Rye, the other American whiskey, is a spirit that captivates us, so we were thrilled when Clyde Common's Timothy Davey, Charlie Hodge and Kevin Ludwig, three of our favorite Portland mixologists and spirit enthusiasts, hosted a rye-pairing dinner last Sunday. Davey lovingly expounded on rye’s history and virtues, and nearly 50 lucky diners enjoyed heavenly pairings like sunchoke ravioli and smoked bacon with Tom the Tinker, a cocktail made of Sazerac rye, Cynar, Antica formula and Fee Bros. whiskey barrel-aged bitters. We also enjoyed a glass of Van Winkle 13 year with pickled quail, a Whiskey Ginger cocktail (Jim Beam rye, fresh ginger, honey and cinammon tincture) with beef short ribs, and a glass of Black Maple Hill 18 year with smoked dates and pumpkin ice cream. Guests went home with copies of the Jan/Feb 07 issue of Imbibe, with a feature article on rye. With treatment like this, the storied spirit’s history is bound to keep unfolding in new and beautiful ways.
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