20110406-194451.jpg[Updated 13 April 2011: Added Copper Fox]

I jumped on the rye bandwagon a few weeks before it took off in the mainstream media and became a featured spirit in the local liquor shops I frequented. I’m rarely “ahead” of the curve, so it was kind of cool to be able to sample stuff and tell friends (real and the twitter-type) about my experiences. Below are my thoughts on 12 ryes I’ve tried. This is not a scientific study nor one done by someone who’s done extensive tastings and write ups of those experiences. Here’s hoping this provides entree for you into the fabulous world of rye.

Before my list, let me say that I like rye since it’s like bourbon but not as sweet. The Manhattan and Sazerac cocktails were originally made with rye and this remains the spirit that makes these drinks shine. Rye was king before Prohibition, but after repeal, bourbon (and corn-based spirits) took off and rye was lost. Canadian whiskies and a few “old formula” ryes remained, but nothing sparkled. The resurgence of rye over the last few years has created a huge spectrum of things to try. Some are fabulous finds, others are cheap substitutes, and sadly, some are extremely overpriced swill that shows anyone will seek to cash in on the rye craze while it’s hot.

Rye, by law, must contain at least 51% rye, while bourbon must contain at least 51% corn. Up until recently, many rye whiskeys were around 51% and the rest was corn or other items that didn’t let the rye shine. Care, such as aging and other techniques make a rye great, but if there’s barely any rye, you begin way behind the start line.

Currently, my favorite is Bulleit’s straight rye mash whiskey. Bulleit was known for a high-rye content bourbon, but this new rye that came out on March 1, 2001, is a 95% rye mash. It works great neat, on the rocks and is currently my favorite rye in a Manhattan. I found a bottle for $24 a few days after the release. I’m not sure what price it’ll settle on eventually, but if you have a chance, grab a bottle now and start enjoying!

Excellent • Bulleit (great neat, rocks and in a Manhattan) • Catoctin Creek Roundstone (young, banana bread, Manhattan) • Sazerac 18 (excellent Sazerac but pretty expensive)

Very good but a bit pricey • Copper Fox (1 year old, very nice neat but not overly complex)

Overpriced and nothing special • High West Bourye (bland, not sweet, not spicy) • (ri)1 (Jim Beam high-end brand) • Russell’s Reserve 6 year old • Sazerac 6 year old

Too high alcohol (fiery) for me • Rittenhouse Bottled in Bond 100 • Wild Turkey 101

Too sweet/syrupy • Jim Beam • Old Overholt • Pikesville Supreme