Actually, Rye is making a comeback on the high price end of
the scale with small distillers turning out bottles that cost
$50 and up. About a year ago, most of the major US newspapers
carried features on the companies. Intrigued, I bought a
bottle of Old Potrero and it was quite smooth.
Historically, most the Canadian whiskey brands (Canadian
Club, Crown Royal, etc.) were made from rye. I assume they
still are.
Richard Moore
--- In
rara-avis-l@yahoogroups.com, "Jeff Vorzimmer"
<jvorzimmer@...> wrote:
>
> > I thought I'd try some, and there doesn't
appear to be much
available
> > right now. Just some by Jim Beam, which is
hardly the bottom-
shelf
> > stuff most hardboiled characters seem to swill
by the
bucketful. In
> > all the stuff I'm reading now, it's the
ultimate working stiff's
> > drink, but now it appears to be something of a
curiosity.
>
> Rye got eclipsed by bourbon as the American whisky
of choice. I
still drink
> it. Down here in Texas we get Old Overholt, which is
a brand
that's
> mentioned in hardboiled crime fiction. Actually rye
is making a
bit of a
> comeback down here with the resurgence in popularity
of the
Sazerac cocktail
> at local joints such as Opal Divine's.
>
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