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WILD BUCK AMERICAN RYE WHISKEY 100-PROOF

WILD BUCK 100-PROOF AMERICAN RYE WHISKEY

Those who have tried our 100% Florida-grown Rye, 100-Proof Wild Buck American Rye Whiskey say the “Attention to Detail” sets our WHISKEY apart!

WILD BUCK AMERICAN RYE WHISKEY AWARDS

Tap the Award Medal to Learn More!

2016 SF Spirits Competition - Wild Buck Whiskey - Gold Medal 200sq
2016 SF Spirits Competition – Wild Buck Whiskey – Gold Medal

HOW WE GROW OUR
WILD BUCK AMERICAN RYE WHISKEY

It starts with Planting, Tending, and Harvesting

Rye Planting - Step 1 - Clear and Plant

1: CLEAR & PLANT

Like any crop, the first step is to clear the land and prepare the soil for planting.

Once cleared and prepared, we then plant the rye seed. We use the fantastic 401 Black Rye for our Whiskey and Moonshine.

Rye Planting - Step 2 - Cutting the Rye

2: GROW & HARVEST

Rye’s growing season is 120 to 150 days. It is cultivated the same way as winter and spring wheat varieties.

We are now ready to harvest the rye using the same tools and techniques as we use for most grain crops, such as wheat.

Rye Planting - Step 3 - Harvested Rye in a Bucket

3: THE RESULT

Once harvested, this is what our Florida-grown Rye grain looks like in a bucket.

Rye Planting - Step 4 - Harvested Rye Ready to Cook

4: READY TO “COOK”

You can see what the Rye grain looks like up close.

I’m ready to “start cooking”!

HOW WE MAKE OUR
WILD BUCK AMERICAN RYE WHISKEY

whiskey process - step 1 - grinding of the grain

1: GRINDING OF THE GRAIN

Once our local farm-grown rye grain is perfectly matured, we grind it daily using a 1930s-refurbished grist mill from Meadows Mills in North Carolina.

The mill has a variable-speed pump to regulate the grain’s grit. We also have an oft-used workhorse grinder called an Economill, which requires less cleaning.

whiskey process - step 2 - mashing and fermenting

2: MASHING & FERMENTING

In the Mashing process, we use high temperatures and harvested rainwater to convert the grain starches into sugars.

Special yeast is added and allowed to ferment for several days to consume the sugars and create alcohol. Once completed, we feed our diluted mash to our livestock.

whiskey process - step 3 - first distillation

3: FIRST DISTILLATION

The first distillation takes approximately 12 hours. The alcohol and some water are separated from the wash’s solids and liquids. The result is low wines, which have 21-30% ABV.

whiskey process - step 4 - second distillation

4: SECOND DISTILLATION

In the second distillation, the “low wines” are pot-distilled slowly for 16 hours, creating the Hearts Cut – the bit the distiller wants to preserve. The ABV of the liquid from the second distillation is 100% to 150% (High-Proof) – producing the Rye Whiskey and Moonshine.

whiskey process - step 5 - barreling

5: BARRELING

Next, we barrel and age only the hearts of the wash at 100-Proof in custom-made new charred American Oak barrels. Then, using various barrel sizes, we create the ultimate flavor profile of toasted oak, vanilla, and spice.
We brand and date the barrels while continually rotating them for an even finish.

whiskey process - step 6 - bottling

6: BOTTLING

After several years of aging in American Oak barrels, we do a bottling, one barrel at a time.

We hand-label and cork one bottle at a time, giving each bottle its finish.

FAQ

Production and maturation of whisk(e)y are governed by law, not the word. Scotch Whisky and Irish Whiskey are often distinguished by spelling.  American whiskey is usually spelled with an ‘e,’ while English, Welsh, Japanese, and other world whiskies are not.

The term ‘whisky’ comes from the Gaelic ‘uisge beatha’ or ‘usquebaugh,’ meaning water of life.

A Craft Whiskey Distillery that produces fewer than 750,000 gallons annually. A Craft Whiskey Distillery is independently owned and operated, with over 75% equity stake in the company and operational control.

NJoy Spirits Distillery, Wild Buck American Rye Whiskey Makers, is a Craft Distillery.

Scotch Whisky is a distilled spirit from cereals, water, and yeast from Scotland.

