Apple | Ripe pear | Dried fruit bread | Baking spices | Toasted oak | Light rye grain | Touch of brown sugar | Golden raisin

New oak | Vanilla | White peppercorn spice | Rye bread | Leather | Dried apple | Light cinnamon stick | Nutmeg

Apple pie spice | Slightly dry oak | Leather | Cinnamon stick | Gentle rye spice | Light vanilla

Ampersand is a new line of spirits from Foley Family Wines & Spirits. Spearheaded by Master Distiller Chip Tate, Ampersand’s initial three bottle release sees the company present two blends and a finished whiskey. Bottled at Minden Mill Distillery in Nevada, Malus is a blend of 51% straight rye from Kentucky and 49% Calvados from an undisclosed source. An unusual combination, the company states that “Tate selected Calvados as part of the Malus blend as it is an underrepresented spirit with an appellation specific to the Normandy Region of France.” The initial run of Malus totals 6,000 bottles.

The sip opens with a clear Calvados influence as fruit scents drift forward in the form of apple, ripe pear, and golden raisin. While the Calvados influence is dominant, the rye component shows itself, pushing forward baking spices, rye grain, and a nice dried fruit bread. Moving into the palate, the rye component takes the lead thanks to rye bread, vanilla, and a cornucopia of spices. Dried apple reveals the Calvados component and transitions to apple pie spice as the sip starts its final descent. Classic rye flavors of leather, slightly dry oak, and rye spice bring everything to a nice conclusion.

Blending two different spirits can always be a risky proposition, as one can easily overpower the other. In the case of Ampersand Malus, this is true in some parts, but for the most part, the two spirits complement each other incredibly well. The nose may be the strongest part of the sip, but the palate and finish do a really nice job of driving home the fun nature of the sip. Overall, this is a highly drinkable blend of rye and Calvados and a great first showing for Ampersand.