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84 points

66Gilead Crimson Rye, 47%

The second whisky from this Canadian craft distillery is a blend of three barrels of 100 percent rye whisky. Maturation for 3½ years in once-used red wine barrels has integrated distinct ripe fruits into the spiciness of rye grain. Youth is obvious in the earthy, malty elements, and the peppery heat, and there are distinct suggestions of clean blue clay. Its full body, rich flavors, and the fruit-spice balance speak well for the future of whisky from 66Gilead. (Canada only)

Reviewed by: (Winter 2014)

83 points

66Gilead The Wild Oak, 47%

From a bourbon-style mashbill matured in new Missouri oak, this first whisky from 66 Gilead salutes Wild Oak farm, where contented cattle dine on the distillery’s spent grains. Dry grain, gray weathered wood, sea breezes, caramel, and soft, earthy, woody notes become vanilla, saltwater taffy, cherries, and fruit punch, with herbal hints of celery. It’s hot and spicy with sizzling pepper and searing ginger over a barrelhouse woodiness. Young, but not rough, with a long, peppery finish.

Reviewed by: (Fall 2014)

80 points

66 Gilead Du Bois, 40%

My goodness, this woman is an innovator. Distillery owner Sophia Pantazi stored her maple syrup in whisky barrels. Then once the syrup was bottled, she refilled those barrels with whisky spirit, giving maple-aged whisky. Grain, chocolate, and winter-welcome glowing spices quickly overtake a malty, grainy, perfumey note characteristic of young whisky. Though creamy sweet, the whisky has more toffee notes than maple syrup. Hot beyond its ABV and wanting a couple more years’ maturation. (Distillery only) Price is per 375 ml.

Reviewed by: (Fall 2015)