Drinker On The Rye
Posted in Uncategorized on February 23rd, 2007 by Fiver – Be the first to commentIf there’s a bandwagon, baby, I’m jumping on it.
It used to be the signature whiskey of the United States. George Washington distilled it. Men fought over it in the Whiskey Rebellion of 1794. Classic cocktails like the manhattan, the Sazerac and the Ward 8 were invented for it. Humphrey Bogart swigged it. But the rise of vodka, bourbon and single- malt scotch, along with the decline of the distilling industry in the Northeast, the stronghold of rye production, turned rye into a relic.
For decades, it clung tenuously to life, barely preserved by a couple of distilleries that would not let it lapse. A dedicated search might have turned up no more than a few dusty bottles in downtrodden liquor stores. Many people came to believe that Canadian whiskey was synonymous with rye, though Canadian generally contained a smaller proportion of rye than U.S. rules mandate.
Now though, in a turnabout, the prospects for rye have brightened considerably. Fueled by the same sense of curiosity and geeky connoisseurship that gave birth to the microbrew industry, the single-malt avalanche and myriad small-batch bourbons, rye has been resurrected by whiskey lovers who want to preserve its singular, almost exotic essence.
The local ABC store here carries none of the brands mentioned in the article–not that I could afford them if it did–but there was a solitary bottle of Jim Beam Straight Rye on the shelf last time I was in, so I picked it up.
I have always had a sneaking admiration for this whiskey, and have long wondered why it is not more widely available. It is as though the Jim Beam family quietly accommodates its crazy cousin.
I’m not going to pretend to have anywhere near the nose of Mr. Jackson, but the spirit definitely seems to have a more brawny aspect to it than the single barrel bourbon I usually partake of–kind of a wild Scots-Irish mix as opposed to a Kentucky blueblood.

