In the U.S., whiskey cannot be sold as rye unless it is distilled from at least 51 percent rye grain. In Canada, there is no such rule. Therfore, as I understand it, a lot of what we call Canadian whiskey over here is known as rye north of the border, even though corn and other grains may be a great deal more dominant. For this reason, American rye has long had a more distinctively peppery flavor than it’s Canuck cousin. Lately, however, Canadian brands have been getting into the act with ryes that pass stateside muster.

And so it was that I was turned on to today’s fine cocktail by my friends at Canadian Club…and they really are my friends, as they sometimes send me free stuff and tasty cocktails, in this case their new Canadian Club 100% Rye. Often sold for less than $20.00 a bottle, this all-rye rye is a worthy alternative to such value priced standbys as Pikesville and Old Overholt. Comparing it to regular, blended Canadian Club, it’s less mellow, hotter and spicier, though not as peppery as some of the pricier ryes. It definitely makes for a bold Old Fashioned or Manhattan.

The CC 100% also definitely works pretty brilliantly in our Drink of the Week, which features a burst of additional heat and spice from a non-whiskey source.

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