If you haven’t heard of Kansas City Whiskey, you’re forgiven. Right now, no one but J. Rieger Co. makes this special style! The story started when Ryan and Andy were researching the history of J. Rieger and accidentally came across a curious and almost forgotten whiskey style. In the old days, American whiskey was taxed as soon as it was distilled, not when it was sold. Therefore, there were many who sold the whiskey as young as possible. To compensate for the lack of aging, the whiskey was “rectified” – adjusted – with, for example, cheap sherry or boiled prune juice. In 1897 came the Bottled-in-Bond act, which gave tax relief to whiskey over 4 years old; a powerful incentive to age the whiskey longer. This meant that the technique of adding sherry went into oblivion – and good riddance some would say. But what sets J. Rieger’s sherry-enhanced whiskey apart is that they use both well-aged whiskey and good sherry. Really good even!
The modern recipe from Reiger calls for a mixture of straight bourbon whiskey, light corn whiskey and straight rye whiskey, all at least 4 years old, which is mixed with a small amount of an absolutely superb, 15-year-old sherry from Williams & Humbert in Jerez de la Frontera. The sherry helps to round off the whisky, give complexity and an almost imperceptible sweetness. Tapped at 46%.
The bottling has since become so popular that J. Rieger has been granted a special dispensation that allows them to import sherry in tanks/casks, instead of in bottles, as the law in Jerez otherwise prescribes.
Colour: Amber.
Aroma: Big, big aroma of candied fruits, figs, nuts, caramel and dark chocolate.
Tasting notes: Sweet notes of corn, dried fruit (especially raisins) and warm spices. Long, pleasant aftertaste, where the 46% perfectly balances the light sweetness.
Serving suggestion: Enjoy it neat or in cocktails.
