Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Tom NJ wrote:What was he thinking?
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
David Creighton wrote:trailer trash being insensitive - i think that is a gross understatement. yes, some people use the n word among themselves. but this was used publicly on the internet. shame.
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Mike Filigenzi wrote:Yeah, Old Overholt is a pretty darned good whiskey for the price.
That drink sounds delicious.
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote:Bill, glad to see a post from you. So a question for you rye lovers: is there a king of rye--you know, a holy grail of sorts among them that I should be on the lookout for--or is it like most spirits, simply a matter of taste? I ask, though that Ry:1, both because it was so good and was the first for me to bond with, might be hard to improve on.
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Hoke wrote:
The best, and not even expensive, is Old Rittenhouse 100 Proof. Nicest combination of quality, style, flavor and price. Old Overholt is the stalwart, dependable, always correct but not always exciting version. There's an 80 proof, which is fine; I just dearly love the 100 proof. Damn near perfect.
Russell's Rye (there's a 6 year and a 10 year) is great too. Jimmy Russell is the master distiller for Wild Turkey. There's Wild Turkey Rye as well, but Russell Rye is mo'betta.
Jim Beam Rye is....so/so. It's a style: rough edged, leathery.
A lot depends on the 1)amount of rye in the whiskey and 2)the amount/type of other grain in the mix and 3)the blender's style of maturation.
Some people like Bulleit's Rye, which is 95% rye grain. I don't; but I think it's okay.
A more audacious rye is the new Knob Creek.
Templeton Rye has a lot of followers.
Rye can be tricky. A 100% rye might move from the spicy/herbal right over to the hard, leathery, hollow in the middle, disjointed and unbalanced style. Not uncommon for rye to do that. But sometimes you can fatten up and even lightly sweeten up the middle with a little corn and a little barley malt, and give it more balance and less astringency, while leaving the saddle leather and dried herbs and cola flavors intact. Then put a few years age on it and you get those lovely rich, full tones of chocolate and caramel and toffee...that's a good rye whiskey.
(One pedantic note, Jenise: if you were drinking Canadian Club whiskey back in the day, you probably weren't drinking rye, or not much of it anyway. That's a Canadian Blended Whiskey, which means there's a lot of things in it, but probably not much if any rye. Lotta corn and possibly wheat, but with Canadian blended they can add cheap "sherry" and "port" and flavorings (and sugar) and even fruit juices; it's basically a "whatever you want as long as it's smooth". Canadian USED to be rye based, but hasn't been for a long, long time. So even back several years ago, if you were reacting so something in CC, it probably wasn't the rye. But associations can do that to you.)
Hoke wrote:... myth of rye ...
Robin Garr wrote:Hoke wrote:... myth of rye ...
Would that be why you neglected to name Pappy Van Winkle in your most excellent dissertation on rye?
Hoke wrote:Robin Garr wrote:Hoke wrote:... myth of rye ...
Would that be why you neglected to name Pappy Van Winkle in your most excellent dissertation on rye?
Van Winkle is more or less a wheated whiskey ....
The tiny amounts of VW Rye that exist is sublime, but I tend not to have vapors over what I can't access. That way lies madness.![]()
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Hoke wrote:BTW, the myth of rye still exists, even among otherwise well informed drinkers. Rye whiskey in the US shifted to corn-based whiskey beginning around the start of the country, with rye still being made in Pensylvania quite a bit. Canadian rye stayed around a while longer, but as the Canadians settled further west, that shifted to corn/barley/wheat too.
Jenise wrote:Hoke wrote:BTW, the myth of rye still exists, even among otherwise well informed drinkers. Rye whiskey in the US shifted to corn-based whiskey beginning around the start of the country, with rye still being made in Pensylvania quite a bit. Canadian rye stayed around a while longer, but as the Canadians settled further west, that shifted to corn/barley/wheat too.
I think you meant century. But yeah, my father was no expert about anything, but he was convinced he was and so as a kid I was convinced he was too and right or wrong, that's how I ended up disliking what I thought was rye. Funny that it took this many years for me to get exposed to the real thing. I'm going to look for some Rittenhouse.
Jeff Grossman/NYC wrote:Hey Hoke, what is the back-story on Seagram's 7? I thought it was a rye once upon a time, too, but you didn't mention it.
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