Tribe Week: Sagamore Rye, Wigle Rye, Hudson Manhattan, Dad’s Hat Cask Strength, Balcones Texas Rye

Views:12053|Rating:4.93|View Time:13:56Minutes|Likes:550|Dislikes:8
Today we taste several expressions of Rye from various producers, including Balcones Texas Rye, Wigle Rye, Hudson Manhattan Rye, Dad’s Hat Cask Strength, and Sagamore Rye.

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11:27 – boof

** What’s with the necklaces?

Rex is a whiskey mooch. His necklace is a manifestation of pure glory – forged from the irradiated bones of eagles and wolves. Also a tube sock.

See the origin story here:

Daniel is a whiskey sommelier. His necklace is a token of his sommelier level, and he trains whiskey sommeliers at The Whisk(e)y Marketing School in Austin Texas.

**A Whisk(e)y school?

Yup. Here are a few things we believe.

** You don’t have to be a snob to appreciate and love great whiskey.

Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.

Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”

It’s time to break through the emotional bias with facts and science. That’s what this school is about.

** The only valid definition of “good” whiskey is “whiskey you like to drink.”

Learning how to share your love of whiskey in a way that connects people to the history and the story has more to do with public speaking and storytelling than it does with facts and tests.

The best way to learn about whiskey and share that love is to drink whiskey and talk about it with friends. Study the history, find the stories, and discover the culture and the methods that have been developed over hundreds of years. That’s what you’ll do when you attend The Whisk(e)y Marketing School.

** You don’t need a marketing degree to learn how to share your love of whiskey with the world.

There’s an old saying, “In business, it’s not what you know… It’s who you know.”

Regardless the industry you’re in, most people are clumsy and ineffective when it comes to “networking” because they ignore a very important rule – Relationship First, Business Second.

There’s a tremendous amount of curiosity about Whisk(e)y today. It’s a great excuse for you to gather a group of people who want to have fun and learn something new. The Whisk(e)y School teaches you how to tap into that curiosity, and share your love of whisk(e)y in an unpretentious way. You’re demonstrating knowledge, expertise, and an engaging personality – things valued by every gatekeeper, in every industry.

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21 Responses

  1. Bryan Lesher says:

    The different Rye Malts are created by the kilning process. Once germination begins, it's stopped by kilning (heating) the malt. The levels of color come from the amount of time and heat applied to the grains. You can see the levels by looking at a Lovibond chart for grains. Crystal, typically leaves more unfermentable sugars behind (in beer making, doesn't necessarily apply once distilled) and chocolate malt will be just about burnt leaving nice coffee and dark chocolate flavors behind… again, in beer making, don't know how much is true after distillation. Cheers!

  2. Michael Farris says:

    So a drunk guy tries rye?? I was a little disappointed in this episode. I normally am impressed by the amount of knowledge you deliver, but Rex was too drunk for that this time.

  3. leo spott says:

    Hmm, the age-old we dislike rye debate. I typically do not like rye but I do love High West. I suggest you try all of the expressions of High West. It is different then scotch expressions but they do a nice job with their standalone rye, then blending flavor-profiles of many whiskeys to judiciously use rye to build a superior taste.

  4. Max Thompson says:

    Recently picked up a bottle of Tobermory 15 and Ledaig 19 and I have yet to open the Ledaig but am Loving the Tobermory. I have question for Daniel though. In one of the earlier videos you said that you hadn't tried the old version of Black Bottle. I was wondering if you have tried it since and if not are you interested in trying it?

  5. Jake Mcnally says:

    Does mgp count as a distillery? MGP expressions? I think this is a good opportunity to mooch if you use this logic

  6. Ladco77 says:

    Rex adds some great comedy to the videos, but when it becomes "The Rex Show" it's not interesting anymore. Even when it's not about Rex, it's all about Rex showing you how it's not about Rex.

  7. Travis H says:

    What do you think of Michters toasted barrel barrel strength?

  8. TheBrothergreen says:

    Hochstadter's Slow and Low Rock and Rye. Smoothest damn whisky I've ever tasted. (and not hard on the wallet, either.)

  9. Keith Chircop says:

    I'd like to see a budget 50% abv whisky like Cutty Sark Prohibition Edition reviewed next!

  10. Sloan Lloyd says:

    are yall planning on reviewing proper 12?

  11. Rens van Dam says:

    I do not like rye bread. does that also mean I'm not going to like rye whiskies? haven't bought one yet, but don't want to waste money on it.

  12. Darrian Weathington says:

    R.I.Pine barrels Rex's liver and remaining brain cells

  13. Zeke Johnstone says:

    G'day from Australia you legends. I recently bought the Elijah Craig small batch ($76.99 AUD) to try and bring my mother into the world of bourbon as she refuses to try anything other than scotch, I was unsuccessful as she still doesn't like the sweetness. What do you think I should do to open her up to another side of whiskey.

  14. whiskey ace says:

    @whiskeyvault def dig sagamore, hudson rye..wigle wheat is a little more forgiving..gotta try balcones

  15. John Guentzel says:

    Can I be Rex for a day?

  16. chuck430 says:

    tomorrow's episode, rex will be sitting in a chair half asleep

  17. gwaihir windlord says:

    I have bought way too many whiskies because of you two including a bunch of ryes that I didn’t think I would like but actually do. What happened to eucalyptus and cream and vanilla. You know what I’m talking about, Bulleit, Angel’s Envy, Lot 40 etc…

  18. Trust kill says:

    Lot 40 cask strength and millstone 100% rye. Two best ryes hands down

  19. Matthew Wright says:

    Whatever you do, don't put water in the Balcones Rye. Once it gets down below ~46% it ruins it.

  20. Lord Garth says:

    I almost grabbed a Balcones rye but I already had 7 bottles of whiskey in my luggage.

  21. pjfan173 says:

    Another great video

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