Old Forester The President's Choice Kentucky Straight Rye Whiskey

For over a century, the "President’s Choice" label was the holy grail of Old Forester bourbon—a private selection reserved for VIPs, dignitaries, and the Brown family itself. Now, history has shifted. For the first time ever, that gold-standard seal has been applied to a rye whiskey. This isn't just a barrel pick; it is a declaration of intent from the First Family of Bourbon.

Hand-selected by the distillery's president, this release showcases the unique "high malt" mashbill (65% rye, 20% malted barley, 15% corn) in its most unbridled form. Unlike the standard 100-proof offering, this spirit is bottled at a ferocious barrel strength—often soaring past 115 proof—allowing the massive influence of the heat-cycled warehouses to shine without dilution. It is uncut, unfiltered, and unapologetically intense.

You are tasting a profile that defies the "grassy" stereotype of traditional rye. The high barley content injects a creamy, floral sweetness that wrestles with the charred oak, creating a texture that feels more like a dessert than a spirit. If you have been hunting for the apex of the Old Forester rye experiment, you just found it.

Nose: A decadent, surprising aroma of lemon custard and toasted marshmallow leaps from the glass, quickly grounded by layers of saddle leather, dark caramel, and a sharp vein of fresh dill.

Palate: The mouthfeel is heavy and oily, coating the tongue with a complex explosion of baked apple, brown sugar, and cinnamon red hots that transitions into a deep, malted chocolate note.

Finish: Exceptionally long and vibrant, the heat fades slowly into lingering flavors of black pepper, anise, and a final, refreshing whisper of spearmint.

The high proof and rich malt profile demand bold, fatty companions. Serve this alongside crispy pork belly with a maple glaze; the rendered fat will tame the ethanol while highlighting the whiskey's sweetness. For a dessert option, a slice of lemon meringue pie is a revelation, as the citrus curd mirrors the custard notes in the nose. If you are keeping it simple, a wedge of aged Gouda offers the crystalline crunch and nutty depth needed to stand up to this powerhouse dram.