Posted on 04/13/2009 6:29:45 PM PDT by JoeProBono
There's a modern day whiskey rebellion brewing. Rye, once the quintessential American whiskey (it even was distilled by George Washington), is pushing back from an obscurity triggered in part by Prohibition, but also by the post-Prohibition rise of its cousin, bourbon. Last year, rye sales were up 30 percent over 2007, according to the Distilled Spirits Council of the United States. And since 2007, more than 15 new brands have come to market, including Jim Beam's premium (ri)1. "Cocktail trendsetters across the country really dig on rye," says Duggan McDonnell, a bartender at San Francisco's Cantina. "And tastemakers love the flavor profile. It's being rediscovered and applied to a ton of cocktails. What was hip long ago is cool again."
(Excerpt) Read more at seattletimes.nwsource.com ...
Never tried Rye whiskey .... but I’ll pick some up now. Worst case it goes into the BBQ sauce mixes as a flavor.
5 years ago, I had a very hard time finding rye. Now it’s everywhere.
Ok, I remember now, it was Tex Ritter, John Ritter’s father BTW, a big country western singing star in the 1940s,50s. I remember hearing that song a lot because my step father was a big country western fan.
What kind of bottle is that?
I remember my dad having one that looked similar to it when I was a kid, except it was encased in brown leather.
My brother-in-law told me about it a few years ago and I kept an eye out. I happened to stumble upon it about a year ago looking for some Jim Beam Black.
It’s all I drink now. Great smooth stuff with an incredible bootleg history. Apparently it was one of Capone’s favorites.
http://en.wikipedia.org/wiki/Rye_whiskey
Canadian whisky is often referred to as “rye whisky”, since historically much of the content was from rye. With no requirement for rye to be used to make whiskies with the legally-identical labels “Canadian Whisky”, “Canadian Rye Whisky” nor “Rye Whisky” in Canada, provided they “possess the aroma, taste and character generally attributed to Canadian whisky”[4] In some cases, the corn-to-rye ratio may be as high as 9:1.[5] Most contemporary Canadian whisky contains only a fraction of rye.
In contrast with the US “straight rye whisky” counterpart, a minimum of 3 years of small (<=700l/~185USG) wooden barrel aging is required for the “Canadian Whisky”, “Canadian Rye Whisky” and “Rye Whisky” labels, although they need not be new oak, nor charred, necessarily.
there we go Joe, My number one right there and has been for years!
!
XXX FTW
Loving that Alberta Springs.
Sazeracs- yum, great use of rye.
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