A couple of weeks ago, I decided to try some rye whiskey. I drink mostly bourbon and scotch, but after rereading Jim Murray's The Complete Guide To Whiskey, I was intrigued by rye.
Before Prohibition, rye was the most popular spirit in America , especially in Pennsylvania and Maryland. During Prohibition, sweeter bourbons became the whiskey of choice, and now only a few rye brands remain. Just as bourbon must be distilled from at least 51% corn, rye must be distilled from at least 51% rye, giving rye whiskey a less sweet and more spicy flavor than bourbon. To date, the only rye I have sampled is Pikesville, a product of the Heaven Hill Distilleries. I'll let Jim Murray describe it:
The rye hides behind butterscotch and leather with sweet oils trying to contain its hardness. There's a sprig of mint to lighten things, but the finish is complex with a spurt of fruit juice before the drying finale.What he doesn't say is how cheap Pikesville is: $10 for a one-liter bottle! This is the best booze bargain you will find, and also a reflection of rye's unpopularity.
So imagine my surprise when I opened this month's GQ to find a feature on rye whiskey! The piece, on page 66 of the June issue, profiles several high-end ryes (although not Pikesville, sadly), and provides this nugget of knowledge:
Many of today's bourbon drinks (the Manhattan, the old-fashioned) first called for rye, and the original recipes have an equilibrium that will redefine such drinks for even die-hard bourbon fans.Well, I am sipping a rye Manhattan as I type, and I concur. The spiciness of the rye makes an interesting contrast with the sweet vermouth, and I plan on ordering one of these the next time I'm out. So, to wrap up: I'm cooler than GQ!
Marc
P.S. Hey Draper, if I order rye Manhattans at Rocky Run, will you name the drink after me?
P.P.S Shout-out to Sean, Defender of Kosovar Freedom, Menace to National Guard Foxes, for providing me with several (bourbon) Manhattans this weekend.
