I don't know about you, but when considering whiskeys to sip, I don't normally think of ryes. Given my passion for a good Manhattan, I mostly consider ryes as the key ingredient of that, and many other cocktails, and not as something to be enjoyed by itself. So, I set off on a little experiment.
I decided to supplement my typical bourbon choices at the local ABC store with a choice of rye as well. My goal was to sample as many as I could find (ABC stores are good, but not known for immense variety), both straight and as part of a Manhattan. While I'm not done yet, I've tried probably 15 different kinds by now, and here is what I found.
First, like any whiskey, there is quite a variation of taste and character across all ryes, I guess as you would expect. Ryes are supposed to be "hotter" than regular bourbons because of their almost exclusive use of, you guessed it, rye grain. Rye tends to lend a spicier note to the liquor, which depending on the brand, could be rather off-putting to the palette if it is not mixed with something smoother and sweet to offset it. And thus the Manhattan was born!
I found the sampling to be quite enjoyable. There are many brands out there that are quite nice to sip straight. However, when considering the best rye for use in a Manhattan, I was looking for a specific character that did NOT make it necessarily well suited for sipping straight. I strongly believe that a good rye for a Manhattan needs to be a bit more on the spicier side with a lighter finish, considering it will be paired with a sweet vermouth and touches of bitters. The Manhattan needs to be well balanced, or else you will get an overwhelming sweetness or bitterness.
So, let's cut to the chase. Here are my top 3 ryes for making Manhattans:
When you order a Manhattan at a nice bar where they know what they are doing, 7 times out of 10 you'll get a cocktail made with Bulleit Rye. I was honestly surprised at just how much I enjoyed Bulleit across all the ryes I sampled, given its affordability and pervasive use. In my experience, the best choices aren't necessarily the ones most often used. Templeton Rye is another popular choice among bartenders, but I really didn't think it stacks up in my list.
Before closing, I want to mention Knob Creek Rye. While it didn't pass Manhattan muster, it was probably the most enjoyable rye all by itself - very rich, very smooth and still has a nice spice too it, but far too rich and smooth for a Manhattan.