Flavoring Rye

[P.T. Wood]

I hate to be that guy but this is in the news so I am going to bring it up. What is the bigger deal sourcing your whiskey or adding flavoring to it? Seems both are a bit shady.

Flame on

P.T.

[Shindig]

I for one like flavored whiskey and other spirits. I think it can be a fun way to expand your line-up and bring in new customers.

[HedgeBird]

The flavored rye experiments we have done in our tasting room have been surprisingly popular. As a result of this we are hoping to start bottling our most popular ones in the next few months. As I write this post I am enjoying a cocktail one of our bartenders created using our black pepper rye.

-The Pop Deluxe-

2 oz black pepper rye

1.5 oz smoked vanilla simple syrup

Top with Root Beer

Garnish with a cherry

I would not even know how to begin to describe this drink with words!

[3d0g]

Flavored whiskeys are hot - no denying it. Leopold Bros. stuff absolutely refuses to stay on the shelves in these parts.

I personally don't think there's any problem with NDPs, as long as the rules are followed (and enforced). With the recent beating Templeton took - the Iowa attorney general just green-lighted that class action lawsuit BTW - I'll bet any NDPs who've been skirting the rules are submitting new COLAs at lightspeed now.

[P.T. Wood]

Perhaps I was a bit to esoteric in the original post I was referring to Templeton sourcing whiskey and then adding engineered flavoring compounds.

Cheers,

P.T.