I took a Bulleit for you. Bulleit Rye

This pains me, because I am a fan of Bulleit Bourbon.  And this whiskey is a decent sipper.  It's spicey and hot when you drink it neat.

But I buy a $25 rye for a Manhattan.  Bulleit Rye brings out a bizarre celery flavor when mixed with vermouth.  I've tried serveral different vermouth and bitters combinations.  In the end.  It's only drinkable if I mix in Jim Beam Rye or a strong bourbon like Knob Creek.

So there you have it.  I took a Bulleit for you.  You're welcome.

You can't take it (all) with you

No.  I'm not dying.  I'm getting the Casa de Rye ready to sell.  We're looking to upgrade our space; and to quote Mrs. Rye.  "You can't move all of this stuff.  You'll need to do some more drinking."  To her credit, she did not do an immediate, "I can't believe that I just said that face."

Expect more drink reviews.  Most of them will be via tweets.  I decided a few months ago, that if I don't have anything funny to say, or at least a funny picture, it's not getting a blog post.

If you live in the Central Ohio area, and are thinking about getting a palatial Clintonville home.  There's one coming on the market this year.

Barrels? We don't need no stinking barrels. Part 3: Our honor defend, we'll fight to the end for OYO?

OK.  We have a white whiskey that admits that it's a white whiskey (scroll down two posts.).  A white whiskey perfuming itself up to be gin (one post down).  And now we got a white whiskey claiming to be vodka?

The first time that I tasted this vodka, I thought that it was a nice mash bill for a whiskey.  I'm quite happy that I'm going to get my wish.  The wheat whiskey is due out this month. 

This is not the "vodka" for your typical cranberry and spread legs cocktail.  You should drink it neat and appreciate it.  It's made from 100% Ohio winter wheat.  Which was only 2 pts worse then Kentucky winter wheat this year.  This is what happens if you don't triple distill the life and joy out of... well, life. 

Barrels? We don't need no stinking barrels. Part 2: Don't forget to "Cup the Bols"

Welcome back to our incredibly exciting series on white whiskey.  You might be asking yourself, what's genever?  Well, it's what gin used to be before the English took all the fun out of it.  You might also be asking yourself what this has to do with white whiskey.  We'll plagiarize their website for an explanation.

The heart of Bols Genever is a whiskey-like triple distillate made of corn, wheat and rye, which the Dutch called malt-wine.  This flavor-rich distillate is carefully blended with a juniper-berry distillate...

In other words, it's moonshine and juniper.  Shockingly, it's quite good with tonic.  Just make sure to add a squeeze of lime or lemon.  Or a dash of Fee's grapefruit bitters.

The "Cup the Bols" cocktail.

1 part Bols Genevere
1 part Rye Whiskey
1/2 part Sweet Vermouth
1/2 part Grand Marnier

Add ice.  Stir and drink.