Rye
Spice that works like built-in bitters.
51% rye minimumAmerica's pre-Prohibition favoritePlays well with citrus
A comeback story
Before Prohibition, rye was the most popular spirit in America. Then the national palate swung sweet, and the category spent decades in the wilderness, which is why until fairly recently you couldn't find much of it on a shelf.
What it does in a drink
Rye's spice blends into a cocktail the way bitters do in an Old-Fashioned: it's a seasoning as much as a base. That peppery dryness is exactly what makes it work against citrus and against the sweetness liqueurs bring.
By definition it's at least 51% rye.
Bottles worth knowing
Rittenhouse RyeBonded, so it's aged at least four years and bottled at 100 proof. That ABV gives it enough personality to survive any style of drink, and it's superb in a Manhattan. Sells out fast.
Russell's Reserve 6-Year RyeAll the expected spice, balanced by floral aroma and fruit. A subtle sweetness makes it great in Old-Fashioned and Manhattan territory, and soft enough to take citrus.