![]() ![]() (Drink historian David Wondrich has written that if “nobody will ever again pour a bourbon Manhattan, we’ll gladly put up with all the dipshits in ‘Make Mine with Rye’ T-shirts.”) While its overall sales are still a short pour next to bourbon, gin, and vodka, representing around just 1 percent of the alcohol market, rye’s recent growth has been more explosive than any other kind of hooch according to a 2015 report by the Distilled Spirits Council, sales went from 88,000 cases in 2009 to more than half a million cases five years later.Īnyway, one of Bunk’s owners was behind the bar that night in Portland. If your whiskey cocktail was “crafted” rather than “made,” there’s a good chance it has rye in it, be it complicated or classic. ![]() In this, I’m not alone: the classic American grain whiskey fell out of favor after Prohibition, but its “George Washington–distilled-this” history and spicy flavor profile have made it a natural for drinkers in these artisanal epicurean times. The clerk at Cask was able to oblige with 200 milliliters of Hooker’s House rye from Prohibition Spirits, a “Sonoma-Style American Rye” named for the Civil War general Joseph Hooker and finished in old vine zinfandel barrels.īy the time I found myself at Bunk Bar in Portland, Oregon (where I currently reside), it was clear that I’d developed a taste for rye. On a recent long weekend in San Francisco, my main requirement was something smaller for the hotel room: a bottle I would neither leave behind nor have to bubble-wrap. Knowing that I liked High West, but didn’t always want to spend 50 or 60 bucks, Urban Wine and Liquor’s owner steered me toward an under-$30 bottle: Redemption Rye, then located in Bardstown, Kentucky, a.k.a. But how was I supposed to resist sampling their Rendezvous Rye, especially in temperance-minded Utah? A few years later, it could be found all over the country-including the chi-chi liquor store down the street from my apartment in Austin, Texas, where I lived until two years ago. The first time I went to High West, the self-proclaimed “world’s only ski-in gastro-distillery,” it had just opened, and I was really only there to try the gastro part. And also a few liquor stores and restaurants. So a journalist working on a story about whiskey walks into a bar….
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |