We paid a quick visit to our local Virginia ABC shop this afternoon. A group of friends is gathering to plan our upcoming vacation tomorrow, and our hostess is making cocktails to go with lunch. We’re to bring one of the ingredients. I’ll say only that when the drinks are of the frozen type, it matters not what hue the Triple Sec imbues.
Anyhow, my bar is running low on rye whiskey, so I perused the whiskey aisle while Kelly went in search of tomorrow’s ingredient.
I’m partial to Rittenhouse 100 Rye for my Manhattans, but our state ABC appears to have lost interest in carrying it. That’s a shame, because its bottled-in-bond stamp ensures a sturdy, well-aged product, and Heaven Hill, distiller of Rittenhouse, steps squarely to the plate and knocks this whiskey out of the park. Rich, flavorful for its high ABV, and bargain priced in the high twenties, Rittenhouse is a smart buy. But not today. It’s a mail order item anymore.
I’ve enjoyed a Manhattan made with Bulleit Rye at one of our better local restaurants, though, and every liquor store seems to stock it. Hmm. With a third of a bottle of the Rittenhouse left, I could wait, or i could bring home the Bulleit and do a head-to-head tasting.
Cutting to the chase: both exhibit a rich, spicy rye flavor. There’s a bit of sweetness to both, almost a bourbon-like corn flavor, though there’s no corn in the Bulleit product. Rittenhouse’s new formula includes 37% corn in the mash bill, while Bulleit’s MGP pedigree includes 95% rye, 5% barley – no corn at all. I was hard-pressed to taste a difference, though, aside from the 10% ABV difference in alcohol content.
If you’re a Rittenhouse fan and have a hard time finding it, or want to branch out to something new without straying to far afield, Bulleit is a good choice. I’ll be using it in my Manhattans for a while, and for a new cocktail I’ll be playing with: the Black Manhattan. The Virginia ABC stocks Averna amaro, so this cocktail is next on my experimentation list.