{"id":574,"date":"2018-08-29T11:08:00","date_gmt":"2018-08-29T15:08:00","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=574"},"modified":"2018-12-11T10:33:16","modified_gmt":"2018-12-11T15:33:16","slug":"whiskey","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/29\/whiskey\/","title":{"rendered":"Whiskey"},"content":{"rendered":"

\u00a0 RYE WHISKEY<\/strong><\/p>\n

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History<\/b>.\u00a0Rye whiskey<\/b>\u00a0was historically the prevalent\u00a0whiskey\u00a0of the northeastern states, especially Pennsylvania and Maryland. Pittsburgh was the center of\u00a0rye whiskey<\/b>\u00a0production in the late 1700s and early 1800s. …<\/p>\n

To be called a Rye whiskey, at least 51%<\/em> of the grain used must be rye.\u00a0 <\/em>It\u00a0 can also contain corn or malted barley.\u00a0 \u00a0This distilled whiskey is then aged in charred new oak barrels.<\/p>\n

Different parts of the United States have different meanings for the term whiskey.\u00a0 In the east, any where above Washington DC, when you ask for whiskey, you will automatically get rye<\/em> whiskey.\u00a0 \u00a0Below Washington DC, you would get bourbon<\/em> whiskey\u00a0 \u00a0Rye whiskey tends to be very flavorful,\u00a0 which many refer to as a spicy and fruity taste.<\/p>\n

Canadian rye\u00a0 whiskey does not <\/em>have that requirement.\u00a0 In fact, they do not even have to use rye as the primary grain.\u00a0 \u00a0They can use more or less rye and more or less neutral spirits for blending.\u00a0 \u00a0This is why, Canadian rye whiskeys are considered lighter bu less flavor full as the American rye whiskey<\/p>\n

Rye whiskeys can be considered blended rye.<\/em>\u00a0 \u00a0A blended rye whiskey\u00a0\u00a0is the product of\u00a0blending<\/em>\u00a0different types of whiskeys and sometimes also neutral grain spirits, coloring, and flavorings. It is generally the product of mixing one or more higher-quality straight or single malt\u00a0whiskies\u00a0with less expensive spirits and other ingredients.<\/p>\n

Rye whiskeys can also be made as straight rye.\u00a0\u00a0<\/em>This means that has been so aged for at least two years and has not been\u00a0blended\u00a0<\/em>with other spirits may be further designated as straight, as in straight rye whiskey.<\/em><\/p>\n

BLENDED AMERICAN RYE WHISKEY<\/strong><\/p>\n

Seagram<\/strong>\u00a0 <\/i>Ok, I have to be honest, I am not a big fan of American standard rye whiskeys.\u00a0 \u00a0To me they are always to harsh by themselves and even in some drinks, the infamous 7 & 7, I still find the alcohol and rye comes at me way too fast and furious.\"\"<\/a><\/i><\/p>\n

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Imperial<\/strong>\u00a0\"\"<\/a><\/em>\u00a0 \u00a0Basically, the same as my comments on Seagams.\u00a0 \u00a0 I listed this one here, because it was the choice rye when doing boilermakers.\u00a0 \u00a0<\/em>Now for you youngsters, a boilermaker is when yo take a shot glass full of rye and dump in directly into a glass of beer.\u00a0 \u00a0Then you pick up the glass and chug it all down!\u00a0 \u00a0 Way\u00a0 \u00a0 \u00a0 too many boilermakers in my early college days!<\/p>\n

BLENDED CANADIAN RYE WHISKEY<\/strong><\/p>\n

Seagrams VO and Canadian Club\u00a0<\/strong> \u00a0\u00a0\"\"<\/a>\"\"<\/a><\/em>\u00a0 I first started drinking the Canadian ryes when I was drinking Manhattans.\u00a0 I always find that these whiskey were smoother and provided a better all around classic cocktail\u00a0 \u00a0The American ryes always seemed to harsh and that harshness stood above whatever cocktail you were making.<\/p>\n

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STRAIGHT RYE WHISKEY<\/strong><\/p>\n

Now we are talking the type of Ryes that I have always enjoyed!<\/p>\n

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Old Overholt\u00a0<\/strong>\u00a0\"\"<\/a><\/em><\/p>\n

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This is\u00a0<\/strong>the straight American rye.\u00a0 If you ever wanted to experience a true hearty straight rye, this is the one.\u00a0 You can smell the dark grain rye,\u00a0 the char smoke and char vanilla cola.<\/p>\n

This is really not a full, heavy rye, more on the light mellow side, and leaves a nice smoky char vanilla after taste.<\/p>\n

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High West Rendezvous<\/strong>\u00a0 \u00a0 <\/em>I have to steal these tasting notes, because I wasnt sure how I could describe this rye:\u00a0\"\"<\/a><\/p>\n

\u00a0“Nose, heat, mint, anise, cinnamon. Palate, molasses, mint, anise, fruit cake and dark chocolate. Finish is long, hot and satisfying.”<\/em><\/p>\n

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Bullit\u00a0<\/strong>\u00a0\"\"<\/a><\/em>Very strong nose of the rye grain, charred grains, vanilla, cinnamon and other spices along with summer fruit.\u00a0 Sweet and Syrupy to the taste , while the aftertaste is medium, but black pepper tones really shine through.<\/p>\n

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Whistle Pig\u00a0\u00a0<\/em><\/strong>\u00a0 Again like most straight ryes, there is a pronounced aroma of rye and charred rye.\u00a0 \u00a0Add to this strong scents of ginger and nutmeg with a hint of anise.\u00a0 During the finish, this mellows out to a creamy full texture with hints of butterscotch<\/p>\n

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\u00a0 RYE WHISKEY   History.\u00a0Rye whiskey\u00a0was historically the prevalent\u00a0whiskey\u00a0of the northeastern states, especially Pennsylvania and Maryland. Pittsburgh was the center of\u00a0rye whiskey\u00a0production in the late 1700s and early 1800s. … To be called a Rye whiskey, at least 51% of the grain used must be rye.\u00a0 It\u00a0 can also contain corn or malted barley.\u00a0 \u00a0This … <\/p>\n

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