DaveM wrote:Wild Turkey Rye is above average value. Very good IMHO.
Agreed. And don't pass up Rittenhouse 10yo 100-proof if you see it. It mostly goes to Europe -- the bottle I currently have is 70cl, gotten from a friend who works on Heaven Hill's bottling line.
And, I believe some of the Van Winkles -- e.g., the 12yo Old Time Rye and 13yo Family Reserve rye, as well as a "1985" vintage bottling -- are available overseas, too. Any Van Winkle, rye or bourbon, is memorable.
Anybody tried Old Portrero? Reviews sound fantastic
Are you sure you don't mean Old Protrero?
Well, yes, I certainly knew Old Protrero was a 100% malted rye, and I intended it to be included in my collective description of "beasts like the sazerac", but it seems I had sazerac in the wrong category anyway!
I haven't tried any Sazerac yet, but, knowing that it is esteemed and regarded so highly, I probably stupidly assumed it was in the same category as the Old Protrero.
Guess I should stick to the single malt threads!
Them good old boys were drinking whiskey, some but not all of which was rye
Singing this'll be the day that I die
This'll be the day that I die.
Sorry - it is Friday afternoon and sunny - puts me in a cranky mood. 'Se latha grianach a th'ann ann an Dùn Eideann an-diugh - 'se feasgar Di-ardaoin a th'ann agus tha mi "crancaidh".
Most rye whiskey will contain >5% malted barley used to provide the enzymes to turn the starch in the unmalted rye grains to sugars during the mashing process.
In addition to this unmalted rye grain is very sticky when mashed (giving poor mash tun drainage) and requires higher sparge temps, which can affect the enzyme activity of the malted barley.
So most distilleries take the safer options of the 51% rye in the mashbill required to legally call the finished whiskey a rye whisky....its a pure question of economics
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