CRAFT by Under My Host® Issue No. 17 Made in America, Part II - Page 150

W W W. C R A F T BY U M H . C O M HI-RYE “WHAT’S THE DIFFERENCE BETWEEN BOURBON AND RYE? STEVE MCQUEEN OF SPIRITS. THINK YOU’D HAVE TROUBL THESE SIX BOTTLES FLY THEIR RYE FLAG HIGH, WELL ABO ITS SWEETER (CORN-Y) SIB BY CORI PAIGE OLD WORLD CASK FINISH • $125 WhistlePig WhistlePig’s homage to Old World whisky and wine producers begins with 12-year-old MGP rye (95%) aged in New American Oak barrels. The whiskey is divvied up among Port, French Sauternes, and Madeira casks, where it will rest for three to six weeks. Once “finished”—Dave Pickerell decides when the 86-proof whiskey is imbued with just enough of the sweet and fortified wine casks’ essence— the whiskeys are reunited. Layers of intense dried fruit, allspice, chocolate, and caramel are present, but rye’s tell-tale bite remains, subjugating the wines’ sugars. If you listen carefully, you can hear the whip crack. OYO DARK PUMPERNICKEL RYE WHISKEY • $56 Middle West Spirits A 100% rye whiskey made from Ohio-grown, single-va- rietal dark rye and aged for a minimum of three years in American Oak. Its floral Tellicherry pepper, cinna- mon, clove, mushroom, and cocoa notes are lovely in an Old Fashioned. (Dave Pickerell, WhistlePig Master Distiller, is also member of CRAFT’s editorial team.) SINGLE BARREL WHISKEY RYE • $50 Koval Chicago’s Koval Distillery sources local organic grain for their Single Barrel Whiskey Rye from a Midwestern collective. This rye has no age statement, and I don’t mind. I’m too busy relishing the scent of sweet alyssum and baking spices and the taste of extra spicy ginger snaps and cinnamon. This all-rye spirit, aged in new American Oak barrels from Minnesota, ticks all my whiskey and middle-America boxes from start to finish. LOW GAP CLEAR RYE • $ American Craft Whiskey Like Nancy Fraley, Distiller es to coax something delic vie than white dog, this el and proofed with filtered