Tenth Ward Maryland Rye Whiskey

Tenth Ward Maryland Rye displays a captivating aroma with notes of baking spices, freshly cut hay, and a light sweetness reminiscent of caramelized sugar. Upon tasting, the whiskey reveals a complex palate; the well-rounded flavors of peppery rye spice are balanced with hints of honey and vanilla. There's a subtle fruitiness that emerges, akin to dried apricots and figs, while the finish remains smooth yet lingering with a touch of warmth. The overall mouthfeel is velvety and rich, allowing for a delightful sipping experience that highlights the delicate intricacies of malted rye.

The revival of rye whiskey in Maryland takes root in the rich agricultural practices that have existed for centuries, particularly in Frederick County. Tenth Ward Distilling Company was established during a time when the craft distilling movement began to thrive in the United States, rekindling interest in traditional whiskey styles that had waned over the decades. This resurgence can be seen as part of a broader cultural renaissance, leading to the crafting of authentic Maryland rye, which has a history of being sweeter and often different in style compared to its counterparts from other regions. The distillery sought to honor this legacy by focusing solely on rye produced from local farms, thus crafting a whiskey that also speaks to the importance of sustainability and community connection. By using 100% malted rye in their mash bill, Tenth Ward completes a full circle of local craftsmanship, resulting in a unique expression of Maryland's distilling heritage.

The fabrication process of Tenth Ward Maryland Rye begins with the selection of 100% malted rye, which is grown and malted locally in Maryland. This specific choice of grain is pivotal, as it aligns with the historical significance of rye production in the region. The malted rye is milled to prepare it for mashing. The mashing process incorporates heating terms to convert the starches into sugars, which subsequently ferment into alcohol. During fermentation, yeast is added to the mash to initiate the conversion of sugar to alcohol, resulting in a mash that is rich in complexity and flavor. After fermentation, the liquid is distilled in small-batch pot stills, ensuring the retention of the authentic rye character and the intricate flavors developed during the mashing process. The distillate is then aged in new American oak barrels to develop its depth and complexity, with the whiskey typically resting for around three years. This aging process allows for the extraction of flavor from the oak while harmonizing the natural sweetness of the malted rye with the wood's inherent characteristics.