Title:
Wolves Batch Volume One Batch 2 114.7 Proof
Description:
Appearance
• Dark gold / rich golden‑honey with chestnut / deep‑amber hues. 
• Viscous, substantial body (thick, syrupy / chewy mouthfeel reported by reviewers). 
⸻
Nose (Aroma)
Common notes described by reviewers and retailers include:
• Dried fruit: apricot, raisins, dark fruit 
• Light fruit / stone fruit / summer‑fruit character — peach, maybe plum or similar vibe 
• Rye spice / baking spices — pepper, light rye‑spice / anise undertones 
• Butterscotch, vanilla, maybe light floral/honeysuckle sweetness in some takes 
• Oak / faint wood character. 
Some reviewers note a kind of “effervescent” energy on the nose — a brightness/freshness alongside the deeper dessert‑fruit aromas. 
Overall the nose tends to be fruity and sweet‑spicy, more dynamic and fruit‑forward compared with some standard heavy rye offerings. 
⸻
Palate (Taste & Mouthfeel)
Upon tasting, typical flavor profile and mouthfeel as reported:
• Rich, chewy / oily to somewhat thick texture — more weight and “oiliness” than Batch 1. 
• Dark and dried fruit: raisins, plum‑ or dark‑fruit sweetness, sometimes plum/rum‑raisin or fruit‑cake/panettone–like fruitiness, even hints of stone fruit or apricot/peach. 
• Vanilla / caramel / butterscotch sweet elements underlaying the fruit and spice. 
• Rye‑forward spice / baking spice: black pepper, rye bread‑type spice, light anise or baking‑spice/peppery edge. 
• Oak spice and subtle woodiness emerge (not overly aggressive oak, but enough to add structure). 
In sum, Batch 2 tastes richer, deeper and more layered than a straightforward young rye — offering a blend of fruit‑sweetness, rye‑spice heat, and barrel‑derived warmth with a weighty, “full‑bodied” mouthfeel. 
⸻
Finish
• Long, persistent finish — spice waves, dry leather or dry oak, then transitions to sweetness (fruit, vanilla, maybe brown sugar / molasses‑like sweetness depending on pour and dilution) 
• Rye‑spice glow lingers along with residual dark‑fruit sweetness and oaky dryness. 
⸻
Overall Impression — What Batch 2 Does Differently (vs Batch 1)
• Batch 2 is stronger (cask strength) — the boost in proof adds heft and depth across nose, palate, and finish. 
• More intense fruit + spice + oak interplay: Batch 2 tends to highlight dark‑fruit sweetness and rye baking‑spice in a more robust, layered way. 
• Fuller body / texture — reviewers mention a “chewy,” “oilier” mouthfeel vs the lighter profile of Batch 1. 
• Complex finish — more endurance, more balance between dryness, spice, and lingering sweetness than a standard young rye. 
Many reviewers consider Batch 2 the “step up” in the series so far, praising its balance between wheat/dark fruit sweetness, rye spice, oak, and rich mouthfeel — calling it a “serious rye” that stands out among boutique/limited‑edition rye releases. 
That said, some whiskey‑community users report more mixed impressions — especially when it comes to price vs perceived value. For example, on a whiskey forum one user wrote:
“I thought batch #2 was just ok … I find it acceptable in a whiskey sour … for my taste that’s all I can use it for.” 
Still opinions vary, and much depends on palate and how it’s served (neat, with water, or in a cocktail).
• Dark gold / rich golden‑honey with chestnut / deep‑amber hues. 
• Viscous, substantial body (thick, syrupy / chewy mouthfeel reported by reviewers). 
⸻
Nose (Aroma)
Common notes described by reviewers and retailers include:
• Dried fruit: apricot, raisins, dark fruit 
• Light fruit / stone fruit / summer‑fruit character — peach, maybe plum or similar vibe 
• Rye spice / baking spices — pepper, light rye‑spice / anise undertones 
• Butterscotch, vanilla, maybe light floral/honeysuckle sweetness in some takes 
• Oak / faint wood character. 
Some reviewers note a kind of “effervescent” energy on the nose — a brightness/freshness alongside the deeper dessert‑fruit aromas. 
Overall the nose tends to be fruity and sweet‑spicy, more dynamic and fruit‑forward compared with some standard heavy rye offerings. 
⸻
Palate (Taste & Mouthfeel)
Upon tasting, typical flavor profile and mouthfeel as reported:
• Rich, chewy / oily to somewhat thick texture — more weight and “oiliness” than Batch 1. 
• Dark and dried fruit: raisins, plum‑ or dark‑fruit sweetness, sometimes plum/rum‑raisin or fruit‑cake/panettone–like fruitiness, even hints of stone fruit or apricot/peach. 
• Vanilla / caramel / butterscotch sweet elements underlaying the fruit and spice. 
• Rye‑forward spice / baking spice: black pepper, rye bread‑type spice, light anise or baking‑spice/peppery edge. 
• Oak spice and subtle woodiness emerge (not overly aggressive oak, but enough to add structure). 
In sum, Batch 2 tastes richer, deeper and more layered than a straightforward young rye — offering a blend of fruit‑sweetness, rye‑spice heat, and barrel‑derived warmth with a weighty, “full‑bodied” mouthfeel. 
⸻
Finish
• Long, persistent finish — spice waves, dry leather or dry oak, then transitions to sweetness (fruit, vanilla, maybe brown sugar / molasses‑like sweetness depending on pour and dilution) 
• Rye‑spice glow lingers along with residual dark‑fruit sweetness and oaky dryness. 
⸻
Overall Impression — What Batch 2 Does Differently (vs Batch 1)
• Batch 2 is stronger (cask strength) — the boost in proof adds heft and depth across nose, palate, and finish. 
• More intense fruit + spice + oak interplay: Batch 2 tends to highlight dark‑fruit sweetness and rye baking‑spice in a more robust, layered way. 
• Fuller body / texture — reviewers mention a “chewy,” “oilier” mouthfeel vs the lighter profile of Batch 1. 
• Complex finish — more endurance, more balance between dryness, spice, and lingering sweetness than a standard young rye. 
Many reviewers consider Batch 2 the “step up” in the series so far, praising its balance between wheat/dark fruit sweetness, rye spice, oak, and rich mouthfeel — calling it a “serious rye” that stands out among boutique/limited‑edition rye releases. 
That said, some whiskey‑community users report more mixed impressions — especially when it comes to price vs perceived value. For example, on a whiskey forum one user wrote:
“I thought batch #2 was just ok … I find it acceptable in a whiskey sour … for my taste that’s all I can use it for.” 
Still opinions vary, and much depends on palate and how it’s served (neat, with water, or in a cocktail).
Brewery or Distillery:
Willett Distillery, Bardstown, KY
Size:
750 mL
Alcohol Percent:
57.35
Type of Alcohol:
American Rye Whiskey
Year:
2022
Date Added:
2025-12-04 03:16:02
Series:
May
Series Order:
2
Percent Remaining:
100
Automatic Estimated Date:
2025-12-04
Date Added:
2025-12-04 03:16:02
