View allAll Photos Tagged ryewhiskey
Strobist: AB1600 with gridded 60X30 softbox camera right. AB800 with gridded 7 inch reflector camera left. Triggered by Cybersync.
Distilled in Chicago by Koval. Allegedly the first Chicago (legal) whiskey since Prohibition era. Charred oak barrels, and no caramel coloring added. Powerful flavor.
tasting notes:
www.b12partners.net/wp/2010/12/16/lions-pride-organic-dar...
Shot with my Hipstamatic for iPhone
Lens: John S
Flash: Off
Film: Ina's 1935
Strobist: AB21600 with gridded 60X30 softbox camera right. AB800 with gridded HOBD-W overhead. AB800 with gridded 7 inch reflector camera left. Triggered by Cybersync.
So was life in this bar during its heyday during the 49er gold rush era. One can only imagine what life was like at this place after night fall as the gold miners would stroll into the bar with their daily gold dust and drink away their sorrows and dream of hitting it big & going home in style. And of course the bar ladies trying to get them to buy them a drink & perhaps a little extra on the side. This bar opens now for one day only every year during the Humbug Day celebration. Where you too can stroll up to the bar, slam your fist down on the table and say whiskey, and put it in a dirty glass! They were tough in those days.
So what will you have partner!
Inside the Kings Saloon in North Bloomfield, California.
Found and photographed while wandering with NJ. Alberni Street, downtown Vancouver. September 25, 2022.
Rye Whiskey
Rye Whiskey
Makes the band sound better,
makes your baby cuter,
makes itself taste sweeter.
Oh, boy!
- Rye Whiskey, by the Punch Brothers
Just a glass or two of rye for Whiskey Wednesday (Sazerac here, although I realized I also have New England Distilling's Gunpowder Rye, Rittenhouse Rye, and Bulleit Rye in the house right now. You'd think I'm hoarding for the apocalypse or something.)
Nikon D7000 w/Nikkon 35mm ƒ/1.8 prime, 1/250s @ ƒ/11, ISO100. Three strobes total on the shot: one SB-700 w/1/8" speed grid, 70mm zoom, 1/2.5 power, rear and right of the scene, flagged to keep the back corner dark; second SB-700, snooted, 70mm zoom, 1/8 power, aimed to just glance on the rye stalk heads; third SB-700, snooted, 70mm zoom, 1/2.5 power, fired straight down into the middle of the glass in the foreground. Color finishing in Adobe Camera RAW, Nik Viveza, and Aperture, with some minor dust cleanup on the glass in Photoshop.
It's time for a cocktail! Cheers to Friday and the weekend ahead! 🍹🍸
Cocktail Night, 11/05/2021, Cleveland, OH
Ingredients:
2 parts Bulleit Rye Whiskey
3 DASHES Angostura® Bitters
1 part Simple Syrup
Cherry to garnish
Olympus E-P2
Cosina 55mm ƒ/1.2
ƒ/1.2 55.0 mm 1/40 400
www.redemptionwhiskey.com/whiskeys/rye/
NOSE
Big and spicy, toasted oak, vegetal notes, allspice and anise
PALATE
Beautiful rye spice with light floral and citrus notes along with dark spices and black pepper
FINISH
A slight mint finish makes this great for sipping or mixing in a classic cocktail
Whiskey tasting, 09/10/2021, Cleveland, OH
Olympus E-P2
Helios 40
ƒ/1.5 85.0 mm 1/100 1250
#chivasregal #singlemalt #scotch #scotchwhisky #scotchyscotchscotch #bourbon #kentuckybourbon #irishwhiskey #ryewhiskey #whisky #whiskey #whiskyporn #instawhisky #liquidgold #whiskygram #instadrink #instabooze #cheers #Slainte #kanpai #nowdrinking #booze #alcohol #drinkporn #viski #whisky_droid #drinksup #rittenhouserye #wildturkeyrarebreed #oldfashioned
George Dickel Rye Whisky is one of the only ryes finished in the chilled charcoal-mellowed style that has made our whisky distinct. Distilled in Lawrenceburg, IN, George Dickel Rye is made from 95% rye and 5% malted barley. Our rye is spicy with an exceptionally smooth finish and is a great choice in classic cocktails like The Old Fashioned and Manhattan.
PROOF: 90 (45% ABV)
MASH BILL: 95% rye, 5% malted barley
CHAR: #4 barrel, #2 head
92 Score, Excellent, High Recommended – United Spirits Challenge 2019
93 Score, Wine Enthusiast 2019
Double Gold, San Francisco World Spirits Competition 2015
Gold, San Francisco World Spirits Competition 2013
~ www.georgedickel.com/whisky/rye-whisky
Cheers to Friday and the weekend ahead! 🍸🍹
Weekend cheer, 06/10/2022, Cleveland, OH
Olympus E-P2
Lumix G Vario 45-200mm F4.0-5.6 Mega OIS
ƒ/5.6 45.0 mm 1/100 6400
Cheers to Friday and the weekend ahead!
Friday cheers, 09/09/2022, Nashville, TN
Olympus E-P2
Lumix G Vario 45-200mm F4.0-5.6 Mega OIS
ƒ/4.0 45.0 mm 1/50 6400
Cheers to the weekend! 🍸🍹
Weekend cheer, 05/21/2022, Cleveland, OH
Olympus E-P2
7-Artisans 35mm f/0.95
ƒ/1.4 35.0 mm 1/50 500
KENTUCKY STRAIGHT HIGH RYE BOURBON
It has aromatic notes of butterscotch and spices with a peppery, spiced flavor. Barrel-aged for at least 2 years.
WHEATED BOURBON
It has a rich, buttered spiced cake aroma. The taste yields more oak and vanilla flavors compared to the pepper and spice of the High Rye.
~ www.bluegrassdistillers.com/rates
Cheers to the weekend!
Apple iPhone 7 Plus
iPhone 7 Plus back dual camera 6.6mm f/2.8
ƒ/2.8 6.6 mm 1/60 800
FaceBook | Blogger | Twitter | Tumblr | Pinterest | Getty | Instagram | Lens Wide-Open
OPW rye whiskey, local maple syrup, black walnut bitters
Served and enjoyed at The Honorable Distillery
Marquette Michigan
Sunday May 7th, 2023
70% RYE. 100% JACK.
Introducing rye whiskey made Jack’s way. Crafted with our 70-percent rye grain bill, natural spring water from our own Cave Spring Hollow, and Jack’s time-honored charcoal mellowing process, Jack Daniel’s Tennessee Rye is a whiskey that could only come from Lynchburg, Tennessee. Master Distiller Jeff Arnett and the whiskey makers of the Jack Daniel Distillery have created a unique rye that’s undeniably spicy and complex yet sippin’ smooth. It might be one of the first new recipes in over 150-years, but if you know Jack, you’ll know Jack Daniel’s Tennessee Rye.
70% RYE GRAIN BILL
CHARCOAL MELLOWED
A BOLD BALANCE OF SPICE & SMOOTHNESS
Nikon-D80, f/14, 1/8sec. ISO100, no flash, 4 tungsten lights
Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and behind and above the subject. Small white V-flat directly camera right of the subject.
This is Ruby Marquise, a cocktail created at Death & Co LA and featured on their Summer 2021 menu. This is a Manhattan variation that features a split-base of rye whiskey and mezcal with vermouth and rhubarb liqueur playing supporting roles. A tiny amount of Aperol comes in to lend some fruit and citrus flavors rather than playing any kind of bitters role. In fact, the mezcal almost plays the role of bitters where its smokiness is offsetting the overall sweetness. Rhubard, which gets a bit type-casted, plays really well with the mezcal smoky character. The whole cocktail is beautifully balanced. On the D&C LA menu, it's listed under "Elegant & Timeless" which is a perfect description. The recipe definitely shows its modernity with the use of a split-base and a novel liqueur, but overall character is reminiscent of old classic cocktail.
1.5 oz rye whiskey (D&C LA uses Wild Turkey 101)
0.5 oz mezcal (D&C LA uses Del Maguey Chichicapa)
0.5 oz Carpano Antica sweet vermouth
0.25 oz Giffard Rhurbard liqueur
1 tsp Aperol
Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled coupe or Nick & Nora glass. No garnish.
© Chase Hoffman Photography. All rights reserved.
This is the Warrior Poet, a cocktail created by Tyson Buhler for Death & Co in 2014 and published in Death & Co Welcome Home in 2021. Complementary flavor pairings, like color theory, are opposite from each other, but go well together. The standout flavor pairing in this cocktail is a complementary combination of coconut and celery, which didn't make sense when I first read the recipe. That changed after I tried it out. The pairing works in the same way the vegetables like bell pepper or celery work well in a thai coconut curry. The core of the cocktail is built like a manhattan, with rye whiskey and sweet vermouth, but the base spirit is split with aquavit. The aquavit naturally pairs well with rye whiskeys and gives some extra depth to the cocktail. It all comes together beautifully as a pleasant sipper with an odd twist that still feels natural.
1 oz rye whiskey (Buhler uses Wild Turkey 101)
1 oz Aquavit Linie
0.75 oz sweet vermouth (Buhler uses Carpano Antica)
0.25 oz Kalani coconut liqueur
1 dash Bitter Truth celery bitters
Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled coupe glass or Nick & Nora glass. Express a lemon peel of the drink and discard.
© Chase Hoffman Photography. All rights reserved.
Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.
This is the Apple Boulevardier, a remixed version of a cocktail Risa of @risajamesphotography created. I made this version as a part of Adam's (@soundtrackmydrink) #soundtrackmyfriendsdrink volume 6 where we reshake someone else's drink based off of a cover song that someone else selected. Risa choose Weezer's cover of Africa by Toto, which has an interesting backstory as to why Weezer did this. A teenager named Mary Klym started a twitter account called @WeezerAfrica that repeatedly tweeted for Rivers Cuomo (the lead singer of Weezer) to "bless the rains down in Africa". Eventually Weezer relented and released a faithful cover of Toto's #1 hit from 1982. Later that year, Weezer debuted a music video for this cover where they recruited Weird Al Yankovic to be a lip-sync stand-in for Rivers Cuomo. If you haven't watched, I highly recommend it.
Risa's Apple Boulevardier was posted on December 17, 2021 and in her version, she uses rye whiskey, Cynar 70, and apple cider. I kept the core of rye whiskey and Cynar 70, but decided to sub out the juice. To maintain the apple identity, I used a sour apple liqueur made by Leopold Bros Distillery. It's fun ingredient because it can be used in a traditional manner while also bringing a little bit of acidity to the cocktail. As a nod to Weezer's cover, I selected a rainwater madeira. Madeira is off the coast of Morocco so this is a great way to "bless the rains down in Africa". While madeira is a less common cocktail ingredient, it does go really well with whiskey and apples. I decided to serve this up in a vintage martini glass with an apple fan as a nod to Risa's elegant glassware and garnish choices.
1.5 oz rye whiskey (I used George Dickel)
0.75 oz rainwater madeira (I used Blandy's)
0.25 oz Leopold Bros. New York Sour Apple liqueur
0.75 oz Cynar 70
Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled stemmed cocktail glass. Garnish with an apple fan on a skewer.
© Chase Hoffman Photography. All rights reserved.
Jack Daniel's Single Barrel Rye is Lynchburg's latest rye whiskey, and the third and final release in their current series of ryes. ... The rye is then aged in a charred, new white oak barrels, constructed at JD's very own cooperage. From there it is bottled at 94 proof (47% ABV).
Three tungsten hot light above.
Strobist Info: Godox AD200 with a Softbox Umbrella Camera Left and behind the subject. Table top white V-Flat forward and camera right.
This is the Maple Walnut Old Fashioned, created at Williams & Graham in Denver, published in 2020 in the Happy Hour Handbook. The Happy Hour Handbook is a collection of cocktail and happy hour food recipe from 16 different restaurants and bars in Denver. All the proceeds from the book sales will be distributed to the places that contributed. The cocktail featured on the cover, is this Maple Walnut Old Fashioned from one of Denver's most successful bars, Williams & Graham. It is as the name suggests, a predictable combination that synergizes well with whiskey. What is surprising is how much it exceeded my expectations. I can't speak to its actual origination, but it would seem to be built from the maple syrup first, choosing both a whiskey and bitters that would pair best. This is an unconventional approach to recipe development since it's usually best to start with the base spirit first because it's the most voluminous and defining ingredient. No matter how they came up with it, this is an easy and crowd-pleasing old fashioned that's perfect for colder nights.
2 oz rye whiskey (they use Woody Creek Rye)
0.25 oz maple syrup (see note)
4 dashes walnut bitters (they use Strongwater)
Combine all of the ingredients into a mixing glass. Add ice and stir until cold (old-fashioneds need a bit less dilution than most other cocktails). Strain into a rocks glass over a large cube of ice. Garnish with an orange peel and a maraschino cherry.
Note: They use Grade A maple syrup from Skinny Sticks. Maple syrup is denser and sweeter than simple syrup. Additionally, each producer can have varying levels of sweetness. My standard old-fashioned uses about 1 teaspoon of syrup and that's how I prefer this drink. Taste your maple syrup beforehand and adjust this quantity as you see fit. And always use the real stuff.
© Chase Hoffman Photography. All rights reserved.
A tower made of barrels that once held "the good stuff" sits outside the visitor's center at the Templeton Rye whiskey distillery in Templeton, Iowa.
Templeton Rye is a smooth high quality rye whiskey made in Templeton, Iowa using a prohibition-era recipe that was allegedly Al Capone's favorite. Bootleggers from Templeton, Iowa, a rural community in west-central Iowa illegally distilled rye whiskey during prohibition and smuggled their drinks to underground taverns in Chicago, Kansas City, and other cities. Today's Templeton uses the same recipes as yesterday's drink, but is distilled, distributed, and enjoyed legally.
Every Drop Honestly Crafted.
Non-Chill Filtered
Strictly Sweet Mash
Barrel Proof
No Water Added
Delivering a buttery mouth full with toasted rye and baking spice notes, It’s hard to pinpoint why this young rye succeeds where others fail, but one point of difference is the use of sweet mash fermentation, rather than the much more common sour mash technique, where spent mash is added to the new fermentation. Furthermore, the Peerless warehouse achieves temperatures upward of 110 degrees. Whatever the technical reasons, Peerless is paving the way and we expect more craft distillers to join them.
Lighting, one 1000w tungsten hot light above with a 200w can light set off to the far left.
This is Staycation, a tiki cocktail created by Devin Kennedy at Pouring Ribbons in New York City. This cocktail is a variation off of the 1970s Trade Winds cocktail, which follows from the Piña Colada. Kennedy shifts the rum base to be a split base of demerara rum and rye whiskey. Rye has the potency to stand with the demerara rum's strong brown sugar notes and match perfectly with the apricot liqueur. Kennedy takes everything a bit further with a passionfruit syrup which has a natural affinity for rum and accentuates the apricot's stonefruitiness. This tropical drink is immersively transportive, like a vacation in your own home.
1 oz aged demerara rum (I used El Dorado 5 year)
1 oz rye whiskey (Kennedy uses Rittenhouse)
1 oz fresh lemon juice
1 oz coconut cream (see note)
0.5 oz apricot liqueur (I recommend Rothman & Winter)
0.25 oz passionfruit syrup (avoid artificial flavors)
Combine all of the ingredients into a shaker tin. Add a small scoop of ice and whip shake until the ice is mostly melted. Pour unstrained into a chilled tiki mug. Top with pebble or crushed ice. Garnish with a sprig of mint and a lemon wheel.
Note: You can use Coco López, but I prefer to use the Death & Co recipe which is a 4:1 ration of Coco López to unsweetened coconut milk by weight. Whisk it together to fully combine and refrigerate.
© Chase Hoffman Photography. All rights reserved.