has rye become a 'thing'?

US bartenders discovered rye and started getting all exciting about using rye whiskey as a cocktail ingredient about 3 or 4 years ago. Before that the average US liquor store might carry one or two basic ryes in inventory, if that. Nowadays rye is still mostly known by bartenders and connoisseurs, even in the US. I seriously doubt that one American adult in 200 has ever drunk a sip of US straight rye whiskey which was not in a cocktail. The average Connosr member who reads all the reviews knows a hell of a lot more about rye whiskey than the average US whiskey drinker.

This article was on Fox News Magazine yesterday--a tiny step into the American consciousness?

magazine.foxnews.com/food-wellness/…

i see, so its not just the stores here. seems i was ahead of the game, then! its a shame the higher end ones are so expensive, though. id like to try a higher end one as the two ive had, wild turkey and jim beam, werent that great, but for the money id rather buy a scotch that i know ill like. while these werent spectacular examples, the rye flavor didnt seem as appealing to me. which could also be part of why im not as fond of bourbon - many of which are made with rye.

@RetFor I've not tried that many ryes, but the ones I've tried I've loved. I'm NOT a bourbon fan.

For something a little different you might consider Forty Creek Barrel Select. It's a Canadian blend: rye, barley, and grain, and to me it seems a little rye forward. Many Canadians are almost too easy to drink, but the Forty Creek Barrel Select gives you a chance to think about what's in your glass. Tasty, and you simply can't beat the price.

@two-bit-cowboy maybe ill look into it, but so far i havent had anything out of canada that ive liked, at least in the drinks dept. even crown royal.

A "thing", yes, or probably more accurately the rediscovery by cocktailians and others of a spirit that was once widely enjoyed in the US before Prohibition. Like a lot of people, I prefer it's dryness and spice to the sweetness of bourbon, especially in a Manhattan.

Still, like all market booms, things are getting a little ridiculous. Over the holidays I saw in a liquor store that no fewer than three distillers were selling new make rye as a luxury item going for at least $40 a bottle!

@McTeague concur with ur analysis and have nothing further to add :)

Last month a friend offered a taste of Masterson's Rye. It's Candian, it's 100% rye, and it's 10 years old.

This week I was in Salina, Kansas, and had a chance to try another Masterson's 100% rye 10 yo. This one came from Quarter Barrel #27, which netted 60 bottles at 45% exclusively for Phil's Liquor in Salina. Wow. It was a French oak barrel with a medium toast. Absolutely delicious.

@two-bit-cowboy - best to keep that little secret to yourself ;) We wouldn't want anyone to find out that Jim Murray's favourite distillery is in Alberta, Canada - the very distillery which makes this five star whisky - then again, who would actually drink unmalted grain whisky? lol.

@paddockjudge wow, thanks for the info. I wasn't aware JM liked this stuff. This has got to set some sort of record if he and I like the same whisky.

@two-bit-cowboy - Most recently he attributed a stellar rating of Masterson's to brilliant barrel selection. Alberta Distillers has produced some great whisky for independants - Masterson's and Pendleton 1910 come to mind immediately. J M resided in Alberta for some time and openly confesses his first love is rye; mine too followed closely for second by corn, wheat and barley.

@paddockjudge I can understand rye being a first love. I've been corrupted since my youth in favor of barley so rye has taken a second seat, albeit a close second. Wheat is good. Corn has been at the bottom of the barrel for me for the longest time. Most recently though Wyoming Whiskey Batch 15 (4-year-old bourbon at 44%) and Rock HIll Farms single barrel straight bourbon at 50% have captured a special place in my heart. I'd even go so far as to say they've overtaken Bernheim Original Wheat. Did I say that? Wow, you can teach an old dog new tricks!