Tallman

Thanks all. I've looked into it more and it's definitely Pre-prohibition distilled and barreled (but not by much). It's a Maryland rye style, with some corn perhaps and a lower rye percentage than many current offerings. At that time they apparently blended ryes and "married" them with a little fruit extract which may account for some of the complexity. I was told the Majestic Distillery in the '40s, '50s and '60s (?) put out a rye that was in this heavy, complex style. If anyone knows of someone who worked there before it closed (1972?) I'd love to talk to them.

I am new to this – see my welcome message – but thought I'd seek some advice about reverse-engineering an old rye (at least it's labeled rye). I found it in a relative’s closet, stored in an old gin bottle with a hand-written label. It was acquired in either the 1920s or the 1930s. The man who originally got it split time between Eastern Pennsylvania and South Carolina. It’s very rich, dark and complex – sort of like rye, tinged with aged buttery rum (molasses?) and cognac. It was apparently decanted into the gin bottle decades ago from a larger glass container -- don't know how much alcohol was lost, or what the long sit in bottles did. Apologies if this has been covered already, but w hat is the best way to go about recreating this? Any recommendations for expert noses/palates or chemical analysis places/methods? Thanks in advance. Tallman

I am researching craft distilling and what's needed to open a small company. Hope to get plenty of info here.