Maryland rye was a style of American whiskey made popular during the Civil War, while soldiers were stationed in the region defending the nation’s capital. It’s characterized by a high-rye mash bill with just a bit of corn and a good chunk of malted barley. At Leopold Bros, the recipe of 65% rye, 15% corn, and a whopping 20% of their own floor-malted barley from the distillery, captures the buttery, fruity essence of Maryland rye and of a whiskey-making tradition that officially died in the early 1970s. Working with original dusty bottles sent to him by collectors around the country, master distiller Todd Leopold tasted through a number of vintage Maryland whiskies to hone in on the specific characteristics of the rye flavor profile.

Originally released as a two year old expression bottled at 43% abv, this unique, cult whiskey has returned after a three year hiatus as a Bottled-in-Bond, five year old, 100 proof masterpiece. The immensely full bodied whiskey opens with a toasty nose, with cinnamon bun, orange marmalade, orchard fruits, and creamy
vanilla. The palate is spicy but not sharp, with more cinnamon, buttered bread, toasted oak, sweet grains, and a hint of soft herbs.