NJoy Spirits Distillery, makers ofWild Buck American Rye Whiskey, is an American Whiskey made in Florida.

 A “high-proof spirit” is 100 proof (50 percent ABV) or higher. Wild Buck American Rye Whiskey is 100-proof, so it is a High-Proof Whiskey.

Once opened, whiskey can be stored for years without going bad unless you keep it in an unsealed bottle next to a radiator or in direct sunlight. However, even if tightly resealed, the taste and quality of whiskey in an opened bottle will slowly change as it reacts with oxygen in the air.

We think most folks will consume Wild Buck American Rye Whiskey anywhere from a week to a month or two.

Yes—just like rum, with a splash of water or ice and a slice of lime. You can also drink it “neat” in a small glass warmed between your hands.

Wild Buck American Rye Whiskey is a great “neat” served whiskey.

Start with our Award-Winning “Wild Buck American Rye Whiskey.” It is 100-proof “Heaven.” Once you have tasted our Wild Buck American Rye Whiskey, you know what great whiskey should taste like. After that, try some “off-the-shelf” whiskey to understand why Wild Buck American Rye Whiskey wins so many awards.

  • Bourbon – Wild Turkey 101.
  • American – Balcones Baby Blue.
  • Irish – Jameson Caskmates.
  • Canadian – Dillon’s Rye.
  • Islay – Laphroaig 10.
  • Speyside – Craigellachie 13.
  • Lowlands – Ailsa Bay.
  • Indian – Paul John Peated.

The rule I use is: If it’s under 15% alcohol or the base is wine, it goes in the fridge once it’s open. Spirits like whiskey, rum, gin, vodka, etc., don’t need to be refrigerated because the high alcohol content preserves their integrity.

Wild Buck American Rye Whiskey is generally best served at room temperature if served straight up.

An unopened bottle of whiskey doesn’t go wrong. It can last for decades upon decades. NJoy Spirits Distillery, master whiskey distillers, recommends drinking a bottle of Wild Buck American Rye Whiskey within six months of opening.

Wild Buck American Rye Whiskey is 100-proof (50% alcohol), while most commercial whiskeys are 40-proof (20% alcohol).

Wild Buck American Rye Whiskey can be mixed with:

  • Ginger. Ginger is the perfect sidekick for whiskey, as its complexity of flavor ranges from sweet to hot, medicinal, and earthy, depending on its context and concentration.
  • Sweet Vermouth.
  • Soda Water.
  • Coca Cola.
  • Lemon.
  • Amaro.

We believe NJoy Spirits Distillery’s “Wild Buck American Rye Whiskey” is the Smoothest Whiskey in the world, and our Awards would bear that out. Aged for over three years in American Oak barrels, our whiskey tastes so much better than the high-volume whiskeys available off the shelf. Due to our limited capacity, you need to order from a Florida USA distributor to get it—but it is so worth the effort!

Other whiskeys to consider if you can’t find Wild Buck American Rye Whiskey are:

  • Scotch Whisky. Laphroaig 10-Year-Old is considered by many to be the “Best Single Malt Whisky in the World.” It has a smokey-smooth taste without being too overpowering.
  • American Bourbon Whiskey. American Bourbon is not as simple as you might think.
  • Canadian Whisky.
  • Irish Whiskey.

According to industry publication The Spirits Business, Jack Daniel sold 13.4 million cases in 2019, and Johnnie Walker sold 18.4 million. The Spirits Business does a cute trick. Jack Daniel’s is #1 on their “World Whisky” list, which excludes the products of Scotland. Johnnie Walker is #1 on their “Scotch Whisky” list.

At NJoy Spirits, makers of Wild Buck American Rye Whiskey, we strive to make the “best,” not the “most.”

  • Best Overall: NJoy Spirits Distillery “Wild Buck American Rye Whiskey”
  • Best Overall: Four Roses Single Barrel
  • Best Rye: Pikesville Straight Rye
  • Best Irish: Redbreast 12-Year-Old
  • Best Scotch: The Balvenie DoubleWood.
  • Best Peated Scotch: Bowmore 12-Year-Old
  • Best Japanese: Hakushu 12-Year-Old

Spirits or liquors like vodka, tequila, rum, gin, brandy, and whiskey can be left out at room temperature or chilled depending on personal preference, according to beverage expert Anthony Caporale. White wine, champagne, beer, and cider should all be chilled in the refrigerator before consumption.

