Hard Truth Distilling Co. has released Hard Truth Sweet Mash Rye, the first whiskey distilled, aged, and bottled on Hard Truth’s 325-acre campus in Brown County, Indiana.
With only a handful of whiskeys being made in the U.S.A. under the “Sweet Mash” category, Master Distiller Bryan Smith will join us Thursday evening, January 6th at 8 pm ET for a live tasting in this above and on this link to tell us more.
This release will only be available in Indiana, Kentucky, Tennessee, and Florida will be available for purchase on the Hard Truth campus and in select retailers with a suggested retail price of $69.95 plus tax.
Batch #001 is a small batch of 30, two- to three-year-old barrels, uncut, unfiltered, and bottled at barrel strength. in 750 mL bottles, Hard Truth Sweet Mash Rye whiskey Batch #001 is bottled at barrel strength — 115.2 proof with a 57.6 percent ABV. Bottles
My Review Tasting Notes:
Hard Truth Distilling continues to be a pioneer in the world of whiskey with this rye that drinks with the elegance of a French Cognac combined with a new “bold standard” of Indiana Rye.
With this balance of orchard fruit against spice and barrel notes, they’ve given birth to a new breed of rye that steps into a spirit all its own.
Richard orchard fruit reminds me of refined Calvados backed by clove, cinnamon, and other baking spices against of crème brûlée and barrel.
Indiana Rye Whiskey : Its Own Category
This past summer, BourbobBliog.com attended the signing of the bill into law for the category of Indiana Rye Whiskey.
It was an event attended by a number of politicians, distillers, and others including Indiana’s governor.
Over the next few years, Hard Truth says introduce whiskeys from four unique rye mash bills and four unique bourbon mash bills, bringing a variety of flavor profiles to market.
“We’re on the forefront of a new era of whiskey-making as sweet mash pioneers here in the state of Indiana, ” said Hard Truth Master Distiller Bryan Smith.
“There’s a small, but mighty group of distillers making sweet mash whiskey and celebrating this innovative way of making whiskey. I feel honored and proud to be in such great company,” Smith added, nodding to the quality whiskeys they are creating.
Sweet Mash vs. Sour Mash Explained
Most whiskeys are produced using a sour mash method — a process that uses leftover mash from previous distillations in each new batch of whiskey. Historically, this was done out of necessity because the high acidity of the leftover mash helps ensure no bacterial contamination or other infection in the new batches.
Advances in distilling systems and sanitization processes, however, have made sweet mash — a process where each new batch starts entirely fresh — not only a possibility but an exciting way to create whiskeys with characteristics unique to the method.
“The standard sour mash process can mute some amazingly complex and pleasant grain flavors that the sweet mash process tends to highlight. It’s a more expensive and labor-intensive process to make whiskey this way, but the final product speaks for itself,” explained Smith. “Our sweet mash rye whiskey has a layered and complex flavor profile and the sweetness of the grain features more prominently on the palate. Most people expect savory and spicy only from a rye whiskey, but with our sweet mash, expect bright fruit, complex brown sugar, and mocha with baking spice in the finish.”