The Tasting Panel magazine

November2010

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fl avors of vermouth or sugar. If you’ve never tried a Rye Manhattan, there is probably no fi ner cocktail. Savory, silky and refreshing, the use of rye rather than bourbon adds a rather smooth fi nish that is even more noticeable on the second round. Rye is quite close to bourbon in its formulation. It must be a made from a minimum of 51 percent rye grain, and in most cases it includes a balance of corn and malted barley. Where bourbon (comprised at least 51 percent corn) is typically sweeter, rye offers a unique complexity of subtle spice and a present but suppressed sweetness. Increasingly, rye has inched its way closer to the mainstream with contemporary cocktail recipes as well. Given that fi ve or six years ago it was a considerable challenge to fi nd even a single rye whiskey, the number of available brands now makes it increasingly viable for long-term cocktail programs; it’s an attraction to both new cocktail enthusiasts as well as those of a certain age who may remember rye whiskey’s popularity in the 1950s and ’60s. If you haven’t had American rye whiskey lately here are a few suggestions: Russell’s Reserve Rye A six-year aged whiskey produced by Jimmy Russell at Wild Turkey. An ideal starter rye, it’s smooth and easy with a touch of vanilla and is a close relative to many of Jimmy’s bourbon blends. SKYY SPIRITS Sazerac Rye 90 proof, with hints of cinnamon, clove and caramel on the palate. SAZERAC CO. (rı)1 At 92 proof, the classic grain and spice characteristics of rye are ever present. The signifi cant departure is a lighter body and sweeter fi nish than traditional ryes. BEAM GLOBAL SPIRITS & WINE Rittenhouse Rye 100 proof—and with the all the force and character to prove it. It has become the consummate rye whiskey for bartenders for its price as well as complexity of fl avor. HEAVEN HILL Wild Turkey Rye 101 proof; full of fl avor and ideal for mixing. SKYY SPIRITS Old Overholt A stalwart and, at 80 proof, perhaps less intimidating than the higher-proof ryes that have taken center stage. BEAM GLOBAL SPIRITS & WINE As the cocktail renaissance in America’s major cities continues, rye whiskey has regained more than a cult following among bartenders and whiskey devotees. And to our great fortune, the distilleries (now primarily in Kentucky), which preserved the tradition of pro- ducing rye during the lean post-Prohibition years, have begun to release greater quantities and variety of aged marks as well. Here’s hoping your candidate was victorious. Either way, celebrate our heritage and enjoy a tipple of grand American rye whiskey. november 2010 / the tasting panel / 91 NEWTON’S APPLE · 2 oz. Rittenhouse rye whiskey 100 proof · ¾ oz. Thatcher’s organic elderfl ower liqueur · ¾ oz. Fresh apple juice · ½ oz. Fresh lime juice · Shake ingredients over ice and strain into a Collins glass fi lled with fresh ice. Garnish with apple slices and a fresh sprig of mint.

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