It's baaaack! Friday, September 13 will mark the resurrection of Graverobber Unholy Rye Whiskey (750ml, 80 proof, $34.99), a wickedly delicious spirit crafted with maple syrup tapped from mature maple trees grown amid a colonial era graveyard on New Hampshire's Great Hill Farm — right down the road from Tamworth Distilling.
Revived due to popular demand just in time for Halloween, the sinister sipper is now available in a larger and scarier bottle – year-round! Previously, it was a limited-edition annual release hand-bottled at 200 ml and sold out quickly every year. Tamworth Distilling, known for its innovations and unique flavor inspirations, refined and upgraded processes to bring this highly sought after whiskey to a bigger audience.
Brave imbibers are encouraged to order a bottle if they dare…. Graverobber Unholy Rye is available now for pre-sale, and will be on shelves in New Hampshire state liquor stores soon after.
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8 comments:
Sweet...more maple-infused-tree-filtered-corpse-juice!
They are non-specific as to what 'pre-sale' really means (or 'refined and upgraded processes' for that matter), but they've earned some trust, and I love that they've upgraded to 750 mL, so I bought a couple anyway.
With any luck, it will show up before the Big Night so I can greet folks while sipping on a colonial-era graveyard-based cocktail, and also have plenty to share.
Haha..I had a feeling you'd dig this news! I can picture that now! Pre-Cheers! haha
Feel free to share that recipe!
Pre-cheers, indeed, and thanks for the alert!
Mildly amusing sidenote...I used PayPal checking out on the Gravedigger purchase, which evidently sent off a confirmation email to my wife.
She was (understandably) a bit puzzled as to why someone was buying bottles of whiskey at ~6:30 AM, and wondering if someone was up to something nefarious.
Then, evidently spotted the actual purchased spirit, and decided that it all made a modicum of sense after all (?).
**Side-sidenote for Jenna- The next recipe to be tinkered with once it arrives is the Sazerac.
I think the maple-infused Gravedigger, bitters-soaked brown sugar cube, and an anise-flavored liqueur have the potential to be great partners...I'll be happy to share anything that comes of the experiment
Sounds excellent - we have been enjoying Sazerai recently, and your Wrenfield is a seasonal staple :)
Luckily, my Graverobber bottles showed up about midway through the month, so I've been playing Halloween alchemist for a couple of weeks now, and have posted the concoction that came from those tinkerings below.
I really like it as an autumnal take on the Sazerac, and would be curious to know your thoughts if you give it a try:
~ Robberjack ~
A Halloween-inspired twist on the Sazerac that would likely have the maker expelled from any bar in New Orleans.
Specifically intended to partner with the maple profile of the Graverobber Rye Whiskey that is the primary spirit (tee-hee), but is also absolutely fine with any decent rye (tested with both Elijah Craig and Bulleit because why not?).
1 chilled rocks glass, one mixing glass / strainer
2 oz Graverobber Rye Whiskey
¼ oz Pumpkin Spice Syrup (off-the-shelf ‘Portland Syrups Pumpkin Spice Syrup’ or the sorta-kinda similar homemade version outlined below)
3 - 4 dashes Peychaud’s Bitters
2 - 3 dashes Angostura
¼ oz Herbsaint (or absinthe) rinse
Lemon peel for garnish
Chill an Old Fashioned or rocks glass (more than likely, no one is watching, so any similar glass should be fine), then RINSE with the Herbsaint to coat (or, use an atomizer / mister if you’re fancy!)
In separate mixing glass filled with ice cubes, add Graverobber, pumpkin spice syrup, Peychaud’s and Angostura bitters; gently stir until chilled (31 revolutions is about right)
Once stirred and chilled, strain into the Herbsaint rinsed Old Fashioned glass
Rim the glass with lemon peel, and express the lemon peel oils (only) over the top of the cocktail, then use as garnish (preferably using a Totally Metal Skull-Headed Cocktail Skewer)
Robberjack Pumpkin Spice Syrup:
1 cup water
½ cup granulated sugar
½ cup light brown sugar
1/2 cup pumpkin purée
1 tablespoon teaspoons pumpkin pie spice
½ teaspoon whole cloves
1 teaspoon vanilla extract
Combine all ingredients in saucepan
Whisk together over medium heat until the sugar is fully incorporated
Continue stirring over low heat and simmer for an additional ~4 minutes
Remove from heat and allow to sit / cool for 10 - 15 minutes
STRAIN into appropriate container / dispenser
Store refrigerated
Once stored, shake before using
You, Sir, are a man amongst men…cannot wait to try this!!!
Wow...this Sazerac is first order of business after the haunt is done :) Thanks so much for sharing!!
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