, and succulent sugar characteristics, but remember, each barrel carries its own personality!
There is no other whiskey on earth that uses Horton Rye!!
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