WTN: Catch Her in the Rye

[Jenise]

So our new favorite cocktail, the Boulevardier, required that we restock on Campari and rye whiskey. Instock we had two bottles, a Redemption from Indiana and a Bulleitt from Kentucky, that were both nearing the end of their existence, and we would soon need more. We chose a Rittenhouse from Philadelphia for no reason other than when we spent a week in Philly last year we stayed in Rittenhouse Square area, and one called Mischief made here in Seattle from Skagit Valley grains (county next door to mine). It had apparently won some awards. Both were $50ish.

So to better understand what we bought and the world of rye whiskeys better, and basically just to entertain ourselves in these stressful times, yesterday in lieu of a cocktail or pre-dinner wine (with dinner, I'd planned a great brut sparkler from B.C.'s Blue Mountain) I served a flight of rye whiskeys.

I didn't realize when I bought it that the Rittenhouse was 100 proof. I don't know a lot about deluxe hooch but I've already figured out that, like with wine, I'm not a fan of higher alcohol. Heat aside, it had terrific spice and a laser-like attack on the tongue.

The Mischief was the blondest of the group with a stunning nose. Do you call the aroma of a whiskey 'nose'? I don't know booze nomenclature. The aroma was by turns buttery (think kettle corn, not caramel corn) with Old Spice (my hubby favors their shaving cream), and the alcohol had a very soft landing. It was the smoothest of the four though 95 proof, but not simple-smooth, more elegant-smooth, and the one we'll hold back for sipping, though in fact we rarely sip whiskeys. But if we start--well, this one.

The Redemption, made from supposedly a pre-Prohibition recipe, was our other favorite, and perhaps the closest to what we thought/think rye whiskey should taste like (but what do we know). In wine terms, I'd call it very balanced with a great delineation of flavor.

And the Bulleitt was fine. I get why it's considered a good 'value' rye. But all by itself it was overweight on vanilla bean notes, and it had an undercurrent of salinity.

Next up--a set of Boulevardiers to see how much difference the different whiskey makes. I've done it with gin in negronis, and found the difference quite remarkable, more noticeable than expected.

[David M. Bueker]

Nice experimentation

[Jenise]

Nice experimentation

Well, can't go to the movies!

Btw, just looked up the Mischief and here are the distillery's notes, if anyone's interested. Apparently we 'got' what they wanted us to about it: "As we enter our 9th year as distillers, it is our pleasure to offer our customers this fine whiskey aged 6 to 7 years. Mischief Rye is our oldest and most sophisticated high-rye whiskey. Our grains are sustainably grown and sourced exclusively from the region called “Cascadia”, the rich valleys west of the Cascade Mountains. The Rye varieties grown here contribute to what we call our “Northwest profile” – smooth, graceful rye whiskey flavor not overly spicy nor harsh. The nuttiness and full-bodied texture come from Pilot barley, malted by Skagit Valley Malting. We finish the whiskey in our finest “bespoke barrels” made from air-dried, new American White Oak, toasted and charred to our specifications."

I'm a big fan of Rittenhouse for mixing, where the high proof doesn't bother me; in fact, (somewhat) higher-proof base spirits are good for cocktails, since 80 proof booze can be a little weak once it's diluted by ice. (Pierre Ferrand 1840 Cognac, for example, is produced specifically with mixing in mind, and runs 90 proof versus the 80 of Ambre.) About every 10 bottles of Rittenhouse, though, I get one that's super-grainy in a slightly unpleasant way.

In a similar price range, I also like High West Double Rye -- a bit lighter and fruitier in its profile than Rittenhouse, usually.

Haven't had the Mischief but I'll have to try it!

High West is great, but I live in Utah so I have to say that. I do also love Rittenhouse really depends on the cocktail.

Funny to hear you mention that about 1 in 10 bottles of Rittenhouse you find really grainy. I can't say an exact number but I have found a bottle before where I just thought something was off and I actually took it back...

Living in Utah has many disadvantages when it comes to drinking, but both of these bottles are a great deal in our state. Rittenhouse is $25 and the High West is $35.

[Jenise]

I love you guys for responding to my post--I didn't expect any responses!

Some questions: Have not heard of High West. Made in Utah, I'm guessing? What makes it a "double rye"? New term to me.

And Rahsaan, re the proof: that's exactly what I was wondering, if the higher proof would in fact be an asset in a cocktail.

