Uncategorized / 10.28.2011
Let’s Shrei Over Rye
Whiskey — one of the most complex spirits on the shelf — evokes a passion from connoisseurs and novices alike. Frankly, the dispute over spelling alone (Whiskey — American/Irish; Whisky — Scotch/Canadian) is enough to drive one to drink. Then there’s the perennial debate between those who add a bit of water versus those who consider it sacrilege, which inevitably leads to someone getting called a little girl and tears starting to flow. Now, all of a sudden, a delicious glass of whiskey contains hints of salt and sadness.
Prior to Prohibition, or Volstead’s Folly as we call it, rye whiskey was one of the most popular alcohols in the United States. It faded from memory shortly after full American liberty was restored on Dec. 5, 1933.
Whereas bourbon is sweet — and scotch is smoky — rye is spicy; and like any booze, the prices range from “I’m not sure humans should consume that” to “Man, I wish I was rich.” Thus is the mandate of our club: Give the consumer the facts to make an informed decision.