Virgil Kaine Introduces Two New Southern Spirits

Virgil Kaine Lowcountry Whiskey Co., the distinctive line based in Charleston, S.C., expands its portfolio with the launch of two new Southern spirits – Robber Baron Rye Whiskey and High-Rye Bourbon – and announces added distribution to New York state in Spring 2015.
Following the success of its original Ginger Infused Bourbon, Virgil Kaine’s new releases offer unparalleled whiskey experiences, while remaining true to the cornerstone of the brand – to deliver meticulous spirits created by professional chefs and driven by flavor. Founders and chefs David Szlam and Ryan Meany are inspired by their years in the kitchen, and apply their unrestrained culinary expertise to each of Virgil Kaine’s unique whiskeys. In response to growing demand for their debut spirit and the country’s continued fascination with all things Southern, Szlam and Meany will bring the complete Virgil Kaine portfolio to New York this spring.
The new Virgil Kaine Robber Baron Rye Whiskey is a Southern twist on an old favorite, inspired by a love for the bold flavor of a quality rye. A pioneering mix of two exotic whiskies, Robber Baron Rye Whiskey blends an uncommonly high 94% rye mash with a splash of Virgil Kaine High-Rye Bourbon. This unique combination yields a flavor of dry, subtle spice that opens up to a delicate heat. Robber Baron Rye Whiskey is best enjoyed neat or with a cube or two of ice, and also complements traditional rye cocktails such as the Manhattan or Sazerac.
The new Virgil Kaine High-Rye Bourbon pushes the boundaries of traditional bourbon while maintaining balanced flavor. A mash of 60% corn, 36% rye and 4% barley creates an ideal blend of spicy rye and sweet corn, with a flavor that’s unexpected for bourbon, yet intriguing. Aged for no longer than two years and never chill-filtered, High-Rye Bourbon is dry and crisp, with scents of oak, spice and sorghum and a long, lingering flavor. The blend’s high-rye mash bill and smooth finish make it an excellent base for any classic cocktail.
Virgil Kaine Ginger Infused Bourbon, the line’s award-winning, debut spirit, infuses an heirloom varietal ginger into full-bodied Southern bourbon. The ginger is sourced locally from Spade & Clover Gardens on John’s Island and is pickled young to preserve its essential oils. A mash of 60% corn, 36% rye and 4% malt is then used to macerate the ginger with other all-natural ingredients. Virgil Kaine Ginger Infused Bourbon delivers a smooth, lingering finish and the flavor of warm ginger spice complemented by subtle notes of vanilla. Bourbon devotees across the South sip it neat, while cocktail enthusiasts enjoy it mixed into drinks such as the “Charleston Mule,” with ginger beer and fresh lime juice. Shortly after its debut, Virgil Kaine was named a “Distinguished Platinum Winner” at the 2013 Spirits International Prestige Awards (SIP), and Whisky Advocate awarded the bourbon an impressive score of 88 out of a possible 100 in its “Buying Guide” to whiskeys (Fall 2014).
For more information regarding retail locations, upcoming events, cocktail recipes and more, please visit the Virgil Kaine website, or connect with Virgil Kaine on Facebook, Instagram and Twitter.