Peerless Toasted Straight Rye Whiskey

Peerless Toasted Straight Rye Whiskey takes its sweet-mash rye and turns the dial toward dessert and spice at once. It’s a small-batch Kentucky straight rye, aged first in a heavy-char, level-three barrel, then finished in a custom-toasted barrel. The whiskey is bottled at barrel strength around 107 proof, non-chill filtered, keeping every thread of texture and flavor intact.

The toasted finish shows immediately on the nose. Caramel, brown sugar, and toffee roll out first, wrapped in warm leather, toasted oak, and a hint of campfire marshmallow. Honey, vanilla, and baking spice follow, with cinnamon, nutmeg, and sweet cedar drifting in and out as the glass sits.
It smells rich, layered, and quietly indulgent.

On the palate, the rye lands thick and velvety with caramel corn, butterscotch, and dark brown sugar leading the charge. That sweetness meets dates, apricots, and a little coffee-with-cream note before rye spice and toasted oak rise. Cinnamon, nutmeg, ginger, and dark chocolate echo through the mid-palate, supported by gentle tannins rather than harsh bitterness.

The finish runs long with oak, baking spice, lingering butterscotch, and a slow, cozy warmth down the chest.

Nose: Caramel, brown sugar, and toffee open the nose, joined by toasted oak, warm leather, and soft marshmallow.
Honey, vanilla, cinnamon, nutmeg, and sweet cedar weave through, giving an aromatic, bakery-meets-rickhouse character.

Palate: Full-bodied and mouth-coating, it shows caramel corn, butterscotch, dates, apricots, and coffee with cream over solid rye grain. Cinnamon, nutmeg, ginger spice, and dark chocolate build gradually, while barrel-strength heat stays firm but controlled.

Finish: Long and warming, the finish pushes oak, baking spice, and lingering butterscotch. Apricot, caramel, and a touch of milk chocolate remain on the tongue with gentle dry oak and white pepper.

This toasted rye loves smoky, sweet, and salty flavors equally. Pair it with barbecue ribs lacquered in brown sugar and spice, or with charred pork belly glazed with maple.
Buttermilk fried chicken with hot honey plays beautifully against its caramel, oak, and baking spice.

On a cheese board, try aged Gouda, smoked cheddar, or nutty Alpine styles to echo the toffee and toast.

For dessert, reach for pecan pie, sticky toffee pudding, or dark chocolate bark with candied ginger and sea salt.