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At the beginning of 2024, I reviewed a unique rye whiskey from Journeyman Distillery called “Farm Rye.” This experimental release was designed to be one of the distillery’s crown jewels. I say that because they pulled out all the stops to create a unique malted rye mash bill and intended for it to be one of their oldest releases. Their plan was to release it when it turned 10 years old.
Something changed in their plan and they bottled at least two single barrels in late 2023 at the 6-year-old mark. I was told by Journeyman that they were doing this to give the public a “sneak peak” at what they were working on. I guess that didn’t last for too long because this past spring, another single barrel of Farm Rye was released to a barrel pick club. How did this happen and what does this mean for the Farm Rye program?
Farm Rye at a glance
Farm rye starts with rye grain that’s grown on their own farm and malted on their malting floor in Three Oaks, Michigan. From there, it’s fermented and then distilled in their own hybrid column/pot still. It came off the still very close to 160 proof; the maximum limit for American rye whiskey. From there, they added water to bring it down to 120 proof before it was barreled. Just an FYI; but Journeyman has said that they have now adjusted the barrel entry proof to 113 going forward. The 53 gallon barrels are sourced from Independent Stave Company and are given a level 3 char.

So far, all Farm Rye single barrels been bottled at HAZMAT-level proofs (above 140 proof). I inquired as to why that is and Jessica Dant explained to me that their Michigan warehouse experiences much higher temperatures at the very top where the Farm Rye barrels were stored. She also claimed that the humidity the warehouse experiences is on the low side, which will typically raise barrel proofs.
Indiana Bourbon Club lands a barrel of Farm Rye
Indiana Bourbon Club is a large group of enthusiasts headed by Cole Chapin and based out of central Indiana. They were originally given the opportunity to select a single barrel from Journeyman in early 2024. The story is that while Cole and his pick team were at the distillery, they were given a chance to sample from a barrel of Farm Rye that had hit the 7-year-old mark (it was barreled on March 22, 2017). And even though it wasn’t supposed to be available, the powers of persuasion become infinitely easier when alcohol is involved. IBC managed to secure that barrel as their pick.
Cole triumphantly announced to the IBC group that they had picked a barrel of Farm Rye instead of another Journeyman whiskey. The details were that the barrel contained 185 bottles and the price would have to be $200 per bottle. Skepticism was initially high due to the price, but over the course of a few weeks, the spots eventually filled up. I went halfsies with my friend Mike (who leant me a different bottle of Farm Rye to review last fall) to see how this would compare to the last bottle I tried.

Interestingly enough, the barrel that IBC selected went up in proof between the time the sample was pulled (154.3 proof) to the time it was eventually bottled (155.6 proof). No matter how you slice it, this is an incredibly high proof for any American Whiskey to become, let alone a rye whiskey. It’s also one of the highest proofed bottles of whiskey I have ever drank. Would I live to tell the tale of how it tastes? Let’s find out. I’m going to sample this neat in a glencairn.
Tasting Notes
Nose: For being 155 proof, my nose hairs remain intact after nosing the glass. I’m finding powerful scents of bran flakes and barley sugar. Spices include cinnamon and allspice. The fruit notes are like poached orchard fruit (leaning more towards pears). If you care to know, I typically find orchard fruits in any distillate that has a high still proof and high barrel proof. Anyway, things begin to turn more outdoorsy with notes of wildflowers and an old barn full of hay (pun not intended for the farm reference).
Palate: If I were to tell you that the palate was not hell-hot, would you believe me? Well it surprised me that I didn’t spontaneously combust, but I’m not going to pretend it wasn’t hot. It didn’t scald my tongue like a certain whiskey from Charbay did. so that allowed me to hold it in my mouth for a few moments to sense the flavors I was getting. After that, it was down the hatch to let my digestive system deal with the rest.
Now back to the flavors: I’m tasting bran flakes (a common theme with Farm Rye, I’ve noticed) and Grape Nuts cereal. Chili oil, peppercorns and Saigon Cinnamon add flavor and heat. I don’t know if I’m picking up much in the way of tannins, but I do taste some wood shavings on the tongue. Orange citrus extract are about the only fruit I’m finding while a touch of honey and Nilla Wafers provide some sweetness. To wrap it all up, I can also taste warm butter and dough which is sometimes par for course when I taste a whiskey from a craft distiller.
Finish: A lingering cereal note flavor is accompanied by malted milk balls and wet wood. Acidic citrus fruit, strawberry tops and raisin flavors also remain, bringing some fruit essence back to the dram. The finish is good, but I’m more surprised I have any tastebuds left.
Score: 7.2/10
First thing’s first – I lived. So now it’s time to tell the tale. This was a fun bottle to partake and also very unique. There’s not a lot of malted rye whiskies I’m fond of. I get bored with the same three flavors that are always on display with them; mint, chocolate and coffee beans. Thankfully, I didn’t find those notes here. This makes the “bran flake cereal” aspect even stranger, but I prefer it over the three flavors I just mentioned.

With that being said, Farm Rye’s overall profile didn’t really excite me. Is it lacking in depth and nuance? I can’t say I know that to be true. But what I do know is the extreme heat limits the amount of sweetness, fruits or unique spices that could come out to play if the proof was lower. I’m sure I’ll get some comments “add some water to it!” but that’s never been something I do.
Final Thoughts
My impression of this bottle of Farm Rye is pretty similar to the last bottle I tasted. With that being said, my opinion has become more focused that this is intended more as a “party trick” than one that you sit down and dissect. I plan on sampling it to my friends and watch them try to explain how 155+ proof feels. Otherwise, I don’t see it getting much use.
Farm Rye is simply too much of a mixed bag. On one hand it’s unique for its proof and mash bill. On the other, it doesn’t have anything I haven’t really experienced before. And most importantly, it has too much proof to enjoy consecutive glasses of or even to sit down and relax with. So does a $200 bottle that is limited in the ways you can drink it deserve your money? I guess that depends on you. I have a closet that’s getting dangerously low on space with “one-and-done” bottles that I don’t intend to finish or throw away. I’ve seen many of your collections online and know that I’m not alone in this.
With all of that being said, I’m still interested in tasting what Farm Rye ultimately becomes once it fully comes of age in 2027. Will it finally have tannins? Will the proof somehow drop? I’ll have three years to find out, but until then, I think I’ve had my fill.
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G Leatherbury
Friday 16th of August 2024
I was blessed to get this pick and am amazed how much it changes over time. There are more flavors a month after being open than at first crack. Enjoyed the information, review and the perspective!
Bud Darland
Thursday 15th of August 2024
Thanks Mike for the excellent review. I agree with most of what you said, and disagree with a few points. But that's what's great about this bourbon community. Like they say, one man's drain pour is another man's unicorn. Okay, maybe they don't really say that, but it sounded good in my head. Especially while drinking 155.6 proof farm rye, LOL.
Cole Chapin
Thursday 15th of August 2024
I love and appreciate the review! For anyone who wants to look us up or join our group, we are not the Indiana Barrel Club. We are the Indiana Bourbon Club and you can find us on Facebook.
Mike & Mike
Thursday 15th of August 2024
Oops! I will make that change! Sorry
TrevM
Thursday 15th of August 2024
can confirm, quality pick and taste rye!