whiskey


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.


“The traditionalists hate us,” says Tom Lix, founder and chairman of Cleveland Whiskey Company. “They’re all very interested in what’s being done, but of course it runs very contrary to not only generations of how it’s been processed, but generations of how it’s been talked about. All of the marketing has been around how it takes time and how you have to have patience. I just say age is really irrelevant.”