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Ambernecter
11-16-2006, 05:32
I like Saz 18 and VWFFR very much (thanks to this here forum I've even heard of them!) and have been toying with the idea of buying JB Rye. I MAY have had some waaayyy back but I suspect that coloured label (that makes me feel sick) has put me off!

Is it decent stuff enough stuff or one to avoid at all costs? I don't mind Rittenhouse or WT Rye but would not class them anywhere close to the aforementioned jems.

DrinkyBanjo
11-16-2006, 05:45
It is good but not in the same league as Saz 18 or VWFFR. I think I prefer WT Rye to it as well.

MikeK
11-16-2006, 10:22
Rittenhouse, Saz Jr., and WT are good picks for cheaper rye. Fleichmann's is very amusing and different also if you can get it.

I found JB rye to have a wonderful nose, but tastes like water. No flavor or body whatsoever. Sorry to be cruel, just my opinion. Get the Rittenhouse or spend another $5 for a Saz Jr.

bluesbassdad
11-16-2006, 10:41
Dittos. When I tried JB rye about four years ago, I ended up drinking the last half of the bottle mixed with ginger beer.

I would add that I like the Rittenhouse BIB better than the Wild Turkey. The Rit has a fresher, livelier taste.

The main thing in Wild Turkey's favor is its availability in Prescott, AZ. In contrast the proprietor of Liquor Coop couldn't even find Rittenhouse in his distributor's list. I have a bottle only through the good graces of an out-of-state friend.

Yours truly,
Dave Morefield

Ambernecter
11-16-2006, 12:39
Thanks guys...

I think I'll give it a miss to be honest - I always hated that label anyway!

BobA
11-16-2006, 15:55
It's my least favorite rye. That said, it was also perhaps the cheapest, and I'm glad to have found out, given how few ryes I can get my hands on.

After all, they sell plenty of it, so some people must like it a lot.

Bob

ThomasH
11-16-2006, 19:55
I have some Jim Beam rye and while it is not the best, I wouldn't dump it out either. I have found Canada Dry ginger ale to be my favorite mixer for both rye and bourbon. I also tried Seagrams ginger ale and it isn't as good and also tried Schwepps ginger ale and wouldn't use it again if I live to be 110. Its Canada Dry or nothing for my mixed drinks!

Thomas

camduncan
11-16-2006, 22:59
I often enjoy a JB Rye - it's light and easy to drink....

Oh, and it's the only Rye sold en' mass in Australia :smiley_acbt:

The only reason I've tried other Rye's is also because I learn't of them here and sought them out when overseas.

HighTower
11-17-2006, 05:33
I have an open bottle, and I don't mind it at all. I prefer the WT rye, but havent seen it here for about 5 or 6 years. I like the higher proof of the WT rye, cant wait to try my Thomas Handy :cool:
I also love Canadian Club Classic 12 year, do canadians have a high rye content??

Scott

VT Mike
12-22-2006, 01:07
I found JB rye to have a wonderful nose, but tastes like water. No flavor or body whatsoever.

I agree that the Beam Rye has a great nose, and it's downhill from there.

I much prefer Old Overholt. While it's not as complex as the 6 yr Saz, it still has great flavor and a wonderfully long finish, and it's only $11.30 a bottle here.

Jazzhead
05-23-2007, 20:43
Dittos on the Canadian Club Classic 12 , Hightower. I just tried some tonight and loved it, and did the search engine thing to find out that this is the only thread it's mentioned on. Well let me go on record as saying this is mighty tasty stuff, balanced with good rye character and a hint of vanilla.

jinenjo
05-25-2007, 00:26
Dittos on the Canadian Club Classic 12 , Hightower. I just tried some tonight and loved it, and did the search engine thing to find out that this is the only thread it's mentioned on. Well let me go on record as saying this is mighty tasty stuff, balanced with good rye character and a hint of vanilla.

I tend to completely ignore Canadian whiskey. Is this easily available? I might go an git me some!

barturtle
05-26-2007, 22:23
I tend to completely ignore Canadian whiskey. Is this easily available? I might go an git me some!

It seems to be, and is fairly inexpensive in KY, anyway. Seems like it's around or under $20. Sure there are $20 bottles of bourbon I like more, but there are $20 bottles I like less.

mgilbertva
06-04-2007, 20:02
I have an open bottle, and I don't mind it at all. I prefer the WT rye, but havent seen it here for about 5 or 6 years. I like the higher proof of the WT rye, cant wait to try my Thomas Handy :cool:
I also love Canadian Club Classic 12 year, do canadians have a high rye content??

