I don’t know… I haven’t had Templeton, but I can say that despite starting with the same base spirit, Dickel Rye and Bulleit Rye are pretty different end products, at least insofar as they’re both rye whiskies.
(similarly cheap-ass Evan Wiliams and the more expensive Elijah Craig whiskies are from the exact same fermentations and distillations- the only distinction between them are for how long, and where particular barrels are aged.)
Love rye’s! But also love nearly any bourbon. Here is one of my favorite things to study:
http://www.gq.com/images/life/2013/11/bourbon-tree/bourbon-family-tree-large.jpg
It’s one of the prettiest family trees I’ve ever seen.
I’ve only begun drinking ryes and bourbons fairly recently so my knowledge is still limited. However, I do like Russell’s Reserve Rye and John Jacob Rye which is produced by the Fremont Mischief Distillery in Seattle. Just out of curiosity, what’s the consensus here on those two?
Dickel goes through the Tennessee Whiskey process, that whole dripping through charcoal business. It’s also at least a couple years younger than Bulleit. And of course aged in different places.
eta: I can’t say for sure, but somewhere rattling around in my head is that Evan and Elijah have different barrel entry proofs.
Bulleit is a very good rye. If you drink it and don’t like it, then I’d say you don’t like ryes.
I also like Bulleit’s bourbon which is a solid choice, but my go to bourbon is Woodford’s Reserve.
I’ve never had TJ’s bourbon.
Well, yeah, that’s what I’m saying too- the differences between Dickel and Bulleit ryes are entirely due to aging and filtering. And it’s pretty illuminating just how large those differences can be.
And as for the Evan/Elijah thing- nope, all are barreled at the same proof and out of the same distilling runs, and the main difference is which barrels are selected for what aging and bottlings. At least this is what the Heaven Hill guy was telling us at the 2009 Tales of the Cocktail.
Really it’s: whiskey is from Ireland and the US (although some bourbon brands spell it sans “e”), whisky is from everywhere else, e.g. Japan, England.
Bulleit is hipster bourbon.
I had the Bulleit rye a week or so ago. From what I remember, it tasted good.
10 months. Unopened bottles last about 10 minutes around Casa Silenus!
I guess this thread is slightly zombie but since it’s resurrected thought I should say: I’m not much of a Bourbon drinker but I third what was said above about Four Roses. Pretty nice stuff. Bought a bottle of Small Batch on my way through Kentucky last year and definitely enjoyed it.
As long as we’re discussing rye, this is a good place to ask this question:
My wife and I were recently at a bar, and my wife was planning on ordering a … cocktail whose name I can’t remember. The bartender said: the classic version of this cocktail should be made with rye, not bourbon; try it. So we did, and it was awesome, and we’ll never drink it any other way.
I can’t remember if the drink in question was a Manhattan or an Old Fashioned.
Manhattan.
Sorry, got distracted.
A properly-made Manhattan is a work of Art, and it demands rye, not bourbon. I’ve had some good ones over the years, but my personal recipe remains the pinnacle (of course!):
Place three ice cubes in a metal cocktail shaker. Add 3 jiggers rye whisky, 1 pony red vermouth (use the good stuff. The better the vermouth, the better the cocktail.) Stir (DO NOT SHAKE!) vigorously. Coat the inside of a cocktail glass with 3 dashes bitters. Add a dollop of Luxardo Marischino to the glass. Strain the cocktail into the glass and garnish with 3 cherries. Groove.
Maraschino liqueur? Philistine. 
Ohhhh…it’s been years since I’ve had an expertly-made Manhattan, but they are sooo good. And yes, they are head and shoulders better made with rye. I use Wild Turkey 101 Rye.
That’s pretty close to Wondrich’s “New Standard” (“New” meaning 1892 apparently) which is 2 oz whiskey, 1 oz vermouth, instead of a 3:1 ratio like you have. He also recommends 1/2 tsp of simple syrup and a dash of absinthe, as well as an optional 1/4 tsp maraschino.
I’m partial to the Fancy whiskey cocktail, which is sort of a proto-Old Fashioned without all the fruit, and a cousin to the Sazerac, which is kind of like THE rye whiskey cocktail.
1/2 tsp simple syrup
2 dashes bitters (I prefer 3-4 myself)
2 oz of whiskey (you can use rye or bourbon, or for that matter, oude genever, brandy or old tom gin as well)
1/2 tsp of orange curacao (I like the Ferrand Dry Curacao)
piece of lemon peel
Stir together with ice, strain into glass, and twist the lemon peel over the drink, rub it around the rim of the glass and throw it in.
Hear! Hear! Every time I’m in a store that stocks it, I pick up a liter of their regular production. I’m drinking some as I type, as a matter of fact. Their small batch and single barrel are always great, and priced much lower than the competition. We’ll see how long that lasts.
Hmm, haven’t tried my hand at Manhattans or the other whiskey cocktails mentioned, but my SIL loves my Old Fashioned. I’ll have to grab some ingredients!
We did this this year at Christmas:
We decided that the Bulliet was the best in the bunch for availability, price and taste.
Blantons is the household favorite, but its difficult to find now that bourbon is a thing. If bourbon stops being a thing, we will get more Blantons. It will be interesting to compare it now that we don’t drink it regularly, I haven’t had it in five years.
We like High West Campfire, which is a blend.
And yes, the advent calendar was as fun as it sounds. There were a few that required a splash of Coke.
FWIW, Bulleit costs $45 at the local liquor store, including the alcohol tax. Trader Joe’s has it for $30, and it comes to just over $35 with the taxes.
I saw it at Costco, 1.75 L was I think $35 or so. I only saw the bourbon, no rye, and YCostcoMV.
How does alcohol tax work in Washington?
