The Rye Bar, located at the Capella Hotel, hosted a June 12 barrel-tapping event of its new batch of six-week-aged rye. It was crafted by the hotel’s food & beverage manager Will Rentschler. The Rye Bar has turned barrel-aging cocktails into an art form. The barrel consisted of an aged Dad’s Hat Rye, an artisanal small-batch whiskey from Pennsylvania, Dolin Sweet Vermouth and Byrrh Quinquina, a sweet French aperitif. After being siphoned, the deep bodied with hints of vanilla rye was created into wonderful Manhattans that were finished off with homemade orange bitters.
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- Tim Riethmiller
