A few weeks ago we got an email from the folks at Templeton asking if we would like to give their rye whiskey a run. Of course, since both Sean and I love rye, we had them send a couple of bottles our way.
Once my bottle got here, I was taken by two things. First, the label on the whiskey touts it as a “prohibition era recipe.” The back label tells the story of how Templeton Rye became a favorite of Al Capone and became a centerpiece of his bootlegging empire. The second thing that stood out was the aroma.
On the nose, this whiskey smells of caramel, toffee, citrus, banana and that unmistakenly spicey aroma of rye. There is no alcohol burn on the aroma just sweet sweet whiskey.
So it smells good, but how the hell does it taste? Sipped neat, the 80 proof rye brings plenty of flavor. Toffee and caramel (just like the nose) are prevalent and there is a floral quality on the finish, almost like elderflowers. There is certainly the robustness of a good whiskey, yet there is no burn on the finish at all. Over ice, the oakiness of the rye seems to jump to the fore.
I haven’t used the Templeton to mix very many cocktails. I did use the Templeton with a little simple syrup and a few dashes of my homemade bitters (more on those soon!) – pretty much an old fashioned whiskey cocktail without the muddled fruit salad. It was quite delicious!
One thing to keep in mind with the Templeton Rye is that it certainly isn’t as spicey as most ryes on the market. The only other rye I have with a similar spice level is the Ri1. However, the Templeton is heads and shoulders above the Ri1 in my opinion.
Templeton is just now starting to be distributed further than their home base in Iowa. Check their website for current locations. If you can find it, I highly recommend Templeton.
Cheers!
Templeton is one of the ryes that got me into rye. I used to do a lot of work in Iowa and Templeton became my whiskey of choice when there. I haven’t had any in a while, though I have a friend who’s said she’ll bring me a bottle (case?) when she comes east…You’re lucky to score some!
This stuff is simply amazing. While I do enjoy spicy, punchy ryes, I was blown away by how insanely smooth it is. I’ve been drinking it neat, and I don’t think I can bear to mix it.
Used quite a bit of this as a mixer at our Repeal Day party last December. It was absolutely superb… but more than a little decadent. Beautiful when sipped straight. Nice review!
It’s only 80 proof, at that price????????????
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But how does it hold up in a Manhattan? I’d love it if you could report back. My current favorite Manhattan is Rittenhouse Rye, Angostura Bitters, Sweet Vermouth (still looking for the perfect vermouth) and Amarena cherries.
I sampled Templeton at a corner bar on Division Street in Chicago last month. When I got home to New York I went online and ordered two bottles. It’s the berries!
Kate, if you’re still looking for the perfect vermouth to pair with Rittenhouse 100 in a Manhattan, it’s Vya Sweet Vermouth.
I finally tried the Templeton Rye and liked it. Though I think it should be at a higher proof, like maybe 90–94.
Kate, I’ve tried the Templeton in a Manhattan, and it’s not my favorite. Too smooth in my opinion. Not enough rye “bite”. I’ll still do some Templeton for sipping now and again, but I’ve gone back to Russell’s Rye for cocktails.
My b-day present is going to be the Rittenhouse 23. Can’t wait.
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