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David M. Bueker

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Another discovery for me (Rye this time)

by David M. Bueker » Fri Mar 07, 2014 2:12 pm

Last night after we finished our blind tasting of Champagnes (thank heavens I was being very good about spitting), the guys in the group were discussing other drinks. I mentioned a Rye Old Fashioned, and out came the bottle of High West Whiskey Rendezvous Rye. What a complex aromatic. I really didn't need to drink it, just sniff the aromas. Wonderful stuff that did (when I finally drank it) taste great and go down smooth.

This whole spirits thing is very dangerous (in a good way). The wine budget is going to take a hit.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Jenise

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Re: Another discovery for me (Rye this time)

by Jenise » Fri Mar 07, 2014 2:16 pm

Will have to look for that one!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Buitenhuys

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Re: Another discovery for me (Rye this time)

by Bill Buitenhuys » Fri Mar 07, 2014 4:34 pm

High West bottles some nice product. Not sure how much they actually distill there but it's good all the same.

We poured a tiki-inspired drink last weekend that featured their Son of Bourye (blend of their bourbon and rye). Lovely stuff.
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David M. Bueker

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Re: Another discovery for me (Rye this time)

by David M. Bueker » Fri Mar 07, 2014 4:59 pm

From a little research, it sounds as though the stuff they do on site is not generally old enough yet for commercial release.
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Mike Filigenzi

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Re: Another discovery for me (Rye this time)

by Mike Filigenzi » Fri Mar 07, 2014 6:15 pm

A rye Old Fashioned sounds really good right now. Unfortunately, the folks I work for would probably frown on that. :(
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Keith M

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Re: Another discovery for me (Rye this time)

by Keith M » Fri Mar 07, 2014 7:22 pm

David M. Bueker wrote:This whole spirits thing is very dangerous (in a good way). The wine budget is going to take a hit.
Quite a contrast stylistically, but particularily dangerous on a budgetary front is trying an Old Fashioned from Hibiki 12yr. Oh me, oh my . . .
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TomHill

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HighWest....

by TomHill » Fri Mar 07, 2014 10:13 pm

I rather like their stuff across the board.
In the FWIW category, MatGarretson is their National marketing guy. It always amused me to think that the HighWest stuff
is just one small step up in alcohol from his Garretson wines!! Meow!!
Tom

I remember Matt! In particular, I remember him describing a Mourvedre made by Ron Berglund at Swan, said it was so pure and perfect it made him cry. I got on the phone that second and ordered a case.
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JC (NC)

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Re: Another discovery for me (Rye this time)

by JC (NC) » Sat Mar 08, 2014 6:50 pm

David, I sometimes think we are on parallel paths. I like Rye Manhattan cocktails and in Myrtle Beach Wednesday I had a Rye Old Fashion (it was with Bulleit Rye.) I also had a glass of Herrick Red blended wine from Conn Creek to go with a steak.
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David M. Bueker

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Re: Another discovery for me (Rye this time)

by David M. Bueker » Sat Mar 08, 2014 7:01 pm

I had a Bulleit Rye Old Fashioned earlier this week!

I do not think I will make mixed drinks with the Rendezvous Rye. The aromatics are too beautiful to spoil.
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Mike Filigenzi

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Re: Another discovery for me (Rye this time)

by Mike Filigenzi » Sat Mar 08, 2014 8:50 pm

David M. Bueker wrote:I had a Bulleit Rye Old Fashioned earlier this week!

I do not think I will make mixed drinks with the Rendezvous Rye. The aromatics are too beautiful to spoil.


I've gone to the 1776 rye for mixed drinks. It's at a reasonable price point and really maintains its spicy character in the face of other ingredients.
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Diane (Long Island)

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Re: Another discovery for me (Rye this time)

by Diane (Long Island) » Sun Mar 09, 2014 2:19 pm

Speaking of Rye....

I met a friend for drinks and dinner at a local bistro and this place did not have Rye. When telling this story to a younger co-worker, she thought the restaurant may have catered to a younger crowd, which prefers fancy Martinis so has no need for Rye. That rules out serving Old Fashioneds and some Manhattans, which we had them do with Bourbon. How else do people like their Rye? I know there was a Martini list on the table, but I didn't even look at it since I have no interest in any Martini other than classic Gin Martini.
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Mike Filigenzi

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Re: Another discovery for me (Rye this time)

by Mike Filigenzi » Sun Mar 09, 2014 3:50 pm

Diane -

I find that rye works well in most cocktails that call for bourbon, giving a little less sweet oakiness and a little more spice. Manhattan variants like the Red Hook or the Boulevardier (which is a cross between Manhattan and Negroni) are delicious with rye. If you want one that really shows the character of the whiskey, than a Sazerac is a good way to go. One caveat there is to only order them in bars that know how to make them well (or to make them yourself).

I've been making a Manhattan-like cocktail that uses 1-1/2 oz. of rye, 3/4 of sweet vermouth, and a scant 3/4 oz of Calisaya, a bitter orange concoction made in Portland. It's kind of an orange-y Manhattan, but the spiciness of the rye still shows up really nicely in it.
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Diane (Long Island)

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Re: Another discovery for me (Rye this time)

by Diane (Long Island) » Sun Mar 09, 2014 4:01 pm

Mike - I love Sazerac, but didn't mention it in my previous post, because I would only order it in certain restaurants/bars, and wouldn't expect this local dive to be a contender. Your personalized cocktail sounds like something I would enjoy, but I should mention that I prefer dry vermouth in my Manhattan.
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Re: Another discovery for me (Rye this time)

by Diane (Long Island) » Sun Mar 09, 2014 4:02 pm

Mike - I meant to ask which brand of a Rye do you like?
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Mike Filigenzi

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Re: Another discovery for me (Rye this time)

by Mike Filigenzi » Sun Mar 09, 2014 5:13 pm

Diane (Long Island) wrote:Mike - I meant to ask which brand of a Rye do you like?



The aforementioned James E. Pepper 1776 is my choice for cocktails with Rittenhouse Bonded in second. I don't sip whiskey much, but I have enjoyed Masterson's, Michter's 10 year, and Willett.
"People who love to eat are always the best people"

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