<h3>Whistle Pig Au Currant</h3>

Rye whiskey is on a comeback right now, and there are many great ryes available.  In the United States rye whiskey must be made from a mash of at least 51% rye, which is different than bourbon which primarily uses corn (and is therefore sweeter).  Having tried many of the ryes that are flooding the market, I can confidently say that Whistle Pig made in Vermont with 100% rye is one of the best.  Master distiller Dave Pickerell formerly of Maker's Mark has created a superb product that won't disappoint no matter how you choose to enjoy it.

Aged for 10 years, I preferred to drink the bottle they sent me neat, that is, at room temperature with maybe a teaspoon of water to open it up a bit (similar to scotch).  Like an aged steak, it is best enjoyed as is.  However, since I was given the bottle to play with I happily used it in a Manhattan (amazing in it's depth when paired with Antiqua Formula sweet vermouth), and a Sazerac, America's first cocktail (again, delicious in its complexity).

When I began thinking about what I might create, I started with what's in season.  Currants were at my local farmer's market and are underutilized as a cocktail ingredient so I bought some black currant juice to save me the time of juicing my own.  Not finding it sweet enough I added some agave syrup because it mixes so well without having to be boiled with water first (like when making a simple syrup with sugar).  Next came bitters, the taste that the drinker tastes last, and I thought Peychauds bitters complimented the currant juice nicely, though celery bitters added an interesting "green" note that I enjoyed as well. Finally, muddled ginger brought some spice to the middle of the taste, accompanying the sweetness of the agave.

Whistle Pig Au Currant

2 oz of Whistle Pig Rye
1oz of unsweetened Black Current juice
1tsp of agave syrup
1 inch piece of peeled raw ginger sliced into pieces that are about as think as a quarter
Several generous dashes of Peychauds bitters though Angostura bitters would work also

Muddle the ginger in the bottom of a cocktail shaker with just enough black current juice to cover the slices. Add the remaining black current juice, the agave, the rye, the bitters, and enough ice cubes to be seen over the top of the liquid.  Shake vigorously about 15 times before straining the drink into a chilled cocktail glass.  Garnish with fresh currants or an unmuddled piece of ginger (or both!).

Thank you Whistle Pig and Dave Pickerell for expanding the field of rye whiskey by making such an exemplary product.

Now I look towards autumn and wonder how apples and/or cranberries would work instead of currants...  my work is never done. Cheers!