Putnam New England Rye brings toasted coconut, vanilla, caramel and cinnamon aromas to a gently spiced palate. The producer describes a finish with black-pepper warmth and dried cherry. It gives rye drinkers a Boston expression that pairs familiar oak-derived sweetness with pepper and fruit, with enough details to revisit across a small pour.
Try it neat first, then over one large cube if you prefer a cooler presentation. For an Old Fashioned, begin with a light measure of sugar and adjust after tasting the whiskey with bitters. A Manhattan is another way to compare the rye’s peppery finish with the sweetness and herbal character of vermouth.
How it’s made: The recipe is 95% rye and 5% malted barley. Maturation takes place harborside in seasoned, toasted and charred new American oak barrels of fifty-three gallons. This standard expression is bottled at 43% ABV, or 86 proof.
