Sips & Sites & Bites

Here we are, smack dab in the middle of whiskey season. And it’s rye heritage month, to boot. A time when we celebrate the revered whiskey style that brings a little more “spice” to the party.

And to speak on the important heritage of rye whiskey in the spirits world, the iconic and pioneering bar professional Tony Abou-Ganim recently visited with us to talk about all things rye whiskey, what part it plays in his TAG Global Spirits Awards, and a multitude of recommendations and expert insight.

If you don’t know, Tony is the founder of the TAG Spirits Awards and is one of the founders of the Helen David Relief Fund. He’s also a three-time Iron Chef America winner, pairing cocktails with Iron Chefs Mario Batali and Jose Garces.

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Sips&Sites&Bites: How would you describe the quintessential rye whiskey?

Tony Abou-Ganim: “Big, bold, powerful, robust, and spicy!”

S&S&B: What does rye whiskey taste like compared to other whiskey categories?

TAG: “It has all the beautiful characteristics of bourbon you would find from the barrel, such as caramel, vanilla, butterscotch, toasted nuts, and oak … but doubles down on the spice, both baking spices and cooking spices.”

S&S&B: Is there a proper way to drink rye whiskey?

TAG: “Given my choice, I like to drink 100-proof straight rye whiskey with some age on it, say 4-8 years, which lends itself to a little dilution. I like it over a large format ice cube, so the dilution comes gradually. Now if I’m looking to evaluate as well as enjoy the rye whiskey, I would suggest serving 1 ounce in a TAG Global Spirits Universal tasting glass with just a splash of spring water.

S&S&B: Is there a foundational cocktail based on rye?

TAG: “I would say it has to be the Manhattan, although I’m a huge fan of perhaps a lesser known classic, a Rattlesnake.

Rattlesnake

2 oz rye whiskey

¼ oz absinthe

1 oz fresh lemon juice

¾ oz simple syrup

1 small egg white

In a mixing glass add rye whiskey, absinthe, lemon juice, simple syrup, and egg whites; shake with ice until well blended. Strain into a chilled cocktail coup. Garnish with Angostura bitters hearts.”

S&S&B: Do you find rye better than other whiskeys when making a great cocktail?

TAG: “The beautiful thing about cocktails is that there is a cocktail for everyone, and a cocktail for every whiskey. That said, rye whiskey is powerful and will stand up to, and support most every ingredient you add to it. It provides a solid foundation that doesn’t get lost in the mix!

S&S&B: Where has the rye whiskey category been and where’s it going in the spirits industry?

TAG: “When we opened the Bellagio in 1998, we had three straight rye whiskies readily available … Old Overholt, Jim Beam Yellow Label, and Wild Turkey 101. I remember asking Booker Noe once about rye whiskey and he said, “We spill more bourbon than we make rye!” Today, the rye whiskey category is huge, and producers who never made rye whiskey before are now producing some beautiful rye whiskies. I believe, in large part, the return of lost and forgotten classic cocktails which called for rye was the catalyst to the return, understanding and celebration of the category. Today, creative bartenders using it in signature cocktail creations continue to drive the category.

S&S&B: Do you have any whiskey hacks when drinking and mixing with rye?

TAG: “I don’t know if this is a rye hack or not, but my mom always said, “Tony, never trust a skinny chef!” And I have followed her wisdom, I taste every day because the only way to know what something tastes like is to taste it. This is also a benefit when deciding how best to enjoy the whiskey; neat, in a Manhattan, over ice. Also, when talking with my guests at the bar about different whiskies. My personal style is 100 proof, 4-10 years in age, with a very high rye content,  but also with a little corn in the mashbill. (But just to be sure, I had better pour myself a taste)

S&S&B: Could you share a rye cocktail that would surprise everyone if they tried it?

TAG: “The cocktail, Just for Mary …

2 oz straight rye whiskey

½ oz Cherry Heering

½ oz Lillet Blanc

2 dashes Angostura orange bitters

In an ice filled mixing beaker add rye whiskey, Cherry Heering, Lillet Blanc, and orange bitters; stir until well blended. Strain into a chilled cocktail glass. Garnish with a Filthy black cherry.”