Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.

Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.

What’s the Best Vodka for Martinis?

What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.

After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.

Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

How to Make the Best Vodka Martini at Home

Creating a martini with a high quality taste requires the careful selection of each component; this includes dry vermouth, vodka, as well as optional orange bitters or olive juice. It is essential that each component is thoroughly chilled. If the opportunity arises, freezing your glasses and stirring your martini will provide the drink with a creamy texture that is exceptionally smooth.

The majority of classic martini drink recipes call for either a 2:1 or 3:1 ratio of vodka to vermouth. This mixture should be stirred quickly in your mixing glass with a large ice cube before being strained into your martini glass. Following this, the addition of a garnish, such as a lemon twist, olives, or cocktail onions will complete the drink.

While creating martinis may appear to be a daunting task, there are methods that make it almost too simple. Simultaneously, the ideal texture is maintained such as making an ample amount for the freezer. The beverage director for Albert’s Bar in New York, Pete Vasconcellos, explains this process. “Obtain a one-liter glass bottle with a tightly-fitted lid. Determine the preferred ratio for your martini and Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters where it almost fills the bottle. Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Place your large batch of martini in the glass bottle and freeze. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”

Puerto Rico is notably considered the rum capital of the world, and the essence of sugarcane-distilled liquor is intrinsically a part of the island and her people. On the island, rum is either served straight or blended into cocktails, marking the rhythm of youthful nights of salsa dancing. This constant rhythm might not be always audible, but it certainly can be felt. No other brand personifies this better than Ron del Barrilito, the island’s oldest and most cherished rum.

The foundation of Ron del Barrilito can be attributed to Pedro Fernȧndez in 1880, after his educational pursuit in Paris, France. During his time in Paris, his engineering classmates profoundly inspired him, specifically one named Egrot, the lineage behind the distillation process utilized in European spirits including sherry and cognac. Equipped with a revolutionary vision for the island’s aged rum, Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico that had been gifted to his family about a century ago).

“This was a totally unparalleled process in the world of rum,” stated Maggie Matias, the Chief Commercial Executive at Ron del Barrilito. In her conversation with Tasting Table, Matias explained, “The procurement of the ex-oloroso sherry barrels for ageing was remarkably challenging and costly, and the flavor spectrum of rums aged in these barrels were uncharted at that time.” Though Pedro’s distinct formula is a well-kept family secret, the brand verifies that the exact same formula continues to be used till today.

The recommendations are based on personal encounters with promotional materials and products supplied by the manufacturer/distributor and so on.

Read more: 13 Liquors Your Home Bar Should Have

While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, considering that these barrels are typically used for European spirits — with a particular focus on Cognac. Cognac gained significance in the upper-class European culture right when Pedro was studying in France. Though considered practically undrinkable before the mid-1800s, barrel aging transformed its reputation. The same way, barrel aging brought rum into the spotlight, separating its association from being solely pirate’s drink. Pedro’s inspired use of barrels for Ron del Barrilito is thus clear.

“The unique flavor sherry barrels impart on aging rums is a definitive part of the Barrilito flavor profile,” as Matias puts it. Cognac also influenced Pedro’s process for producing Ron del Barrilito significantly – covering everything from flavor specifications to controlled distillation, and aging processes that make rum more flavorful. “Pedro was meticulous in his rum production, right from the distillation and pre-aging techniques like maceration process, which is case with Barrilito,” she added.

The breakthrough product of Ron Del Barillito was its three-star variant, manifesting Pedro’s perfection and replication of the craft. Borrowing from the same classification once used for Cognac, Ron del Barrilito released their second product, a two-star rum, only after prohibition concluded in the U.S.

For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.

“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.

Read the original article on Tasting Table.

Is there a correct method to enjoy Japanese whiskey? Is it similar to eating pizza in a proper manner? Your answer might be somewhere along the lines of sort-of, but not exactly. If you’re eating pizza with cutlery, you’re undoubtedly doing it wrong, but beyond that, it’s your call. If you’re adding Japanese whiskey to a margarita, your understanding of flavor pairing may be flawed, yet nothing about Japanese whiskey requires a different serving style than other whiskies.

