A number of spirits have become more popular as a result of the craft cocktail renaissance of the past few years, but none can match the explosive growth of rye whiskey: the small handful of rye whiskey brands that were available as recently as the year 2000 has now grown to over 100. What used to be thought of as Bourbon’s odd sibling has become one of the most popular spirits in cocktail bars and liquor cabinets around the country. However, such a quick rise in popularity has left many with some lingering questions about this spirit: what to look for when shopping for rye whiskey, how to taste it, and how best to use it in cocktails.
Southern Efficiency Bar Manager Paul Taylor will discuss the nitty gritty details of rye whiskey in this class: the differences between the main styles of rye (Pennsylvania vs. Maryland), the different approaches used by smaller and larger rye distilleries, rye’s long history in cocktails, suggestions for tasting rye and understanding its flavor profile, and how rye begat Bourbon along with other aspects of its history as an American spirit. You’ll also be given advice on shopping for rye and pairing it with food while sampling two rye cocktails, a flight of three rye whiskeys, and snacks.
Scofflaw Punch - George Dickel Rye Whiskey, Dolin Dry Vermouth, Lemon Juice, Grenadine, Orange bitters
Flight of Rye Whiskeys - Redemption Rye, Catoctin Creek Rye, Willett 2 Year Rye
Fall to Pieces - Rittenhouse Rye, Laird’s Apple Brandy, Cocchi Vermouth di Torino, Averna Amaro, Angostura Bitters
$65 per person