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.
Whiskey club: Cody Road Bourbon. Pre-pandemic, our local liquor store used to have tastings. (It probably does again, but we haven’t started going again yet.) At one tasting there was a rep from Cody Road, which turns out to be almost a local distillery: It’s in Le Claire, Iowa, just across the Mississippi. I don’t remember the precise details, but the rep mentioned that they try to use local corn and rye, grown close to the distillery.
The rye was actually even better than the bourbon (and I’m not usually a huge rye fan). We’ve got some of the rye in our liquor cabinet—I’ll have to have some again soon.
Today though I poured the bourbon on the rocks, although it’s also good neat.
Whiskey club: The whiskey I drink most often is Evan Williams black label.
I particularly like it for whiskey and branch water. (Equal quantities of whiskey and tap water are how I prepare it.) Several of the fancier whiskeys that I have really suffer when overly diluted with water, but the Even Williams holds up very well.