Rye Whiskey 2
Templeton Prohibition Era Whiskey Rye
Rye Whiskey Review: Templeton Prohibition Era Whiskey Rye
One of the most delightful surprises that’s come about in the past few years is the American revival of micro-distilleries producing almost-forgotten home-based spirits. Home distilleries were common during the Prohibition era in the United States, and while most of these “micro-distillers” were producing bath-tub gin and moonshine, there were a few that were making what is still called “the good stuff”. One company that’s leading the “good stuff” revival is Templeton, whose rye whiskey is based on the original Prohibition era recipe developed by residents in a small Iowa town.
Right off the bat, Templeton Prohibition Era Whiskey Rye is worth a try just for its historical value; who doesn’t want a taste of what people were drinking during the U.S. ban on alcohol? However, although the novelty value is there, the product is much more than a one-trick pony. This is one rye whiskey with a depth and character that will knock your socks off it’s so good.
The history of Templeton Rye is very interesting. The residents of Templeton, Iowa, began to illegally make rye whisky in their incredibly small town of 350 residents. Before long, because their product was smooth and superior to everything else that was available, it became known as “the good stuff” and is said to have been Al Capone’s beverage of choice.
Templeton Rye continued to be made illegally even after Prohibition ended for die-hard, loyalist aficionados. Finally, in 2006, Templeton Rye became legally available eighty-five years after it first appeared.
But what really makes Templeton Prohibition Era Whiskey Rye “the good stuff”? Is it all marketing hype, or is there something to back up the claims?
It’s not just marketing hype. First of all, Templeton Rye is not mass-produced; it is only made in small batches in order to maintain high standards of production. Second of all, Templeton uses the original Kerkhoff family recipe – which consists of a 90% rye grain mash. Modern “rye” whiskies only need to have a 51% rye grain mash to be considered true rye whiskies. Thirdly, the rye used is locally grown or comes from the United States, Canada, or Europe, and only the highest quality grain gets selected to ensure the best flavor. An interesting side note is that 45% of the rye sent to Templeton gets rejected.
Surprisingly, the Templeton distillery doesn’t use the old-fashioned copper wash pot stills that some other micro-distillers seem to favor. The distillers at Templeton’s philosophy is that high quality ingredients are what matter most when it comes to making quality rye whiskey, and modern distillation technology works just fine.
Tasting Notes
Appearance
The stout and round little bottle might make pouring difficult, but the visual effect is charming and it looks like a bottle old-timey products may have come in. The label is nicely done, and works as a good frame for the amber-colored liquid inside. Right off the bat, this looks like something interesting to drink.
Aroma
This is where things start to get intriguing. The color alone might suggest a caramel note, but the aromas present are dry, grassy (think of freshly-cut lawn), and spicy, like a good quality garam masala or the spices used in a Christmas punch. This bouquet is unexpected, but very pleasant.
Taste
Here is where the expected caramel and toffee notes come in, along with hints of allspice and butterscotch. Everything combines together smoothly.
Body
This is another important aspect that contributes a lot to the Templeton Rye experience. The body is a little bit “chewy”, but it goes well with the rich amber tones.
Finish
This can sort of be described as an “aftertaste”, and many lesser-quality spirits may taste nice up front but may leave a bitter, sour, or generally unpleasant lingering effect. The finish with Templeton is clean, smooth, and the balance has been described as optimal.
How to Drink Templeton Prohibition Era Whiskey Rye
As mentioned earlier, Templeton is “the good stuff”, and what you don’t want to do is drown this magnificent beverage in a run-of-the-mill soda, masking all of its gorgeous characteristics. Templeton Rye on the rocks is a favorite of rye connoisseurs, but another way to enjoy Templeton is in a cocktail specially formulated to highlight all of its subtleties.
One such cocktail is the Boulevardier, a pre-Prohibition favourite. Campari, a bitter apéritif combines well with the caramel and toffee aspects of Templeton Rye, and the vermouth adds just a hint of sweetness to balance everything. This is a cocktail that’s actually recommended by the Templeton Distillery.
Boulevardier
1 cocktail glass
2 ounces Templeton Rye
¾ ounce Campari
¾ ounce sweet vermouth
Pour all ingredients in a cocktail shaker with plenty of ice and stir everything for about thirty seconds. Strain into the glass, and garnish with a slice of orange.
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What is Rye Whisky?
Clearing Up the Confusion about Rye Whiskey
When the word whisky or whiskey is mentioned, the first thing that most people will think of will be Scotch whisky, and some people might mention that whiskey comes from Ireland as well. However, what must be explained is that Scotch whisky and Irish whiskey are only two varieties of whiskey, and there exist many more types from all four corners of the world.
