|Composition||51% Rye, 35 % Corn, 14% Malted Barley|
The Art of Making
Making a bottle of Rittenhouse Rye starts with selecting the right ingredients. The recipe calls for rye, corn, and malted barley to be carefully measured and blended together in exact proportions. It’s this blend that gives Rittenhouse its unique flavor and complexity. Once the grains are blended, they are mashed, fermented, and distilled in small batches.
The next step is aging the whiskey in new charred oak barrels. This process adds color and depth to the flavor profile while also mellowing out some of its more intense notes. The barrel aging process can take anywhere from two to four years depending on how long it takes for the desired flavor profile to be achieved.
Finally, after all this time spent crafting a perfect bottle, it’s time for bottling! Each bottle is hand-filled before being labeled with its batch number and aged date so that consumers know exactly what they’re buying when they pick up a bottle of Rittenhouse Rye Whiskey from their local liquor store or bar.
NOSE: Notes of caramel, nuttiness and wood mingle with spicy aromas of vanilla and roasted grain. Bright citrus flavors intertwine to create a scrumptious harmony.
PALATE: An enticing blend of corn, spices, clay and cinnamon creates a harmonious medley with notes of nuts and hints of cocoa on the nose, finished off by oak.
FINISH: Med -> oak, spices and grains unite to create a complex flavor profile of medium-bodied goodness.
Exploring the History of Rittenhouse Rye Whiskey
Rittenhouse Rye Whiskey was first created in 1780 by Abraham Overholt, who owned a distillery located on the banks of Pennsylvania’s Monongahela River. Legend has it that Overholt used the rye grain grown on his own farm to produce his signature whiskey blend, and over time the drink became known as “Pennsylvania Rye.” This whiskey was popular with local farmers who appreciated its strong flavor and high proof level.
It wasn’t until 1868 when Rittenhouse was officially branded as we know it today – when A. Overholt & Co., run by Abraham Overholt’s son Henry Clay Frick (yes, that Frick), began bottling their product under the name “Old Farm Pure Rye – Rittenhouse Whisky”. The company continued to produce rye whiskey in Pennsylvania until 1987 when they moved operations to Kentucky. The whiskey is still produced there today using the same recipe Abraham created centuries ago.
The Popularity of Rittenhouse Today
Today, Rittenhouse Rye is one of the most popular rye whiskeys around and for good reason —it offers drinkers a unique tasting experience with hints of sweetness balanced out by a spicy kick from its higher proof level (100 proof). Its unique taste makes it an ideal choice for cocktails like Manhattans or Old Fashioneds, where it can add complexity without overpowering other flavors. It’s also equally enjoyable on its own or with just an ice cube or two!
Cocktails to Make with Rittenhouse Rye Whiskey
The Manhattan is one of the most classic drinks made with whiskey, and it’s even more delicious when you use Rittenhouse Rye. To make this drink, combine two ounces of rye whiskey, one ounce sweet vermouth, a few dashes angostura bitters, and an orange peel in a shaker filled with ice. Shake well and strain into a chilled martini glass or coupe. Add a maraschino cherry for garnish and enjoy!
If you want something simple yet flavorful, try the Old Fashioned. This classic cocktail has been around since the 1800s and is still as popular as ever today! To make it, mix two ounces of rye whiskey with one teaspoon sugar syrup (or simple syrup), two dashes Angostura bitters, and one dash orange bitters in an old-fashioned glass filled with ice cubes. Stir until chilled and add an orange peel for garnish. Enjoy!
Another classic cocktail that pairs perfectly with Rittenhouse Rye is the Sazerac—a smooth yet strong drink that’s sure to satisfy any whiskey lover’s palate. To make it, combine two ounces of rye whiskey, ¼ ounce Herbsaint or absinthe (or substitute Pernod), ½ teaspoon sugar syrup (or simple syrup) three dashes Peychaud’s Bitters in a rocks glass filled with ice cubes. Stir until chilled and pour into an old-fashioned glass containing 1½ teaspoon Herbsaint or absinthe (or substitute Pernod). Garnish with lemon peel or twist of lemon peel if desired. Enjoy!
Whether you’re new to whiskey tasting or have been enjoying it for years, you owe it to yourself to give Rittenhouse Rye a try! The combination of quality ingredients and generations of expertise results in a delicious spirit that anyone can appreciate. So next time you’re looking for a sophisticated rye whiskey, remember the name—Rittenhouse— because it’s sure to be one you won’t forget!