When Baltimore Whiskey Co. released its first rye whiskey on St. Patrick’s Day, between 300 and 400 local spirits enthusiasts lined up to buy a bottle.
The only problem: They quickly learned the distillery had sold out in less than an hour, leaving many empty-handed that day.
A second chance comes on Saturday, when the Baltimore Whiskey Co. releases its second small batch of its 100-proof rye whiskey, the first produced in the city from scratch in many decades. The release doubles as a goodbye party, as the company prepares to move its operations from Remington to Union Collective in Medfield next month, said co-founder Max Lents.
“This space really let us build our brand and create our identity, which is allowing us to do the big things on the horizon,” he said. “Without this space, we wouldn’t be in the Union Collective.”
There will be approximately 600 bottles of the Epoch Rye available for purchase (limit three per customer) on Saturday, according to Lents. Each bottle costs $39.99.
Response to the rye whiskey’s first batch has been positive, Lents said, in large part due to its bold flavors. (The Baltimore Sun named Epoch Rye one of the best local spirits of the past year.) Epoch Rye’s mix of grains contains roughly 70 percent rye grain and 30 percent rye malt.
“We use a very high malt content, and it’s malted rye — not malted barley,” Lents said. “It’s a very unique flavor profile for that grain, and not many people use it.”
Those tasting the whiskey for the first time will likely notice tropical notes and dark fruit notes, he said, including touches of grape, cherry, melon and plum.
Taking place noon-6 p.m., Saturday’s event will feature music from DJ Jack Denning and drinks from cocktail bar Sugarvale. The food truck Farm to Charm will be on hand as well.
Lents said he hopes to open at Union Collective in June, but did not have a firm opening date.
“As anybody who has followed a place in Baltimore trying to open knows, it’s really hard to pin down an opening date and get it right,” he said. “We do expect the bulk of the move to happen in May. … If everything goes smoothly with the move, then we will open in June.”
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