HYE RYE
LIMITED RELEASES
Garrison Brothers Hye Rye is a very limited, experimental distillery only release. This 98 proof beauty has been aged 5 years in the searing Hill Country heat, resulting in a perfect mix of sweet and spicy that’s unlike anything we’ve ever made before. Only 1,200 bottles of this amazing juice have been produced.
TEXAS STRAIGHT
RYE BOURBON
WHISKEY
49%
ALC/VOL
98
PROOF
Unlike Anything We've Made Before
To make a bourbon stand out in our award-winning lineup, we needed a stand-out grain. Rye, commonly known as the “flavor grain,” is known for the spicy and savory notes it yields when distilled into a spirit. These qualities starkly contrast the sweet vanilla and warm caramel flavors in our white corn, the primary grain used in bourbon. Hye Rye is crafted from a ratio of corn, barley, and, instead of our usual wheat, organic rye. When the opposing flavor profiles come together in our amber spirit, the result is a sweet and savory rye bourbon with honeyed hints of warm molasses and caramel, complemented by notes of spicy pepper, earthy grains and soft leather.
Tasting Notes
NOSE Subtle with spiced cherries, raisins, new leather and orange blossoms.
PALATE Warm and welcoming waves of baking spices with sweet hints of molasses, caramel and vanilla.
FINISH Spicy and savory with black pepper, clove, cinnamon, ginger and warm sorghum.
COLOR Deep amber.
“A perfect mix of sweet and spicy that's unlike anything we've ever made before, and we can't wait for y'all to try it.”
— DAN GARRISON —
Liquid Story - How It's Made.
In 2012, Master Distiller Donnis Todd wanted to produce a bourbon unlike any other he had in the past. Our bourbons are typically made from a sweet mash bill consisting of 52% white corn, 11% barley and 37% red winter wheat. But this isn’t the case for Hye Rye.
Donnis began its production by sourcing several hundred bags of organic rye from Justin Crownover’s Lonestar Family Farms in Sunray, Texas. He then made the sweet mash bill from the same formula used in other expressions, but with 37% rye as opposed to red winter wheat. Then, like all bourbons, the mash is fermented and distilled into white dog before it enters our new American white oak barrels.
These barrels aged under the scorching Texas sun for two years at first. Donnis looked after the spirit’s progress closely, drilling into the barrels and tasting the liquid inside every six months. The more the bourbon aged, the more complex flavors emerged. He had patience, wanting his first-and-only rye bourbon to be as bold and robust as the oak casks would allow. After five years of aging total, the bourbon was overflowing with sweet notes of molasses and caramel, with spicy hints of black pepper and charred oak. It was better than Donnis could have imagined. Bottled at 98 proof, Hye Rye is a distinguished, rare expression that can never be replicated.
