If by the rare, and I mean very rare chance you cross a bottle of Van Winkle Family Reserve Rye sell whatever it takes, stand on the street with a cardboard sign asking for money, look behind your couch cushions, pick pockets.... everything short of robbing a bank. Ive tried many rye whiskeys but Van Winkle has always won out on the richest rye flavor available. When I brewed I could buy this stuff for 35 bucks a bottle when I needed it. Now liquor stores may get one or at best two bottles a year. Last bottle I had was 4 years ago when I walked into my HyVee store and there sat one. I told the guy, SOLD. He said he would get more but I assured him I bought the only one he will see that year.

Further into rye consumption Ive had all the newer ones available and each has its merit. Some very flavorful some out there for the trend. Ive even had Old Potrero distilled by Fritz Maytag of Anchor Brewing fame. He is the guy that helped revive the small brewing by buying the failing Anchor Brewery. The Old Potrero is rye as rye was in the 1800's, 100% rye mash. I found it quite good.

This past month I bought some Buffalo Trace White Dog Rye Mash. This stuff is in small bottles and is 125 proof. You do have to cut it with spring water or a piece of ice. It does have a nice rye flavor that is not lost in the corn and barley. It is also a clear rye straight off the first runnings of the distillery. It was an enjoyable bottle of rye.


Now to take this a bit different direction and still be on topic of rye I brewed over 5 different rye beers from 1194-2002 before rye brewing became popular. Rye is used as 60% of the mash in brewing traditional Roggen Bier in Germany. It would be fermented with the Wiezen style yeast for a rich summer brew. Along with this style I brewed Rye ale, a Brown Rye Ale, Rye Bocks, Rye Porters and more. Rye adds a richness and spicy flavor not only to the whiskey but also to a beer.

One last comment is about Manhattans. Yes Rye is the traditional way to make them and does make the best. If you want a nice dry one just use rye, bitters and shake in ice. Swirl the sweet vermouth in the chilled glass and toss out the extra. Pour in the rye/bitters mix and enjoy. When no available Ill settle for a Makers Mark Manhattan but by far rye is the way to go.