Tumblin Dice 10 Year Old Single Barrel "PLDC" Straight Rye Whiskey

Tumblin Dice 10 Year Single Barrel Rye turns classic MGP spice into something deeper, darker, and just a little rowdy. Distilled in Indiana from a 95% rye, 5% malted barley mash bill, it spends a full decade resting in new charred American oak.

The nose walks a tightrope between dessert and rickhouse. You’ll catch dark chocolate, maple syrup, warm apple compote, and lemon peel swirling around rye grain, toasted oak, smoldering spice, and a little worn leather.

On the palate, the whiskey arrives thick, oily, and immediately assertive. Caramel, butterscotch, baked apple, and dried cherry ride over a backbone of black pepper, ginger, herbal sage, smoldering oak, and faint barbecue smoke.

The finish stretches out with ginger, cracked pepper, and drying oak wrapped around lingering caramel and fruit. Dark chocolate, lemon oil, and a trace of tobacco leaf echo for a long while, leaving your palate humming with spicy warmth.

It’s a pour that rewards patience.

Nose: Aromas open with dark chocolate, maple syrup, and warm apple, backed by caramelized sugar and toasted rye bread. Hints of hazelnut, herbal sage, lemon zest, and worn leather drift in slowly, giving the nose a layered, almost confectionary depth.

Palate: The texture runs oily and mouth-coating right from the first sip. Black pepper, ginger, and clove spark over caramel corn, toffee, baked apple, and dried cherry, with subtle maple and nougat underneath. Rye grain stays front and center.

Finish: The finish feels long, dry-leaning, and warmly spiced.
Ginger, black pepper, dark chocolate, and oak char linger beside traces of citrus peel, tobacco, and honeyed grain.
Spice glows long after the swallow.

This 10-year single barrel rye thrives beside food with char, fat, and a little sweetness.

Grilled ribeye with cracked pepper, smoked sausage with mustard, or charred pork chops in maple glaze all mirror its caramel, spice, and oak.
It handles backyard barbecue effortlessly.

On the snack side, reach for sharp cheddar, aged gouda, or nutty alpine cheeses to bounce against the rye’s sweetness and heat.

For dessert, dark chocolate tart, pecan pie, or gingerbread with caramel sauce underline the whiskey’s chocolate, maple, and baking spice without feeling redundant.

It works beautifully as a nightcap.