Speaking of negroni comparisons, when Bob and I were in Philly and desiring a cocktail before dinner in the kind of hipster restaurant that's very proud of its bar program, we asked if there was a locally distilled gin and, if so, could we have a negroni made with that. Yes (Liberty Blue Coat), and yes. Well, that was only one drink selection solved, so we decided that since we were literally two blocks away from major Revolution bloodshed we should make it a war by pitting it against a negroni made with a British gin. I believe I chose Hendricks. While you'd never mistake one for the other neat, I was impressed by how much difference it made in the cocktail where it was, after all, a minority ingredient.

And Rahsaan, re the proof: that's exactly what I was wondering, if the higher proof would in fact be an asset in a cocktail.

Ha! It was Patchen earlier in the thread, but we are both profs of Political Science!

[Jenise]

And Rahsaan, re the proof: that's exactly what I was wondering, if the higher proof would in fact be an asset in a cocktail.

Ha! It was Patchen earlier in the thread, but we are both profs of Political Science!

Oh, that's embarrassing. Patchen, forgive me!

[David M. Bueker]

Another vote for High West, and I don't live in Utah.

[Jenise]

I'll look for it! In the meantime, still need help with the "double rye".

No apologies necessary, Jenise! There’s no shame, only pride, in being mistaken for Rahsaan. (We go way back IRL as well as online.)

Double Rye is a blend of two different whiskeys, one younger and one older, distilled by different techniques. I think High West May distill one of the two and buy the other from another distillery... AFAIK they specialize in blending whiskeys distilled elsewhere.

And, Kasey, agreed re: the value. We get Rittenhouse here for mid to upper 20s depending on the shop, and High West can be had for around 30. Both no-brainers at that price. My other regular purchase in the same range is the Evan Williams Single Barrel bourbon, which is delicious enough to sip but cheap enough to mix with, too.

[David M. Bueker]

High West started as a blender because they did not have any of their own spirits yet ready for sale. Not sure where they are on the development curve as of now.

I love Boulevardiers, too, and my favorite ryes for them (as well as for Sazeracs, black Manhattans, and various other cocktails named for hipster Brooklyn neighborhoods typically involving amari rather than Campari) are Redemption and Rittenhouse. I also like Old Overholt (cheap) and Catoctin Creek (local). But I haven't done an organized tasting.

You can do similar experiments with vermouth. I'm always happy with Dolin rouge, but my favorites are Catalonian vermouths (Casa Mariol Vermut Negre and Partida Creus MUZ, which are also great on their own) and Punt e Mes, which adds its own slightly bitter component. And you can also substitute Cynar for Campari, creating a whole different animal.

The options are almost endless, which is what makes it so fun. But I've never been able to really compare and contrast, because one cocktail a night is all I can handle, especially if it's followed by wine.

High West was purchased a few years ago by Constellation Brands, but I lived in Utah when they first started and they've been turning out great product a long time. I remember drinking with the original owner in what appeared to be a warehouse in an industrial area. Now they have one of the nicest distilleries you'll find in the US, if you ever come to Utah it's worth going out there.

For the longest time they were only mixing whiskeys they purchased, but now they are blending with a lot of house made product. They make a "Campfire" whisky which is something like 50/50 whisky blended with scotch. I am not a scotch lover so when I make a scotch cocktail I will often use that instead to get some of that peaty flavor, but not too much. I really like most of their products, the only one I avoid is their silver whisky, it's un-aged, just a bit much, pretty much moonshine...

I took an old High West barrel and made a table in our back yard, if it wasn't in storage because we were moving I share a picture!

[Jenise]

I love Boulevardiers, too, and my favorite ryes for them (as well as for Sazeracs, black Manhattans, and various other cocktails named for hipster Brooklyn neighborhoods typically involving amari rather than Campari) are Redemption and Rittenhouse. I also like Old Overholt (cheap) and Catoctin Creek (local). But I haven't done an organized tasting.

You can do similar experiments with vermouth. I'm always happy with Dolin rouge, but my favorites are Catalonian vermouths (Casa Mariol Vermut Negre and Partida Creus MUZ, which are also great on their own) and Punt e Mes, which adds its own slightly bitter component. And you can also substitute Cynar for Campari, creating a whole different animal.

The options are almost endless, which is what makes it so fun. But I've never been able to really compare and contrast, because one cocktail a night is all I can handle, especially if it's followed by wine.

Bruce, we can handle two because we make one each of two different style and compare. It's definitely getting into cocktail season for us. We rarely have them in winter (and we're relatively new to being cocktail drinkers as it is), but when the days get longer and patio life beckons, they become more appealing.

MUZ--had it, recommended as an after dinner drink by a waiter in Nashville, and I loved it. I haven't started trying Catalonian vermouths but there's an excellent source for same in my town--will have to consider this when our world re-opens. Antica Caparno is our standard vermouth, thanks to the restaurant in Maui who turned me into a negroni fan in the first place. For the bitter element, they used half and half aperol and campari. I had not had either before to my knowledge. No matter what you think of the flavor the electric color created by that combination is a winner all by itself, especially for sunset viewing.