In Japan, whiskey is generally consumed in two ways — neat or in a highball. Neat whiskey implies serving it straight up in a glass, perhaps with an ice cube. Japanese whiskey highballs come in tall glasses with a generous block of ice and a splash of club soda, essentially a trendy glass serving a blended drink. Both of these methods are indicative of the traditional Japanese approach to whiskey consumption. While serving whiskey neat is a global practice, highball is somewhat specific to Japan. In the United States, on the other hand, whiskey mixed drinks are typically served with Coke in a rocks glass rather than club soda.

More info at: The 25 Best Bourbon Brands, Ranked

When done right, drinking should be enjoyable, but everyone has different versions of fun. A boisterous 14-hour boat party might be thrilling for some, while others prefer a serene whiskey bar where the tasting notes of one’s drink are quietly discussed. The old saying “Different strokes for different folks,” holds true here.

But if someone is telling you that what you’re doing is wrong and what they’re doing is right, you’re better off just letting whatever wise words they have to say just slide right off you. Nobody knows what you like better than you, so you should be the one who decides how to enjoy your glass.

Japanese whiskey comes in a wide variety of styles and flavors. A few are comparable to some of the best Scotch whiskies on the market, others are better diluted with soda. Each brand and each bottle is going to offer something unique to your palette. In this way, Japanese whiskey is just like any other type of whiskey. Have fun with it, experiment with new styles, and don’t let stuffy etiquette get you down.

Read the original article on Tasting Table.

Puerto Rico is widely considered the rum capital of the world, and the sugarcane-distilled liquor is profoundly ingrained in the culture of the small island and its inhabitants. There, rum is served neat or integrated into cocktails and accompanies convivial nights of salsa dancing. There’s a perpetual rhythm that, if not audible, is distinctly perceptible. Ron del Barrilito, the island’s oldest and most commendable rum, perfectly encapsulates this sensation.

Pedro Fernȧndez established Ron del Barrilito in 1880 after studying in Paris, France. His time spent there, particularly with his engineering peers, inspired him. Notably a colleague named Egrot, the originator of the distillation process used in European spirits like sherry and cognac, had a significant influence. Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico, gifted to his family nearly a century before) intending to revolutionize the island’s aged rum.

“This was an entirely distinctive procedure within the realm of rum,” explained Maggie Matias, Chief Commercial Executive at Ron del Barrilito, to Tasting Table. “Obtaining the ex-oloroso sherry barrels for aging was notably challenging and costly, and the taste profile of rums matured in these barrels remained discovered at that time.” Although Pedro’s exact formula is withheld as a cherished family secret, the brand affirms that the precise formula is continually used to this very day.

Some suggestions are rooted in first-hand experiences of promotional materials and items provided by the producer.

Read more: 13 Liquors Your Home Bar Should Have

While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, seeing as they’re commonly used for European spirits — particularly Cognac. When Pedro was studying in France, cognac was having a moment in upper-class European culture. Before the mid-1800s, it didn’t have a reputation for anything besides being borderline undrinkable, but barrel aging changed that. Similarly, rum wasn’t known for anything apart from pirates before barrels had anything to do with it. One can see why Pedro took inspiration from it for Ron del Barrilito.

“Sherry barrels impart a unique flavor on aging rums that are a definitive component of the Barrilito flavor profile,” said Matias. But Cognac also played a pivotal role in Pedro’s eventual production process for Ron del Barrilito — all the way from the specifications of flavor to the controlled distillation and aging processes that make rum more flavorful. “Pedro learned how to be very diligent with the production of his rum from as early as the distillation and pre-aging techniques that are applied (in Barrilito’s case, the maceration process),” she explained.

Ron Del Barillito’s three-star, the brand’s breakthrough and long-time-only product, was a result of his perfection and replication of the craft. Using the same delineation that was once used for Cognac, Ron del Barrilito wouldn’t release their second rum, the two-star bottle, until prohibition ended in the U.S.

For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.

“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.

Read the original article on Tasting Table.

