The Stogie Guys

Up until a few years ago, straight rye whiskey distilled from a mash bill consisting of 100% rye was exceedingly rare. That much rye is difficult to distill, which is why many ryes use only slightly more than 50% rye. And up until recently, 95% rye was quite unusual. (You can look through previous rye write-ups here.)

But as the American appetite for rye grew, older rye was suddenly difficult to find, especially if the whiskey company didn’t have their own distillery. So people began turning to unusual sources. One such source was Canada, where this 100% rye was distilled to be blended into Canadian whiskey.

That 100% Canadian rye found its way into three ten-year-old ryes: Jefferson’s, Whistlepig, and Masterson’s. Each has its own character, but the family resemblance is apparent side-by-side.

Masterson’s is the most expensive at $65 to $80. It comes in an elegant bottle adorned with a photo of old west lawman Bat Masterson, whose relationship to the whiskey is tenuous at best.

The 90-proof Masterson’s is light copper-colored and features a nose with clean floral notes and a subtle honey sweetness.

On the palate, there’s more floral notes, rubber band, licorice, and burnt caramel. The finish is long and floral with a hint of apple and lots of spice on the back-end.

In a way, Masterson’s is a test of your devotion to rye. If you really like the quintessential rye flavors (floral notes, a bit of spice, a lack of sweetness) Masterson’s will probably be right up your alley. If you just want sweet bourbon notes with a little extra spice, the 100% rye mash bill of Masterson’s probably won’t be for you.

Personally, I’m a fan. And although, for the price, I’d rather have the $40 Jefferson’s (which, unfortunately, has been discontinued), on taste alone it may be my favorite of the Canadian 100% rye trio.

As for a cigar pairing, I think a Cameroon-wrapped smoke is perfect for the floral spice of Masterson’s. Specifically, try it with the Drew Estate Nirvana, Fuente Hemingway, or La Flor Dominicana Cameroon Cabinet.

–Patrick S

photo credit: Stogie Guys

Recently, I’ve been writing up plenty of rye whiskeys (see here, here, here, here, here, here, here, here, here, here, here, here, and here) in order to put together a Rye Guide along the lines of our A-Z Guide to Bourbon. As you can see, I’ve covered quite a few ryes, but I recently noticed one glaring omission: Sazerac Rye.

Sazerac, along with Rittenhouse and Bulleit, are three affordable rye whiskies ($20-30) that are staples at my bar. Unlike Sazerac 18 or the highly sought-after Buffalo Trace Antique Collection, standard-issue Sazerac Rye (sometimes called “Baby Saz”) is distilled at the Buffalo Trace Distillery and aged six years before being bottled at 90-proof. Another member of the Buffalo Trace Antique Collection, Thomas H. Handy Sazerac Rye, is essentially a barrel-proof limited release of Baby Saz.

Sazerac (along with Handy) is reportedly made with a mashbill of 51% rye, 39% corn, and 10% malted barley. It features  a bright amber color and with a nose brimming with fresh, floral notes and hints of licorice. On the palate Sazerac shows a nicely balanced combination of buttered popcorn, toffee, and clove with bit of pepper. The finish has caramel and baking spices.

Is Sazerac Rye going to blow your mind with its amazing-ness? Probably not. But it’s very enjoyable and an obvious standout value at $25 a bottle. It’s a versatile rye that’s plenty good enough to be sipped straight (as I recommend), but you wouldn’t be heart-broken if your buddy throws a bunch of ice cubes in it or decided to mix it into a Manhattan.

Naturally, it goes great with a fine cigar. I’d recommend a balanced, medium-bodied smoke. Specific recommendations include the Arturo Fuente King T Rosado Sun Grown, Illusione Epernay Le Matin, or the Tatuaje Black.

If you’re a rye fan who hasn’t tried Sazerac Rye, you’re missing out. There are very few better ways to spend $25 on a whiskey of any kind.

–Patrick S

photo credit: Stogie Guys

Redemption Rye and its brother Riverboat Rye don’t claim to be the result of secret recipes handed down from great-great-granddad or prohibition-era gangsters. Both are sold by “Bardstown Barrel Selections” and distilled at MPGI in Lawrenceburg, Indiana (formerly LDI), a wholesaler of whiskey.