The high rye-content reputation is more myth than reality. At one time there was a high rye content. Before Prohibition rye was the preferred whiskey for the American consumer, and Canadians started to produce it to sell to the American black market during Prohibition. Then, as now, Canadian whisky blends an aged, vodka-like spirit, almost a neutral grain spirit, with a stronger (at that time, rye) whiskey, making a milder, smoother style. This is the rye Americans consumed then.

While Canadian whiskys typically contain rye as part of the mash bill, it is not a high percentage any longer. Unlike the U.S. 51% minimum, there is no legal requirement that a whisky labeled "rye whisky" have any specific percentage of rye.

One unusual component in some Canadian whiskys is malted Rye, but I couldn't tell you which ones.

I have long dismissed CC as a basic well pour, nothing more. Now I'm finding out they actually produce some interesting whiskeys, too. There's a 20 CC floating around out there that's supposed to be rather decent, and now you mention a 12 yr. There's also a 100pf 6yr out there. I just picked up a CC Sherry Cask the whiskey specialist at Schneider's in D.C. recommended.

*sigh* So many whiskeys, so little time.

Martian
08-08-2007, 12:00
We don't have many rye selections, but fortunately, they are all different. I recently bought my first bottle of JB Rye. I was expecting to hate it from most of the postings on SB.com. I liked it. I also didn't find it any thinner than several much more expensive bourbons I have tried. The label is ugly. Beam needs to at least change the color.

nor02lei
08-08-2007, 13:17
The label is ugly. Beam needs to at least change the color.

Hold your horses! This is my all-time favourite “looking at” whisk (e) y-, spirit-, alcohol content-, and “any liquid”-bottle. Lights up the whole room. This said it’s of cause only nice we have different taste in this aspect too here on this forum.

Leif

mozilla
08-17-2007, 17:21
IIRC all Canadian Whisky is 75% grain spirits. So the % of rye and rye flavors would be considerably less than all Straight Rye.
Jeff Mo.

LarryG
11-20-2007, 10:09
The label is ugly. Beam needs to at least change the color.On my most recent ABC store visit, I spied one bottle of JB Rye wearing a parchment-colored label with a slightly revised layout, as shown in this YouTube video. (http://www.youtube.com/watch?v=onjbcLE_gug)

Anyone else seen this? The Nov 13 posting date of the video suggests it's a recent change.

Larry

Rughi
11-20-2007, 13:14
Anyone else seen this?
Larry

Looks like the same route as Early Times took 10 or 15 years ago when they traded the eye-poppingly bright "ketchup and mustard" label for a tan old-timey look.

Roger

Edit: I attached 2 photos that seem to have gotten lost "in process" I hope they show up.

polyamnesia
11-20-2007, 17:36
i swear it's about $10 around here...or in Delaware...i was astounded and almost picked one up.

but i don't want to buy something and HAVE to resort to mixing!

at $10 a pop though, a worthy experiment...:rolleyes:

snakster
11-20-2007, 19:57
i swear it's about $10 around here...or in Delaware...i was astounded and almost picked one up.

but i don't want to buy something and HAVE to resort to mixing!

at $10 a pop though, a worthy experiment...:rolleyes:
But the WT rye is only about $16. Good enough to drink neat; cheap enough to mix (if you like cocktails).

But staying on topic, yes I noticed the color change of the label; essentially muted. If it was me, I would have done something completely different if I was gonna make a change. But then again, I'm not in marketing.

Martian
12-01-2007, 06:51
I enjoy JB Rye. I like it better than OO, and it goes down easier than WT Rye. It is one of my favorite sipping whiskies. It's too light for mixing.

camduncan
12-01-2007, 13:19
I had the early evening to myself last night whilst the wife was out at a Tuppaware party with a couple of her girlfriends :skep:

Planning to catch up on the final few episodes of Californication, I poured some ORVW 13yo Rye, but it didn't really suit my mood. Looking for something lighter, I spied a forgotten open bottle of JB Rye. I got four good healthy pours from it, once ice cube in each pour. Suited my mood perfectly - it was light, little to no burn, and hasn't left me feeling like crap this morning :grin:

JeffRenner
12-08-2007, 13:34
I have posted previously my great fondness for Jim Beam rye. There are two reasons for this - first, because I really like it, and second, because it is in part responsible for my getting to appreciate American whiskeys.

About ten years ago, a friend brought a bottle of Knob Creek as a hostess present. I hardly drank spirits at all then, mostly my homebrewed beer and wine, but I was really taken by this very nice bourbon, which I had never heard of. So I did what I often do with a new interest, I started reading all I could.

I got Jim Murray's then new Complete Book of Whiskey and was fascinated by what he wrote in the introduction to the chapter on rye whiskey (remember that this was 1997):

"Even in Kentucky it is rare to find a straight rye whiskey in bars and restaurants. When I do, that is my choice, no matter what bourbons are available. The reasons are twofold: first, you never know when you might see one again; second, it is probably my favorite whiskey type.

"I remember first entering the Talbot Tavern in Bardstown and there was the rapeflower yellow label of the Jim Beam rye shining like a beacon from the back of the bar like a beacon and calling to me like a siren: I couldn't take my eyes off it or my nose from the glass."

(Interesting that Beam is changing the label. Thanks, Larry, for posting that youtube link.)

Then Murray, whose palate has proven over the years to be a better guide for my tastes than others', including St. Michael's, goes on to write about JB rye:

"Beam ... makes the finest rye whiskey money can buy. It is under the Jim Beam label, which claims that the contents inside are "Mild and Mellow." If that is the case, I really don't know what mild and mellow is. This is a rye that refuses to take prisoners, a volcano of flavours erupting over the tastebuds, making for one of the world's great super-whiskeys. And mild and mellow it ain't. The supreme nose is rye-rich and oily, with perhaps a spring of lavender for balance. As soon as it lands on the palate, the oil spreads itself across the mouth for bitter-sweet fruitiness. The finish is rock-hard as the rye really gathers pace and some oak gets through as well. And this is at 80 proof! I'd love Beam to take a gamble and bring out a 101 version."

In the ten years since Murray wrote this , many, many more straight ryes have been released (in no small part because of his efforts), but he still loves it, and rates it a 93/100 in his 2007 Whisky Bible.

Now, just because Jim Murray gives it high praise doesn't make it a great whiskey, of course, but as I wrote above, I find his palate a good guide for my taste. I really like young but sufficiently aged whiskeys, and I love rye whiskey, and I love this one especially. There will always be a bottle in my cabinet. Well, actually, a decanter of it, as I buy it in the 1.75 liter and decant it.

Jeff

polyamnesia
12-14-2007, 16:33
so, the parchment label is the new one...i assume no change from within...

there's a store in Claymont DE that has a ton of the lemon-blast yellow labels (about 8...and none of the newer labels). would those possibly be of different content than the new labels?

at $10.99, i think i'll buy both it and the Old Overholt. same price (but only one bottle of the OO)

cowdery
12-14-2007, 18:11
There's no reason to think Beam changed the recipe because, according to them, they haven't changed anything in 212 years. :)

Jake_Parrott
12-18-2007, 13:19
Gotta admit, I really like the new rye packaging (and the new metal screwcaps on all of the basic Beam lineup).

Gillman
12-18-2007, 13:24
Any thoughts, Jake or others, why the return to these metal closures?

Gary

barturtle
12-18-2007, 13:47
Any thoughts, Jake or others, why the return to these metal closures?

Gary

I was just commenting on these the other night, they look good. As far as to why, I'm not sure of Beam's decision, but, they are likely lighter (which adds up when shipping by the thousands), they are recyclable (something to crow:grin: about when talking about 100% recyclable packaging), and they are likely to be harder to counterfeit(prevents unscrupulous types from refilling bottles).

LarryG
12-18-2007, 13:51
As far as to why, I'm not sure of Beam's decision, but, they are likely lighter (which adds up when shipping by the thousands)And/or the vendor was able to supply them for 0.001 cents less per cap than the plastic jobs which, as you say, adds up when you buy the things by the gabazillion.

Larry

cowdery
12-18-2007, 15:53
I haven't seen them yet, but I suspect a more image-oriented motive. What is nicer than plastic but not quite as nice as cork? What do most imported spirits use, especially single malts?

Almost everything I have that comes from the EU has the metal screw cap. I suspect it might be a green thing too.

squire
12-19-2007, 15:47
Well it is attractive. The Beam black we opened a few minutes ago has the new metal cap and it is a far trimmer, neater and overall more stylish closure than its predecessor.

Squire

Martian
12-28-2007, 02:19
Here are two fun Youtube histories and tastings of JB Rye and OO Rye.
http://www.youtube.com/watch?v=Kol9pd7aS2Y
http://www.youtube.com/watch?v=_StUVh6ENuw

HipFlask
01-01-2008, 10:15
Just last night we stopped into a bar known for hamburgers. Behind the bar they had JB white, Maker's Mark and JB rye. I oredered the rye as I had never tasted this spirit before. I enjoyed the nose. Took my first sip and it reminded me of Old Grand BIB. The same sort of mustiness is present in the bottle. I happen to like that part of OGD so I give JB rye a thumbs up. I am sure a bottle of this will end up in the bunker.

felthove
01-02-2008, 07:14
On my most recent ABC store visit, I spied one bottle of JB Rye wearing a parchment-colored label with a slightly revised layout, as shown in this YouTube video. (http://www.youtube.com/watch?v=onjbcLE_gug)

Anyone else seen this? The Nov 13 posting date of the video suggests it's a recent change.

