Manhattan Project: Rye Reviews

Rye oh rye do things always have to get complicated? (let me get it out of my system in the first line then I promise to stop)

After deciding on Bulleit as the spirit of choice for our little Manhattan project, I of course start hearing about rye whiskeys being the likely choice during the invention of the cocktail in the mid-1800's, but bourbon gaining popularity post prohibition. Some purists insists that bourbon shouldn't even be allowed in a Manhattan. I know nothing of you rye, but you're a whiskey, I'm a man, lets meet and greet.

Testing was performed same as before - sad and alone as all whiskey tasting should be - with 1oz in each glass rested with a cube of ice for a few minutes.

Sazarac

A famous rye with a name to match one of the nations oldest and most revered cocktails (coming soon to the goodist), it goes for around $27, just like Bulleit.

Aroma: clean and almost not there, maybe a bit of mint

Flavor: the spicy rye flavor alternates with mellow honey sweetness then finished with what I can only describe as zesty darjeeling with cream

Good?: I liked this a lot, a nice smooth sipper that can still keep your interest and very grown up

Old Overholt

You with your plastic cap, $15 price tag, and creepy southern gentleman...I have a feeling I'll either love you or hate you. Pre prohibition, it's one of the nation's oldest.

Aroma: raw licorice root, much more pronounced than the Sazarac

Flavor: bracingly licorice sweet with milk chocolate covered fake cherries lingering, and what's that other flavor? is that ovaltine?

Good?: DO NOT WANT!

Rittenhouse

Typically difficult to find in Portland, it seems to finally be gracing us with it's presence. A popular choice in Manhattans and also shares a low sticker of $15.

Aroma: strongest of the three, refined licorice and molasses, uncannily similar to those boxes of Panda licorice my grandfather loved (which is mostly molasses).

Flavor: 100 proof makes this a bit hotter, spicy tingles of dominant licorice up front that just barely manages to keep the maple and molasses from plummeting into an overly sweet abyss.

Good?: I could burn out on this stuff neat, but could bring a lot to the glass in a cocktail - and I'm loving the price

Bulleit

Our defending champion takes on the rye's just for sake of comparison, as bourbon shares the same family tree it should be interesting to note the similarities and differences.

Aroma: that same sweet vanilla I know and love

Flavor: surprisingly bold, I was expecting it to seem smoother in relation to these spicy rye's. That red gummy cherry fruit provides the sweetness instead of the rye's licorice and molasses, otherwise it's easy to see the relation

Good?: I wouldn't have invited her to the ball if I didn't have a crush

I'm really glad I did this, I've been tiring of bourbon lately - a little monochromatic at times, but rye's add some interesting spicy notes to the pallate. I could drink Sazarac with a cube all day long, Rittenhouse is bold as hell yet really shows some careful balance that I have feeling will play out well in a Manhattan, and as for Old Overholt - something about you and me just don't jive - I don't doubt you're a gentleman, but damn you stink.

Well, that's that, we now have an assemblage of famous Manhattan base spirits in the house, so all that's left is blind tasting in an optimum vermouth and bitters environment. Rye can't wait. (oops!)