I have been a big fan of rye whiskey ever since I was first introduced to it in Vancouver almost 20 years ago, long before its current resurgence. I like its dry, crisp flavor, that goes well with many liqueurs and Bitters.

Rye has a long, deep tradition in American mixology and drinking. Even George Washngton produced rye whiskey.

Some people think of Canadian whiskey as rye whiskey, and that was once the case, but these days most common Canadian whiskeys have no more rye in them than a Jamaican rum has.

Fortunately rye became fashionable again about three years ago, and a number of brands came upon the market, including some real boutique ryes. Some have survived. Through it all, Old Overholt has persevered; that's the kind I use in my rye cocktails, including my favorite Sazerac Cocktail.