This easy swap will make your whiskey cocktails faaaar more sophisticated.
, a monthly column where Al Culliton, Basically’s resident bartender, sets you up to get the most bang for your booze with the fewest possible bottles.
And while I don’t want to stir up controversy , when it comes to cocktails, I’d take rye over bourbon pretty much any day. You might be wondering why they taste so different in the first place, even though they’re both technically. It’s all about something we call the “mash bill.” A mash bill is the mix of grains used to make the “wort,” a fermented liquid that’s then distilled to remove water, thus creating a spirit. When it comes to bourbon, that mix has to be 51% or more corn. But with rye, it’s got to be, you guessed it, 51% or more rye.
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