When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of a small town in Iowa chose to become outlaws – producing a high caliber and much sought-after whiskey known as Templeton Rye.
Strictly following the original Prohibition Era recipe, master distillers use only the best grains. While the process has changed some in the past 80 years, the unyielding attention to detail hasn’t budged.
Replacing the converted copper wash tub used by the original distillers with a 300 gallon copper pot still, today’s whiskey makers no longer have to add and remove logs from the fire to regulate heat properly.
Aged in charred new oak barrels, Templeton Rye provides a smooth finish and a clean getaway.
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