To be an “Empire Rye”, the whiskey must meet four criteria. At least 75% of its grain must be New York-grown rye. It must be distilled to no more than 160 proof; put into a barrel at no more than 115 proof (which is below the industry standard of 125 proof); and aged at least two years in charred, new oak barrels. This highly allocated batch of 110 proof Whiskey is a new edition from the Van Brunt Distillery. It has a sweet, malty aroma. The taste has notes of chocolate and caramel with a slight spicy and decadent finish. This is the bottle that will bring rye and bourbon lovers together.