StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions
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Evan Williams Cinnamon Reserve Kentucky Liqueur was the latest fla- vor added to the brand's portfolio. GROWTH OF STRAIGHT RYE WHISKIES S traight Rye Whiskeys share a common heritage as uniquely American products with enticing aromas and brilliantly flavored palates, both of which they pos- sess in generous supply. They have a long and storied history in the U.S. and prior to Prohibition, it was our nation's whiskey of choice. Following World War II, however, sales of rye whiskeys went into a protracted 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 disap- peared from American bars. Fortunately that trend has reversed and the bold, exuberant flavors of American ryes have again attract- ed a wide following. They are whiskeys with broad shoulders and a lot of personality, a character no doubt molded from our collective national self-image. Fueling its revival is the ongoing cocktail renaissance and the rise of the mixologist. As the earliest rendition 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 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. 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, spici- er and earthier than the corn-based whiskeys. Because of this unique combination rye is considered an excellent mixing whiskey for cocktails like Old Fashions and Manhattans." StateWays s www.stateways.com s September/October 2012 Introduced in 2012, Wild Turkey 81 Rye is distilled in a 40-foot high column still with a mash bill composed 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 seg- ment. "According to Nielsen, for the past 52 weeks, the cate- gory is up 64% in terms of Knob Creek, which debuted a Single Barrel Bourbon last year, recently launched a new Rye. value. Consumers and bartenders are attracted to rye for its mixability, it's spicy but approachable profile, its historical significance, and its versatility 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." 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. Famed Buffalo Trace Distillery has two remarkable ryes in their portfolio. Superpremium Sazerac Kentucky Straight Rye Whiskey is a limited pro- duction, 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. 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 respon- sible for WhistlePig TripleOne, which is aged 11 years, bottled at 111 proof. 35