Short Path Rye Whiskey

Short Path's rye whiskey is a straightforward American rye, and it's best approached with the usual expectations for the style: a grain bill led by rye, which typically gives a drier, spicier profile than bourbon. Expect peppery bite and baking-spice notes, such as clove and cinnamon, along with a herbal or dill-like edge that rye is known for. Underneath that, styles like this usually carry caramel and vanilla from new charred oak, with a moderate sweetness that keeps the spice from turning sharp. The details we have don't include a proof, age statement or mash bill, so check the label for those specifics. Pour it neat first to see how the spice and oak balance. Rye often shows its character most clearly at room temperature, when the pepper and grain notes are easy to separate. A few drops of water can help if the first sip feels tight. Dilution tends to loosen the sweeter, rounder notes of vanilla and caramel and softens the heat. Ice suits a slow evening pour, but chill and dilution mute the aromatics. If you'd like it cold without losing too much, use one large cube rather than several small ones. Rye is the traditional base for two classics. In a Manhattan, its dry spice stands up to sweet vermouth and a few dashes of aromatic bitters without being buried. An Old Fashioned with rye is less sweet and more peppery than the bourbon version, so a small measure of sugar or demerara syrup is enough. A Whiskey Sour also works. The grain's spice cuts through the lemon, and a bar spoon of rich syrup or a dash of bitters rounds it out. For a long drink, mix rye with ginger beer or soda over ice. A highball keeps the spice in front, and a lemon peel adds brightness. For glassware, a Glencairn or similar tulip glass concentrates the aromas, which makes it the better choice for nosing the grain, spice and oak before you sip. A rocks glass is the right vessel for a relaxed pour over ice or for building an Old Fashioned. If you're serving it with food, rye pairs well with smoked meats, aged cheddar and dark chocolate, where its pepper and caramel notes match the richness.