Woodford Reserve Master's Collection Chocolate Malted Rye
  • Category Bourbon
  • Country United States
  • Region Kentucky
  • Distillery Woodford Reserve
  • Style Kentucky Straight Bourbon Whiskey
  • Alcohol 45.2%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.
  • cherry
  • cocoa
  • biscuit
  • chocolate
  • spicy notes
  • coffee
  • pecan
  • burnt caramel
  • woody

Woodford Reserve

Master's Collection Chocolate Malted Rye (0.7l, 45.2%*) *please note that the ABV of this bottle may vary

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Character Goatson
Another superb, chocolaty experiment in Woodford’s Master’s Reserve Collection.

There has been distilling on the Woodford Reserve Distillery site for more than 235 years, making it the oldest Bourbon distillery in Kentucky. Now owned by Brown-Forman — one of America’s largest wine and Spirits companies — it has been refitted and set to expand. Since the beginning, the folks at Woodford have been influential in the development and codifying of Bourbon production. In short, they helped invent the Spirit as we know and love it today.

Woodford’s Master’s Reserve Collection is their high-end, limited edition release. Beginning in 2013, each one is an experiment in Whiskey-making… each one is unique… and all Whiskey fans look forward to it with great eagerness. And that tasty tradition extends into 2019 with Woodford Reserve Master’s Collection Chocolate Malted Rye — the fifteenth in the series.

When you toast grains the flavor profile starts to change. The natural sugars AND proteins combine in different ways, developing sweetness and complexity. It’s more than “just” caramelization. Toast the grains too long or too hot and it gets smoky. Toast them just long enough at just the right temperature and it gets chocolaty. That’s what they did here — the mash bill is 70% corn,15% chocolate malted rye, and 15% malted barley. And they bottle it at a near perfect 45.2% ABV.

Smartass corner:
Rye grains are relatively high in protein — as much as 15%. When you heat sugars and starches alone you get caramelization. When you dry-heat sugars in the presence of certain proteins you can get a rich, complex, and aromatic browning called The Maillard Effect.
  • Category Bourbon
  • Country United States
  • Region Kentucky
  • Distillery Woodford Reserve
  • Style Kentucky Straight Bourbon Whiskey
  • Alcohol 45.2%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.
Appearance / Color
Rich Warm Bronze

Nose / Aroma / Smell
The aromas are rich and delectable with notes of mocha-espresso, roasted pecan, caramel, and warm mixed woods.

Flavor / Taste / Palate
The flavor profile is refreshingly different with toasted rye bread, cocoa powder, dried cherries, and shortbread biscuits.

Finish
The finish is long and chocolaty-good.
Flavor Spiral TM
About the Flavor Spiral
What does Woodford Reserve Master's Collection Chocolate Malted Rye taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Woodford Reserve Master's Collection Chocolate Malted Rye and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • cherry
  • cocoa
  • biscuit
  • chocolate
  • spicy notes
  • coffee
  • pecan
  • burnt caramel
  • woody
Woodford Reserve Master's Collection Chocolate Malted Rye
Woodford Reserve Master's Collection Chocolate Malted Rye
Dog Dogson's Smartass corner
Character Dogson
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
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