If the Lawrenceburg address sounds familiar, it should. It’s 95/5 rye/malted barley mashbill is the basis of a number of ryes on the market: Dickel, Bulleit, Templeton, Old Scout, and others. But each takes on its own characteristics based on age, barrel selection, proof, etc.

As far as Redemption Rye and Riverboat Rye are concerned, each is relatively young: “under four years” according to their labels, probably in the 2-3 year range (although some sites selling Riverboat identify it as slightly younger than Redemption). Redemption is filtered and bottled at 92-proof. Riverboat is taken down to 80-proof, but in a twist from the usual (at least for whiskey bottled at so low a proof) it isn’t filtered before being bottled.

 Redemption Rye

The youth of this whiskey (~$27) is apparent from the nose which features fresh apple and oak. On the palate it shows flavors of cereal grain, oak, and some peppery spice swith honey sweetness. The clean finish clings to the roof of your mouth.

It has surprising sophistication for its young age and it’s pleasing neat or on the rocks. That, combined with a fair price (at a time when so many places are bottling up even younger whiskey and trying to sell it for twice as much), makes it worth checking out if you’re looking to expand your rye horizons.

Riverboat Rye

Bottled unfiltered, it’s a bit cloudy, and when you put it up to the light, a small amount of particulate is visible. The going price seems to be $25 for a 1L bottle, or a 750 ml. bottle for $20. It’s similar to Redemption though tamer, probably due to its lower 80-proof. The nose is more apple juice than raw apples and the Palate seems to feature sawdust and honey. The finish barely exists.

Riverboat rye is slightly smoother than Redemption but far less interesting. It’s a perfectly good cocktail rye that you might also consider offering to someone who wants a rye, but would be scared off by a higher proof. (On the flip side, a more seasoned rye drinker is going to find the low proof less than satisfying.)

The company also sells an un-aged rye, bottled straight from the still at 92-proof.  It’s raw, floral, and briny. I suppose this could work in the right cocktail, though more than anything it’s an educational experience. At the same proof as Redemption Rye, the side by side comparison shows how much impact a few years in a new charred oak barrel adds. (And unlike Jack Daniels’ new un-aged rye, you aren’t paying a premium for the experience.)

The unique characteristics of each rye impact the cigar pairings. Redemption Rye has the strength to stand up to a spicy Honduran cigar like a Camacho Corojo. Riverboat Rye requires a more subtle, smooth cigar, like the recently-released Dunhill 1907 or the León Family Reserve by La Aurora.

Ultimately, comparing young rye with something even twice as old is not particularly helpful since the style is so different. That said, as far as fairly priced younger rye, Redemption is a real standout in the category.

–Patrick S

photo credits: Stogie Guys

Rye whiskey is a quintessentially American spirit, and yet in recent decades Canada has become better known for rye than the United States. Canadian whiskey is synonymous with rye, as rye is the dominant grain in most Canadian whiskey.

But most Canadian whiskey doesn’t meet the “straight rye” designation since the rye is often mixed with neutral grain spirits (basically vodka), to produce the low-proof, smooth-drinking Canadian whiskey you might be familiar with. And yet lots of rye is made in Canada, which caught the eye of some American whiskey sellers as old aged rye has gained a larger and larger following with American whiskey fans.

Three such Canadian straight ryes are particularly noteworthy: Jefferson’s Straight Rye Whiskey (10 Year, 94-proof), Whistlepig (10 Year, 100-proof), and Masterson’s (10 Year, 90-proof). All reportedly source their straight rye from the same Alberta distillery, and all are made with a mashbill of 100% rye, which sets them apart from rye produced in the U.S. (Lots of ryes, mostly made in Indiana, use a 95% rye mashbill.)

While they are distilled in Canada, due to their marketing and style, you’ll probably find them in the bourbon and rye section of your store, not lumped in with Canadian Club and Crown Royal. In the case of Jefferson’s, the label on the side discloses its origins: “Imported by Castle Brands, Produced in Canada.” Included is a batch and bottle number (the bottle I’m using for this review is batch 41, bottle number 251).

Jefferson’s pours a lovely reddish copper color and has a nose full of floral sweetness, a hint of what’s to come. Once tasted, it reveals a very clean, balanced profile with minty spice. It’s floral, oily, and has a honey sweetness. It lacks the forward spice that characterizes most American-distilled rye, but it’s very enjoyable in its own way. The finish stays true to the taste and it lingers on the roof of your mouth.

Normally I suggest a full-bodied cigar to stand up to rye’s spice, but the more subtle aspects of Jefferson’s Rye suggest a different direction. Instead, I’d stick with a milder cigar, either a Connecticut (USA or Ecuador) or the subtle spice of a Cameroon wrapper.

I’ve become a big fan of Jefferson’s Rye, and I heartily recommend all rye fans seek it out, especially at the very fair price of $40 or less. (It’s probably obvious by now, but this is totally different than the Jefferson’s bourbons which we’ve written about here and here.)

Now for the bad news: Jefferson’s Rye, at least in its current form, isn’t going to be around for long, and may already not be available in your area. Reports are they’ve lost their source of whiskey and it will soon be replaced with rye from a different (probably non-100% rye mashbill) rye, that won’t carry the ten-year age statement. So be sure to examine the bottle closely. Personally, I scooped up four bottles when I had the chance.

–Patrick S

photo credit: Stogie Guys

I’m in the middle of a series of Cigar Spirits articles about rye, with the intention being a guide to rye along the lines of our A-Z Guide to Bourbon (part 1 and part 2). Today I’m tackling two ryes from Wild Turkey: the standard 81-proof variety, and the Russell’s Reserve Small Batch 6-Year-Old Rye.

Russell’s Reserve Small Batch 6-Year Rye ($30-38) is named after Jimmy Russell (and his son Eddie), the longtime master distiller at Wild Turkey. According to the back of the bottle, it “has a crisp, lively taste that they believe to be the perfect 6-year-old rye.” The $25 81-proof standard Wild Turkey Rye is the most basic version of the Wild Turkey rye recipe, which has a mash bill of 23% corn, 65% rye, and 12% malt barley.

The two represent the two easiest-to-find rye whiskeys made by Wild Turkey. Wild Turkey also sells a 101-proof rye, but it’s limited in quantity, available only in certain states, and reportedly only comes in 1-liter bottles. Along with the 101 Rye, they make for an interesting case study in the difference age and proof can make.

Wild Turkey Rye 81 is a light golden color with a muted nose of floral and oak notes. On the palate it has buttery smoothness with hints of wood spice, pine, and honey. The finish is soft and short. Overall, it suffers from its diluted low-proof nature, but nevertheless is a pleasant, easy-drinking, value-priced rye.

The 90-proof Russell’s Reserve Small Batch Rye has a darker copper color and an inviting nose with baking spices and wood. On the palate it’s a rounded combination of oily intensity, floral notes, and spice with hints of dried fruit. The finish is long and spicy. It’s miles more complex and interesting than it’s 81-proof cousin, a fine ribeye steak to the regular Wild Turkey 81’s burger.

Both are solid pairings for a cigar, but Russell’s Reserve can stand up to a wide variety of mild, medium, or full-bodied cigars, while the standard variety is likely to be overwhelmed by a cigar that’s full-bodied. Both are good rye whiskeys, but the Small Batch variety is particularly noteworthy as a classic rye to enjoy neat.

–Patrick S

photo credit: Stogie Guys

I’m working my through a few more rye whiskeys before putting together a Guide to Rye, along the lines of our A-Z Guide to Bourbon (part 1 & part 2). Rye whiskey is increasingly popular these days and we want to help you sort out the over-hyped from the real gems.

High West distills whiskey and other spirits at its distillery and saloon in Park City, Utah, which bills itself as the world’s only ski-in distillery. However, the contents of Double Rye! (like most of High West’s aged whiskeys) weren’t distilled at the slope-side distillery.