Although distinguishing a high-rye bourbon from a rye whiskey might be tricky for even the keenest of brown liquor fans, there are key differences to note between the two. Both might appear quite alike and their aromas might deceive you into believing they are the same. Even their tastes can confusingly overlap if they contain equal proportions of rye. These two liquors might appear interchangeable at first glance, with both usually bearing the same alcohol content, yet crucial distinctions exist. These differences between high-rye bourbon and rye whiskey matter and significantly influence how you experience them.

Compared to regular bourbon, high-rye bourbon leans towards a less sweet profile. It must be produced in the United States, similar to other bourbon whiskeys. The augmented proportion of rye in these bourbons gives them a more zesty, peppery taste, while maintaining a touch of the typical bourbon sweetness. In contrast, production of rye whiskey can occur anywhere in the world and its taste leans towards the strictly spicy, recalling the flavors of baking spices such as clove and cinnamon. What sets these two liquors apart, however, is the main grain employed in their making. Both contain rye — as the names suggest — yet high-rye bourbon is primarily corn-based while rye whiskey is made primarily from at least 51% rye.

Facts for Liquor Lovers: The 25 Best Bourbon Brands, Ranked

In most bourbon making, corn serves as the main grain. The distinct factor in high-rye bourbon is the significant addition of rye. For any whiskey to be classified as bourbon, it must contain at least 51% corn. High-rye bourbons, however, include around 20% rye. Common bourbons generally have a sweeter taste due to the high percentage of corn present. The addition of rye in high-rye bourbon effectively offsets some of this sweetness. The flavor impact of high-rye bourbon is usually described as punchier than standard bourbon, indicating a stronger taste experienced on the initial sip.

High-rye bourbon, like traditional bourbons, is created in new charred oak barrels, with the incorporation of rye making a drier liquor. This inclusion leads to more dominant herbal, bitter notes that are generally absent in bourbons. Thus, if you are a bourbon enthusiast searching for a less sweet and more intricate flavor, high-rye bourbon might be to your liking.

For a liquor to be categorized as a rye whiskey, it must contain at least 51% rye. Rye whiskeys are recognized for their spicy and slightly burning sensation when consumed, owing to the spicier taste of rye compared to other distilling grains. Some rye whiskeys even go beyond the 51% rye requirement to amplify the spicy kick. These types of whiskeys offer a sharp and dry sensation in your mouth, providing a more dynamic mouthfeel than bourbon and even high-rye bourbon.

Rye whiskies, like bourbon and other whiskey varieties, are matured in charred oak barrels but are allowed to age in pre-used barrels. This aging process infuses the liquor with hints of vanilla sweetness and a touch of smoky wood flavor. Longer-aged rye whiskeys exhibit more pronounced sweet flavors, while younger ones are rich in spice. However, the sweetness is invariably minimal in rye whiskey.

High-rye bourbons contain more rye than traditional bourbon whiskeys, yet the primary ingredient remains corn. To be officially recognized as a bourbon in the United States, a spirit must contain 51% or more corn. As reported by New Riff Distilling, bourbon was first made in Kentucky in the 1700s when settlers used mostly corn in a mash to make the liquor. Due to the widespread availability of corn in the United States, bourbon soon became the preferred spirit for many Americans. Corn provides bourbon its unique sweet flavor and lends a smoother mouthfeel, making it an easy drink.

Rye whiskeys are distilled mostly from rye, which also became a popular choice for distilling in the 1700s and originated in Pennsylvania, according to Limestone Branch Distillery. Rye was easily grown in the climate and also provided a sharper flavor that was different from other whiskeys at the time, but its accessibility was a big selling point.

Compared to other whiskeys, bourbon whiskeys have some of the strictest rules when it comes to classification. Bourbon whiskeys may not have any other additives used besides water. By law, nothing else can be used to alter the color, sweeten the bourbon, or enhance the flavor in any way. This process is in place to keep bourbon pure and offer clarity on the ingredients. This law was part of President Taft’s Pure Food and Drug Act in 1906, according to Jeptha Creed Distillery. Though these strict requirements may seem silly, it’s what has preserved authentic American bourbon for well over 100 years.

