Standard Proof : Rye Whiskeys

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There is so much to know about the world of distilled liquors: we learned about bourbon and other spirits by attending local events, and hosted tastings at the RainyDay office to sample, experiment, and experience distilled liquor varieties on our own.

However, these efforts—while fun and delicious—were kind of haphazard and scattershot.

We started 2022 with the intention of focusing our approach.  We plan to spend the year learning as much as we can about whiskey. We do have some basic knowledge already, but we acknowledge that there is so much more to learn. 

The question for us was, how to start? Do we go by region (Irish, Japanese, Canadian, Tennessee, etc.) as the distinguishing factor? Or maybe type of grain (corn, wheat, rye, oats, and barley) used to make the spirit? Straight whiskey? Blended whiskey? So many options…

After some discussion, we decided to go with grain, and then decided that that grain would be rye. 

To be called rye whiskey, the mash must be made up of at least 51% rye (the other ingredients usually being corn and malted barley). It must be aged:

• in new, charred oak barrels;
• distilled to no more than 160 proof;
• aged at no more than 125 proof; and
• bottled at no less than 80 proof.

Standard Proof Whiskey

We picked Standard Proof because they are an innovative micro-distillery perfectly positioned to ride the resurgence of rye whiskeys. Their infused rye whiskey tagline is “Born Behind The Bar” (in Nashville, TN). 

Some day Standard Proof might get gobbled up by the big players, but for now, they remain nimble, hungry, and willing push the edge…EXACTLY the kind of product/company our RainyDayMagazine readers want to know about before anyone else!

We tried four of their ryes:

• Wildflower Rye – Honeysuckle infused for 10 weeks
• Straight Rye – Balance of peppery spice and smooth vanilla flavor
• Ginger Rye – Ginger infused for 12 weeks
• Pecan Rye – Pecan infused for 16 weeks

Pecan Rye

Our FirstTaste of the Pecan Rye was as a shot. The roasted pecans imparted a sweet quality to the rye’s surprising spicy smoothness. It was then we knew this Pecan Rye would make an AWESOME Old Fashioned… and we were absolutely right! 

Because of the spicy sweetness, it also held up well in a cocktail made with a shrub such as the 18.21 Blood Orange + Ginger. Compared to Old Fashioneds made with bourbon, the ones made using the Standard Proof Ryes were just as smooth, but less sweet, and definitely spicier…an excellent alternative!!!

Old Fashioned & Ribs

In order to get some opinions on the Standard Proof Rye Whiskeys, we invited a few friends and RainyDayReaders to an “Old Fashioned & Ribs” event at the RainyDay office.

Because we are still (carefully) emerging from the pandemic, the event was limited in size, but NOT in food and drink!

Our Old Fashioned Recipe:

Ingredients

• 1/2 teaspoon sugar
• 3 dashes Angostura bitters
• 1 teaspoon water
• 2 ounces of Standard Proof Whiskey of choice
• Garnish: orange peel

Steps

• Add the sugar and bitters to a rocks glass, add the water, and stir until the sugar is nearly dissolved. 
• Fill the glass with large ice cubes, add the rye, and gently stir to combine. 
• Express the oil of an orange peel over the liquid, then drop in.

Thoughts on three Standard Proof Rye Whiskeys, both as shots and in Old Fashioneds:

• Wildflower Rye – Awesome scent, most interesting flavor, and most consumed 
• Straight Rye – Best of the lot as a shot
• Ginger Rye – Crowd favorite for in an Old Fashioned because of the “bite”

Links to items mentioned:

• Standard Proof Rye Whiskeys
• Shrubs for cocktails
• Bitters for cocktails