Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

All About Rye Whiskey


  • Please log in to reply
496 replies to this topic

#391 KatieLoeb

KatieLoeb
  • eGullet Society staff emeritus
  • 9,156 posts
  • Location:Philadelphia

Posted 04 February 2013 - 06:14 PM

What?? No Peychaud's in that Vieux Carre?? I thought the other items were up for calling brands but that the combination of both the Angostura and the Peychaud's was de rigeur for that cocktail... :unsure:

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#392 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,120 posts
  • Location:San Diego, CA

Posted 04 February 2013 - 08:33 PM

What?? No Peychaud's in that Vieux Carre?? I thought the other items were up for calling brands but that the combination of both the Angostura and the Peychaud's was de rigeur for that cocktail... :unsure:

Let's call it a Vieux Carré "variation" then. See, it's a great cocktail because it's great even when you mess it up a little! ;-)

Edited by FrogPrincesse, 04 February 2013 - 08:36 PM.


#393 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,599 posts
  • Location:NYC

Posted 05 February 2013 - 07:09 AM

Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.
Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#394 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,120 posts
  • Location:San Diego, CA

Posted 08 February 2013 - 11:59 AM

More rye cocktails with Benedictine (no Peychaud's for these, I made sure to double and triple check!)

First, the Creole Cocktail. It's a Manhattan with Benedictine and Amer Picon (Picon bière in my case). So obviously you get a lot of the orange flavor from the Picon. There were also some unexpected chocolate notes. More spice/bite than the Vieux Carré (in a good way). Again the Templeton worked nicely in that drink.

Posted Image

#395 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,120 posts
  • Location:San Diego, CA

Posted 08 February 2013 - 12:16 PM

Then last night we tried the Preakness Cocktail. Another Manhattan variation, this time with just the addition the Benedictine (therefore like a Creole without Picon). I found it a little more bitter than the Creole, maybe because it did not have the orange flavor to round things off, but I thought that it was great how you could tease some much flavor out of the Templeton (which was quite subdued on its own) by adding a touch of Benedictine.

Posted Image

#396 brinza

brinza
  • participating member
  • 467 posts
  • Location:Pittsburgh

Posted 08 February 2013 - 12:48 PM

Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.

I agree. I had the good fortune of enoying a Vieux Carré at the actual Carousel Bar at Tales 2011. Wonderful memory. In fact, I think I've just selected my Friday evening aperitif for tonight. In the mix will be Bulleit Rye and Cocchi Vermouth di Torino.
Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

#397 KD1191

KD1191
  • participating member
  • 957 posts
  • Location:New York

Posted 08 February 2013 - 08:07 PM

More rye cocktails with Benedictine (no Peychaud's for these, I made sure to double and triple check!)

First, the Creole Cocktail. It's a Manhattan with Benedictine and Amer Picon (Picon bière in my case). So obviously you get a lot of the orange flavor from the Picon. There were also some unexpected chocolate notes. More spice/bite than the Vieux Carré (in a good way). Again the Templeton worked nicely in that drink.

This is one of my absolute favorite classic cocktails. Using Picon Bière, I think a bonded Rye (if not barrel proof) will work much better at sussing out the various flavors in play, and Punt e Mes will add back a bit of what's been lost in the dumbing down of Picon. That said, with vintage Picon, it's simply spectacular. I find it hard to come up with an excuse to make something else with my stash.
True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#398 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 08 February 2013 - 08:16 PM

I don't think we should talk too much about our vitage Picon bottles... just sayin'...
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#399 Yojimbo

Yojimbo
  • participating member
  • 155 posts
  • Location:Brooklyn, NY

Posted 12 February 2013 - 08:35 AM

I don't think we should talk too much about our vitage Picon bottles... just sayin'...


Not unless you're willing to mix one for us all! ;>)


With the new interest in gentian flavored amer/amari going on, I wonder if anyone is petitioning the makers to bring back the original formulation?
"The thirst for water is a primitive one. Thirst for wine means culture, and thirst for a cocktail is its highest expression."

Pepe Carvalho, The Buenos Aires Quintet by Manuel Vazquez Montalban

#400 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,599 posts
  • Location:NYC

Posted 20 February 2013 - 11:21 AM

Anyone have any experience with this?  I tried it last night...

 

Dickel Rye.JPG

 

Pretty good - if a little on the sweet side. 


Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#401 Hassouni

Hassouni
  • participating member
  • 2,261 posts
  • Location:DC Area/London/Beirut

Posted 20 February 2013 - 03:42 PM

Anyone have any experience with this?  I tried it last night...

 

attachicon.gifDickel Rye.JPG

 

Pretty good - if a little on the sweet side. 

 

Magruder's in Chevy Chase is selling it for a song, I'm curious too.



#402 KD1191

KD1191
  • participating member
  • 957 posts
  • Location:New York

Posted 20 February 2013 - 07:38 PM

Anyone have any experience with this?  I tried it last night...

 

attachicon.gifDickel Rye.JPG

 

Pretty good - if a little on the sweet side. 

 

Magruder's in Chevy Chase is selling it for a song, I'm curious too.

 

It's MGP distillate (f.k.a LDI, same stuff as Bulleit, Templeton, Willett), but it's run through charcoal prior to bottling. I haven't tasted it, but based on some circumstantial evidence (who I've seen mixing it, where I've seen it on drink lists), it seems like it's probably a decent product if the price is right.


Edited by KD1191, 20 February 2013 - 07:42 PM.

True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#403 tanstaafl2

tanstaafl2
  • participating member
  • 745 posts
  • Location:Atlanta, GA

Posted 21 February 2013 - 01:26 PM

Anyone have any experience with this?  I tried it last night...

 

attachicon.gifDickel Rye.JPG

 

Pretty good - if a little on the sweet side. 

 

Seems to be split between those who think it is little different from other LDI/MGP ryes and those that think the filtering changes it, generally for the better. Several local bartenders I have spoken with seem to prefer it for cocktails over the standard unfiltered LDI/MGP ryes.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#404 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,599 posts
  • Location:NYC

Posted 01 April 2013 - 02:41 PM

In my never ending quest to buy stuff I've never heard of, has anyone tried this...

 

Pow-Wow_2.jpg

 

Pow-Wow Botanical Rye.

 

Straight Rye Whiskey Infused with Botanicals. 90 Proof.  Georgetown Trading Co., LLC, Los Angeles, CA

 

I picked it up at Ace Beverage in DC at the recommend of Joe Riley - (note the Georgetown connection). 

 

 

 

 


Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#405 Katie Meadow

Katie Meadow
  • participating member
  • 1,360 posts
  • Location:Bay Area / East Bay

Posted 10 May 2013 - 07:20 PM

After a very long day and only one pour of this stuff I'm not about to scroll through this thread to see what anyone has to say. We are in North Carolina and stopped at a pub in Highlands. The bartender recommended the Thomas Handy Sazerac 120 or 128 proof, can'ty remember. It was delicious and very strong. One drink neat was relatively inexpensive--at least according to the bartender-- compared to some of the other ryes they had: about $10 or $11. I never drink 120 proof anything, I don't think.



#406 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,599 posts
  • Location:NYC

Posted 11 May 2013 - 09:47 AM

This made for a nice Manhattan...

 

manhattan fixins.jpg

 

 


Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#407 EvergreenDan

EvergreenDan
  • participating member
  • 1,014 posts
  • Location:Boston

Posted 13 May 2013 - 04:41 PM

Lemon twist plus cherry garnish? I haven't seen that before. I can see it working with Perfect Manhattan.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#408 mkayahara

mkayahara
  • participating member
  • 1,860 posts
  • Location:Guelph, Ontario

Posted 06 June 2013 - 06:34 AM

Apart from Rittenhouse BIB, what are people's other favourite rye bottlings these days? I'm going to be visiting the US soon, so I thought I'd pick up something different to try.


Matthew Kayahara
Kayahara.ca
@mtkayahara

#409 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 06 June 2013 - 06:39 AM

The Sazerac 18 and Handy ryes are both terrific.
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#410 Rafa

Rafa
  • participating member
  • 694 posts
  • Location:New York

Posted 06 June 2013 - 07:11 AM

Apart from Rittenhouse BIB, what are people's other favourite rye bottlings these days? I'm going to be visiting the US soon, so I thought I'd pick up something different to try.

 

 

The Sazerac 18 and Handy ryes are both terrific.

 

The Saz 6 is pretty good too if you can't find these, but the 18 is worth splurging on.

