MeridianFC
11-29-2006, 10:49 AM
http://www.nytimes.com/2006/11/29/dining/29wine.html?_r=2&8dpc&oref=slogin&oref=slogin
"Now though, in a turnabout, the prospects for rye have brightened considerably. Fueled by the same sense of curiosity and geeky connoisseurship that gave birth to the microbrew industry, the single-malt avalanche and myriad small-batch bourbons, rye has been resurrected by whiskey lovers who want to preserve its singular, almost exotic essence."
I'm going to get my 8 sided die after that fellow. ;)
Interesting read. I highly recommend the Old Potrero.
"Now though, in a turnabout, the prospects for rye have brightened considerably. Fueled by the same sense of curiosity and geeky connoisseurship that gave birth to the microbrew industry, the single-malt avalanche and myriad small-batch bourbons, rye has been resurrected by whiskey lovers who want to preserve its singular, almost exotic essence."
I'm going to get my 8 sided die after that fellow. ;)
Interesting read. I highly recommend the Old Potrero.