What Rye Are You Drinking? Winter '12/'13

Plain old Ritt BIB for a change,for 20 bucks you really can't go wrong.

Arguably a turn to Ritt is always right.

First taste of Baby Saz. My palate isn't giving me anything specific tonight, but it sure tastes good. Picked up 3 bottles today at $30--not easy to come by around here.

Hard to find but easy to get acquainted with.

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Originally Posted by smokinjoe

I enjoyed it, though youngish. Would like to try it again on an unabused palate. :D And, like Aaron, I thoroughly enjoy Leopold's American Small Batch. The one thing I noticed in the Rye, was an underlying similarity in the whiskey with the ASB. I don't know if that's a "house style" undertone, or what.

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They're similar because they both lean on esters (the raspberry or jammy notes) for the house profile you're mentioning. What you're tasting is the result of the bacterial infection I allow in the cypress fermenters.... and I allow this infection for both whiskies. The bacteria creates organic acids which esterify in the barrel.

So very glad to hear that you folks are enjoying it. We'll have some BIB of both the Maryland Rye and the Bourbon in a few years. Perhaps that will allay your entirely accurate 'youngish' comment.

Cheers

Just allay out thirsts Todd, I'm willing to wait.

Last evening, a wonderful Manhattan of Bulleit Rye, Carpano Antica Formula vermouth, and Angostura bitters.

Tim

WhistlePig is on the agenda for tonight, along with some Jefferson's Straight Rye when The Pig is dusted.

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Originally Posted by ratcheer

Last evening, a wonderful Manhattan of Bulleit Rye, Carpano Antica Formula vermouth, and Angostura bitters.

Tim

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I was going very light last night so I also had a Manhattan. Except I left the rye and the bitters out...:lol:

Man, that Carpano is some good stuff all by itself!

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Originally Posted by Leopold

They're similar because they both lean on esters (the raspberry or jammy notes) for the house profile you're mentioning. What you're tasting is the result of the bacterial infection I allow in the cypress fermenters.... and I allow this infection for both whiskies. The bacteria creates organic acids which esterify in the barrel.

So very glad to hear that you folks are enjoying it. We'll have some BIB of both the Maryland Rye and the Bourbon in a few years. Perhaps that will allay your entirely accurate 'youngish' comment.

Cheers

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Thanks for shedding some light on that. I like when distilleries embrace a "house style", and work off of it. Gives their products distinctness, and helps me appreciate the entire line better.

BTW, if you're thinking about a new label description for your whiskies, I'd stick with the "raspberry or jammy notes" descriptors, and hold off on the bacterial infection part...:lol:

:toast: