The Putnam Whiskeys that they were aging were a classic rye with 95.5% of that grain in the mashbill and a single malt whiskey that utilizes, beside a 2 row barley, chocolate roasted malts to add deeper, richer flavors that are often seen in amber and darker beers. With these spirits, they are trying to capture the essence of New England whiskey by grain and brewing styles. The rye that I tried had been aging for a month and was around 118° instead of the future bottling proof of 86°. At such a high rye content, it had plenty of spice from the grain and caramel from the new #4 char barrel. Next, in honor of the maritime past, the Lawley line has sugar cane spirits. To make it more New England, Vermont maple syrup is added to the ferment; however, this prevents the distillate from ever being called rum. Instead, they have branded it a New England spirit. Unaged, this maple gives a roundedness to the sugar cane, and in the barrel-aged sample, it complemented the woody spice. The third line is the Seymour's with the liqueurs, and here the maple syrup really shines. Their coffee liqueur using a white rye whiskey base and cold brew of New Barrington coffees is sweetened by maple syrup. Moreover, the maple lends an elegance to the mid-palate. Also connecting to the ice cream magnate, the rickhouse is in the old ice cream warehouse, so perhaps they will be able to tap into the architecture and design for better control during aging.
Please visit their website to learn more, and perhaps visit the distillery itself!