Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Dad’s Hat rye has great aromatics of toasted grain, sandalwood, and a hint of spicy citrus. The mash bill consists of 80 percent rye, 15 percent malted barley, and the remainder malted rye giving the whisky a round, full character. Most of the ryes distilled in Kentucky like Old Overholt, Sazerac, and Rittenhouse contain the bare minimum of rye and are rounded out with corn for a lighter, sweeter character. The current Dad’s Hat bottling was matured in small barrels to maximize oak to whisky ratio, but the future stocks of rye are sleeping in more traditional large barrels. We’re looking forward to trying them all! JR
Possibly the smoothest of all Bourbons. Maker's Mark is a "wheated" style bourbon, meaning that wheat is the dominate grain in the mash bill after corn. Wheat imparts sweeter and smoother flavors than the more rustic and spicy rye. Makers has a distinct Maraschino cherry liquor flavor that leaves a sweet toasty finish. Unique and utterly drinkable. JR
A fantastic deal on a four year old straight rye from the Jim Beam still. Overholt smacks of spicy rye, and is my personal favorite for making Manhattans. I recommend three parts rye to one part Dolin Rouge vermouth. JR
It’s here! The 2016 rendition of our Chambers St. Rye bottling, Barrel #14L02, is made from a mash bill consisting of entirely local grain in the following proportions: 64.6% organic rye, 18.1% organic wheat, and 17.2% organic malted barley. This mash was double distilled to 147.7 proof (about 5-10% ABV lower than typical, meaning it maintains lots of spicy rye character) in Wigle’s 750L CARL copper pot still, first with a stripping run to turn beer (whiskey speak for the fermented grain mash used for distillation) into low wine followed by a finishing run to turn the low wine into spirit. It was then barreled at 117.3 proof in a 25-gallon new, charred, American oak barrel, and aged for nearly two years before being bottled un-chillfiltered, without colorant or stabilization at 110 proof ensuring a rich, robust drinking experience. On the nose, the whiskey is bright with aromas of burnt orange peel, cedar, honey, rolled oats, baked red apple, cinnamon, and hints of coffee ground and leather. Luscious and honeyed on the palate, but still maintaining a lot of its spicy grain character, it offers decadent flavors of apple tart tatin, brown spice, orange peel, and a touch of white pepper. Suggestions of green herbs and vanilla are accompanied by the resurgence of honey and citrus making for a balanced, and rather mellow finish. This whiskey is perfect for sipping, but would also stand out in simple, classic cocktails. Tim Gagnon