Rye spice | Caramel | Brown sugar | Hint of citrus | Allspice

Brown sugar | Caramel | Graham cracker | Raisin | Slight leather | Rye spice | Well-balanced

Baking spices | Cinnamon | Brown sugar | Hint of peppery oak | Leather

Frank August is spearheaded by CEO and Co-Founder, Johnathan Crocker, the former denim and fashion executive for AG Jeans and BLDWN. Frank August’s concept isn’t an elaborate backstory, but for the bourbon (and bottle) to speak for itself. The minimalist and contemporary-designed bottle is your first clue that there’s a high concept in play here. The front of the bottle only features the brand’s name in small print, while the back of the bottle features a removable back label so the bottle can have a second life as a decanter. The cap is equally well designed with a milled thin but wide metal stopper that rests just above the opening of the bottle and makes removing it a strangely satisfying experience.

Frank August Small Batch Straight Rye is a permanent addition to the brand’s core lineup and a natural counterpart to their Small Batch Straight Bourbon. Frank August’s small batches are made up of 10-15 barrels, and there is no batch designation on the label, signaling their intent to make batches consistent from one to the next.

The whiskey is well-refined, leaning into its sweeter side while still delivering ample accents of spice. A quick splash of rye spice on the nose gives way to sweeter flavors of caramel, brown sugar, and a hint of citrus, with allspice rounding out the backend. On the palate, sweeter flavors settle in first, with brown sugar, caramel, and graham cracker at the foundation. Raisin joins a hint of leather as rye spice begins to amplify on the backend. The rye spice transitions to a more expansive baking spices medley on the finish, with a noticeable pop of cinnamon. Brown sugar, a hint of peppery oak, and leather round it out.

Frank August Small Batch Straight Rye is a well-balanced rye whiskey that should even appeal to those who typically don’t venture towards more spicy ryes due to how heavily it leans into its sweeter side.