WhistlePig Piggyback Rye

Piggyback Rye from WhistlePig is a rye whiskey, and it's listed here under bourbon. That's worth knowing before you buy. Rye is made from a mash bill dominated by rye grain, where bourbon must be at least 51 percent corn. Rye grain gives the spirit a drier, spicier and more herbal profile than the corn-sweet style of bourbon. The details provided don't give an age, proof or mash bill, so those aren't stated here. Check the label for them. Expect the style's usual character. Rye typically shows black pepper, baking spice and dill or mint-like herbal notes up front. Caramel, vanilla and toasted oak from the barrel usually come in behind them, and the finish tends to be dry and peppery. Rye whiskeys often taste lean next to bourbon, with less rounded sweetness and a crisper edge. Whether this bottle leans toward spice, oak or sweetness is best judged by pouring a measure and nosing it. For sipping neat, a Glencairn glass suits it. The tapered bowl gathers the spice and herbal aromas, and you can find those more easily than in a wide tumbler. A few drops of room-temperature water open up rye's aromatics and soften the peppery bite. If you prefer a rocks glass, use one large cube. It chills the pour slowly and avoids the quick dilution of small ice, which flattens a spicy spirit. In cocktails, rye is the traditional choice for a Manhattan. Its dryness stands up to sweet vermouth and a couple of dashes of aromatic bitters, and it keeps the drink from turning syrupy. It also works well in an Old Fashioned, where a sugar cube or a bar spoon of simple syrup, bitters and an orange peel highlight the spice rather than covering it. In a Whiskey Sour, the grain's bite balances lemon juice and sugar well. For a Highball, pour over plenty of ice and top with soda or ginger beer. Ginger beer adds sweetness and heat, and it suits rye's pepper notes. A lemon wedge or orange peel keeps it bright.