Templeton has a limited-release Stout Cask Finish for their world-famous rye whiskey. It’s a completely different feel for an American whiskey. And I like it.
The formula is pretty simple. Take the straight rye whiskey that Templeton is already known for (95 percent rye, 5 percent malted barley) and age it six years or so in a charred new American oak. Then it is finished in a cask that previously contained a barrel-aged chocolate coffee stout. This aged barrel adds some stout to the whiskey, bringing it a cocoa edge.
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