Size750mLProof90 (45% ABV)*Please note that the ABV of this bottle may vary
Aged for over two years, this rye whiskey is infused with an assortment of whole herbs and botanicals, including saffron and orange peel.
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Availability & Returns
Note: This product is not eligible for gift wrapping.
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
Pow-Wow Botanical Rye Whisky is a straight rye whiskey that was crafted in homage to rye's storied history in the United States. Once the rye has matured for a minimum of two years, it is carefully infused with a number of whole botanicals, including saffron and orange peel (no extracts or artificial colors are added). Then, the whiskey is carefully filtered before each batch is bottled by hand.
Pow-Wow Rye is incredibly fragrant, with an aroma of cedar, vanilla and citrus. It has notes of raisins, dark chocolate and stone fruits, along with hints of saffron and citrus zest. The finish, which is long and intense, has touches of cinnamon and spicy rye.
Pow-Wow Botanical Rye Whisky earned the Gold Medal at the Beverage Tasting Institute Competition in 2013, which simply called the rye "Exceptional."
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About Pow Wow
The origins of rye whiskey in the United States date back to colonial Pennsylvania, where early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became America's drink of choice.
By the turn of the 20th century, barkeeps in salons across the Western frontier were sweetening rye whiskey with citrus peels, botanicals and hard candy. Eventually, these recipes began blurring the line between refreshment and remedy. Pharmacists prescribed rye whiskey infused with various botanicals to snuff out coughs, colds, sore throats, bronchitis, asthma and pneumonia — no ailment was too great or too small for rye's therapeutic relief. The onset of Prohibition eventually led to the downfall of rye as America's preferred drink. Nearly a decade ago, however, a cocktail renaissance began igniting its growth once more.
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.
Incredibly fragrant, with an aroma of cedar, vanilla and citrus. Notes of raisins, dark chocolate and stone fruits, along with hints of saffron and citrus zest. Finish, which is long and intense, has touches of cinnamon and spicy rye.