Wheel Horse Rye Whiskey

Wheel Horse Rye Whiskey is a rye-style American whiskey. The product details give no proof, age, mash bill or distillery location, so what follows describes how rye whiskeys usually behave rather than measured facts about this bottle. American rye is made from a grain bill dominated by rye, which is why it tends to taste drier and spicier than a corn-forward bourbon. Expect black pepper, baking spice and a dill-like herbal edge on the nose, with caramel and vanilla from charred oak underneath. The finish in this style is usually crisp rather than sweet. Try it neat first to see where it falls between peppery and rounded. If the spice feels sharp, add a few drops of room-temperature water. Dilution loosens the alcohol's grip and often brings out the grain and oak notes. A single large ice cube in a rocks glass is a good middle option, because it chills the whiskey and dilutes it slowly. Chilling mutes aroma, so for careful tasting skip the ice. A Glencairn glass is the better choice for nosing, since its tapered rim concentrates the rye spice. A rocks glass suits slow sipping and cocktails. Rye is the traditional whiskey for the Manhattan. Its dryness holds up against sweet vermouth, and two dashes of Angostura bitters and a cherry finish the drink. It also makes a firmer Old Fashioned than bourbon does. Use a sugar cube or a small spoon of rich syrup, bitters and an orange peel, and keep the sweetener light so the spice comes through. In a Whiskey Sour, rye's peppery character balances the lemon juice, and an egg white gives it a softer texture. For a highball, pour over plenty of ice with ginger beer or dry ginger ale and a lemon wedge. The ginger and the rye's spice work well together, and the drink stays dry.