Wilderness Trail Distillery Single Barrel Cask Strength Rye Whiskey (750ml) - Whiskey Hunt Australia Selection - Halloween Release Vol.II

After introducing Australian whiskey fans to Wilderness Trail last year, WHA are offering this follow up Halloween Release. The Bourbon Zombie, aka. Wilderness Trails' Macaulay Minton Barrel Guru, along with Founder Shane Baker, helped the crew pick a standout barrel that delivers the sweet mash goodness Wilderness Ryes have become famous for. Created from 56% rye, 33% corn & 11% malted barley, the yield for this five year old was 192 bottles for Australia only. Each is labelled with a Halloween side theme. As with the previous edition, this is cask strength and all-natural whiskey that promises to be effortless and assured.

​A family-owned business that began in 2012, co-owners Shane Baker and Pat Heist use their love of whiskey and 28+ years of fermentation expertise to create whiskeys based on locally-sourced grains using a sweet mash process, low-barrel proof entry and zero chill-filtration. More from the team here: "Our Kentucky Straight Rye Whiskeys are offered as a Cask Strength release. Once our traditional sweet mash process is distilled in our column stills we enter the barrel at the lowest entry proof we know of in Kentucky. We barrel at 100 proof and 105 proof to highlight the balance of the distillate and alternate solubility expression we get from the barrel at a lower proof. We also barrelled at a gradient of proofs between 100 and 120 proof for our first few years before settling into 100 and 105 proof. This is the reason you will find releases of our cask strength Rye varying in proof. Our three-grain recipe is 56 percent rye, 33 percent corn and 11 percent malted barley. Our rye mash bill is one we created for a broader balance of flavour to offset the typical high ryes commonly found. We use Kentucky-grown Heritage rye from our local KY Proud farm. We enter the new, air-dried #4 char, 53-gallon barrels at 100 proof and 105 proof for our Rye Whiskey and age until maturity in our barrelhouse. We age our Rye Whiskeys on the upper floors of our rickhouses for a minimum of 4 years."