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Putnam New England Rye Red Wine Barrel Finish
About Putnam New England Rye Red Wine Barrel FinishRhonda Kallman had a quarter of a century of experience in craft beer brewing when she went looking for a fresh challenge. Missing the thrill of the early days of craft beer, she set her sights on the craft distilling industry, founding the Boston Harbor Distillery. "Ironically, the process for whiskey starts off as beer, so I’ve now come full circle. I’m excited about the future for craft distilled spirits and we are making some of the best in the business," says Kallman.
Situated at The Port on Boston Harbor, the distillery operates from a former mill building, which was built in 1859. After hiring Dr. James Swan, a renowned whiskey-making expert, and convincing the award-winning distiller John Couchot to move to Boston and join their ranks, the operation was ready to go. Today the distillery houses hundreds of barrels of whiskeys of all sorts, as well as rum, liqueurs, and other spirits. Their range includes Putnam Whiskey, Lawley's Small Batch Rum, Spirit of Boston (expressions, distilled from various different Samuel Adams beers), and Boston Harbor Cream and Coffee Liqueurs. They have even teamed up with Goodnow Farms Chocolate to create chocolate bars that contain their spirits!
They love to take their inspiration from local history at the Boston Harbor Distillery. Silas Putnam was the one who built the distillery's location. The inventor of the machine-made horseshoe nail proceeded to supply his invention to both sides during the Civil War. The distillery's Putnam lineup of whiskey pays tribute to his entrepreneurial spirit. This rye is an 86-proof whiskey that is first aged, then transferred to Cabernet Franc wine barrels from the nearby Boston Winery. The finishing process adds a layer of sweet fruitiness and depth to the spicy and smooth spirit.
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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.