“When first nosing the rye, the mellowness of the four-year-old whiskey is quite apparent. Light spicy notes of allspice, nutmeg and white pepper are noticeable … hints of cinnamon, brown sugar and butterscotch also present themselves. The whiskey changes slightly to persimmon fruit, light caramel and rye grain when a couple chips of ice are added.

“When sipped, persimmon is found mid-palate along with a gentle hint of cayenne pepper. There are also notes of soft vanilla bean, yet the rye stays assertive. The relatively short finish, which is typical of younger whiskeys, is surprisingly gentle with a nice dry quality.”

Rutledge retired from Four Roses Distillery several years ago, but his passion and enthusiasm for the bourbon and rye whiskey industry continues to flourish. Starting with Cream of Kentucky Bourbon and now continuing with High Plains Rye, Rutledge said he has no intentions of slowing down and that he continues to have the same drive and passion for whiskey as when he first entered the industry.