Redemption High Rye Bourbon

Redemption High Rye Bourbon is a Massachusetts-labeled American whiskey, and the name tells you where it sits in the bourbon family. A high-rye mash bill replaces some of the corn that normally supplies sweetness with more rye grain. The result is usually a drier, spicier bourbon than the wheated or low-rye styles. The details provided for this bottle don't include a proof, age statement or mash bill percentage, so check the label for those. What the style predicts is a profile led by rye's spice and fruit, backed by the caramel and vanilla that new charred oak gives any bourbon. Expect black pepper, cinnamon and baking-spice notes up front, with possibly a faint herbal or mint edge, which is typical of rye-heavy recipes. Behind that, look for vanilla, toasted oak and caramel from the barrel char. The sweetness should be restrained, and the finish tends to be brisk and peppery instead of syrupy. Because the spice is already prominent, this style doesn't need a lot of dilution to open up. A few drops of water in a Glencairn glass can soften the alcohol and bring out the oak and vanilla beneath the rye. Neat is the best way to learn what the bottle does. Pour a small measure into a Glencairn, whose tapered rim concentrates the aromas, and nose it before tasting. For slower sipping, use a rocks glass with one large cube. It chills the whiskey and dilutes it gradually, which rounds off the rye's sharper edges without flattening it. A smaller handful of ice melts faster and waters the pour down sooner. High-rye bourbon works especially well in stirred cocktails, where the spice holds up against sugar, bitters and vermouth. In an Old Fashioned, the rye grain cuts through the demerara or sugar cube and pairs well with orange peel. In a Manhattan, it gives you something close to the bite of a rye whiskey but keeps bourbon's vanilla underneath, and it stands up to sweet vermouth and aromatic bitters. A Whiskey Sour benefits too, since the dryness balances the lemon and sugar, and an egg white adds body if you want it. For a Highball, pour over ice and top with soda water or ginger beer. The ginger amplifies the pepper notes, while soda keeps it drier and more cereal-driven. Smoked sausages, aged cheddar and dark chocolate are sensible food pairings, as each can handle the spice.