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Coppersea Raw Rye 750ML
Sku: IT-0023799
New York Raw Rye was the first release from Coppersea Distilling, a farm distillery in New York’s Hudson Valley. It is a premier unaged whisky with depth of character and unexpected r ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: United States
Region: New York
Sub-Region: Hudson Valley
Inventory Location
San Francisco
 
Reg. $55.98

Qty:
 
New York Raw Rye is rich and flavorful with notes of honey, cucumber, black and white pepper and creamy malted grain followed by sweet floral notes. Smooth and complex when served straight, this spirit’s vegetal quality provides a unique yet versatile base for mixing cocktails.
Wine Enthusiast 89 points - This debut offering from Hudson Valley’s Coppersea, which employs “heritage method” distilling techniques, is surprisingly smooth and complex for an unaged whiskey. Distinct notes of banana and fiery cassia bark mesh with candied citrus peel. Recommended for cocktails in place of white rum or silver Tequila.  (Sep 2013)

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New York Raw Rye was the first release from Coppersea Distilling, a farm distillery in New York’s Hudson Valley. It is a premier unaged whisky with depth of character and unexpected richness. One-hundred fifty years ago, Raw Rye would have been called “whisky” in any bar in upstate New York. New York Raw Rye was designed to be enjoyed unaged, and does not serve as a base for any of Coppersea’s aged expressions. Coppersea does not use industrial enzymes that make working with rye easier. The natural process of wild yeast fermentation imbues the mash with local terroir. Sour mashing creates a consistent base, and direct-fired distillation provides a complexity unprecedented in an unaged spirit. Each sip reveals a sense of place, making it a true spirit of distinction.Heritage-Methods Distilling
Technical notes
75% raw, unmalted rye 25% malted barley Alcohol: 45%

Producer
Angus MacDonald, Coppersea’s Master Distiller, has been studying the craft of fine spirit distillation for over 30 years, calling on a family tradition that goes back centuries. His quest to master this art led him to relationships with dozens of traditional folk distillers, becoming a keeper of this rare lore. Angus’ goal in starting Coppersea Distilling is to put in practice his hard-won knowledge, and reinvigorate American spirits making with a return to its traditional roots. Coppersea Distillery Manager Christopher Williams joined us following stints in both brewing and distilling. His hands-on energy is instrumental in making Coppersea run. Michael Kinstlick, CEO, brings entrepreneurial drive and acumen from his 20 years in business. His prior work includes finance, software, and commercial insurance. He has a BA in Economics from Columbia, a MS in Industrial Engineering from Northwestern, and an MBA from the Haas School of Business at the University of California at Berkeley.


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