How to Stop Worrying and Learn to Love Bitter Drinks

This one was fun, one of the times when the words started flowing and didn’t stop until I was finished writing.

Following up on last week’s discussion of the Negroni, I thought I’d take a bit of time and explore the world of bitter liqueurs. As I said then, “You hate Campari until that one moment when you love it, and then when you love it you never want your bottle to run dry.” But how does one go about learning to love Campari and, for that matter, other bitter liqueurs?

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The Best Gin for Negronis

I am on the prowl now to find the best version of a Negroni that I can devise at home. I’m going to start by examining the gin. As we know, gin is a blend of neutral spirit and a mix of juniper and other aromatic herbs and spices. Some gin distillers push the juniper to the front, whereas others craft a spirit that’s more floral or citrusy. Which style of gin works best for a Negroni? I wanted to find out.

Read more, at Serious Eats.

6 Best Budget Ryes

Bad rye whiskey? Sadly, there is such a thing as bad rye; usually, the juice is so young, it has no nuance or subtlety, and all you get is fire and unpleasant fruity flavors. But enough about the not-so-good stuff. Let’s talk instead of the stars of the budget-rye universe.

Good rye should be spicy, somewhat fruity, and a little more rugged than bourbon. A common analogy is to compare rye bread to corn bread, and use that comparison to point out the differences between rye and bourbon. (The analogy is imperfect, but it’s a reasonable starting point.)

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Rye Resurgent

From Shanken News Daily, a look at the rise of rye whiskey.

Rye Whiskey Rising Fast, Spurred By Dynamic On-Trade Cocktail Culture

The U.S. whisk(e)y renaissance and vibrant cocktail culture have created ideal timing for rye whiskey’s serious return to the marketplace. The category, which never really recovered from Prohibition (1920-1933) and was relegated to near-oblivion as other whisk(e)y categories filled the void, is now back on track and making headway with support from some of the biggest U.S. whiskey producers.

[Link to full article.]