First of all, whiskey/whisky is a general term for a distilled alcoholic beverage that is made from fermented grain mash and typically aged in a wooden cask. The types of grain used in whisky production vary; corn, rye, malted rye, barley, malted barley and wheat can be used, and each grain variety makes a very unique style of whiskey.
The word whisky/whiskey itself has a very interesting history: originating from the Gaelic word for water uisce|uisge, it became anglicized. Furthermore, linguistics researchers have found that the Gaelic word in turn was a direct translation of the Latin word for distilled alcohol aqua vitae meaning “water of life”. In 1581, the word describing present-day whiskey was first published in English as “uskebeaghe”.
Therefore, as we can see, not all whiskeys are the same, nor will they present with the same flavours or characteristics; they only things they have in common are the preparation of ingredients, distillation, and aging in wooden barrels.
Rye whiskey, when spelled with an “e” between the “k” and “y” at the end of the word, generally refers to American rye whiskey, which, by law, must be distilled from at least 51% rye, but can also refer to Canadian whisky which can also be labelled as rye whisky without an “e” although it may not contain any rye at all. Canadian whisky, according to Canadian labelling laws, may advertise itself as a rye whisky as long as it possesses the general character, taste and smell of a rye whisky. However, for the sake of this article and for clarity, only American rye whiskey will be discussed.
American rye whiskey must be made from a mash of at least 51% rye, and other ingredients composing the mash are usually corn and malted barley. Distillation can be no stronger than 80% alcohol by volume, or 160 proof in the American alcoholic beverage industry terminology, and aging must be done in new oak barrels that have been charred. The maximum abv or alcohol by volume percentage of the whiskey when it goes in the barrels to age is 62.5 %. “Straight” rye whiskey is a rye whiskey that has been aged in a charred oak barrel for a minimum of two years.
Rye whiskey in the United States was very popular before the Prohibition era, especially in the country’s north eastern states of Maryland and Pennsylvania. However, most of the rye whiskey distilleries disappeared during Prohibition and only a handful survived the era. Old Overholt is one of the only American rye whiskey brands that is still around from back then; however a growing interest in American whiskeys is fuelling a revival with new brands and distillers trying their hand at distilling and marketing rye whiskey. Brands involved in the revival are Jim Beam, Four Roses, Heaven Hill, and Catoctin Creek, with a Mount Vernon distillery attempting to produce the same sort of rye whiskey that George Washington may have possibly made at his home during the era of America’s war of Independence.
Experts in different types of whiskeys compare the quality of American rye whiskey to that of an Islay scotch whiskey, meaning it is a very good variety indeed with highly unique characteristics. While bourbon, which is made of corn, is a bit sweeter and has a fuller body than rye whiskey, has long overtaken rye whiskey in the popularity game, connoisseurs claim that only rye whiskey can provide a fruity yet spicy flavour and is actually much more complex. While many bartenders will use bourbon for classic bar cocktails such as a whiskey sour or Manhattan, these recipes were originally intended to make drier, less sweet drinks and were specifically tailored for rye whiskey; cocktail aficionados will state that the bourbon substitution makes the beverages too sugary for their liking.
In fashionable circles, as mentioned previously, rye whiskey is making a comeback, and the flavour has been described as “dry, bold, and spicy, with greener, floral flavours from the grassier grain”. Further making those in the know happy is the fact that American rye whiskey ages exceptionally well, becoming smoother and spicier the older it gets. Brands that are getting more national and international attention are Sazerac Rye from the Buffalo Trace Distillery, Hudson Manhattan Rye from the Tuthilltown Spirits Distillery, and High West Double Rye! (there is an exclamation mark in the brand’s name apparently because it is that good) from the High West distillery.
More and more American rye whiskeys are coming on the market every day, and thus far, due to the tight regulations concerning labels, critics have not been able to find one that is bad. With options becoming more varied by the week and ranging in price from $25 to $55, trying a good rye whiskey is affordable and is a beverage which must be experienced. In fact, there are some who say that a person hasn’t really lived until they’ve had a proper Sazerac cocktail.
To make the legendary Sazerac cocktail, simply pour a little bit of Pernod in a chilled glass, making sure to pour the Pernod down the insides of the glass, thinly coating as much of the inner surface as possible. In a separate cocktail shaker, combine a teaspoon of sugar, a few dashes of bitters, and a drop or two of water. Stir until the sugar dissolves, then add plenty of ice and two ounces of Sazerac rye whiskey. Stir for about half a minute, until everything is well mixed, and then strain the liquid into the chilled glass containing the Pernod. Add a lemon twist, and enjoy the American rye whiskey life experience.