When George Dickel makes rye, he doesn't mess around. While American rye is required to have at least a 51% rye mash, Dickel packs his small-batch, handcrafted hooch with a 95% rye mash. That's what gives it the incredible lasting spiciness you'll experience from your first sip to your last.

Rye used to be the go-to spirit of your dad and his dad, and is the original ingredient in the Manhattan and Old Fashioned. Then bourbon started its meteoric rise to becoming the "it" spirit of choice, and bartenders started substituting it for rye in just about everything. True rye lovers still know that it has lighter, dryer, spicier flavor is better suited to those classics, not to mention new cocktail inventions.

So if you want to get ahead of the next booze curve, start breaking open the rye and give these cocktails a try:

Captain Obvious
Created by Jason Littrell of JBird

  • 1.3  oz. Dickel #8
  • Pinch kosher salt (or a pickle)
  • 6 oz. 7-up
  • 2 lime wedges squeezed in

Build in a Collins glass & serve.

Cascade Hollow Collins
Created by Jeff Bell of PDT

  • 1.25 oz. George Dickel 12
  • 1 oz. Red Jacket Orchard Apple Cider
  • .5 oz. Fresh Lemon Juice
  • .5 oz. Pok Pok Honey Vinegar
  • Top with 1 oz. of Club Soda

Serve in a Collins glass with ice. Garnish with grated cinnamon.

The Classy Mother
Created by TJ Lynch of Mothers Ruin

  • 1.25 oz. Dickel Rye
  • .50 oz. Gutierrez Colosia Oloroso Dry Sherry
  • .25 oz Pierre Ferrand Dry Curacao
  • 2 dashes Regans orange bitters
  • 2 dashes chocolate bitters

Stir and served up in a martini glass. Garnish with a flamed orange peel and luxardo cherry.