Issue link: https://digital.copcomm.com/i/566135
94 / the tasting panel / september 2015 I f you called Templeton Rye co-founder Keith Kerkhoff a chip off his bootlegging grand- father's block, you'd likely get a big, proud grin from this third-generation Midwestern farmer. After all, they both chose the town of Templeton, Iowa, to make whiskey history. For grandpa's part, Alphonse Kerkhoff was one of the people of Templeton who made rye using the good grains of the area when spirits were outlawed in the U.S., starting January 17, 1920. "You can say that's when Templeton Rye came to life. There were about 40 or 50 other people who were involved in the production and transportation of rye from Templeton," says Keith. But what really put tiny Templeton on the map? "It was dur- ing this period when Al Capone first tasted Templeton Rye, and from there on 'The Good Stuff' became his brand of choice." Famed mobsters notwithstanding, Keith Kerkhoff, his father Meryl and co-founder Scott Bush, were doing a lot more than simply looking back when they launched Templeton Rye in 2006—they were creating a movement. "We knew launching a rye was bit of a gamble because we were ahead of the brown spirits craze. No one was really into rye then the way they are now," Kerkhoff says. "We were one of the first to launch a rye brand and we had a spirit with both a rich history and the support of almost the entire town. We released the first bottle from our facility on October 25, 2006. All of the first 100 cases were sold out in two days." There's been little stopping them since. Although the town of Templeton holds their offices, as well as a tasting room and bar for visitors, the rye is currently produced to Templeton Rye specifications (a blend of 95% rye and 5% malted barley aged for a mini- mum of four years in new #3 char American oak) via a partnership with Midwest Grain Processors in Indiana. Plans for expansion with a distillery and a warehouse for aging in Templeton are currently underway. Meanwhile, bartenders from ol' Al Capone's Chicago to cocktail-forward San Francisco have embraced the spicy spirit with its notes of caramel and vanilla for its versatility as well as ability to stand on its own. For the Kerkhoffs, that's potent proof that Alphonse would be proud. "After Prohibition was over, my grand- father continued to make his recipe for rye several times," says Keith. "I feel very fortunate in that I had the opportunity to experience making rye with him and my own father. It's my grandfather's recipe that we started with." In Al Capone's Footsteps When barman William Baker wanted to create a signature rye cocktail for his list at Remington's, he knew there was a lot of history on the line. "We're located right across the street from the Bean," he said of Chicago's famously shaped Cloud Gate sculpture. "I wanted to make a cocktail as significant as the landmark itself." If "The Good Stuff," as Al Capone used to call rye from Templeton, was good enough for that infamous Illinois son, it would be good enough to make an impression on today's discerning drinkers. "One thing I was looking for was a whiskey that was approachable for pretty much any type of spirits drinker. A lot of ryes are abrasive. Templeton has a nice sweetness and richer flavor that a lot of ryes don't have." William Baker, Head Bartender at Remington's in Chicago, wanted to make a cocktail as significant as the city's iconic Cloud Gate sculpture, referred to as " The Bean." PHOTO: REBECCA PEPLINSKI The Bean ◗ 2 oz. Templeton Rye ◗ ¼ oz. Fernet-Branca ◗ ¼ oz. Luxardo Maraschino liqueur ◗ 1 oz. fresh orange juice ◗ ½ oz. Tawny Port Combine all ingredients in a shaker with ice. Shake well and strain into a double rocks glass with ice.