85% Rye; 15% Malted Barley. Made in the spirit of the forgotten about style of Monongahela Rye, it is butterscotch on the nose. Made with locally grown rye and a whole lot of attention.
Flag Hill sits on a 110 acre conservation easement which preserves the property to remain in agriculture forever. The farm switched from a dairy farm to a vineyard in 1987 with the planting of the first grapes on the property, and the winery began in 1990 with our first harvest. Years later in 2004 Flag Hill Distillery began making vodka from the highest quality apples New Hampshire has to offer.
A graduate of Penn State University, Brian Ferguson joined Flag Hill Distillery and Winery in 2013 as the new Head Distiller, and later acquired the businesses in the summer of 2015. Brian began his career as the Assistant Distiller for Finger Lakes Distilling in upstate New York, where he learned how to craft spirits working beside Thomas McKenzie, who is regarded as one of the leaders of the craft distillery industry. After his time in New York, Brian moved to Grand Cayman to take the position of Head Distiller for Cayman Spirits Co., and later moved back to the northern area of the U.S. to become Flag Hill’s Head Distiller. Since his time at Flag Hill, he has introduced new products to the Flag Hill spirit line which include rums and whiskies, and has re-focused Flag Hill’s winery to produce exceptionaland award-winning wines.
A small sip reveals soft, buttery, honey notes, a little bit of weight and a sweet drying finish.
2 oz. Flag Hill Straight Rye Whiskey, 1 sugar cube, 1/2 lemon, sprig of mint. Muddle Sugar cube and a few mint leaves in the bottom of a glass. Squeeze the lemon into the glass. Fill with crushed ice and whiskey.