Through a collaboration with Cornell University’s SeedSavers program, NY Distilling Co brought Horton Rye from a vestige in a vault to a viable, flourishing crop that makes one hell of a Rye Whiskey. A 17th century variety of rye native to New York, named after the Horton family, farmers from central England, who emigrated to, and helped settle, you guessed it, Rye, NY.

Starting with just 10 seeds in 2010, it took over 5 years of harvesting and re-planting just to have enough grain to begin distillation. Today, they grow 200 acres in perpetual crop rotation around the Finger Lakes.

This is the first ever, limited release of just 750 cases, all hand-selected from a series of 7 year-old barrels bottled at Cask Strength. There is no other whiskey in the world that uses Horton Rye. Jaywalk has a mash bill of 75% Horton Rye, 13% New York Corn and 12% Malted Barley with a barrel entry proof of 115º.

Horton Rye kernels are 1/3 the size of conventional commercial Rye, resulting in the concentration of sugars which produce a unique and delicious range of aromas and flavors that are at once tropical, zesty, pithy, herbal and succulent with a whiff of creme brûlée on the finish but remember, these are single barrels, unblended so there will be some variation from barrel to barrel. Sip neat or with a rock. This is not a cocktail whiskey.