Old Overholt maintains an important role in the history of whiskey in the United States. Especially important in the annals of rye whiskey, Old Overholt began production in 1810 in Pennsylvania and eventually moved to Kentucky. It almost single handedly carried on rye in the U.S. until recently. (Read an excellent overview of its history on Whiskey Advocate.) Jim Beam acquired the brand in 1987, which now means Old Overholt is part of the Beam Suntory portfolio. The website on the bottle, theoldswhiskeys.com, in fact reroutes directly to beamsuntory.com. However, an extensive search on beamsuntory.com reveals that the site contains no information about Old Overholt! It may be time to start a campaign to free Old Overholt and return it to it’s roots in Pennsylvania if it’s current producer doesn’t even acknowledge it! Anyway, on to the Old Overholt Straight Rye Whiskey review.

Old Overholt Straight Rye carries an age statement of three years as labeled on the bottle. It punches in at 80 proof (40% ABV). To be called a rye whiskey, it needs to contain at least 51% rye. However, sourcing and actual mash bill remain a bit of a mystery since the bottle doesn’t explain and no official webpage exists. Many speculate (and taste confirms) that it’s a high corn Kentucky rye. Let’s see how this old feller holds up.

Bottle and Appearance

First off, the bottle contains a plastic screw cap instead of a cork. At the risk of sounding pretentious, plastic screw caps for whiskey generally portend a rough experience. Notwithstanding, in the glass Old Overholt evinces a pleasing solid oak coloring. Swirling it allows the whiskey to demonstrate a moderate viscosity, with good bordering on nice legs.

Nose

On the nose, Old Overholt lands a quick jab of alcohol pungency. Once the fumes clear, a vanilla laced wheat bread emerges with yeast popping out. A shoe leather sensation undergirds the unbaked bread and provides a grounding effect. Notes of oak sawdust cap off the event. Though not unpleasant, the nose on this whiskey feels meekly eclectic and lethargic. It’s as though someone is baking bread and polishing their leather shoes in a wood working shop with the ventilator on.

Palate

Old Overholt kicks off the palate experience with a minor astringency. Though a supposed rye whiskey, corn first appears and rather easily prevails throughout. Hints of spice do appear primarily in the form of aniseed. A roasted hazelnut accompanies this effect. A sprinkling of hops joins the milieu providing a slight bitter effect. However, this does little to affect the general sweetness that Old Overholt produces. Overall not bad, but frankly more of a bourbon than a rye.

Finish

Moving into the finish, the rye finally surfaces and allows itself to appear. Despite this and the fact that Old Overholt claims itself a rye, the persistent corn continues on through to the finish. And then fade to black. The finish ends somewhat abruptly with a non-offensive yet notable alcohol burn. Old Overholt really will not knock anyone’s socks off at any aspect, but the lightning pace with which it ends does induce a mild surprise.

Drinkability

Recommend Old Overholt neat. This shouldn’t be taken as a declaration of its inherent delicate complexity, but rather adding water produces a strange turn of events. Generally, adding ice or water mellows a whiskey out and allows sweeter aspects to emerge. Somehow with Old Overholt, ice releases a varnish effect with notes of mint and makes an otherwise unoffensive if slightly boring whiskey harsh. Drink Old Overholt on a hot day by the river while fishing. Hold the bottle in a brown paper bag and grumble about not catching anything to really round out the experience.

Food Pairing

Let’s be honest here – Old Overholt isn’t exactly a flavor bomb. Most foods would simply overpower this whiskey into oblivion. Look for something light and bland to accompany Old Overholt. Perhaps a celery stick with peanut butter. Optional raisins to really get things going!

Facial Hair Rating

Old Overholt receives the Pencil facial hair rating. While hard to exactly pin down whether it’s creepy or classy, it ultimately falls somewhere in between. The Pencilstache inexplicably evinces a strong reaction in many people yet quickly becomes forgettable. At the end of the day, there simply isn’t much to it despite the swing of emotions.

Overall

Old Overholt carries on a legacy which no one can dispute. Nevertheless, in its current form it is mostly forgettable. It calls itself a rye, but I find it to resemble a bourbon much more than a rye. If I’m being generous, it’s a generic high rye bourbon. Neither unpleasant (despite the plastic screw cap) nor particularly enjoyable, the history of Old Overholt provides the only reason to actually drink the stuff. While it would be interesting to see it returned to Western Pennsylvania in its original digs and given some life, as it stands now it’s better read about than drank.

Final Grade: C

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