Sir Davis Rye

Sir Davis Rye is a Kentucky whiskey, and the category listing puts it alongside bourbon. That placement suggests a mash bill with a good deal of corn behind the rye grain. The distributor describes it as bold and spicy, which fits the style. The label doesn't give an age, proof or mash bill, so everything below about flavor is what you can reasonably expect from a Kentucky rye, not a measured profile of this bottle. Expect the spice to come first. Rye grain usually brings black pepper, dried herbs and a note close to caraway or dill, and Kentucky versions tend to soften that with caramel, vanilla and toasted oak from the charred barrel. If this bottle sits toward the bourbon end of the style, the sweetness will be a bit rounder and the finish a bit gentler than in a high-rye Pennsylvania or Indiana pour. If it leans harder on rye, the pepper will carry through the finish. For neat sipping, pour about an ounce and a half into a Glencairn glass. The tapered bowl gathers the peppery, grainy aromas that a wide tumbler lets escape. Let the glass sit for a minute, then sip. If the spice seems sharp, add a few drops of room-temperature water. Water loosens the grain and caramel notes and tames the heat on the front of the palate. A single large ice cube in a rocks glass is a good choice if you want the whiskey colder and slower to dilute. Ice mutes aroma, so it suits a casual pour better than a close tasting. Rye's bite makes it a natural base for stirred drinks. In a Manhattan, two ounces of rye, an ounce of sweet vermouth and two dashes of Angostura bitters make the classic version. The pepper holds up against the vermouth's sweetness. An Old Fashioned made with a sugar cube, bitters and an orange peel keeps the grain flavor in front, where bourbon would round it off. For a Whiskey Sour, shake the rye with lemon juice and simple syrup. The spice cuts through the citrus well, and an egg white adds body if you want it. A long highball of rye, ginger beer and a squeeze of lime is the easiest way to enjoy it. The ginger and the rye's own heat reinforce each other. Charred or grilled meats, sharp cheddar and smoked nuts all go well with this style.