Basil Hayden Dark Rye

Basil Hayden Dark Rye is a Kentucky-bottled whiskey built as a blend: Kentucky straight rye, Canadian rye from Alberta Distillery, and a small addition of port. It is bottled at 40% ABV, which puts it at the softer end of the rye shelf. Expect the rye grain to supply the peppery, herbal bite that defines the style. The Canadian component typically adds a lighter, drier rye character. The port is usually the part that stands out, and it tends to add dark-fruit sweetness, such as plum or cherry, along with a slightly wine-like depth. Oak and a touch of vanilla are typical in whiskeys of this kind, though the details of this bottling's aroma and palate are best judged in the glass. Because of the lower proof, this is an easy whiskey to drink neat. Pour about an ounce and a half into a Glencairn and let it sit for a minute. The tapered rim concentrates the aromas, so you can pick out how the spice and the port-driven fruit sit against each other. For sipping over time, a rocks glass with one large cube works better. The slow dilution softens the rye's edges and brings the fruit forward, while a splash of room-temperature water does something similar without chilling the whiskey. At this strength, be careful not to add too much. A few drops are usually enough. The blend makes a good Manhattan. Rye is the traditional base, and the port-like sweetness means you can use less vermouth or choose a drier one. Try two ounces of whiskey, three-quarters of an ounce of sweet vermouth, and two dashes of aromatic bitters, stirred and served up with a cherry. An Old Fashioned also works well. Use a small barspoon of demerara syrup or a single sugar cube, orange bitters, and an orange peel, since the citrus oils go well with dark-fruit notes. In a Whiskey Sour, the rye spice holds up against lemon, and a dash of egg white or a little extra syrup smooths it out. For a long drink, mix it with ginger beer or soda water and a lemon wedge for a highball that keeps the spice in front. At the table, this style goes well with grilled or smoked meats, aged cheddar, and dark chocolate, where the fruit and spice in the whiskey meet the richness of the food.