90 degrees and 100 proof
90 degrees outside and I received a call yesterday at work downtown to taste some spirits- sure, why not, I’m a professional taster right? Ha, just a bit crazy. I will say however, this is a pretty great perk when working in the bar business- suppliers come to you with new products to try. Ranging from an Amaro (Italian bitters) to a Agricole Rhum (from Martinique- sugar cane, not molasses) what stood out on a hot day: Whistlepig Rye Whiskey from Vermont. I warned you, crazy.
Merely six short years ago, Raj Bhakta purchased and began restoring a sustainable organic farm on 500 acres in Shoreham, Vermont with the guidance of Dave Pickering, previous master distiller at Maker’s Mark. This all comes at a price, but worth it.
100% rye and 100 proof, it is surprisingly smooth, partially due to 10 years bottle age. With toffee and butterscotch, the spice of the rye is there too, accompanied by some orange citrus. Delicious as I tried it with a cube of ice, I’m looking forward to trying it in a Manhattan- maybe when it’s a little cooler outside.
Remember: “There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”-Raymond Chandler
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About Straight Up
Boston bartender Josh Childs navigates you through the art of making cocktails, takes you on a tour of the liquor cabinet, and shares recipes and industry insights. This blog will also feature other local bartenders on similar topics.About the author
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Josh Childs has bartended throughout Boston for more than 20 years. Co-owner of Silvertone Bar & Grill, Trina's Starlite Lounge, and Parlor Sports, Josh has seen every kind of cocktail trend come and go. On his off nights, his favorite thing to drink is a Miller High Life.
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