What dram is in your quaich?

[mookien]

I'm right with you there on the rye; although, it's a relatively new discovery for me. When I first tried it I had an aha! moment and realized rye was the ingredient I enjoyed so much in bourbons like Four Roses and Bulleit. ...

When I drink rye whiskey, which isn't very often, I too like Bulleit. It has a very nice flavor.

[Starhunter451]

Last night had a shot of Oletha Sweet Corn Moonshine with a splash of cranberry. Wow! Smooth and bracing.

[DyerStraits]

I believe you are correct. You can still get "vatted malts", but you have to vat them yourself.

My "experiment" was exceedingly ad hoc and fortuitous. It was driven by a simple, primitive desire to drink a full glass of scotch and I didn't want to end up with just a "half-glass" solution. To me it actually tasted better than either bottling. Pure luck.

Well, they say You Make Your Own Luck--in your case, literally. Don't just see the glass as half-full, make it so!

As you probably know, commercial use of the terms Vatted Malt and Pure Malt is now prohibited, and 100% blends of Single Malts are now officially called Blended Malts. They are rather difficult to find here in Chicagoland, although I did try Monkey Shoulder recently and was only mildly impressed. The best blended malt I ever tasted was a Certified Kosher brand distributed by a spirits merchant in England, but I don't recall the name and haven't seen it since. Wicked good stuff-imagine Finlaggan or Ardmore with a healthy dose of Balvenie Double Wood.

[ASinclair]

Tonight, more George Dickel Rye Whisky. int:

Slainte!

[DyerStraits]

When I drink rye whiskey, which isn't very often, I too like Bulleit. It has a very nice flavor.

I've heard of both brands but haven't tried either (yet). Four Roses has been around since at least 1937--I have a first-year copy of a bartender's guide published that year here in Chicago called "The How And When" (Gale, Hyman & Marco, Gerald F., Ed.) which contains an ad for Four Roses on page 76. I'll have to make a point of sampling both as soon as possible.

[DyerStraits]

Tonight, more George Dickel Rye Whisky. int:

Slainte!

I'm having (Polish) Rye Vodka Martinis (made with White--Not Dry--Italian Vermouth and garnished with Blue Cheese-stuffed Olives) so we are Twin Sons Of Different Mothers.

Here are two randomly selected Rye Whiskey cocktail recipes from my elsewhere-mentioned first edition copy of "The How And When" (Chicago: 1937, Gale, Hyman & Marco, Gerald F., Ed.), quite possibly the best bartender's guide ever published:

Blue Moon Cocktail

1/3 Ounce Benedictine
1/3 Ounce Rye Whiskey
1/3 Ounce Ginger Ale
Shake Well
Strain Into Cocktail Glass

Wisconsin Cocktail
7/8 Jigger Rye Whiskey
1/8 Jigger Apricot Brandy
Shake Well
Strain Into Cocktail Glass
Green Cherry On Top

[ASinclair]

Tonight, I've had several vodka martinis (shaken, not stirred), made with a sweet potato vodka distilled right here in North Carolina, USA. int:

Slainte!

[DyerStraits]

Tonight, I've had several vodka martinis (shaken, not stirred), made with a sweet potato vodka distilled right here in North Carolina, USA. int:

Slainte!

Sweet Potato Vodka! Now I've heard everything. Cheers!

[ASinclair]

Yesterday was Mardi Gras, and in lieu of the Hurricanes we usually drink to celebrate, the wife and I had several Sazeracs. I used George Dickel rye and Ouzo instead of absinthe. It was quite nice. Laissez Les Bon Temps Rouler! int:

[Nathan]

If there's no Scotch whisky to be had, my second choice is ALWAYS Rye, and George Dickel is my favorite--dirt cheap (about US$20.00 the bottle here in the Chicago area) with a 95% rye mash bill--the real deal. And it's produced in my home state of Indiana, no less (hopefully this will placate my Sots-Irish ancestors from Kentucky who would otherwise haunt me for championing a Tennessee brand and making no favorable mention of Bourbon). My understanding is that up until about the Civil War/Reconstruction period or so, most American whiskey was predominantly rye (including the stuff produced on George Washington's estate). Rich, spicy stuff on its own, and indispensable for making a "true" Manhattan.

Rye isn't really my thing but it's a popular choice in Canada and, in fact, Canadian Ryes like Crown Royal and the less impressive Canadian Club are exported all over the world. The best Rye I've had was one from Alberta that our own CmcG generously offered me while visiting his place. Sadly, I don't recall its name.