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03-26-2018, 12:49 PM | #11 |
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I'm noticing a really growing selection of ryes at the store, mostly in the$100-200 price range. I knew that a lot of ryes were coming to market in the next couple of years, but I had hoped to find them at a more reasonable price point. I really like rye, maybe even more than bourbon. $189/5th? Not that much more.
Boom and bust. There's just not enough of a market for that for impulse or speculative.purchase.
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03-27-2018, 06:19 AM | #12 |
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talking to friends in the liquor distribution industry and the feeling is the high price point is working (the stuff goes off the shelf) although they freely admit quality is not determined by price. Right now the free market says prices are high for rye and whiskey in general.
Demand is not just the USA anymore, it is China and India as well
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03-27-2018, 07:17 AM | #13 |
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Japan is a huge consumer of whiskey as well.
Maybe it's fortunate that the boom and the prices that go with it are occurring in the twilight years of my drinking life. I've been fortunate to have tried hundreds of whiskies in my lifetime. I will still explore on occasion when I can afford a sample at a restaurant. My days of collecting it are over.
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03-27-2018, 05:26 PM | #14 |
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I have never explored ryes simply because of their rarity and that I heard they were harsh. I will have to try some out.
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03-28-2018, 12:27 PM | #15 |
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some rye is quite smooth, but it tends towards spicy
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03-28-2018, 01:07 PM | #16 |
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They aren't rare anymore. Before Prohibition, the vast amount of whiskey sold in the USA was rye. Prohibition resulted in the importation of Canadian and the American tastebuds have yet to come back.
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03-29-2018, 07:48 AM | #17 |
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True, and they produce some outstanding whiskey
but the are an eleventh the size of China I think and they would need to be slamming down a lot of whiskey to top the potential consumption. India is that same magnitude. But China and India have large chunks of population who probably cannot afford whiskey anyway the demand is high so the price goes up
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03-29-2018, 08:47 AM | #18 |
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That spiciness can originate from the rye distillate and/or from the barrels in which the whiskey is aged (the latter often attributable to rather heavily toasted barrels).
One trait I always look for in a rye whiskey is a typical bittersweet rye 'snap' on the palate. This can be more predominant in a high-rye content or 100% rye whiskey, less so in a rye that contains a lot of corn distillate. (Many popular American ryes have a relatively high corn content in their mashbills, as the legally required rye component is only 51%). Of course, that 'snap' usually diminishes the longer the whiskey is aged. And younger rye whiskies therefore display more of the 'snap' most of the time. Take the original issue of High West Rendezvous Rye (a blending of 6-year old 95% rye distillate and 16-year old 80% rye distillate) as an example. For the better part of tasting, the older rye component rules the day, offering quite a smooth palate presence. It's only on the finish that the more youthful rye component comes to the fore, bringing with it more of that typical rye 'snap'. This is a really good whiskey, by the way. As I've mentioned previously, there are some truly fine Canadian rye whiskies that are well worth searching out, Lot No. 40 and Wiser's Legacy (now sadly discontinued) among them. Whistle Pig is also renowned, but horribly overpriced.
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03-29-2018, 06:50 PM | #19 |
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DAYum Doug, you are always so informative. The CW professor of whiskies.
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