Few Spirits Set to Debut Bourbon, Rye Whiskeys

Chuck Sudo/Chicagoist

This is how I spent Black Friday: Tasting and buying the new aged whiskeys from Few Spirits. When I first visited Evanston's first distillery, owner Paul Hletko was just beginning to set aside some whiskey for aging in newly cooped charred white oak.

Hletko was non-committal when pressed for a time frame for the aged rye and bourbon to be ready for market. Five months later, Few has rye and bourbon whiskey bottled in time for the holiday season.

For young aged whiskeys, both have an amazing balance to them due in large part to the barrels. "The cooper I eventually chose to make our barrels won 24 out of 25 categories at a spirits competition I visited," Hletko said. "I'm no math major, but that's the cooper I want to make our barrels."

The number three char on the barrels gives Few's aged whiskeys a rounded sweetness to balance the spice imparted by the grains. Hints of plum, cherry and vanilla lay gracefully on the palate. The bourbon, distilled from a mash of 70 percent corn, 20 percent barley and 10 percent rye, has a lingering spice on the finish that intensifies the longer it hangs around.

But it's the rye, made from 100 percent rye grain, that will have whiskey fans talking. The spice of the grain cuts through the flavors imparted to the whiskey from barreling with ease, making it an ideal alternative for folks who keep Templeton in their bar as their rye of choice.

Look to pay an extra penny or two for these when they hit retail shelves. The rye will sell for $55 while the bourbon will retail for $65. But they're worth the money and further proof that Chicago's local craft spirits scene is growing nearly as fast as its craft beer industry. Few is currently selling the aged whiskeys at their tasting room. They also have a launch party scheduled for Dec. 13 at Delilah's (2771 N. Lincoln Ave.)