Larry

Wow -- those are some pretty sophisticated dudes. :grin: I wonder if that how is how the public at large perceives whiskey drinkers?

barturtle
01-08-2008, 22:31
Browsing through a store today I came across a shelf that just asked for a pic. Looks like Old Overholt got a new label too.

5037

felthove
01-16-2008, 09:34
Had a good sized pour of JB rye last night and found nothing at all wrong with it but just lacking oomph and personality. I was really looking forward to that rye zip on the tongue but didn't get much spice. Strangely when I want that zip I find myself reaching for the OGB BIB rather than rye such as JB or even Rittenhouse (which I absolutely love but it has a bit of hard candy sweetness upfront that I sometimes don't want).

I don't think I'll be buying anymore of the JB rye but I won't shy away from finishing this bottle when something easy to drink beckons me.

burbankbrewer
01-16-2008, 13:36
Then, as now, Canadian whisky blends an aged, vodka-like spirit, almost a neutral grain spirit, with a stronger (at that time, rye) whiskey, making a milder, smoother style.

*sigh* So many whiskeys, so little time.

My 85 yr. old neighbor gave me a bottle of Seagranms VO at christmas time bless his heart. It tastses exactly like vodka mixed with something else. I searched and found Seagram's VO (http://rds.yahoo.com/_ylt=A0geu6AaY45HckQAGoNXNyoA;_ylu=X3oDMTE4MjQwMTB jBHNlYwNzcgRwb3MDMQRjb2xvA2FjMgR2dGlkA0Y3NTRfODkEb ANXUzE-/SIG=11cpqspcd/EXP=1200600218/**http%3a//www.vowhisky.com/) Blended Canadian whisky.
www.vowhisky.com The only mention of the whiskey is for a mixed drink that includes it. But info on Crown Royal says this. A blend of more than 50 whiskeys including 15 bourbons and 13 ryes. They don't say what the other 22 or more whiskeys are, and they are not willing to preblend. Isn't that what they are actually doing? Now I don't know about you but I find this stunning. I guess they never heard the phrase, the simpler the better.

Gillman
01-16-2008, 14:50
I've never heard that about CR although the use of so many whiskies is entirely possible (I can't access the link you gave for some reason). I know for a fact that the new CR Cask No. 16 uses 50 whiskies because the label says so but I did not know that the other iterations of CR do as well.

In a recent Malt Advocate magazine on CR's plant at Gimli, Manitoba, the author spoke of five whiskeys being used but he might have said or meant 5 basic types (see further below). Some were classified as batch whiskies, light and heavy, and the rest as just light or heavy (this is from memory but it went something like that).

Batch would include the ryes and bourbons you mentioned since I think batch means pot-stilled or at least columnar low-proof whiskeys from mashbills similar to what makes bourbon and rye in the States. Heavy might be low, and light higher, proof, but hard to say what the range is for Seagram (maybe 120-160, 140-160, who knows). The non-batch whiskies would generally be high proof, near neutral distillates which however are aged per Canadian law (at least 3 years). Yet here too they could be a proof range, say 160-194.

It may be that each of the 5 whiskeys is a type that has sub-set whiskeys aged for a different time and/or in different wood and/or with different mashbills albeit within the definition (otherwise) of bourbon or rye if they are bourbon and rye, all of which add up to 50.

Why use so many whiskies? I don't know, they must feel it is the only way they can get, consistently, the palate they want. To me regular CR (in fact all CRs except to a degree for the new Cask No.16) are fairly bland in taste and I wonder too why a complex formula is needed for such a product but perhaps there is a good answer.

Gary

Gillman
01-16-2008, 15:04
On the palate of Canadian whisky, it really is a separate product (to bourbon). It is very popular and sells a lot around the world including the U.S. It isn't cheaper than good bourbon (the best Canadian whiskies aren't), so people must like it. It is similar to the good American blended whiskies, of which I have my favorites (I like some blends made by Heaven Hill and Barton) - but I like it only once in a while. Like once I did a 5 hour walk in sub-zero weather in NYC around this time of year - on a Sunday - and at 2:00 p.m. on the Upper East Side, with a smart set around me (some women looking like a young Jackie Onassis), I had a Barton blend with a coffee alongside. Bourbon would not have gone as well, I don't know why.

