Corbin Cash 1917 Merced Rye Whiskey

Some rye whiskies lean polite; this one shows up with its boots dusty and its sleeves rolled. Corbin Cash 1917 Merced Rye is a cask-strength, farm-to-bottle California rye made from a 100% Merced rye mashbill grown on the Souza family farm in Atwater, California. Aged six years in custom-charred American white oak and bottled at 123 proof, it channels both the heat of Central Valley summers and the patient quiet of the rickhouse.

Beneath the stats, there’s a story of terroir and stubborn grain. Merced rye was initially planted as a nitrogen-fixing cover crop for the family’s sweet potato fields. Yet, it turned out to make remarkably characterful whiskey: intensely spicy, earthy, and naturally drought-resistant, with roots that dig deep into California soil. That single-grain focus gives 1917 a distinct identity, one that differs from the corn-heavy Kentucky crowd and even from most American ryes.

In the glass, the whiskey feels big but not chaotic. You’ll find smoky caramel, dark cherry, toasted rye bread, and burnt oak, with whispers of cacao and pecan circling underneath. It smells like a bakery at closing time, sharing air with a working rickhouse: sweet, grainy, a little dusty, and edged with char. On the palate, that 123 proof arrives in a slow, deliberate wave. Dark cherry, caramel, cinnamon, and roasted nuts envelop a dense rye core, accompanied by bitter chocolate, black pepper, and a hint of medicinal herb. A splash of water coaxes out more toffee, apple, and vanilla while softening the heat just enough to let the grain sing. The finish is dry, grippy, and long, with tannic oak, leather, rye spice, and cocoa lingering like the last shadows of a Central Valley sunset. This isn’t a background sipper; it’s a conversation piece for rye lovers who want intensity, texture, and a definite sense of place in their glass. Neat in a Glencairn, or with a careful drop of water, 1917 Merced Rye rewards patience and curiosity in equal measure.

Nose: The first sniff is met with smoky caramel and toasted rye bread, followed by dark cherry and brown sugar that drift up slowly. A hint of cacao, pecan, and burnt oak follows, with light cinnamon and herbal rye notes adding tension. The overall impression feels bold, slightly rustic, and surprisingly inviting for such a powerful whiskey.

Palate: The first sip lands thick and assertive. Dark cherry, caramel, and mild medicinal herb ride alongside cinnamon, clove, and roasted nuts. Bitter chocolate, black pepper, and charred oak build toward the mid-palate, giving the whiskey a gripping structure. A few drops of water reveal notes of toffee, baked apple, and a sweeter grain core, without dulling the rye’s backbone.

Finish: The finish runs medium-long to long and very dry. Leather, rye spice, and tannic oak slowly replace the earlier sweetness. Cocoa, black tea, and faint smoke linger on the tongue, leaving your palate buzzing and just a little parched in a way rye fans often crave.

Big, cask-strength rye loves food with attitude. Start with a charcoal-grilled ribeye, simply salted and peppered, to mirror the whiskey’s char, fat and spice. A slow-smoked brisket or burnt ends plate also works beautifully, as the caramelized bark and deep smoke latch onto the dark cherry, caramel and oak notes in the glass.

For something more casual, a pastrami on rye piled high with sharp mustard feels almost too perfect. The sandwich’s salt, fat and spice echo the whiskey’s grainy bite. Barbecue pork ribs with a slightly sweet glaze can highlight the caramel and brown sugar tones while that dry finish cuts through the richness.

Cheese is an easy win here. Aged gouda, sharp cheddar or nutty comté line up nicely with the rye’s roasted nut, cocoa and oak character. Add toasted pecans or candied walnuts and watch the whiskey’s nutty side leap forward.

When dessert rolls around, think dark and not too sweet. High-cacao chocolate with sea salt, pecan pie, or a maple-walnut tart will all resonate with the caramel, spice and dry, cocoa-laced finish. Even a simple plate of dark chocolate and dried cherries can turn a short pour into a slow, satisfying ritual.