Chicken Cock Rye

Chicken Cock Rye is a rye whiskey from the Chicken Cock brand. Our catalog files it under bourbon, but the name says rye, and that is the style to expect in the glass. Rye whiskey is built on a high proportion of rye grain, so it usually tastes drier and spicier than a corn-heavy bourbon. Expect black pepper, baking spice, a bready or grassy grain note and a firm backbone of charred oak. Vanilla and caramel from the barrel are typical but tend to sit behind the spice rather than leading. Proof, age and mash bill aren't listed for this bottle, so check the label for them. For sipping, start neat in a Glencairn. The tapered bowl gathers the spice and oak aromas, which are the best part of a rye. If the first sip feels sharp, add a few drops of room-temperature water. That loosens the grain and sweeter barrel notes without chilling them. A single large cube in a rocks glass is the better choice if you want it slower and softer. It trims the heat, though it also mutes some aroma as it dilutes. Rye's peppery edge makes it a natural fit for stirred cocktails. In a Manhattan, 2 ounces of rye with an ounce of sweet vermouth and two dashes of Angostura bitters gives a drier, more structured drink than the bourbon version. An Old Fashioned (a sugar cube or a teaspoon of simple syrup, bitters, and an orange peel) lets the spice carry through the sweetness. A Whiskey Sour with fresh lemon uses the rye's dryness to keep the drink from tasting syrupy. For a Highball, pour 2 ounces over ice and top with 4 to 5 ounces of cold ginger beer or soda water. Ginger beer picks up the pepper, and soda keeps the grain in front. Rye also pairs well with food that has some fat and smoke, such as cured meats, sharp cheddar, or grilled sausages.