The best of it is quite good, e.g., Wiser's 18 year old whisky. CR Cask No. 16 is pretty good too, as is CR's Special Reserve. But in general, it is mixing fodder, yes.

Gary

Gillman
01-16-2008, 15:06
When I got home from that NYC trip I still got a bad cold: maybe I SHOULD have had a bourbon after that walk!

Gary

burbankbrewer
01-16-2008, 15:06
I've never heard that about CR although the use of so many whiskies is entirely possible (I can't access the link you gave for some reason). I know for a fact that the new CR Cask No. 16 uses 50 whiskies because the label says so but I did not know that the other iterations of CR do as well.
Gary

I think the link doesn't work because I pasted it in. Any way try this or type it in. www.thebar.com

cowdery
01-17-2008, 11:53
I find that a very interesting claim, about the bourbons and ryes, and it's from an official source.

Presumably, "pre-blending" is a reference to Hiram Walker, the other big Canadian distillery (Canadian Club), which blends several different new-make whiskeys together before aging. Diageo (as successor to Seagram's) wants to make it sound bad, but roughly half of the Canadian industry does it that way and the other half does it the other way.

Hiram Walker, by the way, is now part of Jim Beam.

What I find interesting in the reference to bourbon is do they really mean bourbon? Or do they mean Canadian-made corn whiskey? Or do they mean both? I suspect both.

I forget what the limit is, but there is a limit on how much imported spirit (as in imported from the USA) they can use. Fifteen percent comes to mind, but I'm not sure.

The bulk of any Canadian, even a high-end brand such as CR, is nearly-neutral base whiskey, which is mostly or entirely made from corn.

This base whiskey would, to us, be whisky in only a technical sense. While bourbon is distilled at less than 80% ABV, Canadian (and Scotish) base whiskey is generally distilled at just slightly less than 95% ABV. That's why we call it "nearly neutral." Then it is aged for about three years in used barrels, which probably held bourbon at some point but which are used many times.

Canadian whiskey, especially the way Seagram's made it, is made very much like the way blended scotch is made, in the sense that a nearly-neutral base whiskey is used to soften the strong flavors of several flavoring whiskeys. In Scotland, of course, the flavoring whiskeys are all single malts. In Canada, malt whiskey is used but so are whiskeys made from rye, wheat and corn.

burbankbrewer
01-17-2008, 12:08
Thanks Chuck, you know your stuff. So if Diego is already making 13 different Ryes to blend in RC they should be marketing straight rye pretty soon if they're on the ball.

cowdery
02-05-2008, 09:35
Since the guy at Templeton claims his rye wasn't made by any of the usual suspects, is it possible he got somebody in Canada--Alberta Springs perhaps--to sell him some Canadian 100% rye? Nothing in the regs says straight rye has to be made in the USA, but I think the regs do require the label to identify country of origin if imported.

But I actually came here to refer back to the thread title. I finally picked up a bottle of Jim Beam Rye and I like it very much, light aging and 80 proof and all. In fact, I think its youth and low proof (easy to drink neat) are part of its appeal.

I like Rittenhouse in part because it tastes more like a bourbon. This really tastes like a rye.

BourbonJoe
02-09-2008, 08:27
I'm glad to hear someone else say it. I also like Jim Beam Rye.
Joe :usflag:

Rughi
02-09-2008, 09:52
I got a JB Rye for the first time in years last week.

It's making really good Manhattans with flavors more akin to using ND Overholt than one gets using Saz, Rittenhouse, or WT ryes. I do have to be mindful of letting the drink shake or sit in the ice too long, though, as that 80 proof goes watery very easily.

I can't explain why, but it's WT Rye that I haven't had much success with in mixed drinks.

Roger

Dr. François
02-19-2008, 20:28
I bought my first bottle of JB Rye for a cocktail party this weekend. I'm going to make Sazeracs.

I'm trying it out tonight. Man, I'm disappointed. For a rye, it is weak, thin, yet still manages to put me off with a sharp, raw flavor. It reminds me most of standard issue Ancient Age, which I did not like whatsoever.

Fortunately, I think it will mix well. I hate saying that. It's the ultimate defeat. It's like having your new car break down and someone telling you that "the back seat still makes a nice sofa."

ACDetroit
02-19-2008, 20:44
Hey Doc? Did you get the new label or the glow-n-the-dark yellow old label??
Not that it matters but maybe ones better than the other?

Tony

Dr. François
02-20-2008, 07:16
Hey Doc? Did you get the new label or the glow-n-the-dark yellow old label??
Not that it matters but maybe ones better than the other?

Tony

I got the new label with the new cap design. I purposely stayed away from the old, mustard label. It looked too much like police tape.