 

I hear interesting things about the new Angel's Envy rye. It's an LDI rye with their standard mashbill (95% rye/5% malt) but it's aged in Caribbean rum casks, which according to multiple reviews give it a uniquely rich and dessert-y flavor. Might be worth a try if you're looking for something different.


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#411 Rafa

Rafa
  • participating member
  • 694 posts
  • Location:New York

Posted 06 June 2013 - 07:24 AM

By the way, MGP (formerly LDI) has added two new rye mash bills to its slate, along with some other very interesting sounding whiskeys: 

 

The additions include the following products: two new rye whiskeys, one made from 51% rye and 49% barley malt, and the other made with 51% rye, 45% corn and 4% barley malt; a 95% wheat whiskey; a 100% barley malt whiskey; and two bourbons, one produced with 45% wheat, and the other produced with 49% barley malt. 

 

The 51/45/4 mash bill is MGP's take on a standard Kentucky rye, along the lines of Rittenhouse, Sazerac, Beam, and others; the 49% barley rye is as far as I know unique and very exciting. All of these went into production in April. It'll be years before we can try even the youngest expressions of these whiskeys, but they should greatly diversify the market. It seems that 9 out of every 10 new ryes is an MGP product, so the addition of new mash bills should allow bottlers more choice in what they sell, especially if they get creative with blending different mashes and aging. 


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#412 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 06 June 2013 - 08:53 AM

By the way, MGP (formerly LDI) has added two new rye mash bills to its slate, along with some other very interesting sounding whiskeys:.[snipetty snip].. It'll be years before we can try even the youngest expressions of these whiskeys...[snip]

 

You should keep this kind of info to yourself! Picture eGulleteers descending on stocks like piranhas devouring an ill-fated adventuring botanist :biggrin:


Edited by Plantes Vertes, 06 June 2013 - 08:55 AM.


#413 tanstaafl2

tanstaafl2
  • participating member
  • 745 posts
  • Location:Atlanta, GA

Posted 06 June 2013 - 10:49 AM

Apart from Rittenhouse BIB, what are people's other favourite rye bottlings these days? I'm going to be visiting the US soon, so I thought I'd pick up something different to try.

 

 

>The Sazerac 18 and Handy ryes are both terrific.

 

The Saz 6 is pretty good too if you can't find these, but the 18 is worth splurging on.

 

I hear interesting things about the new Angel's Envy rye. It's an LDI rye with their standard mashbill (95% rye/5% malt) but it's aged in Caribbean rum casks, which according to multiple reviews give it a uniquely rich and dessert-y flavor. Might be worth a try if you're looking for something different.

 

I have been fortunate enough to try the new AE rum  cask rye and think it well worth the somewhat high price. But it costs the same as Whitstlepig or Mastersons and is definitely not a traditional rye. And it was a fairly limited initial release that is available only in some states so it may be tricky to find. I managed to track down two bottles with the help of a friend but it is not even available in my state yet.

 

Another to consider is Jefferson 10yo rye which is similar to Whistlepig (not quite as good but substantially cheaper in price!). Another you may see floating around is the Col E.H. Taylor rye. Also a bit overpriced but pretty interesting and seems to be more commonly available.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#414 tanstaafl2

tanstaafl2
  • participating member
  • 745 posts
  • Location:Atlanta, GA

Posted 06 June 2013 - 10:53 AM

 

Apart from Rittenhouse BIB, what are people's other favourite rye bottlings these days? I'm going to be visiting the US soon, so I thought I'd pick up something different to try.

 

 

>The Sazerac 18 and Handy ryes are both ter

rific.

 

The Saz 6 is pretty good too if you can't find these, but the 18 is worth splurging on.

 

I hear interesting things about the new Angel's Envy rye. It's an LDI rye with their standard mashbill (95% rye/5% malt) but it's aged in Caribbean rum casks, which according to multiple reviews give it a uniquely rich and dessert-y flavor. Might be worth a try if you're looking for something different.

I have been fortunate enough to try the new AE rum  cask rye and think it well worth the somewhat high price. But it costs the same as Whitstlepig or Mastersons and is definitely not a traditional rye. And it was a fairly limited initial release that is available only in some states so it may be tricky to find. I managed to track down two bottles with the help of a friend but it is not even available in my state yet.

