Rye

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Phildelmar
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2008/12/02 21:26:27 (permalink)

Rye

Any other rye drinkers out there? Itwas once much more popular, and conjures up cinema images, like Humphrey Bogart offering it to dorothy malone in The Big Sleep, or Robert taylor drinking rye and water in Valley Of The kings. Have you tried Pikesville? Mostly available in the Maryland area,interesting taste and good value
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    kman160
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    RE: Rye 2008/12/02 21:49:34 (permalink)
    I've been hooked on jim Beam rye, it's available just about everywhere.
    #2
    Phildelmar
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    RE: Rye 2008/12/02 21:56:27 (permalink)
    Beam is good. Pikesville has an almost spicy taste, BTW,I started this thread, subscribed when I did, and am not getting posts. Same thing happened 3 days ago, I e-mailed, it got fixed, briefly, then kicked in again tonight. Can I get some help?
    #3
    Twinwillow
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    RE: Rye 2008/12/02 22:06:50 (permalink)
    Can't drink Rye. Ever since I got terribly drunk one time drinking it at a very young (16) age. I'm 69 now and can still remember how sick I was afterward.
    #4
    Phildelmar
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    RE: Rye 2008/12/02 23:40:08 (permalink)
    Sorry Twinwillow, come to think of it, I had an aunt who had a similar experience with some Old overholt that my father had saved during the war years and then broke out to celebrate my birth. On reflection, she and I never had a great time together, with the exception of one time when she bought me the Classics comics edition of The Deerslayer.
    but, I digress..
    Now that you mention it, rye might have been the culprit
    #5
    Phildelmar
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    RE: Rye 2008/12/03 21:35:33 (permalink)
    In today's economy, I encourage fellow Road fooders to experiment in this area. Old Overholt and Jim Beam ryes are in the $10-!2 range in the Delmarva area, and Pikesville is even cheaper. All are worth a try, and worthy of attention, as well as being good value. If you like the taste profile, you can move up to the small bottlings, which are emerging.
    Btw, for those who cling to Bourbon, don't forget Evan Williams.
    And, before you ask, I have no fiduciary interests here. I work in public sector mental health,and have generally only made eye contact with the top shelf, hence the search for value.
    #6
    ScreamingChicken
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    RE: Rye 2008/12/04 09:42:53 (permalink)
    Years ago we had a birthday for a softball team member who was turning 30, and since rye has a reputation as being an "old man" whiskey we gave him a bottle of Jim Beam that he graciously shared. I wasn't doing so hot the next morning.

    Evan Williams dropped the octane level a few years back; it used to be 90 proof and it's now 80 IIRC. Is it bourbon or is it Tennessee whiskey? I can't remember.

    Brad
    #7
    Phildelmar
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    RE: Rye 2008/12/04 09:48:44 (permalink)
    Evan Williams is a bourbon
    #8
    seafarer john
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    RE: Rye 2008/12/04 10:03:59 (permalink)
    The rye we grew up with (1940s -50s) was brands like Three Feathers, Imperial, Philadelphia, etc. were of pretty distressing quality - but we didn't know any better at the time. We also drank Canadian ryes that were clearly a step up in quality I liked a brand called Harwood's. Today i don't drink much rye but I agree with several of folks above who like Jim Beam - I find it a good sipping whiskey - now and then I pour a a bit for after dinner instead of my favorites like Calvados and Armagnac and a nice Bourbon.

    Cheers, John
    #9
    Phildelmar
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    RE: Rye 2008/12/04 10:07:22 (permalink)
    What was often referred to as rye in the 50s was just a blend, generally an inferior one,which often had very little rye in it.
    #10
    seafarer john
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    RE: Rye 2008/12/04 10:26:39 (permalink)
    As to the blends, I think I remember learning that the "ryes" like a lot of beers, were brewed and distilled from whatever grain was cheapest on the commodity market at any given time and that the "flavor" was a proprietary mix of chemicals designed to provide a consistent taste. It seems to me that rice was frequently the dominant grain in use. I am told that this is true of most of the Vodkas available today.

    Cheers, John
    #11
    Phildelmar
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    RE: Rye 2008/12/04 10:31:29 (permalink)
    That is my impression as well
    #12
    Michael Hoffman
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    RE: Rye 2008/12/04 18:12:49 (permalink)
    Wilson's. That's all.
    #13
    Phildelmar
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    RE: Rye 2008/12/04 20:14:40 (permalink)
    Haven't encoutered Wilson's yet. What is it like?
    #14
    seafarer john
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    RE: Rye 2008/12/04 20:29:56 (permalink)
    I'd totally forgotten Wilson's, in fact i don't think I ever tasted the stuff, but I do remember the "Thats All" catch phrase.

