Fall 2020

Volume 3, Number 3

Terry Moore
Summerville, SC
President Elect
Thomas Taylor
Summerville, SC
(540) 377-6865
Jaime Moore
Summerville, SC
(843) 408-5419
Member At Large
Ron Napier
Front Royal, VA
(540) 636-1103
Member At Large
Brandon Lutes
Ladson, SC
(843) 906-6551


In August the Fellowship hosted its first virtual meeting via the Zoom platform. Ralph Menzel of the Rotary eClub of Global PeaceBuilders was our emcee. Everything was going as planned until a thunder storm disrupted Terry and Jaime Moore's internet. Ralph was very successful in running the show and the Moore's were able to join during the last few minutes via a cell phone with video only. We had approximately 65 guests from a multitude of countries to include India and Australia. Everyone had an opportunity to introduce themselves and share what they were drinking that evening and why they liked that particular brand. We were pleased with the turnout and hope to host another one in the near future.

In this issue, we will look how Rye whiskey plays an important part in the enjoyment of the Fall season. Finding and selecting a Rye can be difficult not only in America but in other parts of the world. You will find the supply is more limited than Scotch or Bourbon at your favorite liquor store. Similar to the requirement of the percentage of corn necessary in the Bourbon mix, Rye whiskey requires the same standard of more than 51% rye grain, the rest is mixed grain, corn, barley, etc. The second rule to certified rye whiskey is the initial content cannot be any higher than 160 proof (roughly 80 percent alcohol). After all that sweet, sweet liquor has been extracted from the fermented wort, Rye whiskey gets diluted down to no more than 125 proof, or 62.5 percent ABV.

Rye is known for its peppery bite, a spicy splash of flavor that washes over the palate with every sip. Some are more aggressive than others, of course, but with rye grain making up the majority of its malt bill, you're bound to pick up at least a touch of that signature sting. Rye plays a leading role in a host of classics, including Old-Fashioned, Manhattans, Sazerac, Boulevardiers and Vieux Carrés. 

We hope you enjoy the Fall edition and wish everyone good health, happiness and prosperity!


The Vieux Carre (pronounced voh care-eh) is a classic cocktail straight from 1930's New Orleans. It is a complex and fascinating drink that is as popular today as it was when it was first created.

This cocktail is a short, slow sipper that begins with equal parts of rye whiskey, Cognac, and sweet vermouth. Not one, but two bitters are used and there is a hint of a classic herbal liqueur to give it even more dimension.

Tip: Do yourself a favor and don't stray from the recipe, this is the original and it is the best.

•    3/4 ounce rye whiskey
•    3/4 ounce Cognac
•    3/4 ounce sweet vermouth
•    ½ ounce herbal Liqueur (such as Benedictine D.O.M. Liqueur, Chartreuse or Drambuie)
•    1-2 dashes Bitters
•    1-2 dashes Aromatic Bitters
•    Cherry

Combine the ingredients in a mixing glass filled with ice. Stir well. Strain into an old fashioned glass filled with ice. Garnish with a cherry.

The History of the Vieux Carre Cocktail - Walter Bergeron created the Vieux Carre at New Orleans' Hotel Monteleone in the 1930's, naming it after the French phrase meaning for 'old square' which referred to the French Quarter. This remains a specialty of the establishment and sipping one at the Monteleone's spinning Carousel Bar is a memorable experience.

The recipe was first printed in the 1937 edition of "Famous New Orleans Drinks and How to Mix 'Em" and it was a big hit in its first years. Though it has never been forgotten, the cocktail did fall out of favor for a number of decades and went into relative obscurity.
All of that changed during the recent resurgence of interest in classic cocktails and the revitalization of great rye whiskey. With the skills of bartenders and the availability of fine ingredients, the Vieux Carre is once again on every cocktail enthusiast's list of truly great drinks.

Do you have a Whiskey recipe that you would like to share? Send it to us or post it on our Facebook Page.


Once upon a time, rye whiskey was extremely popular in America, particularly before the buzzkill that was Prohibition. But in the years that followed the dry spell, rye got a reputation as an inferior spirit, if it was even considered at all. That is finally changing, and over the last decade, the rye resurgence has gained strength, with both small and large distilleries releasing their own versions of bourbon’s spicier sister.

The rules for rye whiskey are simple: The mash bill must be at least 51 percent rye (whiskeys released at this percentage are sometimes referred to as “barely legal”), it must be distilled to no more than 160 proof, and it must be aged in new charred oak barrels. Unlike bourbon, flavor and coloring actually can be added to rye whiskey, unless it is designated as "straight" rye whiskey (which also means that it’s at least two years old).

A lot of the rye whiskey you can buy now originally comes from MGP, an historic, factory-like distillery in Lawrenceburg, Indiana that specializes in whiskey with a 95 percent rye/5 percent malted barley mash bill. Brands like Templeton, Bulleit, Smooth Ambler, James E. Pepper, and many others source their rye from here, and then blend and bottle it themselves. MGP has been making rye since well before it regained its popularity, and this distillery definitely knows what it’s doing. That being said, there was a period when some brands were not so transparent about where their whiskey was made, leading to blowback from whiskey drinkers. For the most part, this practice has faded, and brands sourcing from MGP that don’t at least put “distilled in Indiana” on their labels get called out frequently and loudly.

There are also plenty of rye whiskeys being made in Kentucky, Tennessee, and every other state in the union, with mash bills ranging from 51 to sometimes 100 percent rye. And yes, there are many craft distilleries making commendable rye whiskeys, including Wigle, 291 Distillery, and Hotaling & Co. While these are often good, the most noteworthy rye whiskey still comes from the old guard. Here are 10 of the best (and most readily available) rye whiskeys you can find today.