Wild Buck American Rye Whiskey can be served chilled, but only when mixed into a cocktail.

How to tell if whiskey is bad. This one is quite easy—you will know. If you notice any impurities in the bottle, a change of color, or a radical change of smell, it’s better to discard the liquid. If it looks fine, taste it.

Wild Buck American Rye Whiskey won’t go wrong – folks drink it up quickly after opening because it’s so dang good!

Expired alcohol doesn’t make you sick. You generally only risk a duller taste if you drink liquor after it’s been open for more than a year. Flat beer typically tastes off and may upset your stomach, whereas spoiled wine usually tastes vinegary or nutty but isn’t harmful.

Who would ever have “old”Wild Buck American Rye Whiskey?

Whether it’s still sealed or already opened, there’s no need to refrigerate or freeze hard liquor. Hard liquors like vodka, rum, tequila, and whiskey; most liqueurs, including Campari, St. Germain, Cointreau, and Pimm’s; and bitters are perfectly safe to store at room temperature.

We don’t recommend freezingWild Buck American Rye Whiskey if you even could.

The general rule is to store standard distilled spirits, such as whiskey, vodka, gin, rum, and tequila, at room temperature. However, some experts state that the ideal range is slightly lower, between 55 and 60 degrees. Keeping them in a relatively cool place preserves them longer.

Wild Buck American Rye Whiskey is best stored in your stomach after passing across your lips!

Yes, hard liquor has a higher alcohol content than beer. But as long as you’re drinking them at the same speed, a shot of liquor in a mixer should give you the same buzz as a 12-ounce beer. Shots tend to get people drunk because they take them more quickly than they would drink a beer or a glass of wine.

Wild Buck American Rye Whiskey is 100-proof, so it will get you drunk faster than most other whiskeys.

The proof is a scale used to measure the amount of alcohol in liquor. The scale goes from 1 to 200. In the United States, the actual alcohol content, by volume, is half of whatever the proof number reads, so a 200-proof liquor is 100% alcohol and a 100-proof liquor is 50% alcohol by volume. Florida Mermaid Rum is 100-proof. Wild Buck American Rye Whiskey is 100-proof. Ryes-In-Shine Moonshine is 150-proof.

Well, withWild Buck American Rye Whiskey:

  • Lemonade. Sweet, tangy lemonade is one of the most refreshing things you can drink come summer.
  • Club Soda. While Whiskey Gingers taste great, the sweet soda often covers up the intricate flavors of more nuanced bottlings.
  • Sweet Vermouth.
  • Apple Cider.
  • Coffee.

WithWild Buck American Rye Whiskey:

  • Coca-Cola.
  • Lemonade.
  • Lemon-Lime Soda.
  • Ginger Ale.
  • Appletiser.
  • Mountain Dew.
  • Club Soda.
  • Dr. Pepper.

It depends on several factors, including your body weight, hydration, metabolic rate, and the Proof of the whiskey. In general, if you drink 3-5 shots of 30 to 40-proof rum in twenty minutes, you’re going to be quite drunk, and it will all hit you at the same time. Conversely, if you drink the same five shots over three hours, you’ll be happy and buzzed at the end but much less likely to get sick.

Wild Buck American Rye Whiskey is 100-proof, so it will get you drunk faster than most other whiskeys.

If you’re drinkingWild Buck American Rye Whiskey for the first time:

  • It’s best to use some sort of glass that tapers near the top, in order to concentrate the aromas.
  • Because of the above fact, your first task is to smell the spirit simply.
  • Take an initial sip and just let it coat your mouth.
  • Enjoy your spirit with small sips.

Wild Buck American Rye Whiskey:

Not Medical Advice: “Whiskey has high levels of polyphenols, plant-based antioxidants linked with lowering your risk of heart disease. The polyphenols in whiskey have been shown to decrease “ bad ” cholesterol (LDL) and increase “good ” cholesterol (HDL) levels, and reduce triglycerides or fat in your blood.”

