Description: The Tempeleton Rye recipe dates back to the 1920's, when a few locals of Templeton, Iowa decided to buck the prohibition system and create a rye that quickly became sought after. 95% Rye, 5% Malted Barley. Aged 4 years in new flame charred-American oak barrels. Templeton Rye offers a smooth drinking experience- with a grassy nose and a hint of allspice on the palate; a deep, slightly chewy body and a smooth, balanced finish.
Cocktail Suggestion: "Summer Rye" (great for fall as well!) 1 1/2 oz. Templeton Rye, 3/4 St-Germain, 1/4 oz. Simple syrup (or honey syrup), 3/4 oz Fresh lemon juice, 1 oz. Fuji apple juice. (Shake and strain into tumbler with ice). Top with Taanug Cava, Garnish with apple cubes. Enjoy and repeat!
Rye Definition: A whiskey distilled from at least 51% rye. Must be aged in charred, new oak barrels (mainly American Oak). In order to be classified as a American “Straight” Rye whiskey it has to be aged for at least two years.