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cowdery
01-24-2001, 14:39
Ralph's comment about rye being better with food than bourbon has sparked a thought. I think rye whiskey would be good with food, with meat and other dishes that suggest a hearty red wine. My suggestion would be to pour some rye into a wine glass with an equal amount of water. That would lower the proof into the 20 percent range, which is getting pretty close to wine or beer.

--Chuck Cowdery (http://cowdery.home.netcom.com)