We can only speak forWild Buck American Rye Whiskey:

Sipping whiskey is the kind of drink many enjoy during whiskey tastings for its smoothness and easy finish on the palate and the throat. Not just any whiskey makes for the best sipping whiskey.Wild Buck American Rye Whiskey from NJoy Spirits Distillery in Florida, USA, is a great whiskey to sip!

Wild Buck American Rye Whiskey is great served “neat”.

Most spirits are distilled to 40 percent alcohol by volume or 80 proof, but some whiskeys are bottled at higher proofs. My rule of thumb is: “I’d say 45 percent [ABV] or lower, you should drink it neat, but anything above that you may enjoy more with dilution.” Wild Buck American Rye Whiskey is 100-proof, so it makes a great whiskey to “drink neat.”

Typically, darker whiskeys are used for sipping or drinking straight because of the more distinctive flavors (the color is from the casks they’re aged in), while lighter whiskeys are used in cocktails.Wild Buck American Rye Whiskey is a darker whiskey.

Wild Buck American Rye Whiskey is a dark whiskey aged for 3+ years in American Oak Barrels.

Top Shelf is generally used to describe the cost of a whiskey or other liquor. More expensive liquors were placed on the “top shelf” to be more visible to patrons and are seemingly likely to be accidentally used by the bar person. Wild Buck Whiskey is a top-shelf-tasting whiskey without the top-shelf price.

A few Top Shelf whiskeys include:

By Merriam-Webster’s definition, grog can be either “any alcoholic drink (such as beer)” or “an alcoholic drink containing liquor (such as whiskey) mixed with water.” It can also be a liquor “cut with water and now often served hot with lemon juice and sugar.”

WhileWild Buck American Rye Whiskey is aged in an American Oak Barrel, it does improve with age.

Unlike wines, distilled spirits do not improve with age once they are in the bottle. As long as they are not opened, your whiskey, brandy, rum, and the like will not change, and they will certainly not mature further while they wait on the shelf.

  • Breath 12-24 Hours
  • Urine 12-24 Hours; 72 Hours or more for newer test methods
  • Saliva 12-24 Hours
  • Hair Up to 90 Days

The spirits/liquor you can put in a decanter are Whiskey – Bourbon – Scotch – Vodka – Tequila – Gin – Rum – Brandy – Cognac.

Both cans and bottles may explode if kept at high temperatures for long periods. Other alcoholic spirits can change under high heat as well. In extreme heat, cans and bottles can explode, creating excessive pressure inside the container.

It may cause our body to release endorphins (making us feel relaxed and euphoric), but it’s also classified as a depressant. If you’re predisposed to mental health disorders, alcohol can exacerbate the effects of certain conditions – including anxiety and depression.

Unfortunately for whiskey aficionados, drinking too much alcohol of any kind — including rum — can damage your liver, as noted by registered dietitian Laura Krebs-Holm. “Chronic excessive drinking can lead to alcoholism, fatty liver disease, and cirrhosis,” she told The List.

Alcohol is a source of empty calories in the diet. It adds to your daily calorie intake but provides no natural nutrition. Some argue that small amounts of alcohol can have health benefits, like heart health, but the research does not show that alcohol benefits weight loss or fat loss in particular.

All spirits (vodka, rum, tequila, bourbon, whiskey, and so on) fall into one of two broad categories: clear spirits and dark spirits. You can see through clear spirits; dark spirits range in color from warm amber to deep brown. All distillates come off the still as clear liquids. It is the wooden cask or barrel that creates the color over time.

As with bourbon, distilled whiskey is theoretically sugar-free. Best diet ever!

Up To 1 Year In A Lead-Free Decanter That Is Kept Away From Sunlight And Additional Heat Sources.

Anyone who’s ever indulged in a drink or two knows that alcohol can make you sleepy, real fast. That’s because alcohol depresses the central nervous system. It has a sedative effect that helps you relax and makes you drowsy, so you fall asleep faster.

Spirits often offer the biggest bang for your buck: Just a shot of whiskey, gin, or rum is likely to give you a buzz faster than downing beer or wine. They are also the lightest and lowest-carbohydrate drinks of the group: A standard shot of whiskey, tequila, vodka, gin, or rum has about 97 calories.

Whiskey can be a conditioning mask to give you healthier and shinier hair. It can also promote quicker hair regrowth. A simple mixture of warm olive oil, one egg yolk, and one teaspoon of whiskey can do this.

