This New Rye Whiskey Is All Vermont, With 100% In-State Grain, Distillation And Aging

Vermont's Caledonia Spirits is probably best known for the Barr Hill line of spirits, which includes vodka in addition to some noteworthy gins . But as with many craft distilleries, the operation has been quietly producing and barreling whiskey to age until the time is right. Now, Caledonia is ready to unveil what it's so patiently been squirreling away: rye whiskey, with a Vermont twist.

In all fairness, "twist" is probably underselling things. Phyllis Vermont Rye Whiskey is all about the Green Mountain State, starting with a mashbill 84% winter rye and 16% malted barley—all of which was grown in the state. Milling, mashing, fermentation, distillation, and aging was all done on site in Montpelier.

At Caledonia, all the operating stills are named for someone's grandmother. The company's rye whiskey was distilled via "Phyllis," a hybrid pot and column still named for Phyllis Christiansen, grandmother to Founder and Head Distillery Ryan Christiansen. In searching for a name for his new rye, Christiansen didn't have to look far.

While Caledonia has released a few special, highly limited versions of Phyllis Rye before, a permanent 93 proof sku officially hit the market in late 2025/early 2026. I recently tasted Phyllis Rye for the first time, and my full thoughts are below.

First, an aside: A brand rep told me the whiskey this rye was aged for "over 10 years" before its release. But that impressive age statement is conspicuously absent from the bottle. On the nose alone, I had my doubts, and a quick clarifying search tells me where the potential confusion comes from. Christiansen has been quoted in local media saying the distillery has been "storing away barrels of rye for over 10 years." A simple enough conflation, I suppose, but one I thought worth mentioning. The standard Phyllis Rye you'll see on shelves is non-age stated, though we know it's a minimum of four years old.

With that out of the way, let's dive in. The sample I tasted comes from Batch 01-2026.

On the nose, Phyllis Vermont Rye Whiskey has some crafty, grain-forward aromas common for small production on a pot or hybrid still. Heavily toasted malt, burnt sage, and a little pencil rubber lead the way. Perhaps not shockingly given the mashbill, baked rye bread is also present and accounted for. But let the whiskey sit for a moment longer, and more exciting scents come out to play. Aspen bark, fresh menthol/mint oil, pine sap, and Szechuan peppercorns turned my initial impression on its head, and suddenly, that crafty "funk" boasted a lot more depth.

The palate kicks off with a combo of mint flavors—think spearmint, wintergreen, and peppermint gums all at once—with heavily spiced pears. Next up come bold hits of star anise and allspice. A thread of snickerdoodle cookie continues throughout, but by the midpalate, the truly dominant flavor becomes intensely spiced gingersnap. All that is ensconced in a moderately viscous mouthfeel that's solid overall and great for 93 proof. (The whiskey itself drinks a bit hotter than its listed strength.) More cooling menthol bridges the mid and back plates before a medium-length finish with lots of lingering mint, green apple, and more anise.

I'll cut to the chase: Phyllis Rye won't top any of my personal "best of" lists this year. But that doesn't mean it was a total dud. It does a solid job balancing that (admittedly expected) craft profile with some memorable and uniquely Vermont twists and turns. (That Szechuan note will certainly stick with me.)

Search the United States, and you're sure to find tons of whiskey innovation, with techniques and flavors as diverse as the country itself. With Phyllis Rye, Caledonia Spirits is working to send a message: Don't overlook Vermont.

Phyllis Rye Whiskey is now available at select retailers in Vermont, Connecticut, Massachusetts, Maine, New Hampshire, New Jersey, New York, and Rhode Island. The MSRP is around $55 for a 750mL bottle.

This article was originally published on Forbes.com