Explore the rise of Wisconsin rye whiskey, its Driftless flavor, and the community-driven craft behind State Line Distillery’s celebrated five-year release.
Whiskey lovers in cities like Los Angeles, New York, Berlin, and Hong Kong chase rare bottles the way art collectors chase a fresh Basquiat.
But every so often, a bottle arrives with a story so rooted in place, so rich in flavor, you can almost taste the land. Wisconsin rye whiskey has stepped into that global spotlight thanks to State Line Distillery and founder John Mleziva, who treats flavor like a love letter to community.
The full interview is at FlavRReport’s youTube page.
This is a whiskey shaped by local grain, ancient soil, and a fun-loving spirit that refuses to follow the script. As Mleziva says:
“Check out this flavor. this is what a Wisconsin rye tastes like.”
And the world is starting to notice.
A New Chapter for Wisconsin Rye Whiskey
Wisconsin isn’t usually first on a jet-setter’s list of whiskey destinations. Yet its Driftless region, older than the last glaciers, is influencing some of the most intriguing spirits in America. Mleziva reveals:
“The whiskey scene in Wisconsin is one that is growing, there’s a ton of interest here.”
john Mleziva
For travelers used to the sleek bars of Manhattan or the beachside lounges of Miami, tasting rye shaped by Midwest terroir is unexpectedly refreshing. It’s hyper-local, yes, also globally appealing. The grains come from just 15 miles away, embracing the philosophy he repeats often:
“we’re trying to source things as locally as possible, whenever possible.”
And honestly? That commitment tastes good.
We’ve all tried to “shop local” at some point and ended up with a single tomato for $9. But these grains, this whiskey, make the effort worth it.
Flavor, Aroma, and the Fun-Loving Science Behind It
Great whiskey is equal parts chemistry and magic. And State Line’s five-year rye glides between both.
Mleziva describes the nose as layered with “dry pear, cinnamon, honey… a beautiful fruity bouquet.”
The palate? “Cookie dough… peppery notes,” capped by a finish of “caramel vanilla and almost like a pumpernickel bread.”
He calls it “a fascinating kind of roller coaster of aroma and flavor.”
The Driftless soil softens the rye, allowing an 85% mash bill that’s bold but not overwhelming. That softness—almost creamy—reminds you of the way a perfect cocktail in Vegas or Aspen somehow tastes better after a long day.
Flavor, fun-loving, and yes… technically impressive.
As Mleziva explains, distillation is “the separation of compounds based on boiling point.” But he admits the magic spark appears later: “The luck part… happens in the maturation.”
Whiskey aging is a lot like waiting for your online order to arrive. You know it should work out, but there’s always a chance it shows up weird.
The Driftless Terroir: Where Nature Becomes Flavor
If terroir drives the wine world, why not whiskey? The Driftless region’s ancient soils, untouched by glaciers, create grains with unusual depth.
Mleziva explains:
“It makes it a little bit of a softer expression…
not overly spicy… softer, rounder.
It’s beautiful to sip on.”
john Mleziva
In a world where flavor trends skew bigger, bolder, louder, this quiet depth feels almost luxurious—like stumbling into a clandestine jazz lounge in Chicago or a tucked-away bar in San Francisco.
For fun-loving drinkers, this is a rye that plays well neat, in cocktails, or beside a campfire. The versatility is part of the charm.
A Celebration of Community, Craft, and Place
From the very first question of the interview, Maleseva returned to one theme: community.
“Meaningful interactions we have are around food and drink within a community with each other.”
That belief inspired a bold choice: the five-year rye isn’t available online. You must come to Madison.
He smiles through the philosophy:
“This is a celebration… a time for us to come together… let’s raise a glass together.”
Sure, it’s a limited release—just 700 bottles. But exclusivity is nothing new to whiskey seekers in DC or Hong Kong. What’s refreshing is tying exclusivity not to price, but to place.
Mini FAQ: State Line’s five-year rye
Q: What makes Wisconsin rye whiskey unique?
A: Its Driftless-region grains create a softer, sweeter expression with notes of fruit, honey, cookie dough, pepper, caramel, and pumpernickel.
Q: Can I buy State Line’s five-year rye online?
A: No. As Mleziva says, “You got to come to Stateline, got to make a trip to Madison, Wisconsin.”
Q: How many bottles were made?
A: The release included “right around 700 bottles.”
Midwest story told through flavor
State Line Distillery’s five-year rye whiskey isn’t just another bottle—it’s a moment, a meeting place, a Midwest story told through flavor. Whether you’re sipping from a rooftop in LA or a fireside loft in Berlin, this whiskey invites you into Wisconsin’s community. If you can, make the trip. Raise a glass. Join the story.
Explore the rise of Wisconsin rye whiskey, its Driftless flavor, and the community-driven craft behind State Line Distillery’s celebrated five-year release.
I swear craft distillers talk about yeast the way sommeliers talk about soil. hahaha
Imagine explaining to your friends: ‘Sorry I can’t hang out, I’m flying to Wisconsin for rye.’
700 bottles?! That’s not limited edition, that’s ‘blink and you missed it’ energy
I appreciate that maturation is basically ‘hope for the best but also use a humidifier.’
Cookie dough notes in a rye?? DElish
I came here for whiskey news and left wanting to book a flight to Madison Good sales pitch
The science breakdown was HOT. More of this, Joe!