Few Spirits out of Evanston, Illinois, have been quietly building a reputation among American whiskey enthusiasts, and this 6 Year Old Rye from their 2016 vintage — dubbed The Heart Cut — is a solid example of why. At 50% ABV, it's bottled at a proof that tells me the distillery wants you to taste what they've actually made, not a watered-down version of it. That confidence is worth paying attention to.
For those unfamiliar with the term, 'the heart cut' refers to the middle portion of the distillation run — the sweet spot where the distiller has discarded the rough, volatile heads and before the heavier, oily tails come through. It's the purest expression of the spirit, and naming a bottle after it is a statement of intent. This is Few saying: here's our best work from that run, aged for six years, and we're not hiding behind anything.
Rye whiskey, by US law, must contain at least 51% rye grain in its mashbill, and that grain brings a character you simply don't get from corn-heavy bourbons. Expect spice — black pepper, baking spice, maybe a herbal edge — alongside a drier, more assertive backbone. Six years in barrel is a respectable age for a craft rye. It's long enough for the oak to contribute real depth and complexity without steamrolling the grain character. The 50% ABV sits in that ideal range where you get intensity and body without needing to add water, though a few drops certainly won't hurt if that's your preference.
Tasting Notes
I'll be upfront — I'm not going to fabricate specific tasting notes I can't verify. What I can tell you is that a well-made rye at this age and proof should deliver on the category's strengths: that signature rye spice, some oak-driven warmth, and a finish with enough grip to remind you you're drinking something with real substance. The 2016 vintage and six years of maturation suggest a whisky that's had time to develop layers beyond the raw grain.
The Verdict
At £55.50, this sits in competitive territory for a craft American rye, but I think it earns its price tag. You're getting a named cut from a specific vintage, bottled at a proof that respects the spirit and the drinker. It's not trying to be Willett or WhistlePig — it's doing its own thing, and there's value in that. A 7.5 out of 10 feels right here. This is a genuinely good rye that delivers on what it promises without overreaching. It's well-made, thoughtfully presented, and priced fairly for what's in the bottle. Not every whisky needs to be a 9 to be worth your money.
Best Served
A rye at 50% ABV is practically begging to be used in a Manhattan. The spice and structure of this whisky will stand up beautifully to sweet vermouth — I'd go two parts rye to one part Carpano Antica, two dashes of Angostura, stirred and strained. The bottling proof means the whisky won't get lost in the mix. That said, it's equally enjoyable neat or with a single cube of ice if you want to let the oak and spice open up at their own pace. If you're an Old Fashioned person, this would work brilliantly there too — just go easy on the sugar, the barrel age has already done some of that sweetening work for you.
