Kyro Rye Gin and Spirit


Kyro distillery in the snow
Rye is one of the most grown grains in Finland, and rye bread is the most popular type of bread in Finland. In fact, bread is a big part of Finnish food culture, so it would make sense with a plentiful supply of rye, that you would consider making rye based spirit. 5 guys came up with this idea in a sauna in 2012, and after producing their first test batch in 2013, they were ready to move into their newly fitted distillery in 2014 (an old cheese factory).

Rye is one of the most grown grains in Finland, and rye bread is the most popular type of bread in Finland. In fact, bread is a big part of Finnish food culture, so it would make sense with a plentiful supply of rye, that you would consider making rye based spirit. 5 guys came up with this idea in a sauna in 2012, and after producing their first test batch in 2013, they were ready to move into their newly fitted distillery in 2014 (an old cheese factory).

KyroFilling

 

The distillery is based in Isokyro, West Finland. Here’s a little bit from the Kyro guys about this:

Isokyrö is a peculiar place: archeologists have found ancient skeletons in Leväluhta well; the well water turns red every spring. Church of Isokyrö dates back to 15th century nearby there is a birthplace of Cudgel War, peasant uprising against Sweden. A couple of centuries later, the locals fought against Russia in the ill-fated Battle of Napue where more than half of the male population was slaughtered.

Isokyrö is a place where both people and spirits come with character.

So now we know about the grain, the place and the people, let’s take a look at the spirits

Juuri

Kyro Juuri (New Make Rye Spirit)

A 100% Finnish Rye Spirit, distilled in pot still. This is the beginning of what will be rye whisky in a few years time. Get a bottle here.

Staff Tasting Notes
Nose: Buttered rye bread, fruit malt loaf, straw. Spicy corn notes. Maybe a dash of gooseberry.
Palate: A spicy, tangy (tomato notes), peppery and oily palate.

We thought it was a cracking new spirit. It came across as something we would be happy to drink now and we are very excited to see how it develops with a few years in oak casks.

Napue

Kyro Napue Gin

Kyro’s Napue Gin is made by taking their excellent rye spirit and infusing it with a mixture of local, foraged botanicals, and dried botanicals. These botanicals include: Meadowsweet, Sea-Buckthorn, Cranberries and Birch Leaves. Get a bottle here.

Staff Tasting Notes
Nose: Lychee and a dash of apricot at first, followed by rosemary and lavender notes, finishing in lemon, grassy notes, and pine notes.
Palate: Spearmint, blackcurrant, more grassy notes. Lemon, lime and parma violet. On the nose and palate, there’s a lot going on.

With so many new gins on the market, we are inundated with gin samples from new distilleries. This is up there with some of the best gin we have tried in the past year.

Kyrokoskue

Kyro Koskue Oak Aged Gin

Their oak aged gin, aged in small American oak casks. We are big fans of oak aged gin and we thought this had wonderful complexity. Get a bottle here.

Staff Tasting Notes
Nose: Cinnamon, nutmeg, anise, green pepper, sugar syrup, lemon & lime juice, kiwi, lychee, mint and pear. A really good nose.
Palate: Cough medicine with oak, mint, sugar syrup. Sultanas, grassy and a mouth coating texture.

We thoroughly recommend giving these spirits a try and when they start releasing whisky, grab it with both hands.

Drinkmonger

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