Not that they hide that fact. As the back label explains, this is a combination of two straight rye whiskeys sourced by High West. One is a young two-year rye with a high rye mashbill (95% rye), probably from Lawrenceburg Distillers Indiana. The other is an old 16-year rye with a more traditional mashbill (53% rye). (My bottle was from batch “13F11” and it was bottle number 599.)

The “blend of straight rye whiskies” sells for around $35 per bottle. And the handsome bottle is notable for it’s old west style with bubbles in the glass that give the handmade appearance. The rye is a pure gold color. The nose is a very unique combination of pine and iodine, but with bits of maple candy sweetness and mint.

The palate is all about the dueling layers. The young whiskey has a raw quality to it, but there’s just enough of the smoothness and sweetness from the older rye to prevent it from being overly acrid or harsh. It’s a fresh combination of pear, honey, cinnamon, and raw wood. The finish is a bit harsh and short.

This is a tough whiskey to judge because it’s so unique. The rough nature of the 2-year-old rye that (I suspect) makes up the majority of this blend is dominant and, at times, harsh and unpleasant. But there are quite a few redeeming characteristics: sweetness, complexity, and unexpected depth.

Cigar-wise, you’ll want a spicy cigar to pair with the Double Rye! (yes the “!” is part of the appeal, and it’s descriptive of this brash whiskey). While there are more than a few better rye whiskeys, for more or less money, High West Double Rye! still has it’s charms as a bold, unique rye.

–Patrick S

photo credit: Stogie Guys

In terms of new lines of American whiskey in recent years, E.H. Taylor has to be one of the more interesting. Produced by Buffalo Trace (makers of Blanton’s, George T. Stagg, Elmer T. Lee, W.L. Weller, Eagle Rare, Buffalo Trace, and a little bourbon called Pappy Van Winkle) the six-whiskey line honors Colonel Edmund Haynes Taylor, Jr.

Taylor is one of the founding fathers of the bourbon industry and one-time owner of what is now called Buffalo Trace Distillery. He’s largely known as a proponent of the Bottled-in-Bond Act of 1897, which ensured quality standards for “bottled-in-bond” bourbon (back then many bourbons were mixed with things like tobacco, turpentine, or other horrible additives to appear more aged than they were). But rest assured the Feds weren’t just worried about the quality of our bourbon. The law also ensured that the federal government could more easily collect taxes.

The E.H. Taylor line consists of four bourbons (Small Batch, Single Barrel, Barrel Proof, and Warehouse C Tornado Surviving), an Old Fashioned Sour Mash (which technically might be bourbon), and this E.H. Taylor Rye. With the exception of the Barrel Proof, all are bottled at 100-proof, the minimum for a bottled-in-bond American whiskey.

What sets this rye apart is a different mashbill than previous Buffalo Trace ryes (both the Sazerac/Handy recipe, and anything made at the Buffalo Trace-owned Barton Distillery). Neither uses nearly as much rye as the the E.H. Taylor mashbill, which uses no corn (only rye and malted barley), probably in a 95/5 ratio. The age of the rye isn’t disclosed, though the straight rye designation (without any age statement) means it’s at least four years old.

The result is a lively spirit with an intense nose of honey, nutmeg, and varnish. On the palate it really shows its range. Traditional flavors include vanilla, pepper, and oils with subtle, though more dramatic, hints of mint, dried fruit, tamarind, and cinnamon. The finish is long with fruit and woody spice.

I paid $68 for this rye. And while it’s a good rye, it can’t compete with Sazerac ($30) or Rittenhouse 100 ($25) for value, nor is it as good as Sazerac 18, which has a suggested retail of around $80 (though good luck finding it, let alone at that price). And yet, E.H. Taylor is still an impressive rye, one that I not only bought one bottle of, but another right after.

Spicy, full-flavored rye calls for a full-bodied spicy cigar. The Opus X, La Aroma de Cuba Edición Especial, and the Boutique Brands Swag all fit the bill. Ultimately, it’s what I call a stage-two whiskey: not one of the first five ryes I’d recommend to someone just feeling their way through the world of American whiskey, but not something I’d deter a more seasoned rye drinker from trying.

–Patrick S

photo credit: Stogie Guys