New trend: rye whiskey
We've had a trying morning here at the Sun, what with the network meltdown and all. You know how I hate to be out of touch. Even more troubling, I haven't been able to publish Multimedia Editor Emeritus and Master Imbiber John Lindner's Shallow Thought Wednesday until now.
Here's John: ...
Rye whiskey I cry
If the whiskey don't kill me
I'll live till I die
I tested a bottle of Sazerac Rye, another fine offering from the folks at Buffalo Trace. (Mmmm … Buffalo Trace). It's been years since I'd tried or thought of rye, except for the bread. I think about the bread a lot. (Mmmmm …. reuben.) I rarely noticed rye whiskey in stores, with the exception of Old Overholt, which sounds sketchy and smelly. But recently it's not uncommon to see nesting in plain view among the overpriced small batch bourbons, in the higher altitudes of the purveyors' displays, a flock of small batch ryes.
Here are my questions for the Sandbox: Is there a rye trend afoot? How late am I to the game? Are the restaurants you visit prominently featuring or promoting rye?
Note also that Sazerac is the name of a cocktail, possibly the first ever concocted in the U.S., that, combined, among other things, absinthe and cognac.
Gratuitous link: Here's an SFGate rave (3/16/07) with its finger in the rye wind.
Gratuitous fact: The original GW made rye on his ranch in Mount Vernon.
Gratuitous shout out: Bourbon Girl!