This veteran rye never managed to ascend from the bottom shelf. Perhaps a new generation of enthusiasts couldn’t get behind the staid name, or found the price too low to believe. But having persevered for over two centuries, Old Overholt’s time has come. This new version (indicated by its red cap) eliminates chill-filtering, resulting in greater flavor and depth. Aromas of Christmas spice cake, cinnamon, apple, and toasted grain lead to a mouthful of berry fruit, with seductive allspice, cacao, and walnut notes. What’s old is new again! Number 12 in the 2020 Top 20

Reviewed by: Jeffery Lindenmuth (Winter 2020)

A reluctant nose, with aromas that are difficult to discern, although a few emerge: white Necco wafers, cinnamon Red Hots, leafy herbs, and—with water—blueberry jam. The palate is chock-full of mint candy, even mint toothpaste, plus black pepper and tannic oak; water brings out more blueberry notes. The lengthy finish, laced with tobacco, has more mint and oak, black pepper, and dark fruit.

Reviewed by: Susannah Skiver Barton (Fall 2020)

This relaunched version of Old Overholt’s bonded rye is not chill-filtered, and it makes a noticeable difference. Aromas of cinnamon-sprinkled apple slices, toasted grain, spearmint and peppermint candies, and Cinnamon Life cereal carry into the palate, which balances oak and grain superbly: fresh mint, licorice, black pepper, allspice, cinnamon, cacao nibs, and walnuts. The vivacious spices almost pop in the mouth, but settle down into a satisfying finish of black pepper, cacao, mint, and well-integrated oak. Well-balanced without water, but a few drops serve it well. Best Value

Reviewed by: Susannah Skiver Barton (Fall 2020)

Initial aromas of toasted nuts, nougat, and pistachio. Water releases cedar and sandalwood along with citrusy grapefruit notes. The palate is both earthy and sweet, with dried flowers, leather, and hazelnut. The medium finish offers a nice balance of classic rye flavors including baking spice, lavender, and zesty citrus. Best Value

Reviewed by: Jeffery Lindenmuth (Spring 2019)

The grain shows itself richly on the nose, with baking spice, peppermint stick, and nutty aromas; with time, candied fruit notes emerge. They reappear on the palate, especially after adding a few drops of water, as cherry skins and grape jelly. There’s also peppermint, cocoa powder, roasted walnuts, chicory, and black pepper. The finish veers toward bitterness, with dark chocolate and coffee bean, but retains a peppermint verve.

Reviewed by: Susannah Skiver Barton (Fall 2020)

Sweet cherries, bubble gum, and fresh blueberry on the nose, along with nougat, honey-roasted peanuts, and milk chocolate. The palate has flavors of clove-studded orange, spice, and the chewed end of a pencil. It’s light-bodied and verges on thin when water is added, so be judicious. The finish is gentle, with peppery oak, cinnamon, and espresso bean. This is a new higher proof and the whiskey is now non-chill filtered, so don’t be surprised by a little haze if you add water or ice.

Reviewed by: Susannah Skiver Barton (Summer 2020)

A veteran rye whiskey brand that flaunts the floral quality of younger ryes with its summer flowers, bright citrus, and lemon oil notes. A well-polished palate, with warm porridge, and grain notes that smack of peanut butter on warm toast. Nice character and balance, if a touch anemic at this proof.

Reviewed by: Jeffery Lindenmuth (Spring 2019)