Rye is to whiskey what Sriracha is to Tabasco. Both have a well-established and much desired position in our universe, and each have the reputation of inspiring vast enthusiasm. The result is occasional overkill.
As much as I recognize the benefits of adding certain flavors to my cooking that will heighten and enhance the foods present in the pan, there are times where I find myself twisting open the green cap on a bottle of Sriracha sauce, tilting its bottom skyward and going at it like it was a can of Rediwhip—Animal House style.
Of course, after an episode such as this one, I’ll have satiated my desire for a walloping dose of bright, zingy heat, but I’ll also have combustible breath for the next hour capable of setting the couch on fire with nothing more than a yawn.
When it comes to rye spirits, I’m drawn to the spicy kick—the dry, peppery pow that grabs hold of your taste buds with two fists and uses your tongue like a toboggan. Yet I’m a novice in the area of knowledge and know-how, and I find myself thirsty for the scholarship I lack. Happily, I carry around the one thing necessary for growth:
And since I want nothing more than to make this a companionable journey of discovery, I’ve taken all the work out of the hunt for comprehension and made it nothing more than a point and click chronicle. We’ll put ourselves in the hands of those artful and cultivated individuals who have years of experience and the desire to share them.
Pull up a chair, pour yourself a wee dram and put down the Sriracha. Let’s read about rye.
Michael Dietsch puts you through the paces with a 101 basics Guide to Rye.
This New York Times article fills in a lot of gaps with a solid dose of history, an in-depth look at the new revival and visitation tips on what to see and taste firsthand.
Here are five ideas for incorporating your newly purchased bottles into hip and trendy cocktail components. Dabble a little. Play budding bartender.
Find out what’s on offer in the world of rye. Something just might tickle your fancy. Here are a few suggestions:
Reservoir (a personal favorite)
I think that’s enough for us to noodle on for now. And just like with hot sauce and hooch, exercising one’s mental muscle calls for moderation.