Rayzers Edge
104 Proof / 52% ABV | 6 Year Rye Whiskey
Rayzers Edge is a 6 year aged Washington rye whiskey from The Distillarium in Yakima. Bottled at 104 proof, non-chill filtered, bold spice, caramel, oak, and depth.
2025 Sip Magazine – Judges’ Pick
Sometimes you win. Sometimes you lose. But when life hands you a win by a hair — you take it and run.
That’s the fire behind Rayzers Edge.
Distilled from rare Washington rye and aged a minimum of six full years in American oak, this whiskey was never meant to be polite. It was built to carry weight, structure, and bold character
from the first sip to the last.
Bottled at 104 proof and non-chill filtered, Rayzers Edge delivers a rye experience that is rich, powerful, and remarkably controlled — the kind of whiskey that rewards those who understand that greatness lives right on the edge.
Technical Details
• Distilled from Washington-grown Gazelle rye
• Aged minimum 6 years in American oak
• 104 Proof
• Non-chill filtered
• Small batch release
• Distilled and bottled in Yakima, Washington
Crafted in Yakima, Washington
Rayzers Edge is for those who prefer whiskey with backbone — bold enough to sip neat, structured enough to stand up in a classic cocktail, and complex enough to keep you coming back to the glass.
Tasting Notes
NOSE
Warm caramel, toasted oak, cracked pepper, and subtle baking spice rise immediately from the glass.
PALATE
Full-bodied and layered. Dark caramel, rye spice, nutmeg, and hints of leather unfold with remarkable depth.
FINISH
Long, warming, and structured. Oak, spice, and a lingering sweetness carry well past the last sip.
The Triple Cask Aging Process
Triplexium is defined by time and wood interaction. Each stage contributes a distinct structural layer.
Stage 1 — New American Oak (4–6 Years)
Triplexium begins its maturation in new American oak barrels, developing foundational bourbon characteristics of caramel, toasted vanilla, oak sweetness, and structural backbone.
Stage 2 — French & Hungarian Oak Brandy Barrels (8–22 Months)
The bourbon is transferred into French and Hungarian oak barrels previously used in The Distillarium’s American brandy program. These European oak casks introduce refined fruit notes, subtle spice, and tannin-driven complexity rarely found in traditional bourbon maturation.
Stage 3 — Return to American Oak (7–14 Months)
Finally, the spirit returns to American oak bourbon barrels to harmonize the layered profile. The result is balance, integration, and a long structured finish. Total maturation typically exceeds six years.
Frequently Asked Questions
What is a triple cask bourbon?
A triple cask bourbon is matured through three distinct barrel stages to develop layered complexity. Triplexium begins in new American oak, is finished in French and Hungarian oak brandy barrels, and returns to American oak for integration and balance.
What barrels does Triplexium use?
Triplexium matures in:
1. New American oak bourbon barrels
2. French oak brandy barrels
3. Hungarian oak brandy barrels
4. Final American oak bourbon barrels for harmonization
Is Triplexium non-chill filtered?
Yes. Triplexium is non-chill filtered to preserve aroma, mouthfeel, and full barrel character.
Where is Triplexium made?
Triplexium is distilled, aged, and bottled at The Distillarium Craft Distillery in Yakima,
Washington.