Why Rye? A Journey of Flavor Generation From Crop To Cask.

Great article on American Rye Whiskey from writer Liz Rhoades. Written for The Whiskey Wash.

Sazerac, Manhattan, and my favorite, the Boulevardier – rye whiskey plays a critical role in the cocktail scene, making for a superb base for classic and nouveau cocktails alike (or on the rocks…and hold the rocks too).  There’s something about the flavor profile, that quintessential baking-spice character of rye whiskey that spiffs up the drabbest of drams.  But why?  What about this alluring elixir makes it so unique and quaffable? READ THE FULL ARTICLE HERE

Liz Rhoades is a Senior Research Scientist at Diageo’s NA Brand Technical Center in Plainfield, IL, where she specializes in fermentation, distillation, and maturation. In her current role, she is focused on whisk(e)y research & development, which involves the creation of new whisk(e)ys and the fundamental research to support their production. Recently, Liz expanded her distilling experience and took on a manufacturing role as Distillery Team Lead at the Bulliet Distilling Co. She has also presented at several industry conferences, including the annual meeting for the American Distilling Institute, American Craft Spirits Association, and the American Society for Brewing Chemists, as well as Tales of the Cocktail.