StilL 630 releasing RallyPoint O Cask Friday night at Planter’s House

StilL 630 releasing RallyPoint O Cask Friday night at Planter’s House

Last March, St. Louis’ own StilL 630 owner David Weglarz celebrated his distillery being awarded six medals, including Double Barrel RallyPoint not only took home the gold, but being named the BEST of the Rye Whiskey category!

Now, there is another reason to celebrate.

Friday May 6th at the inimitable Planter’s House StilL 630 is throwing a release party to celebrate the 2nd spirit in their Rare Release Barrel Series: RallyPoint O Cask!!  The party will run from 4-7 p.m.  upstairs in the Bullock Room.

“It’s our Single Barrel RallyPoint finished in the barrel that aged The Big O’s 2015 Reserve,” said Weglarz.

RallyPoint-O-Cask-1024x1024Rare Release Barrel Series #2

375ml
58.3% alc/vol (116.6 Proof)

The 2nd offering in our Rare Release Barrel Series is a heavenly blend of ginger and RallyPoint.  It’s so seductively delicious you’ll want it again and again.

The life of this special barrel has been incredible so far.  It originally held one of the first Single Barrels of RallyPoint.
Once emptied, it was given to fellow St. Louis distillers Kathy Kuper and Bill Foster to make their signature, barrel-aged version of their Big O Liqueur: 2015 Big O Reserve.  When they were done with the barrel, they returned it to Weglarz who then filled it with a new Single Barrel of RallyPoint.  Over six long months, the RallyPoint slowly absorbed the sweet and sexy ginger finish you find on the nose and tongue.

“So we proudly present our RallyPoint O Cask Rye Whiskey.  This is an extremely limited edition spirit, only one single barrel was created, yielding only 480 bottles, so when it’s gone, it’s gone forever.  We bottled it at cask strength, in this case it happened to be 116.6 Proof.  At this strength, it best conveys the maximum amount of decadent ginger notes from the Big O and the rye spiciness you love in RallyPoint.  Plus, it can stand a couple ice cubes if you want to enjoy it on the rocks or in your favorite cocktail,” said Weglarz.

 

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