Templeton Rye Is More Than Great Whiskey, It's American Folklore In A Bottle

Al Capone was a big fan of Iowa town's main export
Jul 24, 2014 3:00 pm

In his new book, Gentlemen Bootleggers, author Bryce Bauer explores how a tiny German Catholic town in rural Iowa became a mecca for illegal rye whiskey during Prohibition. Here's the quick-and-dirty backstory on a quintessentially American brand, Templeton Rye.

This May Be The Rye Whiskey That Will Put Rye Whiskey On The Map

Lock Stock and Barrel release is something new
Nov 7, 2013 4:30 pm

Rye is probably the friendliest member of the whiskey family. It's less full-bodied than bourbon, not as smoky as Scotch, and often smoother than Irish whiskey, but rye’s friendliness hasn’t always paid off in terms of general popularity, and the liquor has rarely received the adulation enjoyed by other liquors. Until now? Read on.

Rye Not? 5 Toasty, Spicy Rye Beers For The Beginning Of Fall

Rye here, rye now. Here are the beers to drink.
Sep 11, 2013 3:00 pm

With autumn just two weeks away, it’s a good time to start exploring the darker side of beer. Rye is used traditionally in Eastern European beer styles like Finnish Sahti and Russian Kvass, but today it's has found a home in many styles from IPAs to lagers and stouts. Here are 5 to check out.

Swedish Caraway Rye Crisps Recipe

Rye crackers: the perfect base for b'fast, snacks
Jun 5, 2013 4:02 pm
Photo: Jen Altman

We've bought more boxes of crackers than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your crackers (and you will be if they're homemade), you're likely to enjoy the toppings even more. These rye crackers are a popular breakfast in Scandinavia, but they make a great anytime snack too. 

10 Things You Didn't Know About Rye, The World's Most Underrated Grain

Big in Scandinavia, low in gluten. So 2013!
Mar 1, 2013 10:01 am

Rye has long been the underdog grain, associated with the lower class and relegated to the status of “acquired taste.” But not everywhere. There are countries – Russia, Poland, all of Scandinavia – that have long embraced rye, serving their coarse black breads proudly. Learn more about this hearty winter grain with these fun facts.

How To Age Your Own Rye, And What You Should Do With It Afterwards

Aging rye is easy, as is making this cocktail
Feb 14, 2013 5:31 pm

Nate Howell, the bar manager at Cusp in La Jolla, CA, developed a process for aging his own rye, which we think is really cool. Howell takes raw, uncharred barrels and tempers them with water for 10 days to prep them. He then adds Templeton Rye to the barrel with whole spices and lets it sit for about a month.

How Do They Make Marbled Bread?

The technique behind my favorite Seinfeld reference
Oct 9, 2012 11:31 am

Brace yourself for a dense forest of Seinfeld references, it's marble rye time! Whether you brought it as a gift and forgot it in the car, brought it in only to have it disappear, your dad stole it or you're reeling it up the side of your apartment building on a fishing pole, you might as well know how marble rye is marbled. I mean, people take buses to get that bread.

Vieux Carré Cocktail Recipe

A drink from New Orleans that's built for sipping
Jun 7, 2012 4:01 pm
Vieux Carre

Ever try to drink a cocktail slowly? The ice melts, the drink gets diluted and it's a bummer. Ready for a drink that's built to last? Here you go: try this Vieux Carré cocktail recipe and drink slow, homie.


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