"Jeff Vorzimmer"
jvorzimmer@austin.rr.com jvorzimmer wrote:
<<
> I thought I'd try some, and there doesn't appear to
be much available
> right now. Just some by Jim Beam, which is hardly
the bottom-shelf
> stuff most hardboiled characters seem to swill by
the bucketful. In
> all the stuff I'm reading now, it's the ultimate
working stiff's
> drink, but now it appears to be something of a
curiosity.
Rye got eclipsed by bourbon as the American whisky of choice.
I still drink it. Down here in Texas we get Old Overholt,
which is a brand that's mentioned in hardboiled crime
fiction. Actually rye is making a bit of a comeback down here
with the resurgence in popularity of the Sazerac cocktail at
local joints such as Opal Divine's.
>>
An article in a recent issue of The
Courier-Journal notes that bourbon distiller Wild Turkey is
expanding its distillery in Lawrenceburg, KY, to increase
production to help meet increased export demand. The
distiller is also increasing production of its brand of
rye:
<<
Russell Reserve Rye, a permanent addition to the
Wild Turkey family, will seek to capitalize on the growing
popularity of the rye category. A 750-milliliter bottle will
sell for about $25.
>>
So with a price like that, rye apparently isn't a
bottom-shelf item any longer.
Here's the URL for the story:
http://www.courier-journal.com/apps/pbcs.dll/article?AID=2007710050393
- Duane Spurlock
www.pulprack.com
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