Produced in the Napa area, Romulan Ale Vodka is distilled four times, from premium Midwest grain, in a stainless steel still. The 192 proof ensures a clean distillation of the heart of the vodka, and is then cut to 80 proof for bottling.
Carefully put together by a family of 13th generation distillers, there are no trace of off notes or the smell of rubbing alcohol that many vodkas suffer from. The Romulan Ale Vodka has a ouch of corn sweetness with the higher notes from a plump smell of good wheat grain.
Romulan Ale Vodka features an electric blue appearance, with no sediment whatsoever. On swirling, it leaves a phenomenal blue coat on the inside of the glass with long thin legs. Unlike several other vodkas, this one isn't highly filtered, allowing for a great body and mouthfeel that would otherwise be lost.
The ultra-premium rye whiskey, "a mash bill of 95% rye and 5% malted barley," used in the Romulan Ale Rye Whiskey was designed from start to finish to be exceptional, with its sweetness and flavor complexity after it was aged in newly-charred white oak barrels. Its roots are deep in history and technology; utilizing a 150-year-old yeast strain, used in extraordinary and well-known rye whiskeys. After aging for two-plus years just across the Ohio River from Kentucky, the Romulan Ale Rye ready for bottling.
Wines That Rock took it a step further with a second distilling process, creating an ultra-smooth finish, even at a very high bottle proof. In collaboration with a world-renowned food scientist, they opted for a rare and technologically-advanced vacuum distillation process. Distillation under vacuum creates lower temperatures, enhancing both flavor and aromatics. We'd like to think that distillation in the future would also be done in similar low-pressure environments, and as it turns out, distillation in a vacuum happens to make great whiskey.
The Rye graininess is apparent in the nose and initial taste on the tongue, which is then followed by a sweet brown note of vanilla creaminess and sweetness. It has the spicy peppery notes that all high rye whiskeys are known for in the finish, but the Romulan Ale Rye Whiskey is muted with dried fig, raisin, and cherry fruitiness.