Well, I think I may have an opportunity over the next two weeks to "get it." I'm talking about "getting" rye, specifically exactly what it is, how it differs from bourbon in its taste profile, since some taste quite a bit like bourbon, and how to gauge the various rye whiskeys that I have been buying and tast------------
HEY BLOOF, YOU HYPOCRITE, NOTHING'S CHANGED SINCE YOUR DAYS AT THAT "OTHER WEB SITE", HAS IT?? JUST LIKE YOUR TURNCOAT, NEO-CON BUTT, TALKING OUT OF BOTH SIDES OF HIS MOUTH EVERY DAY OF HIS LIFE!!! DIDN'T YOU SAY BOURBON/RYE SEASON WAS OVER FOR YOU??? . . .
roared the 62,107 three sheets to the wind fans in Jim Beam Stadium.
mg:
Well, not wishing to address some of the more forcible remarks from the stadium "well wishers", please allow me to explain.
As I've stated so often, the climate where I live, approximately 65 miles due north of NYC, and at an elevation of approximately 1,100 feet above sea level, Dutchess County, New York is given to much different weather patterns than the beloved Scarred Apple I hail from, such as temperature swings of up to 40 degrees from the 0600 to 1600 hours period of the day. And over the past couple of days the highs have actually topped out at a much more spring-like level than some of the summer-like days I've spoken of recently.
Case in point was Wednesday afternoon, when the temperature had reached only 61 degrees by 1300 hours, and a windy day at that, prompting many startups of the furnace in my home, and an outdoor situation that was chilly to say the least.
That of course made for good bourbon/rye sipping weather, and that is just what I did, enjoying my fourth tasting of Old Overholt rye, strongly recommended by Vince and others in the near and not so near past.
Not really knowing what to think after my first two tastings of this remarkably inexpensive rye, procuring this bottle at a "walk-out" price of only $14.01, probably the lowest price I've ever paid for any bourbon or rye, and having a rather nebulous impression after my third tasting, I think I began to really "get it" this time.
And as for what I said about the next two weeks, it appears that unless there is a dramatic change in the long range forecast, we will be having days in the 70's, and nights in the 40's, perhaps even less, true spring weather for at least the next ten days or so. This will of course prompt my bourbon/rye desires to kick in again, after being blasted into submission by some of the July/August-like days we've had recently.
And so I shall report on what transpires, keeping in mind that many of the ryes available on the market, like the abovementioned Old Overholt are in fact made purely from rye grain, and minimally aged, not like the bourbons which must be made from at least 51% corn. Of course, other ryes, like the wonderful Van Winkle Family Reserve 13 year old fall into line with the industry standards of being no less than 51% rye, but the rest being corn and malted barley or wheat, which is why some ryes taste so much like bourbon.
But not Old Overholt. Not knowing whether or not I was drinking diesel fuel during my first three tastings, I was able to conclude yesterday afternoon that Old Overholt is indeed a fine product, and that in fact it is my palate that needs cultivation. And cultivation it will get, and over time I will not only be able to tell whether or not I really like this stuff, but will be able to gauge what it truly is and know how to report on it to you in a comprehensive, honest fashion.
It is certainly weird, and coming from a guy who's known far and wide for being a weirdo, that not only thickens the plot, but makes for an interesting statement on my part.
Definitely different, purely American, from wayyyyy back, whiskey made from 100% rye grain and minimally aged is not for those who are looking for a familiar bourbon-like taste, because there is a sharpness, with a strong taste of straw and perhaps lemon in some of these whiskeys, and although it may follow bourbon down the road a bit, there is definitely a fork in the road, one which I was not initially prepared for, but now look forward to exploring in much more depth.
And so there will be more to come, and we might not have to wait until football season for more commentary from this reporter. Stay tuned.
igsfly:
HEY BLOOF, YOU HYPOCRITE, NOTHING'S CHANGED SINCE YOUR DAYS AT THAT "OTHER WEB SITE", HAS IT?? JUST LIKE YOUR TURNCOAT, NEO-CON BUTT, TALKING OUT OF BOTH SIDES OF HIS MOUTH EVERY DAY OF HIS LIFE!!! DIDN'T YOU SAY BOURBON/RYE SEASON WAS OVER FOR YOU??? . . .
roared the 62,107 three sheets to the wind fans in Jim Beam Stadium.
mg: Well, not wishing to address some of the more forcible remarks from the stadium "well wishers", please allow me to explain.
As I've stated so often, the climate where I live, approximately 65 miles due north of NYC, and at an elevation of approximately 1,100 feet above sea level, Dutchess County, New York is given to much different weather patterns than the beloved Scarred Apple I hail from, such as temperature swings of up to 40 degrees from the 0600 to 1600 hours period of the day. And over the past couple of days the highs have actually topped out at a much more spring-like level than some of the summer-like days I've spoken of recently.
Case in point was Wednesday afternoon, when the temperature had reached only 61 degrees by 1300 hours, and a windy day at that, prompting many startups of the furnace in my home, and an outdoor situation that was chilly to say the least.
That of course made for good bourbon/rye sipping weather, and that is just what I did, enjoying my fourth tasting of Old Overholt rye, strongly recommended by Vince and others in the near and not so near past.
Not really knowing what to think after my first two tastings of this remarkably inexpensive rye, procuring this bottle at a "walk-out" price of only $14.01, probably the lowest price I've ever paid for any bourbon or rye, and having a rather nebulous impression after my third tasting, I think I began to really "get it" this time.
And as for what I said about the next two weeks, it appears that unless there is a dramatic change in the long range forecast, we will be having days in the 70's, and nights in the 40's, perhaps even less, true spring weather for at least the next ten days or so. This will of course prompt my bourbon/rye desires to kick in again, after being blasted into submission by some of the July/August-like days we've had recently.
And so I shall report on what transpires, keeping in mind that many of the ryes available on the market, like the abovementioned Old Overholt are in fact made purely from rye grain, and minimally aged, not like the bourbons which must be made from at least 51% corn. Of course, other ryes, like the wonderful Van Winkle Family Reserve 13 year old fall into line with the industry standards of being no less than 51% rye, but the rest being corn and malted barley or wheat, which is why some ryes taste so much like bourbon.
But not Old Overholt. Not knowing whether or not I was drinking diesel fuel during my first three tastings, I was able to conclude yesterday afternoon that Old Overholt is indeed a fine product, and that in fact it is my palate that needs cultivation. And cultivation it will get, and over time I will not only be able to tell whether or not I really like this stuff, but will be able to gauge what it truly is and know how to report on it to you in a comprehensive, honest fashion.
It is certainly weird, and coming from a guy who's known far and wide for being a weirdo, that not only thickens the plot, but makes for an interesting statement on my part.
Definitely different, purely American, from wayyyyy back, whiskey made from 100% rye grain and minimally aged is not for those who are looking for a familiar bourbon-like taste, because there is a sharpness, with a strong taste of straw and perhaps lemon in some of these whiskeys, and although it may follow bourbon down the road a bit, there is definitely a fork in the road, one which I was not initially prepared for, but now look forward to exploring in much more depth.
And so there will be more to come, and we might not have to wait until football season for more commentary from this reporter. Stay tuned.
igsfly:
