Rieger’s Kansas City Whiskey

Tasting Notes: Riegers Kansas City Whiskey

Kansas City staple J. Rieger & Co. set to begin whiskey shipments

Vital Stats: 92-proof, blend of unspecified amounts of corn, malt, and rye whiskeys, all aged at least seven years, with trace amounts of 15-year-old Oloroso sherry. A 750-milliliter bottle runs between $32 and $40.

Appearance: Thin but enduring legs, with a deep gold color that catches light like freshly polished red brass.

Nose: Starts with a subtle scent of sweet berries incidentally reminiscent of a dessert wine like Sherry but also taking on tart notes of a cranberry sauce. A deeper whiff brings out a typical sweet caramel, but with notes of autumnal spices like cinnamon, nutmeg, and cloves.

Palate: Initially sidles up to the tongue with the subdued, velvety sweetness of honey butter. However, that sweetness quickly evolves into a progressively more tingly burn that eclipses the other flavors. The burn continues building until swallowed, then gives way to the charred, caramel sweetness of a crème brûlée crust, without notes of the aforementioned autumnal spices, along with persistent tingles toward the back of the tongue and mouth.

The Rieger Hotel Grill & Exchange

Creative New American cuisine in an upscale, historic setting with a lively bar, detailed and thoughtful menus, open kitchen seating and top-notch service. Headed by James Beard award nominee chef Howard Hanna, The Rieger Hotel Grill & Exchange was awarded Kansas City Restaurant of the Year by Feast Magazine in 2015.

Private dining options for groups of up to 36 are available.

Direct Ordering Available Now

J. Rieger & Co. Kansas City Whiskey pays tribute to our historic brand through resurrecting the use of adding Sherry to American Whiskey, a common practice known as ârectificationâ in the late 1800s, but that was lost after Prohibition. Prior to The Bottled in Bond Act of 1897, whiskey producers were taxed as soon as they distilled their spirits, not when they sold them. This requirement forced most producers to sell their whiskeys young, as opposed to aging for many years in barrel. As a result, whiskeys were often rectified or âfixedâ using Sherry, prune juice, and other additives to round out the harsh flavor of the under-aged, and by todayâs standards, not the most well-made whiskey. The Bottled in Bond Act of 1897 was a federal law that not only encouraged higher quality standards in American Whiskey production, but also eased taxation requirements for producers who were willing to age their Whiskey for a minimum of 4 years. The passage of this law incentivized producers to focus on âStraightâ whiskeys that were aged for a minimum of 4 years and that were âBottled in Bondâ.

Read Also: Scotch Drambuie And Lemon Juice


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