The Sazerac 18yr vintage rye whiskey was just named the Best Whiskey of 2009 by the Whiskey bible
This is kind of a landmark event in the Whisky industry. It's the first time the annual publication has afforded a Rye whiskey the honors of "Best in the World," an honor typically afforded to scotch. This further emphasizes the worldwide recognition of rye whiskey. As the article describes, Rye was THE whiskey of choice before prohibition. Following prohibition, the major marketing campaigns of Vodka – a flavorless spirit must rely on crafty marketing as opposed a testament to quality – quickly influenced bourbon manufacturers. Those manufacturers would quickly become profitable enough to purchase and control the weaker, prohibition-stung, rye distillers and effectively manipulate the industry in the favor of bourbon.
Why is this award a big deal for ELDo in particular? For starters, we offer the Sazerac 18. Also, any recognition rye whiskey can acquire is good for the cocktail industry. Over our last two menu rotations, we've switched gears and now focus more on rye whiskey.
Why is a rye whiskey so important in cocktails? When compared to the rather smooth and sweet notes of bourbon, the spicier/dynamic flavor of rye whiskey stands up against competing flavors. When using several modifiers in a cocktail – e.g., citrus juice/zest, syrups, vermouth, bitters, liqueurs, etc. – the rye's flavor will remain distinct, imparting maximum deliciousness. Without a doubt, rye whiskey will be one of the – hopefully theeeee – most coveted spirit(s) of the next decade. Let's do our best to help this become a reality.
We're not the only folks yapping about the ressurection... The NY Times, LA Times, SF Chronicle have all chimed in, as well as various cocktail blogs (notably the blind tasting efforts of Mr. Clarke at Cocktail Chronicle and Mr. Huegel of Drink Dogma... both present bars with essential details for stocking).
Now, let's get back to the cocktails...
Here's our latest Rye menu offering:
BUSTER BROWN
3/4 oz Lemon Juice
1/2 oz rich simple syrup
2 oz Rye whiskey
1 dash Angostura Orange bitters
Preparation: Shake and strain into a chilled cocktail coupe. Garnish with a lemon zest and serve with a big smile!
Notes: Got this recipe from David Embury's outstanding bartender's guide 'The Fine Art of Mixing Drinks' (an essential purchase for any aspiring bartender!!!)
What're some tasty rye cocktails you've tried lately?
xoxo
- ELDo
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