    I just remembered another popular rye, Three ( or was it Four?) Roses, I think it was a cut above the average rye.

    Cheers, John
    #15
    mayor al
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    RE: Rye 2008/12/04 20:50:50 (permalink)

    John,
    Four Roses is now making Bourbon at it's distillery near Bardstown, KY. I never paid any attention to it earlier in life...My step-father drank it many years ago. I believe it was a Blend at that time. I don't know if a Blended Whiskey can be labeled as Bourbon or Rye or any specific 'type'??? Answer Please!
    #16
    mland520
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    RE: Rye 2008/12/04 21:55:15 (permalink)
    Back in the day- CC & Ginger- that translates to Canadian Club and ginger ale. I myself was a single malt fan but my mother drank rye whiskey- usually neat with water back.....her at home bottle was Philadelphia....but when she went out it was CC. Matter of fact, I have a bottle of CC dated 1985 in my closet now and it hasn't been touched in years!
    Now, in the interest of fairness....I drink wine- not much for the hard stuff, but will have an occassional vodka rocks if it has been a really "stressful" week!
    #17
    seafarer john
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    RE: Rye 2008/12/05 09:59:34 (permalink)
    Al, I can't claim any expertise in this area, but I can voice an opinion. Unless the label says "straight" it must be a blend. Most ryes are blends and the label says so, but the better ryes like the above mentioned Jim Beam are labeled "straight". That implies to me that "straight"whiskeys cannot contain any portion of grain neutral spirits - the major constituent of many blended ryes.

    I've never seen the Four Roses bourbon on the shelf locally, but I did see Four roses rye yesterday in a local store - failed to examine the label or the price, but I'll do that when I go back in a few days.

    Cheers, John
    #18
    Scorereader
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    RE: Rye 2008/12/05 10:38:28 (permalink)
    john, here's the answer:

    Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as ``straight''; for example, ``straight bourbon whisky'', ``straight corn whisky'', and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as ``straight whisky''. No other whiskies may be designated ``straight''. ``Straight whisky'' includes mixtures of straight whiskies of the same type produced in the same State.

    here's the labeling laws for spirits in the US.

    http://edocket.access.gpo.gov/cfr_2003/aprqtr/27cfr5.22.htm

    or the whole chapter, if you wish:
    http://www.access.gpo.gov/nara/cfr/waisidx_03/27cfr5_03.html

    or for those that want an education on Alcohol, tobacco and firearms, may I present parts 1-199 of 27 CFR:
    http://www.access.gpo.gov/nara/cfr/waisidx_03/27cfrv1_03.html

    that should keep you busy...or put you to sleep.
    #19
    crew84row
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    RE: Rye 2008/12/05 21:05:58 (permalink)
    Wild Turkey makes a couple of reasonably priced ryes..101 and Russell's Reserve.

    I prefer Van Winkle's Family Reserve, but it's climbing up in price, albeit not as much as Rittenhouse 23 year old or a small batch rye like Black Maple Hill, might as well buy a 50 year old armangac for the prices they charge.

    I usually rotate between single malt scotch, small batch bourbon, irish whiskey, and rye, buying on the high end because these are my sipping whiskeys not my mixing whiskeys and a 5th or so last me close ot a year.
    #20
    MilwFoodlovers
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    RE: Rye 2008/12/05 21:54:29 (permalink)
    I love a good rye whiskey.

    From Wikipedia, the free encyclopediaOld Overholt
    Old Overholt is distilled by A. Overholt & Co, a subsidiary of Beam Global Spirits, at the Jim Beam distillery in Clermont, Kentucky, but originally in Broad Ford, Pennsylvania. It is one of the few straight rye whiskies available at most liquor stores in the United States. The company claims to have been established in 1810, and the bottle states that at 80 proof (40% alcohol), this is a four year aged whiskey. The whiskey is named for Abraham Overholt, a distiller and grandfather of Henry Clay Frick.

    While rye whiskey in general is not as easy to find as the more common Scotch or bourbon whiskies, Old Overholt is one of the three brands of rye likely to appear on American liquor store shelves (the others being Jim Beam yellow label and Wild Turkey green label), and while usually less expensive than these or other whiskeys (such as bourbon or Jack Daniel's), it is often regarded as of comparable or superior quality to these competitors. It has a richer flavor than Jim Beam rye, and a tinge of sweetness which contrasts with the heat of the Wild Turkey rye.

