Happy Hour
By Jason Wilson
for
The Washington Post
Rye logic: Ubiquitous rye is just fine
W
ithin the bubble of spirits and cocktail enthusiasts, the small and the obscure has much more cachet than the big and the wellknown. Instead, this column is about American rye whiskey, which I want to suggest is one category of spirits in which we shouldn’t pretend that small is always a virtue. When it comes to rye, I often find myself suggesting the bigger, familiar brands. My go-to rye for a few years has been the Russell’s Reserve six-year-old rye (produced by Wild Turkey, owned by Gruppo Campari), followed closely by Bulleit Rye (launched in 2011 by liquor giant Diageo and made at the Four Rose Distillery). Both cost about $25, making them among the best liquor store values. Another pair of recent big-brand releases — Wild Turkey 81 Rye ($23) and Knob Creek Rye ($40) — confirms my position. Although some whiskey snobs will scoff at its proof, Wild Turkey 81 offers a good introduction for the newbie whiskey drinker who hasn’t worked his or her way up to Wild Turkey’s 101-proof offering. Knob Creek, on the other hand, offers big, complex flavor at 100 proof, making it perfect for sipping neat or mixing in a cocktail. I tasted both new bottlings in the Frisco, a cocktail I recently discovered. The Bendectine brings out the best qualities in rye, and the drink (along with the Manhattan) has become an official rye cocktail tester — the same way I test new rums in a daiquiri, or new gins in a martini.
Frisco
2 oz. rye whiskey 1/2 oz. fresh lemon juice 1/2 oz. Bénédictine Ice cubes Pour ingredients into a cocktail shaker and fill with ice. Shake well for 10 seconds, then strain into a chilled glass.
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MANKATO MAGAZINE • november 2012 • 35