James E Pepper 1776 Rye: That's the old Pepper?

I couldn't find an image of Bugs playing catcher.

It is pretty good, but a tad too sweet.  It is sourced from LDI for those who care.  I liked it when I first tasted it and my opinion has gone downhill since and I won't be buying it again.  It costs around $30 and I'm too tired to say much else about it.  

Colonel E.H. Taylor Straight Rye

Buffalo Trace Distillery continues to produce so many good whiskeys, their motto should be "we always remember to cup the balls."  For the ladies that didn't get that reference, it's like "dialing the radio", except we actually like it.

I've been a big fan of the Colonel Taylor Series and the Rye does not disappoint.
It has been a while since I played the official press release tasting notes game.  Let's dust it off tonight.

The latest offering from Buffalo Trace Distillery pays tribute to the former Distillery owner with a small batch, Bottled-In-Bond, 100 proof, straight rye whiskey from days long past.
An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn.  Well I'll be damned.  The result is an aroma full of dried fruit agreed, black pepper if by pepper, you mean oak, then sure, and touch of fresh dill nope. A small sip brings an array of flavors both sweet and savory It's like I'm watching Mexico, One Plate at a Time.  Thank you Rick Bayless, I've learned so much from your show.  It's a shame that your brother Skip is the world's biggest ass-hat.  Guessing that only the fans of Mexican cooking shows will get that reference.  Fortunately PBS will survive and those of you who are curious should check it out. With a terrific balance of dark spices and subtle caramel overtones.  I guess I can give you that one.  The finish is especially pleasing with an oaky dryness that lingers just long enough.

I've refilled my glass and "proof-read" this post.  It's quite the train wreck, like Chuggington ... and Publish.

Jefferson's Straight Rye Whiskey

I really enjoy doing the Jefferson's reviews.  They taste good and thanks to my Jefferson's grading scale, I can put even less effort into the review than normal, which is saying something.

Thanks, but I feel like
you misrepresented  your services.

I have found out something disturbing.  I have known for quite some time that Jefferson's whiskey is sourced from other distilleries.  Doesn't matter to me, as long as it tastes good.  I am disturbed to find out that this rye tries to slip one past you by claiming that it 100% North American Rye, it's made in Canada.  For Shame.

I was wavering between a Tom Willis and a Weezie, now I have to demote it to a new rating.  A Ralph the Doorman.  Go ahead and give them your $30, it's worth it, but you may feel a little dirty afterwards.

Good info provided by :

• http://www.whiskyadvocateblog.com/2011/08/05/review-jeffersons-straight-rye-whiskey/
• http://cocktailenthusiast.com/2012/01/25/jeffersons-rye-whiskey-review/
• http://recenteats.blogspot.com/2012/10/jeffersons-rye.html

Tuthilltown Hudson Manhattan Rye

It's the second part of our 5 New Rye Whiskey series.  By new, I mean new to me.  I have to admit that I am quite happy that the Tuthilltown whiskey's have made their way to Ohio.  I have been wanting to try them for several years.

It's pretty good.  It has a leathery flavor to it that reminds me of something from Woodford Master Distiller's collection.  There is also some nice spiciness.  It works quite well in a Manhattan.  Shame that I just killed the bottle, but it is tiny.

That's the problem. $45 for a half bottle is too much.  I still try on planning their four grain bourbon in the near future because I'm a glutton for financial punishment.  Whiskey is still cheaper than a coke habit.  (or so I assume)  I recommend it for those who have to try everything, like me.  If you are looking for bang for the buck.  Pass.

A month or so ago, a fellow blogger, @skurecenteats heard back from a disgruntled distiller who didn't like his review because he called the product too young, which is frankly a common problem with craft spirits.  In the understandable need to get to market, they release it young, and often use small barrels to speed up the aging process.  The hipsters don't know better and gobble it up.

If you are going to make a GREAT whiskey, in addition to a great mash and quality control, you need evaporation to concentrate the spirit.  Finishing in used barrels is also a great and proven technique for coming up with something new.

Anyway, to paraphrase the argument.

Distiller: What if I told people that your writing sucks?
SKU:  That's ok, because I didn't charge you $50 to read it.

There's the rub folks.  And burn.

Does anyone know if it is pronounced tut-hill-town? or tuth-ill-town?  or tuttle-town?

Knob Creek Rye

When I did my half-assed Basil Hayden's review last week, I was shocked, SHOCKED I tell you to find out that Knob Creek was one of the "Better Beams".  Its name doesn't start with a B, how is that possible?

So, I went to a wine tasting last night and came home with a bottle of Rye.  Why?  Because I'm cool.  The label tells me that it was patiently aged, because if you are impatient, those 9+ years just drag you down.  It has a very strong cherry-nutty-oaky flavor.  It's 100 proof and little bit of water helps to cool the burn.

Is it good?  Yes.
Is it $37 good?  Ummuhhmaybeishno.
Is it better than Russel's Rye?  Nope.

Woodford Reserve Rare Rye

This year's Woodford Reserve's Masters Collection brings you not one, but two Rye whiskeys.  One aged in a new barrel, and another aged in a used rye barrel.  (Technically the used barrel is not legally a rye whiskey, but who gives a shit.)  Both are loved by frakking cylons?

This is the second time that I've tried one of the masters collections.  The other was the sweet mash, which I was so annoyed with, due to price and suckiness, I have not taken the time to review it.  Yet.  You're times coming.  The point is, yes there is a point, these rye's has a bit of the same leathery flavor that comes through in that bourbon.  I'm not sure if the other collections share this trait.

These both must be pretty good.  When I took my first sips earlier this evening, I really liked the New Cask and thought that the Aged Cask tasted like a thin scotch. Now, I've flipped and find the aged to be quite nice.  The new cask has spice and citrus notes.  The aged cask is vanilla and dates.  All in all, good stuff.

Several Almost Empties: Sazerac 18, Elmer T Lee

OK.  This has been sitting in draft for over a week.  More almost empties to come.

Sazerac 18: This is the 2009 bottling, which is considered inferior to the 2010.  The 2010 must be something because this is quite nice.  It has a nice strong grain flavor, with a bit of vanilla sweetness, both in your initial sip and the finish.  A+.

Elmer T Lee: This bourbon comes highly recommended.  Frankly, I don't see what's the big deal.  It's smooth, which is damning with faint praise.  At least it's cheap.  C

Cinnamon Infused Rye

Several years ago I read an article in the New York Times about how they were reviving the tradition of making rye whiskey at Mount Vernon, the home of George Washington.  In the article, it mentioned that Washington made cinnamon extracts with his rye, and I had to try it.

What Washington probably didn't do was throw it in a jar and completely forget about it for a few years.  I broke it out tonight, and boy oh boy is this dangerous.  It tastes like pure cinnamon.  Kind of like Firewater without the heat.  It pours an interesting ruby color and turns cloudy when ice is added.  I made a Manhattan with it, replacing the Angostura with Fee's Orange Bitters.  I'm going to have to do this again on a larger scale (I only had a few shots in a tiny jar), and not forget about it this time.  You should give this one a try yourself.

House Rye Challenge: Russell's Reserve 6 yr Rye

Way, way back in the infancy of this blog, I did a house rye challenge.  At the time, I decided to exclude this rye from the challenge, because:

• It is slightly more expensive
• It would not been much of a challenge

This is the perfect Manhattan Rye.  This is somewhat ironic because it's made by Wild Turkey, and the base Wild Turkey Rye was the worst rye in the challenge.  It's not much more expensive than Sazerac, so I've decided to reopen the rye challenge.  (Spoiler alert, it wins!)

Taste it neat:  It's got some burn at 90 proof.  It almost has an irish whiskey flavor, with the rye giving it some bite.

The Manhattan:  Oh, that's good.  The rye and the vermouth come together and create high-tess perfection.

Cost: Approximately $28.  I'll update with the real price soon.
Grade: B
Manhattan Grade: A

(The Two Parts Rye)² : The House Rye Challenge Winner

I was originally going to do side by side comparisons, but that was going to be two much whiskey for one setting. Especially 4 Manhattan's.

The most adequate Rye is: Jim Beam Rye

Sazerac had a slightly better flavor, but not $9 a bottle better. Old Overholt is adequate, but a bit too harsh. Wild Turkey Rye... sucks. It will be banned from the bar, just as soon as I finish this bottle. Waste not want not.

Remember, if you like a Manhattan in the evening, and who doesn't? Jim Beam Rye is good enough.