Rye whiskey, on the other hand, can feature additives if it is not labeled as “straight whiskey.” Straight whiskey simply refers to whiskey that has no other additives — different types of whiskeys can be straight, including rye whiskeys. If a rye whiskey is not labeled as straight, though, up to 2.5% of the liquor could be additives. These additives can be used to bring a more uniform color to the whiskey or to bring out the tasting notes more. With heavy regulations in place, these additives don’t alter the whiskey too much.

Part of the appeal of a high-rye bourbon is that extra kick from the spicy rye. If you are drinking a high-rye bourbon to experience that intense flavor of the spice, you are probably best off enjoying this liquor neat. You can chill your glass and bourbon before pouring to get a little crispness from the cold. If you are worried about the spice feeling too intense for a bourbon, you can opt to drink it on the rocks; the addition of ice will help water down the intensity. A high-rye bourbon can also be a fun way to spice up a mint julep cocktail.

The resurgence of rye whiskey has brought on a new age of rye whiskey cocktails. Many classic whiskey cocktails such as the Manhattan and old fashioned would have featured strong rye whiskey flavors back in the times of their creation, so using rye whiskey for them today will get you closer to how these drinks were originally imagined. Rye whiskey can cut through the mixers of cocktails for a subtle edge. You could also go for rye whiskey neat or on the rocks if you want to fully experience the spice.

Read the original article on Tasting Table.

Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.

Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.

What’s the Best Vodka for Martinis?

What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.

After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.

Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

How to Make the Best Vodka Martini at Home

Creating a martini, which is a simple cocktail, relies heavily on the quality of every ingredient. It is crucial to use chilled dry vermouth, your preferred vodka, and possibly some orange bitters or olive juice. To achieve an ultra-smooth or even creamy cocktail, freeze your glasses and stir your martini if possible.

Most traditional martini recipes recommend a 2:1 or 3:1 ratio of vodka to vermouth, a short stir in your mixer with a large ice cube for about 30 seconds, and then strain into your martini glass. Then, you can add a garnish such as a lemon twist, olives, or cocktail onions and you’re all set.

Martinis can seem complex to prepare, but there’s a technique that not only simplifies it but also keeps the amazing texture: prepare a large batch and keep it in freezer. Pete Vasconcellos, the beverage director at Albert’s Bar in New York, explains the freezer martini method: “Take a one-liter glass bottle with a secure lid. Determine your favorite martini ratio (vodka to vermouth) and scale it up to 750 mls, until it almost fills up the bottle. Increase the total volume by 20% (150 mls) and add this amount of distilled water. Store your martini mixture in your glass bottle in the freezer. When it’s time to serve, simply pour it into a chilled martini glass. There’s no need to stir it!”

Even for enthusiasts of brown beverages, distinguishing between a high-rye bourbon and a rye whiskey can be challenging, particularly as bourbon is considered a type of whiskey. The two drinks bear a striking aesthetic resemblance and aren’t easy to differentiate by aroma. Even their flavors can mimic each other if an identical quantity of rye is used. Despite sharing an alcohol percentage, there exist several key differences that establish high-rye bourbon and rye whiskey as distinct entities which can significantly influence how to appreciate them.

High-rye bourbon, compared to standard bourbon, is not as sweet. It remains restricted to production within the United States like any other bourbon whiskey. These bourbons acquire a more peppery zest due to their additional rye, yet conserve some of the characteristic bourbon sweetness. Conversely, rye whiskey can be manufactured anywhere globally. It proffers a predominantly spicy palate, reminiscent of classic baking spices such as cloves and cinnamon. What principally sets these beverages apart is their primary grain. As their names suggest, both comprise rye, but high-rye bourbon uses corn predominantly while rye whiskey needs a minimum of 51% rye.

Read further: The 25 Best Bourbon Brands, Ranked

Bourbon is usually brewed with corn as the main ingredient. High-rye bourbon introduces a significant portion of rye as well, thus the designation. For a whiskey to earn the bourbon label, it must contain at least 51% corn. High-rye bourbons incorporate around 20% rye as well. The sweetness in bourbons typically arises from the high corn content. The inclusion of rye in high-rye bourbon aids in mitigating some of this sweetness. High-rye bourbon is considered more impactful than standard bourbon, delivering a potent initial flavor burst.