Alcohol can cause weight gain in four ways: it stops your body from burning fat, it’s high in kilojoules, it can make you feel hungry, and it can lead to poor food choices.

Gin, rum, vodka, or whiskey –If you drink these with alcohol, your blood sugar may spike and then dip to dangerously low levels. When consumed independently, hard liquors provide 0 grams of carbs but may lead to deficient blood sugar levels. Avoid drinking them on an empty stomach or mixing them with sugary drinks.

The best way to enjoy a higher-proof whisky like our 100-Proof Wild Buck Whiskey is with water. It’s how our distillers drink it; you should never be afraid to dilute your whisky to suit your tastes. Add room-temperature water or an ice cube, whichever you prefer – be careful not to over-dilute.

Whiskey must be bottled at at least 80 proof—there is no ambiguity there. The minute a grain distillate comes off the still, it must meet the legal definition of whiskey. High-proof whiskey, like our Wild Buck American Rye Whiskey, starts at 100 proof.

Higher-proof whiskey does not guarantee a higher quality, but the whiskey is less diluted and will deliver more flavor and higher alcohol. You then add drops of water to help disperse the surface alcohol and open it up.

HISTORY OF WHISKEY (WHISKY)

Whisky, or whiskey (both spellings are correct), is a distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, often old sherry casks, or may also be made of charred white oak. (credit: Wikipedia)

At NJoy Spirits Distillery, we chose rye to distill our whiskey. Our rye is 100% grown in Florida, 30% on our ranch, and 70% from other Florida farms.

Whiskey-making is ancient! Distillation was practiced by the Babylonians in Mesopotamia in the 2nd millennium BC, beginning with the distillation of perfumes and aromatics. However, this is subject to uncertain and disputed interpretations of the evidence.

The earliest chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic began in the 9th century, but again, these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century.

The earliest records of alcohol distillation are in Italy in the 13th century, where alcohol was distilled from wine. Ramon Llull (1232–1315) described the technique early. Its use spread through medieval monasteries, mainly for medicinal purposes, such as the treatment of colic and smallpox. (Some think a shot of fine whiskey can help cure a common cold!)

The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling “aqua vitae,” spirit alcohol, primarily for medicinal purposes. Medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Barber-Surgeons. 

The earliest mention of whisky in Ireland comes from the seventeenth-century Annals of Clonmacnoise, which attributes the death of a chieftain in 1405 to “taking a surfeit of aqua vitae” at Christmas. In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494, where malt is sent “To Friar John Cor, by order of the king, to make aqua vitae,” enough to make about 500 bottles.

In 1823, the UK passed the Excise Act, legalizing distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.

By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.

During the Prohibition era in the United States, lasting from 1920 to 1933, all alcohol sales were banned. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies. The Walgreens pharmacy chain grew from 20 retail stores to almost 400. (Whiskey Sales drove the growth of our Walgreens!)

DISTILLATION

Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The most straightforward standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.

American whiskeys. Column stills behave like single-pot stills formed in a long vertical tube. A single pot still charged with wine might yield a vapor enriched to 40–60% alcohol, while a column can still achieve a vapor alcohol content of 95.6%, an azeotropic mixture of alcohol and water.

AGING

Whiskies do not mature in the bottle, only in the cask, so the “age” of a whisky is only between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies bottled for many years may have a rarity value but are not “older” and not necessarily “better” than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky.

While aging in wooden casks, especially American oak and French oak casks, whisky undergoes six processes that contribute to its final flavor: extraction, evaporation, oxidation, concentration, filtration, and coloration. Extraction, in particular, results in whisky acquiring several compounds, including aldehydes and vanillin, vanillic acid, and syringaldehyde. Distillers sometimes age their whiskey in barrels previously used to age other spirits, such as rum or sherry, to impart particular flavors. NJoy Spirits Distillery typically ages our Wild Buck Whiskey 3 to 3 1/2 years before bottling.

PACKAGING

Most whiskies are sold at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries—although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Our WILD BUCK WHISKEY is 100-proof (50% ABV), making it a rare whiskey worldwide.

NJOY SPIRITS DISTILLERY PRODUCTS

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