Originally Posted by
whackyjacky
Your both right. A rough nasty Rye makes a better Manhattan. Bulleit Rye is hard to beat for the price and far superior to their Bourbon. My favorite Rye remains Whistle Pig from Vermont of all places.
Just FYI your favorite Rye is actually from Canada, but bottled in Vermont...
But they seem to be moving onto sourcing some of their Rye from American sources...
I think it's good, but they jack the prices up...
Source
There are a couple routes young distilleries can go while waiting for their stocks to mature- bottling other products, which is the route that High West and Smooth Ambler went. Or, releasing stuff that is young and really not that great (Hudson Baby Bourbon). Or, messing with all sorts of gimmicks to try to accelerate the aging process (staves, pressure, small barrels).... In my mind whiskey is a product that needs the requisite time to mature...
FDW