Review: Tattersall Rye, Amaro, and Fernet

Review: Tattersall Rye, Amaro, and Fernet

Minneapolis-based Tattersall produces a monstrous line of craft spirits — all of which is produced in house from grains and other produce (apples, berries, etc.) from Minnesota and nearby states.

The operation recently sent us three of its offerings for review, including a rye whiskey and two bitter liqueurs. Let’s dig in.

Tattersall Straight Rye Whiskey – 100% Minnesota rye, aged at least 2 years in locally sourced, charred white oak barrels. It’s heady and aggressive on the nose, but not off-putting, offering some intriguing notes of maple syrup, nutty sherry, and a moderated cereal note underneath. That fresh granary character endures on the palate, but it’s not overwhelming, balanced by a winey sweetness, some sharp citrus elements, and a nutty almond note, all of which work together to offer a sense of balance. Unfortunately the best years of this spirit lie ahead of it, as things remain underdeveloped. There’s still plenty of wood to go around on the finish, which turns out to be a bit astringent, both of which remind you clearly of this whiskey’s relative youth. 100 proof. B / $37

Tattersall Amaro – Produced from a blend of 26 botanicals. The immediate note on the nose is of cinnamon, ginger, vanilla, and licorice, making for a rather sweet but engaging entree to the spirit. Notes of cloves give the palate some bite, with nutmeg, more cinnamon, and Port-like raisin notes all dominating to various degrees. There’s some traditional gentian bitterness here, but frankly it could stand up to a whole lot more; the finish remains decidedly on the sweet side, offering some bitter orange peel to liven things up, then falling back on a sugary vanilla and licorice candy note that gives the whole affair the impression of root beer rather than a traditional amaro. 60 proof. B / $30

Tattersall Fernet – Crafted from over 30 botanicals, spices and herbs, then aged in Tattersall’s bourbon barrels. It’s a solid, fairly classic fernet, its nose heavy with cloves, ginger, and lots of bitter gentian. The palate finds room for a bit of sweetness, more than the nose hints at anyway, its bitter core plumped up with spiced plums, dark chocolate, rhubarb, and a mix of holiday spices. The finish is straightforward and lastingly bitter, though it’s never quite as daunting as some of the classics, such as Fernet-Branca. I’d sip on it when in the mood for something a bit lighter in tone. 70 proof. A- / $32

Tattersall Straight Rye Whiskey




Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content creation company.

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