Putnam Rye Whiskey

Putnam Rye Whiskey is a rye, so expect the style's usual profile: a drier, spicier character than most bourbons. The listing doesn't give a proof, age or mash bill, so the notes below describe what rye of this kind typically offers, not measured results for this bottle. On the nose and palate, look for peppery grain, baking-spice notes such as clove and cinnamon, a dill or herbal edge, and a backbone of toasted oak and light caramel. Rye usually finishes crisp and fairly dry, without the heavy vanilla sweetness of high-corn bourbon. Because rye's spice tends to stand out, a few drops of room-temperature water in a neat pour are worth trying. Water loosens the grain and softens any alcohol bite, so the fruit and baking-spice notes come forward. A single large cube is a good middle option if you want it chilled. It cools the pour slowly and adds little dilution, and the pepper stays distinct. Heavy chilling or lots of small ice mutes the aromatics and flattens a style that depends on them. Cocktails are where rye usually does its best work. A Manhattan is the classic fit, since the grain's spice stands up to sweet vermouth and a couple of dashes of Angostura. An Old Fashioned made with rye comes out leaner and more peppery than the bourbon version, so keep the sugar to a bar spoon or less and express an orange peel over the top. In a Whiskey Sour, rye's dryness balances the lemon, and a measured amount of simple syrup, plus an egg white if you like texture, gives a firm, bright drink. For a long drink, a highball with cold soda water and a lemon twist shows off the spice without much else getting in the way. A Sazerac and a Boulevardier are also good uses if you keep vermouth and bitters at home. For glassware, a Glencairn or similar tulip-shaped glass is the right choice when you want to nose the whiskey neat, because it concentrates the spice and oak. Use a rocks glass for pours over ice and for an Old Fashioned. For food, rye pairs well with smoked meats, sharp aged cheddar and dark chocolate, where its dry spice cuts through richness.