Thread: Wow! - Rye Whiskey

On another thread someone posted a video on Kessler Whiskey, which lead to some video reviews on whiskeys of the 19th century still in production. One of those is a Kentucky straight rye whiskey called "Old Overholt." I had to try it. Tried it neat and made a Manhattan with it (supposedly the way a Manhattan should be made). Now I'm quite fascinated with rye whiskeys.

Anyone else?

oh yea, love me some rye

I very much enjoy an occasional glass of Templeton.
I generally am a Scotch drinker, and I do not care for most other whiskeys. I find, however, that the rye whiskey has more flavour and subtlety than your standard corn, barley, whatnot mash.

I've had Rye a few times, and thought it was pretty decent. I am also a scotch drinker, and have said this before, but once you drink scotch, it's hard to go back to anything else in the whiskey department. I drank a bottle of Old Overholt Rye, and have also tried Wild Turkey and Jim Beam's Rye. I found Rye to be a bit sweeter than any other type of whiskey. I stumbled across an article in a men's magazine last summer which said that Rye is making a comeback and it's "trendy" or "cool" to order rye in a bar. I, for one, do not need a magazine's help to determine what's cool or what isn't.

I am at the other end of the spectrum, from cool or trendy. Old Overholt is a good value. It taste great for a bottom shelf whiskey.

Charlie

Rye whisk(e)y is fantastic for mixed drinks. I tend to keep two bottles on hand at all times. Old Overholt being one and the other I splash around trying out other ones.

Maybe a little drier, more sophisticated? Definitely different from the sweeter, rounder bourbons I've been enjoying. I've acquired a taste for the single malts (Lagavulin my favorite) and the blends. This rye adds another dimension to the rotation. I'm relatively new to the world of distilled "whiskey" and it just gets better.

Four Roses was originally a rye whiskey. My parents drank it all the time. they always had a Highball of Four Roses and seltzer. My father saved a bottle of pre warII Four Roses and put a ribbon around the neck when each Grandchild was born. I remember them having other straight ryes on hand as well but I don't recall the names. Mayber one was called Three Feathers but I'm not sure. I rememeber Old Overholt as well. Fond memories.......

I've had rye once or twice, I'm not sure if I would seek it for the house out but it's something I would perhaps drink if I saw it in a bar or if it was being offered to me. The last time I drank rye was a couple of summers back in Germany, a couple of Dutch fellows pitched close to us came and sat with us the night we stayed there and at some point or another went to fetch their Rye, I have no idea what it was but I remember enjoying it. I also remember my friends did not think much of it!

I am right now as I type this sipping on a Sazerac cahktail made with Old Overholt rye whiskey and Lucid absinthe (Peychaud bitters, sugar, twist of lemon)...probably the most sublimely delicious drink ever. I had one at the Sazerac bar in New Orleans, but don't remember it being this good. Thank you Dr. Peychaud.

Made one with bourbon once. Now I know why rye is the preferred choice.

If you want to try the recipe I used go here: http://www.gumbopages.com/food/beverages/sazerac.html

A little different from the recipe I got in New Orleans, but good.