And to all: had to go out today for important cat medicine and came home with a bottle of High West Double Rye. Glad we discussed that--the American Prairie version was also there and I'd have been at a loss to choose otherwise. Will taste and get back to y'all! Oh by the way, $39.99 before tax, which in this state adds close to 20%, so roughly in the same price class as the others mentioned, save the Bulleitt.

[Jenise]

Had a few sips of the High West Double Rye before dinner last night. Tested it against the Redemption (blind for Bob) which brought out a peaty note in the latter, and the High West won for both of us--so much complexity! Thank you for all for recommending it!

[Jenise]

So on Friday I made Boulevardiers with both Rittenhouse and High West. We shared the drinks, passing back and forth, and both were excellent. Distinctly different but couldn't decide which I liked better. Bob favored the Rittenhouse because of the sharpness from the higher alcohol hooch, I think. Can understand now the beneficial effect that has even if more alcohol effect of the other kind isn't desired. Oh, then followed those with a single (the Zoom session wasn't over) made from the rest of the Bulleit. Thumbs down from both of us for the heavy vanilla tones, but at least there's one less bottle in the cupboard.

Thanks for this thread introducing me to some new names.

One of the perils of living in NC is our atrocious state liquor store, which mostly carries big brands that I have no interest in drinking. So I usually grab a bottle or two of nice spirits on my travels to various major metropolitan areas. I had a few such work trips planned for the spring that got cancelled, and now who knows about summer travels. For the moment I still have plenty to drink, but I may need to restock at some point this summer.

Anyway, High West Rendezvous Rye is one that I can apparently buy here in NC. What do folks think of that bottling?

Thanks for this thread introducing me to some new names.

One of the perils of living in NC is our atrocious state liquor store, which mostly carries big brands that I have no interest in drinking. So I usually grab a bottle or two of nice spirits on my travels to various major metropolitan areas. I had a few such work trips planned for the spring that got cancelled, and now who knows about summer travels. For the moment I still have plenty to drink, but I may need to restock at some point this summer.

Anyway, High West Rendezvous Rye is one that I can apparently buy here in NC. What do folks think of that bottling?

The Rendezvous Rye is a step up from the Double Rye. They both are blends, but it contains a larger percentage of Rye if I remember right and I know if has more aged whiskys blended into it. I like them both but I don't often sip whisky straight, I prefer it for cocktails, and in many cocktails the jump in price wasn't worth it for me personally. If you are going to sip them straight it does have more depth.

I like them both but I don't often sip whisky straight, I prefer it for cocktails, and in many cocktails the jump in price wasn't worth it for me personally. If you are going to sip them straight it does have more depth.

Thanks for that. A good distinction to make.

These days I don't make cocktails at home and usually look for spirits that reward being drunk in small quantities on their own. Perhaps I'll give it a try.

[Jenise]

I like them both but I don't often sip whisky straight, I prefer it for cocktails, and in many cocktails the jump in price wasn't worth it for me personally. If you are going to sip them straight it does have more depth.

So I see you and Lisa have a new home! Congratulations!

I like them both but I don't often sip whisky straight, I prefer it for cocktails, and in many cocktails the jump in price wasn't worth it for me personally. If you are going to sip them straight it does have more depth.

Thanks for that. A good distinction to make.

These days I don't make cocktails at home and usually look for spirits that reward being drunk in small quantities on their own. Perhaps I'll give it a try.

Bought a bottle of High West Rendezvous Rye over the weekend and opened it on Saturday. Interesting stuff and will be curious to see how the bottle develops. Definitely a different brand of 'spice' from what you would get in scotch or cognac. I can't say I'm very experienced with rye, and I don't anticipate becoming a hardcore devotee. But it's a nice change of pace to have on hand.

I like them both but I don't often sip whisky straight, I prefer it for cocktails, and in many cocktails the jump in price wasn't worth it for me personally. If you are going to sip them straight it does have more depth.

So I see you and Lisa have a new home! Congratulations!

Thank you so much! It's been a lot to get everything moved in, I still don't have any of my wine here yet, hoping to go get some this week. You know you have a problem when you are most excited about the fact that your new home has a large unfinished basement room for you to build a new wine cellar! I'm so tired of having 7 wine fridges to sort through!

[Jenise]

Hurray. I envy you the basement for all sorts of reasons, but a basement cellar is a wonderful thing! We can't have one here due to the water table.