High-rye bourbon, similar to classical bourbons, is crafted in new charred oak barrels and the added rye results in a drier spirit. This gives you more profound herbal and bitter tasting notes, not usually associated with bourbons. High-rye bourbon might be interesting to you if you relish bourbon but are curious about a less sugary and more sophisticated flavour.

Rye whiskey, to fall under this categorization, ought to be created with a minimum of 51% rye. Rye whiskeys bring forth a spicy, mildly scorching sensation upon consumption. This emanates from rye’s spicy flavour compared to other grains for distillation. Certain rye whiskeys will include much more than 51% rye to impart an additional spicy punch. Owing to their arid disposition, these whiskeys will feel pronounced in your mouth, thus, making for a more diverse sensation than bourbon and even high-rye bourbon.

Just like bourbon and other whiskey types, rye whiskeys are aged in charred oak barrels, however, rye whiskeys can utilise previously used barrels. The charred oak grants the spirit notes of vanilla sweetness and a hint of smoky wooden flavour. Rye whiskey that’s been aged for an extended duration carries more pronounced sweet notes, whereas younger rye whiskeys emphasise the spicy aspect. Nonetheless, sweetness will be nominal in a rye whiskey.

Even though high-rye bourbons contain a greater amount of rye in comparison to traditional bourbon whiskeys, they are still predominantly composed of corn. For a bourbon to be classified in the United States, it ought to be made with 51% or more corn. According to New Riff Distilling, bourbon originated in the 1700s Kentucky when settlers brewed the spirit mostly from corn. Bourbon became the most favoured liquor for many Americans owing to the ample supply of the crop in the country. The distinctly sweet and enjoyable flavour people crave in bourbon whiskey comes from corn. Corn also conveys a smoother experience to the bourbon, rendering it easily consumable.

Rye whiskeys are predominantly distilled from rye, which gained popularity as a distilling choice in the 1700s and initially came to be in Pennsylvania, according to Limestone Branch Distillery. Rye was well-suited to the climate and introduced a sharper, distinct flavor compared to other whiskeys of that era, but its easy availability was its biggest appeal.

When contrasted with other whiskeys, bourbon whiskeys are subject to some of the most stringent rules for classification. Apart from water, no other additives can be used in bourbon whiskeys. There are laws ensuring that nothing else is used to modify the color, sweeten the bourbon, or boost the flavor in any manner. This system is in place to maintain the purity of bourbon and provide transparency about the ingredients. This law originated from President Taft’s Pure Food and Drug Act in 1906, stated by Jeptha Creed Distillery. While you might find these stringent requirements a tad ridiculous, they have preserved genuine American bourbon for more than a century.

On the contrary, it’s permissible to include additives in rye whiskey if it’s not labelled as “straight whiskey.” Straight whiskey is simply whiskey that contains no other additives — various types of whiskeys, including rye whiskeys, can be straight. However, if a rye whiskey isn’t tagged as straight, additives may constitute up to 2.5% of the liquor. Additives serve to achieve a more uniform color for the whiskey or to emphasize the tasting notes. Due to strict regulations, these additives don’t drastically change the whiskey.

One of the attractions of high-rye bourbon is the additional punch from the spicy rye. If you’re consuming a high-rye bourbon to savor that potent spice flavor, it’s best to drink this liquor neat. You can refrigerate your glass and bourbon prior to pouring, in order to get some freshness from the cold. If you’re concerned about the spice being too overpowering for a bourbon, you could choose to drink it on the rocks; ice will help dilute the intensity. A high-rye bourbon can also be a unique way to spice up a mint julep cocktail.

The resurgence of rye whiskey has brought on a new age of rye whiskey cocktails. Many classic whiskey cocktails such as the Manhattan and old fashioned would have featured strong rye whiskey flavors back in the times of their creation, so using rye whiskey for them today will get you closer to how these drinks were originally imagined. Rye whiskey can cut through the mixers of cocktails for a subtle edge. You could also go for rye whiskey neat or on the rocks if you want to fully experience the spice.

Read the original article on Tasting Table.