 

Another to consider is Jefferson 10yo rye which is similar to Whistlepig (not quite as good but substantially cheaper in price!). Another you may see floating around is the Col E.H. Taylor rye. Also a bit overpriced but pretty interesting and seems to be more commonly available.

 

Another option that just occured to me is the Dickel Rye. It is another MGPI rye that has been subjected to a Tennessee whiskey style filtering through a maple charcoal filter before bottling. I, and many people I talk to, think it adds an interesting dimension to the standard MGP rye such as what you find in Bulleit rye. And generally quite affordable at around $20 depending on your location.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#415 tanstaafl2

tanstaafl2
  • participating member
  • 745 posts
  • Location:Atlanta, GA

Posted 06 June 2013 - 10:57 AM


By the way, MGP (formerly LDI) has added two new rye mash bills to its slate, along with some other very interesting sounding whiskeys:.[snipetty snip].. It'll be years before we can try even the youngest expressions of these whiskeys...[snip]

 

You should keep this kind of info to yourself! Picture eGulleteers descending on stocks like piranhas devouring an ill-fated adventuring botanist :biggrin:

 

Hard to keep it much of a secret! MGPI publishes their various mashbills, unlike most distilleries, since they don't produce anything under their own label at present, instead selling all they make to other bottlers and non distiller producers. And it has already been the subject of considerable discussion on more whiskey-centric boards and blogs.

 

But as noted it will be at least several years before any of it is likely to be worth trying.


Edited by tanstaafl2, 06 June 2013 - 10:59 AM.

If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#416 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,120 posts
  • Location:San Diego, CA

Posted 06 June 2013 - 11:04 AM

Matt - For mixing, other than Rittenhouse BIB which is my favorite, I've been very happy with Bulleit and Sazerac 6.



#417 campus five

campus five
  • participating member
  • 151 posts
  • Location:Los Angeles, CA

Posted 06 June 2013 - 04:24 PM

Rittenhouse BIB would be my first choice of the non-spendy stuff, with Dickel being a close second. Most of the rest of the low- to mid-price ryes seem really "one note" to me, including Bulliet, Redemption, etc. The standard LDI 95% rye just doesn't move me unless you do something special to it - the Dickel being a complete surprise, because it's from the same stock, and yet somehow.....

 

I used to love WT, until they lowered the proof (I'm still pissed about that). Sazerac 6 would be third, I guess.

 

As an upgrade, the Old Scout 6 yr Rye was quite good at ~$40 a bottle, and the EH Taylor BIB Rye was the next best thing to the Buffalo Trace Antique Collection at around ~$70. At this point the Antique collection was virtually ungettable, and what little there was ended up being priced around $130. Boo. 

 

That said, not as good as the Old Scout, but something I've always particularly enjoyed was WT's Russel's Reserve Rye. It used to be in the $25-30 range, but is now in $40 range. At $40, I'd buy the Scout, but I still enjoy the WTRRR when I end up buying a bottle. 

 

The Willet stuff was great since it was high proof, but it has also jumped by about $10 from the $25-30 range to the $40 range. Also, the various batches and ages it been released at have varied quite a bit. 



#418 Adam George

Adam George
  • participating member
  • 522 posts
  • Location:Horsham - UK

Posted 06 June 2013 - 06:03 PM

Rye is till not common, or cheap in England. With its rise in popularity and demand, prices have gone up.

Rittenhouse BIB is still my go to rye for mixing as it is still well priced for its proof. Otherwise, echoing what others have said, I like Sazerac 6 and Wild Turkey 101, although that's impossible to find now.

Recently I had a very well priced Manhattan with Pappy 13 Rye that was exceptional and I have also come to really like the High West Double Rye.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#419 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 06 June 2013 - 06:18 PM

 Wild Turkey 101, although that's impossible to find now.

 

 

Do you mean from trade suppliers? I don't have any trouble finding it. I bought some in Majestic the other day, and they're hardly known for spirits. It's easily available online too.


Edited by Plantes Vertes, 06 June 2013 - 06:18 PM.


#420 Adam George

Adam George
  • participating member
  • 522 posts
  • Location:Horsham - UK

Posted 06 June 2013 - 06:56 PM

Sold out on both the Whisky Exchange and Master of Malt.
I can't get it through Speciality, the Former's trade distributor.


Thanks for the Majestic tip, but I don't plan on buying six bottles of anything, unless they don't do that any more.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex