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Rye gives a Manhattan its dry, peppery backbone and keeps an old fashioned from turning too sweet. This list is drawn from the rye whiskey we have in stock at The Wild Duck in Boston and from what sells in the store. Start at the top, and choose a higher proof if you want the whiskey to stay present as the ice melts.
A 45% Kentucky rye with a dry, peppery profile that cuts through sweet vermouth in a Manhattan.
A 95% rye mash at 46% ABV gives a spicy, firm backbone that holds up in a Manhattan or an old fashioned.
A Kentucky straight rye at 42.4% ABV, a softer-strength choice for an old fashioned with sugar and bitters.
A 47% Kentucky straight rye with enough strength to stay present in a stirred Manhattan.
An Alabama straight rye at 47% ABV, aged in new charred oak, for a spicier old fashioned.
A rye mash gives a drier, spicier character than bourbon, a straightforward base for stirred cocktails.
A Kentucky straight rye, made from at least 51 percent rye, suited to a Manhattan or an old fashioned.
At 50% ABV with a rye-forward mash, it keeps its flavor in an old fashioned as the ice melts.
A rye-led American whiskey that suits a classic Manhattan with sweet vermouth and a dash of bitters.
Grain-forward rye character that sets it apart from bourbon, good in a Manhattan.
