Sharkbait’s Cocktail of the Week: R&R

Holy damn what I week. I feel like I’ve been saying that a lot lately, but it’s true. But thankfully things should be calming down. I’ve been neck deep in a client audit at work all week. Now it’s finally finished and I can fully relax. At least I was able to do the audit remotely down at FOB Cape Cod. Though I’m secretly hoping/going to push for being flown over to the UK next year when it comes time to do this client audit again.

Anyway, with my mind basically melted from being on calls all day for 4 straight days, I needed something for here. Not being as well stocked combined with being mentally drained, I decided to keep it simple and do a review of a local whiskey, oddly enough produced by a vineyard: The Whiskey Project Otis Rye.

2 oz. Rye

Add to glass, ice optional. Sip outside by fire.

Caramel notes on top of the expected rye spicy burn-y aroma

This is an excellent small batch rye. It starts out fairly mellow all things considered. I get a lot of toasted vanilla and more caramel coming through before the spiciness of the rye and the alcohol comes through and takes over.

Even then, the “burn” isn’t that intense. It really lets the natural flavors come through here. It’s finish is dominated by the spice, which does coat the palate a bit, leading to a lingering flavor, but that’s not a bad thing. It’s slows you down when sipping it neat.

Is this the BEST rye ever? No. But, this is a rye I will keep on hand at FOB cape cod. Especially since it’s local, and fucking delicious. I don’t even feel bad about mixing it. The price point for it being a mixer might be a tad high compared to my usual Rittenhouse, but that just makes for an elevated cocktail experience. Next time I go to the store, I’m getting another bottle for here, and one for home.

(Banner image courtesy Matthew Tetrault Photography)