Whiskey club: Cody Road Rye
Cody Road makes a very fine rye. It’s got a nice rye spiciness, without being harsh at all, and a bit of bourbon sweetness as well (even though the grain bill is 95% rye, 5% barley, according to the label.
Today I served in neat in one of my whiskey peaks glasses. There are several versions of these glasses, with different mountains in the base of the glass. Mine have Mt. Fuji. The shape works great for aerating the whiskey when you swirl it in the glass.
Cocktail hour in the Giant City Lodge. I’ve got a Galaxy IPA from Big Muddy Brewing. @jackieLbrewer has a fancy Brooklyn with Minor Case Rye.
Just our second Whiskey Wednesday since the start of the pandemic. I have the Whistlepig Farmstock Bourbon bottled in bond. Very nice. Sweet. Fruit—maybe apples. @jackieLbrewer has the equivalent rye.
Today’s bread: 2 c Bubbles (our sourdough starter); ¼ tsp each salt, acidic acid, citric acid; ¾ tsp diastatic malt powder; 1 T olive oil; 2 T local wildflower honey; ⅓ c each rye, semolina, spelt, barley flour, quick oats; 1 c bread flour; 1⅓ c whole wheat.
For the past few days I’ve been drinking bourbon and branch water (i.e. tap water from the Mahamet aquifer). Today though @jackieLbrewer wanted her manhattan with @mrivrdistilling’s Cody Road rye. It’s so yummy I’m drinking it neat.
Both @jackieLbrewer and I are drinking the @SevenSaints feature, the Barrell Dovetail, an exquisite bourbon/rye blend. Delicious at cask strength.
