Chattermark Straight Rye Whiskey

Chattermark Straight Rye Whiskey is a Tennessee rye bottled at 45% ABV (90 proof). The label says "straight," so the whiskey is aged in new charred oak. Straight rye is typically made from a mash bill that is mostly rye grain. Rye gives the spirit its signature dryness and peppery bite, with notes of baking spice, dill or mint, and a touch of citrus peel. Tennessee rye often adds a rounder, slightly sweeter oak character from the charred barrels. The distributor describes this bottle as bold and spicy with a smooth finish. Expect rye spice up front, then caramel and vanilla from the oak, and a clean, moderately long close. At 45%, this whiskey has enough strength to hold its shape over ice and in mixed drinks, but it isn't so hot that it needs dilution to be approachable. Pour a measure neat first to find where the spice sits. Then add a few drops of room-temperature water. A little water loosens the aromas and often brings out the sweeter oak and vanilla notes that the rye spice can hide. A single large cube also works well. It chills the whiskey slowly and keeps dilution low, which suits a grain with this much peppery edge. A Glencairn glass is best for nosing, because its tapered rim concentrates the aroma. A rocks glass is the better choice for slow sipping over ice. Rye is the traditional base for the Manhattan, and this bottle fits the drink well. Stir 2 oz of rye with 1 oz of sweet vermouth and two dashes of Angostura bitters, then strain it and garnish with a cherry. The rye's dry spice balances the vermouth's sweetness. In an Old Fashioned, the grain's pepper cuts through a sugar cube or a bar spoon of demerara syrup, and an orange peel adds brightness. A Whiskey Sour made with fresh lemon juice and simple syrup becomes drier and more savory than one made with bourbon, and an egg white gives it a softer texture. For a Highball, pour 1.5 oz over ice and top with cold ginger ale or soda water. The spice stands up to ginger well, and a lemon wedge sharpens the finish. At the table, rye's dry spice goes well with smoked brisket, aged cheddar, and dark chocolate. It also works with roasted nuts and grilled sausages, where the whiskey's sweetness from the oak offsets the salt and char.