Buzzard’s Roost Small Batch Rye Whiskey Review

By Richard Thomas

Rating: B

Buzzard’s Roost Small Batch Rye
(Credit: Buzzard’s Roost)

This being Kentucky, our locals probably spawn more whiskey projects per capita than anywhere else in the world (and yes, I’m looking at you too, Scotland). An example is last summer, when Jason Brauner launched Buzzard’s Roost Rye. Brauner is the co-owner of Louisville’s Bourbons Bistro, and where this anywhere else one might expect a fellow like him to apply extra time and energy to another restaurant or bar; this being the Bluegrass, starting a whiskey brand isn’t unexpected.

Boubons Bistro is a well-known fixture on Louisville’s bourbon-and-dining scene, predating the urban distillery and bourbon bar scene in the Derby City that we know today. When the joint opened in 2005, you could still get Pappy Van Winkle simply by putting your name on a waiting list. He loves and collects whiskey, and has been part a prominent fixture in the trade for more than a decade and a half. Frankly, most of us are itching to do it, although only a few have the skills, connections and financing. Brauner is among of those few.

Buzzard’s Roost has three expressions: small batch, single barrel and cask strength. The former two are bottled at 105 proof and differ only in their titular format and price tags. Brauner has used roughly three year old rye from MGP as his base, and at this point I expect some to roll their eyes and grown “Another MGP rye!” But Brauner has been around for a while and understands how to make a  ubiquitous stock whiskey his own; he gave this youthful rye a finishing in proprietary, heavily  toasted oak barrels from Independent Stave. Thus, this whiskey is also part of the growing category of Double New Oaked.

The Whiskey
Perhaps reflecting the double new oaking, the whiskey was somewhat darker than I have come to expect from ryes (and especially youthful ryes), holding a darker copper, verging on light amber appearance. The nose reflect the simple, young roots and sophisticated casking of the whiskey, smacking of rye spices and cedar.

Sipping showed off a vanilla-sweet liquid balanced with rye spice, with the woody note coming in the form of a tinge of barrel char. The finish rolled out of the latter note, opening a touchy oaky before swiftly fading to reveal pepper and char.

I really enjoyed this interesting spin on MGP’s rye whiskey, and found the charred and woody back end of the experience brought a little bit of a Scotch-like character to the drink. For some, that smoky current will have strong appeal. It’s a simple, flavorful rye with some unexpected characteristics that lend it a bit of novelty.

The Price
The Buzzard’s Roost Small Batch should be priced at $60 a bottle