(The Two Parts Rye)² : The House Rye Challenge Part 4

Sazerac

The only one of the house rye contestant to have it's own cocktail. It's a whiskey that I personally felt had a lot of hype. A lot of the cocktail blogs over there on the right went on and on about it. I think that the Sazerac is the official cocktail of New Orleans. Which is odd, because it does not contain boobs or plastic beads. The first time that I tried it, I was very disappointed. It has proved to be pretty good over time. It's got a sweetness that is missing from the other rye's. I still think that it is a tad overrated.

Interesting enough, Sazerac is bottled by Buffalo Trace, which is in the queue for a review. It's a great bourbon, especially at it's price point. They also bottle Van Winkle's and other great bourbon's.

Web stuff: Sazerac Rye Whiskey symbolizes the tradition and history of New Orleans dating back to the 1800’s. Sazerac Rye Whiskey was used to make the original, first and only branded American Cocktail—The Sazerac.
Nose: Vanilla, clove, anise and pepper
Taste: Candied spices and citrus
Finish: Smooth, licorice and smoked pepper

The Manhattan: Sazerac interacts with the Angostura bitters better than the other ryes. I taste the bitters on the front end and the rye on the finish. Fascinating.

Cost: $26.85
Grade: B
Cost Adjusted Grade: C+
Manhattan Grade: B

(The Two Parts Rye)² : The House Rye Challenge Part 3

Wild Turkey Kentucky Straight Rye Whiskey


I got the oldest daughter is in the clinic getting cured off the Wild Turkey.

101 Proof!

What do you taste? The burn.

Manhattan? Still kinda burns. And I even cut it to 1½ parts rye because it's overproof.

Cost: $20.95
Grade: C-
Cost Adjusted Grade: D+
Manhattan Grade: C

(The Two Parts Rye)² : The House Rye Challenge Part 2

Jim Beam Rye

Website Stuff: Drier and spicier than it's sweet bourbon cousins. Rye adds character and depth to any whisky coctail. Pairs especially well with fruit flavors.

Taste: Peppery, with shades of cinnamon and mint. Shows a slight sweet side at finish. Just a bit.

How does it really taste? Almost just like they say on the website. Weird. I don't consider it peppery, just tannic.

Manhattan: It mellows out quite a bit in the Manhattan. The cinnamon comes to the fore.

Cost: $17.95
Grade: B
Cost Adjusted Grade: A-
Manhattan Grade: B

(The Two Parts Rye)² : The House Rye Challenge Part 1

Old Overholt

You kids get off of my lawn!

Ahh, the holt. The cheapest of the ryes at $14.95, which means that even if it loses the challenge, it will still find it's way back into circulation from time to time.

How does it taste? Not a hint of sweetness. A slight cinnamon flavor, but mostly oak. A little bit of a cherry flavor in the finish. But, not a sweet cherry. Just cherry.

Manhattan recipe for the challenge: Two shots of rye, 3/4 shot of sweet vermouth, 2 dashes of Angostura bitters.

The Manhattan? The cherry comes to the fore. The cooler temperature helps, but it's still pretty harsh.

Grade: C
Cost Adjusted Grade: B
Manhattan Grade: B

(The Two Parts Rye)² : The House Rye Challenge

There are four house rye's and 2 top shelf rye's available in Columbus. I am excluding the Russell's Reserve 6 year old, because it is just too darned good and deserves it's own review. It's slightly more expensive the the four in the challenge, but you get bang for the buck. The other top shelf rye is (rī)¹, which violates the fancy bottle/name principle. Blog posts are exempt from the fancy name principle, hence (The Two Parts Rye)². It's actually really good, but $$$. So, it is not a house rye candidate.

What makes a "house rye" a "house rye"? It's like house wine. Good enough, but not too expensive. Perfect for your evening Manhattan.

Who are the contenders? Old Overholt, Jim Beam Rye, Wild Turkey Rye, and Sazerac.

How's this challenge going to work? I'll to a review for each of the contenders, both as a straight whiskey, and in a Manhattan. I'm actually going to have to measure out my ingredients, which goes against every fiber of my being. But, fair's fair.

Next I'll do a head to head to head to head challenge. I'll milk 6-7 posts out of this.

May the most adequate rye win!