Named after Wild Turkey‘s Master Distiller and his son, Russell’s claims more than 90 years of distilling experience. Located in Lawrenceburg, KY, Russell’s, via Wild Turkey, ultimately belongs to the Campari Group global portfolio. Russell’s primarily produces bourbon along with this rye, and each batch is supposedly hand-selected by the Russell father and son team. Today we look at the rye with the Russell’s Reserve 6 Year Old Rye review.

Russell’s Rye bottle and website do not provide much information regarding the process of creation. We find no sourcing philosophy nor mash bill. However, we at least receive the age and proof. Namely 6 years and 90 proof (45% ABV). Without too much amplifying detail we move into the best part of the process – the actual drinking.

Bottle and Appearance

In the bottle, Russell’s Rye portrays a solid rye bronze copper coloring. It largely retains the appearance in the glass. Giving it a swirl demonstrates a notable thickness with slow forming, but quick and powerful legs. The bottle itself seems in a self-imposed game of how many times it can spell out ‘Russell’s’. Though it provides some tasting notes and background on the Russell family tradition, there are essentially lots of words that say nothing.

Nose

Moving it to the nose arouses a prickling sensation. Initially the rye opens with a flurry of an off sweetness – the kind found perhaps in red bell peppers. Hints of an effervescent lemon lime citrus buzz in temporarily. Eventually the whiskey yields a light and flowery honeysuckle that reveals a vanilla deep within. Though somewhat straightforward without an abundance of complexity, the the nose is nonetheless effective and enjoyable.

Palate

Russell’s Rye enters the mouth with an astringent wince. No mistaking this for something other than a rye as the usual characters show up. Pepper spice starts it off. Caraway seeds mix in with a pumpernickel like appeal. Allspice shows up and begins the transition from a bread to a savory and salty feel. The ending character resembles that of Worcester sauce. A notable lack of any kind of sweetness resounds – somewhat surprising for a Kentucky rye. Like the nose, the palate delivers a predictable yet solid experience.

Finish

As the whiskey washes itself down, it leaves behind black pepper flavor and spice initially. Finally some sweet aspects arouse as notes of hot cocoa and marshmallows spring up. Oddly, a hint of soapiness arises toward the end that seemingly comes out of nowhere. Though unfortunate it barely registers as the experience terminates somewhat quickly and abruptly barely saying goodbye.

Drinkability

Russell’s Rye works neat, but is better on the rocks. The ice and water unlocks a profound sweetness that otherwise remains glaringly out of the picture otherwise. It feels like sugar cubes dropped in and the sweet and spicy contrast flourishes as they play off each other. Drink Russell’s Rye in a mountain chalet near the fireplace as the snow falls outside. It’s spicy enough to help keep warm and pleasant enough to melt into the ambiance.

Food Pairing

Serve Russell’s with eggs, sausage and potatoes. For breakfast this combo satisfies even though it may feel somewhat boring. In a dinner setting however, it always delights and yet somehow surprises. Certainly not earth shattering but easy and comfortable nonetheless.

Facial Hair Rating

Russell’s Rye receives the Circle Beard Facial Hair Rating. Though the circle beard lacks any sort of exotic or even thoughtful appeal, many people like the look (even if they don’t easily admit it). Though fairly prevalent, under certain circumstances this look amplifies good features or masks weak ones. In short, good enough to avoid boring while being acceptable in most settings.

Overall

To conclude Russell’s Reserve 6 Year Old Rye review – solid and straightforward that evades certain pitfalls. Frankly, I’m a big fan of rye and it’s generally my preferred sipping whiskey. However, Kentucky rye usually misses the mark for me. They often times feel like they’re barely at the 51% rye threshold – just enough to call themselves a rye and jump on the bandwagon. In other words, a high rye bourbon. I’m not saying that’s what Russell’s is or isn’t doing here, but the expression nevertheless avoids that particular trap. It captures all the standard spicy and hearty notes of a solid rye without working in a bland Kentucky corn profile. Though I might not classify anything here as a breakthrough or new territory, it brings it all together nicely. Essentially Russell’s Rye feels like an actual rye. As they say, there ain’t nothing wrong with that. I might not go out of my way to keep it stocked, but if it shows up I wouldn’t be upset. I might even be pleasantly surprised.

Final Grade: B

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