    #21
    Phildelmar
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    RE: Rye 2008/12/05 22:26:10 (permalink)
    I agree with Wikipedia's assessment. Old Overholt is good taste balanced by good value. i usually have a bottle in the cabinet. It makes a nice contrast with Pikesville, which I also keep around.Pikesville mixes well and makes a great Old Fashioned or Julep.
    #22
    Phildelmar
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    RE: Rye 2008/12/05 22:37:50 (permalink)
    And, lest I forget, there is a bottle of rock and rye on the shelf, for medicinal purposes. Anyone else remember using it that way?
    #23
    Bigapetite
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    RE: Rye 2008/12/06 02:37:10 (permalink)
    Years ago, in the 60's When one spoke about rye, for most part they meant a blended whisky. Straight ryes such as Old Overholt were few and still are.

    Popular were items like Seagrams 7, Schenley, Imperial, Corby's, Old Thompson, Carstairs, Wilson, Kinsey Silver, Philadelphia, 4 Roses, Bartons Reserve, Fleischmann's, 4 Roses to name a few.

    The cream of the crop in those days was Lord Calvert

    The difference between most of these was not only in the aging but also the ratio of blended whiskeys to grain neutral spirits (plain alcohol).
    Cheaper whiskey's like Wilson contained only 27 1/2% straight whiskeys while 4 Roses contained 40%

    Likewise while Seagrams and Schenley's were exactly the same price, Seagrams was a blend of 4, 5, and 6 year old whiskeys while the entire Schenley product was aged 8 years. So you see, even in those years you had to read the labels.
    That information I think no longer exists.

    At the same time, you could also determine who made what as the distillery nubers used to appear in the glass on the bottom of the bottle.
    If I remember correctly, Seagrams was D-126 and Schenley was D-90.

    In regards to the comment about rice being used for whiskey or vodka.
    You can distill alcohol from beets, barley, rye, corn, potatoes, you name it.
    Traditionally, Vodka in Europe was distilled from potatoes but not because it was best, because it was plentiful.

    Now Vodka is the fu fu drink that has to be consumed in a martini glass with your pinke raised.
    You can spend 30-40 a bottle for Chopin, Belvedere, Stoli or Grey goose if you wish but one of the vodkas that is among the least expensive which is Smirnoff always seems to be in the top 3 in every taste test.

    I really laugh at those that spend big dollars on an expensive vodka only to have it ruined by adding a mixer.
    In Europe, chill it, put it in a vodka cup and drink it like a man.

    Mixing good vodka with cranberry juice and the like is like using Chateau Margaux as a cooking wine
    #24
    brittneal
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    RE: Rye 2008/12/06 06:03:38 (permalink)
    A bartender in a little joint next to where I worked would buy me a shot of roc and rye now and then. It would be closing time and that was his drink of choice and wanted me to have one with hi. I only had a few and really dont remember it, I think it was rye whiskey with rock caandy in it
    britt
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    MetroplexJim
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    RE: Rye 2008/12/06 07:47:46 (permalink)
    quote:
    Originally posted by Al-The Mayor-Bowen


    John,
    Four Roses is now making Bourbon at it's distillery near Bardstown, KY. I never paid any attention to it earlier in life...My step-father drank it many years ago. I believe it was a Blend at that time. I don't know if a Blended Whiskey can be labeled as Bourbon or Rye or any specific 'type'??? Answer Please!


    Blends are not permitted to be labelled "Bourbon", e.g., Early Times, a blend, calls itself "Kentucky Whisky".
    #26
    MetroplexJim
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    RE: Rye 2008/12/06 07:51:36 (permalink)
    quote:
    Originally posted by Brad_Olson

    Evan Williams dropped the octane level a few years back; it used to be 90 proof and it's now 80 IIRC. Is it bourbon or is it Tennessee whiskey? I can't remember.

    Brad


    Its best selling brand - the one with the black label - is an 86 proof true Bourbon.
    #27
    Phildelmar
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    RE: Rye 2011/07/18 13:50:05 (permalink)
    Anybody tried the new Rittenhouse bottling? It's much better than the previous version
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    SeamusD
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    RE: Rye 2011/07/18 16:29:47 (permalink)
    brittneal

    A bartender in a little joint next to where I worked would buy me a shot of roc and rye now and then. It would be closing time and that was his drink of choice and wanted me to have one with hi. I only had a few and really dont remember it, I think it was rye whiskey with rock caandy in it
    britt

    The only rock n' rye I've seen has a lemon wedge in the bottle, wonder if that's standard or just that particular brand?
    #29
    Phildelmar
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    RE: Rye 2012/01/26 13:22:01 (permalink)
    Anybody find any interesting new bottlings?
    #30
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