Long days mired in mechanical challenges, triple-digit temperatures and lines snaking the length of the truck are the norm in the region’s booming food truck scene. With all those bumps along the way — and make no mistake, every food truck driver is almost as much a mechanic as they are a chef — it could be easy to lose sight of the best part, which at Mile High Cajun is seeing a few hundred happy customers walk away with a bellyful of po’ boys, grits and jambalaya

But rye deserves better. With it’s floral notes, spicy first pass across the palette and perfumed aroma, rye’s complexities mean it’s never dull.

In a whiskey scene increasingly populated with dorm-room dreck filled with cinnamon or honey or apples, rye stands out as a truly different sort of whiskey. That built-in complexity has rye not only gaining in popularity among cocktail aficionados, but among distillers who realize that those layers of flavor offer them a chance to get a little weird.