Seven years after distilling their first drop, Still Waters can barely keep up with demand. The single malt distillery took a giant step forward when partners Barry Stein and Barry Bernstein decided to mash some rye grain. Rye is now more than half of their production. Waxy, sizzling-hot spices and a lovely leafy sweetness lead to softer peppers, hints of vanilla, and a mildly floral palate. Linseed oil and a slippery palate suggest chocolate, but only just.