Leopold Bros Maryland

Leopold Bros Maryland takes its name from Maryland-style rye, a regional tradition that is less common than Kentucky bourbon or Pennsylvania rye. Historically, the style was said to be softer and rounder than other ryes, with a grain bill that leans on malt and corn alongside the rye. The listing doesn't give the age, proof or mash bill, so treat the notes below as what this style usually delivers, not a measured profile of this bottle. Expect gentle rye spice, with black pepper and baking-spice notes rather than a sharp, herbal bite. Behind that, look for cereal and malt sweetness, light caramel, and a little oak. Pour a small measure neat first, ideally in a Glencairn glass. The tapered bowl concentrates the aromas, which is how you'll tell whether the grain comes across as bready, floral or peppery. Then add a few drops of room-temperature water and nose it again. A little dilution tends to open up softer rye styles and calms any alcohol heat without flattening the spice. If you prefer it cold, use one large cube in a rocks glass. Large ice melts slowly, so the pour stays balanced longer than with small cubes. In cocktails, a rye of this softer kind suits the stirred drinks best. In a Manhattan, 2 oz whiskey, 1 oz sweet vermouth and 2 dashes of Angostura bitters, stirred over ice and served up with a cherry, its spice holds up against the vermouth without overwhelming it. In an Old Fashioned, a sugar cube or a teaspoon of rich syrup, 2 to 3 dashes of bitters and an orange peel expressed over the glass bring out the grain's sweetness. A Whiskey Sour, 2 oz whiskey, ¾ oz fresh lemon juice and ¾ oz simple syrup, gains some body from a shaken egg white. For a highball, pour 1.5 oz over ice in a tall glass, top with 4 to 5 oz of cold soda water, and finish with a lemon twist. It's light, and the rye spice stays noticeable. Pairing is simple. Aged cheddar, smoked nuts, roast pork and dark chocolate all work with the pepper and malt sweetness typical of this style.