About Coppersea Bonticou Crag Bottled In Bond Straight Rye Malt Whisky
Named for the sea of copper stills that dotted New York’s Hudson Valley throughout the 19th century — before Prohibition, the region was a bonafide hub for whisky distilling — Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. This is where their heritage methods philosophy and a sustainable farm-to-bottle approach come in, bringing the traditions of pre-industrialization into the 21st century.
At the 75-acre certified organic farm in the Hudson Valley, "heritage distilling" includes open fermentation and floor malting which has been little used in the past 300 years. In 2012, Coppersea became the first distillery in New York to floor malt its own, organic grain. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast that’s added during fermentation. While risky — the grain can mold if left moist for too long — the payoff is big, producing a grindable quality and a nutty, roasted flavor in their locally sourced, 100% Hudson Valley green malt. Coppersea is one of the rare distilleries in the world that malts its grain in-house.
They say fire is flavor and Coppersea whiskies are double distilled using a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. This allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor.
The name of the Bottled-In-Bond release is a historic reference to the 1897 Bottled in Bond Act, which mandated that whiskey is made, aged and bottled entirely by one distillery, from barrels filled in one season, by one distiller. The Bonticou Crag Bottled-In-Bond Rye Malt Whisky is an Empire Rye, which means all grain must be New York-grown. Aged for 4 years in new New York sourced oak casks and bottled at almost barrel strength with only a dash of water added, the low-barrel proof of 100 really comes through in this expression. Bearing aromas of ginger, vanilla and honey, this smooth Rye Malt is meant to be enjoyed neat at bottle strength.
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About Coppersea
Named for the sea of copper stills that dotted New York’s Hudson Valley throughout the 19th century — before Prohibition, the region was a bonafide hub for whiskey distilling — Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. "We are trying to get back to the roots of American whisky — what it tasted like prior to the industrialization of the process, when it was still a homespun, agricultural product like cheese or cured meats," explains Christopher Briar Williams, chief distiller.
Situated in New Paltz near the Mohonk Preserve in the Hudson Valley, Coppersea’s "heritage distilling" includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain — all of which is sourced locally — at the distillery and is one of only a handful of distilleries to still use this technique.
About Rye
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.
Check out our impressive selection of rye whiskeys, find your new favorites in The best-reviewed rye whiskeys, and explore our treasury of Best rye bottles under $100.
