Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.
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Evan Williams Cinnamon Reserve Kentucky Liqueur was the latest fla- vor added to the brand's portfolio. it was our nation's whiskey of choice. Following World War II, however, sales of rye whiskeys went into a pro- tracted slump, a decline that reflected the steady rise in popularity of soft blended whiskies and light mixable spirits. By the 1970s, rye whiskeys had all but disappeared from American bars. Fortunately that trend has reversed and the bold, exuberant flavors of American ryes have again attracted a wide following. They are whiskeys with broad shoulders and a lot of per- sonality, a character no doubt molded from our collective national self- image. Fueling its revival is the ongoing cocktail renais- sance and the rise of the mixologist. As the earliest ren- dition of American whiskey, rye was almost exclusively used as the foundation of 19th century cocktails that called for whiskey. "Rye whiskeys are a category unto themselves," says master distiller Dave Scheurich of The Tennessee Spirits Company, makers of recently released Breakout American Rye Whiskey. "Bourbons and Tennessee whiskeys are corn based by law which gives the whiskeys a decidedly sweet character. Those whiskeys use rye as the second grain to provide spice notes. Rye whiskeys are obviously made from a majority of rye grains and have a completely different flavor profile from their bourbon cousins. They are much more complex, spicier and earthier than the corn-based whiskeys. Because of Introduced in 2012, Wild Turkey 81 Rye is distilled in a 40-foot high col- umn still with a mash bill composed principally of premium rye. this unique combination rye is con- sidered an excellent mixing whiskey for cocktails like Old Fashions and Manhattans." Introduced in 2012, Wild Turkey 81 Rye is distilled in a 40-foot high column still with a mash bill com- posed principally of premium rye. The whiskeys used in its blend are aged in wood-rack warehouses for a minimum of 4-5 years in deeply charred (a #4 alligator char), white oak barrels from the Ozarks. Prior to bottling, it is reduced to 81 proof with spring water. Bauder of Jim Beam reports they have certainly seen growth and excitement around the rye whiskey segment. "According to Nielsen, for the past 52 weeks, the category is up 64% in terms of value. Consumers and bar- tenders are attracted to rye for its mixability, it's spicy but approachable profile, its histori- cal significance, and its versatili- ty in classic cocktails." Beam has long produced some of the best-selling rye whiskies, including Jim Beam — the world's leading rye whiskey, as well as Old Overholt and (ri)1. This year the company also launched Knob Creek Rye." Famed Buffalo Trace Distillery has two remarkable ryes in their portfolio. Superpremium Sazerac Kentucky Straight Rye Whiskey is a limited production, pot-distilled whiskey barrel-aged a minimum of 18 years and bottled at an accessible 90 proof. Premium Sazerac Rye is aged for 6 years and also bottled at 90 proof. Knob Creek, which debuted a Single Barrel Bourbon last year, recently launched a new Rye. Superpremium Sazerac Kentucky Straight Rye Whiskey is a limited pro- duction, pot-distilled rye from the Buffalo Trace Distillery, renowned for its portfo- lio of American whiskeys. Among the several craft-distilled ryes is WhistlePig 100/100 Rye, pro- duced at WhistlePig, the country's first single estate distillery located in Shoreham, VT. The whisky is so-called because it is a 100% straight rye and bottled at 100 proof. It is hand-bottled at the distillery and available in limited quantity. Master distiller Dave Pickerell—formerly of Maker's Mark— is also responsible for WhistlePig TripleOne, which is aged 11 years, bot- tled at 111 proof. EXTENDED AGED AMERICAN WHISKIES 28 • Beverage Dynamics • www.beveragedynamics.com • September/October 2012 T here is a point of diminishing returns with every bar- rel of aging whiskey, which means that leaving whiskey in a barrel longer doesn't necessarily means that it will continue to improve. It's a delicate process that is as much science as it is art. The climate is a