Review: Masterson's 10 Year Old Straight Rye Whiskey (Barrel Finished) / by Jason Hambrey

ABV
45%
Aging
10 yrs; Matured and Finished in Charred Virgin Oak
Recipe
100% Unmalted Rye
Distiller Alberta (Calgary, Alberta)

This is Masterson's standard 10 year old rye, but finished in new charred virgin oak of different types. Since the base rye of each finish is the same, it really showcasing the effect of different oaks for maturation.

Very broadly, the differences between the oaks is subtle. The American oak is more creamy and sweet, and the "smoothest". But, I think, the least complex, though still very complex. The Hungarian oak is the earthiest, and the most unique and hence interesting. The French is the most complex, and the most "old-world" reminding me of the oaky influences on old world wines and spirits. It is also the most tannic and has tons of dried fruit notes. Interestingly, for the side by side tastings I have done, the American has the best nose, the French the best palate, and the Hungarian the best finish. It's a fascinating side by side, if you ever get the chance....


Review (2017)

  • Batch: PSA3 / American Oak Barrel Finished batch 001
  • Bottling Code: N/A
  • Bottling Date: 2016

The winner of the 2017 Canadian Whisky Awards, a month-long blind judging competition by a jury of 10 judges. The staves for this finish were from Missouri and seasoned (air-dried) for over two years to develop flavor before being crafted into the finishing barrels for this whisky. The wood was largely (80%) tight grain oak. I have two batches above, since I tasted them side by side and the same tasting notes and rating applies to both batches. I thought they were quite consistent.

This whisky is finished in American oak, and, as such, it is a bit different than the regular Mastersons. More woody – broader, but not quite as sharp. We have the best of the creaminess of Masterson’s, but enhanced with a buttery, slightly oaky, and anise laden covering. Some really nice black tea notes too, which emerge beautifully over time. It is different – not as sharp as previous masterson’s, but everything is still there. The palate is woody, with oak, but such a terrific backbone of awe-inspiring rye. Arugula, cinnamon, oak, caramel, vanilla, butterscotch, anise, black tea, and a whole mixed bag of spices and vegetal notes and some sharp medicinal notes characteristic of Alberta rye. Lovely! The finish is full, oaky, creamy, and loaded with rye.

I love the sharpness in batch 1 and 3 of the non-finished whiskies. This isn’t quite there – but whether this is your favorite, or whether the unfinished batches are – will be more up to personal preference than quality. These are all so terrific.

Overall: 90/100

Value: 63/100 (based on $106)


Review (2017)

  • Batch: Hungarian Oak Finish, Batch 001
  • Bottling Code: N/A
  • Bottling Date: 2016

Hungarian oak is its own species, quercas petraea also known as Sessile Oak, much like American oak (quercas alba)  – one of the two prominent European oak species (alongside French oak, quercas robor). The trees are from a slow growing region of Hungary, air dired outdoors for two or more years. The folks at 3 Badge, who produce Masterson's, says it contributes a nutty profile to whisky. By the way, Hungary is a beautiful country (I lived there for a few months), so it's interesting to taste a bit of the land, so to speak.

Spicy, with prominent persimmon and earthy Armagnac notes. Oaky. Peach, plum, apricot, and some floral notes also come in on the heavy fruity nose – but still so oaky. Spiced candied citrus rinds, vanilla, earth, cashews, menthol, and sharp candied notes. The palate continues on with the big fruit before a big vanilla-laden oak and very dry finish. Currants, and wine tannins too. The finish is wonderful, with a mix of vegetable, wood, and spinach and arugula notes. Dried mushrooms (chanterelles) too. Once the oak fades, the arugula emerges. Brilliant. Perhaps the most interesting of the finished mastersons.

Amazing the difference between the oaks. Much more spicy, dried fruit, and dry than the American oak finish which is more creamy and light.

Overall: 90/100

Value: 63/100 (based on $106)


Review (2017)

  • Batch: French Oak Finish, Batch 001
  • Bottling Code: N/A
  • Bottling Date: 2016

Finished in virgin French oak.  Air dried staves for at least 2 years.

Oak, oak, oak, but also currants, arugula, clove, and it still has a spicy, candied set of flavours not seen in the American oak finish (but seen in the Hungarian) – it reminds me very much of spicy cognacs. But, to the rye...Complex - oak, apple, light toffee, unripe pear, arugula, black tea, juniper, black pepper, creamy tropical fruit, fresh orange, and dried corn. The notes continue, more or less, on the palate, with slight astringency. A decent strength of finish - and a good bit of rye. The dried fruit notes fit in so brilliantly with the rye. Brilliant whisky.

Overall: 91/100

Value: 74/100 (based on $106)