Established in Lexington, Kentucky as a whiskey distillery in 1776, James E. Pepper decided to brew rye whiskey-barreled brown ale ’round 2014 at Sterling, Virginia’s Beltway Brewing. Oak-aged rye permanence spreads atop smoky chocolate malts, dried fruiting and nutty nuances. Oaken vanilla phenols retain a dry respite contrasting buttered pecan, maple molasses, praline, toffee and caramel subsidies. Delicate raisin-prune-fig snips and light burgundy-bourbon hints embrace whiskeyed mocha finish.