Wild Turkey/Russell’s Reserve

Wild Turkey isn’t necessarily the first name that comes to mind when you're thinking about rye whiskey, but it has been a part of the distillery’s portfolio since the 1950s (initially sourced, then distilled in-house starting in the ‘70s). Up until 2012, the 101-proof version, with a mash bill rumored to contain just above 51 percent rye, was the core rye expression. Nowadays, there’s also an 81-proof version—it’s fine, but stick with the 101—as well as single barrel and six-year-old smaller batch rye whiskeys under the Russell’s Reserve name. The latest entry in Wild Turkey's high-end Master’s Keep collection, Cornerstone Rye, comes out next month. The whiskey is a blend of nine- to 11-year-old rye bottled at 109 proof, and while it is delicious, it'll cost you a steep $175 for a bottle.

Knob Creek

Jim Beam has several different rye whiskeys under different brand names in its portfolio, but Knob Creek is where you will find some of the best liquid. The core Straight Rye Whiskey (100 proof) is presumed to contain about the same percentage of rye as Wild Turkey. But the whiskey has a very different character, and is still recognizable as a Jim Beam product because of its signature nuttiness. A single barrel version is also available at a higher 115 proof, and there are some limited releases, like a cask strength expression and Twice Barreled, which was finished in new, charred oak barrels after initial maturation.

Old Overholt

The Old Overholt name has been around since the late 1800s, and the brand has belonged to Jim Beam since 1987. It’s a young rye (said to be about three years old), bottled at 80 proof, and again, with just enough rye in the mash bill to legally be defined as such. This is a damn fine workhorse of the rye whiskey world, with just a bit of spice to counter the sweetness from the corn, making it a solid and inexpensive cocktail whiskey. Last year, Old Overholt Bonded Rye was released. Per the bottled-in-bond definition, it’s at least four years old and 100 proof, dialing up the heat and flavor compared to the original.


If there’s a direct competitor to Old Overholt, it is probably Rittenhouse Rye. This whiskey was originally made in Pennsylvania, but Kentucky’s Heaven Hill has owned the brand and distilled the whiskey since the 1990s. It is yet another “barely legal” rye, with a mash bill of 51 percent rye, 35 percent corn, and 14 percent barley. There used to be an 80-proof version, but most people are familiar with Rittenhouse in its current bottled-in-bond iteration. Don’t expect anything overly complex or rich here, just another reliable and affordable rye whiskey that makes a very tasty Manhattan.


Pikesville is another Heaven Hill product, but this whiskey far outpaces Rittenhouse in terms of flavor and mouthfeel (the two share the same mash bill). The brand was once a rye whiskey produced in Maryland. It managed to survive Prohibition, but finally ceased production in the early ‘70s. Heaven Hill acquired Pikesville in the ‘80s, and for many years made an 80-proof, three-year-old version that was sold in Maryland; it has since been discontinued. In 2015, this robust, 110-proof, six-year-old expression was launched. Look at it as Rittenhouse’s older, more mature sister whiskey, a rye that’s just as pleasurable to sip as it is to mix a drink with.

High West

High West, located in Utah, specializes in sourcing whiskey (mostly rye, but also bourbon) from distilleries in Kentucky and Indiana, coming up with interesting blends, and sometimes finishing the liquid in various barrel types. The distillery has also been incorporating some of its own young rye whiskey into recent releases like Double Rye! and Rendezvous Rye. For limited-release expressions like Yippee Ki-Yay and A Midwinter Night’s Dram, blends of rye are finished in Syrah and port barrels; Bourye, another limited-release bottle, combines bourbon and rye into one whiskey.

E.H. Taylor, Jr.

The Colonel E.H. Taylor range has been a part of the Buffalo Trace family of whiskeys since 2011, and it generally consists of some very fine bottles. In recent years, people have complained about the limited stock, high prices, and explosion in popularity of whiskeys like Four Grain bourbon, and there is some grumbling that the brand-new Amaranth bourbon may follow suit. However, the straight rye is not terribly difficult to find, and it is a delicious whiskey with prominent black pepper, caramel, and vanilla notes. This one is bottled in bond, and while the distillery doesn’t disclose the mash bill, it is probably somewhere just above 51 percent rye.


 WhistlePig has recently been using some of its own distilled rye in its FarmStock series, but the majority of the whiskey is sourced from Canada and Indiana. When it reaches the WhistlePig distillery and farm in Vermont, it is blended and put into various barrel types for further aging. Over the years, the brand has been the source of some controversy among whiskey fans who balked at what they perceived as a lack of transparency about the whiskey’s source, though that seems to have changed. It will be interesting to see what future releases containing more of the distillery’s own whiskey will taste like. In the meantime, the oldest (and presumably most expensive) rye whiskey from the distillery thus far will be released in the coming weeks: the 18-year-old WhistlePig Double Malt.

George Dickel Rye

George Dickel is the other Tennessee whiskey, nowhere near as big or popular as Jack Daniel’s, which happens to be one of the best-selling whiskeys in the world. But this MGP-sourced rye is arguably more flavorful and interesting than Jack Daniel’s entry into the category. It is made using MGP’s typical 95 percent rye mash bill, and it undergoes the same Lincoln County process that is required of all Tennessee whiskey, in which the spirit is filtered through sugar maple charcoal—“mellowing” it, in the parlance of the brand. The difference here is that the Tennessee whiskey distilled at Dickel is mellowed before barreling, while the rye is mellowed after maturation and before it’s bottled.


Redemption Whiskey is another MGP product, and a good example of how unique the whiskey sourced from this mega-distillery can be, even when it’s the same 95 percent rye mash bill. Redemption Rye is on the young side, generally about two-and-a-half years old, and bottled at 92 proof, giving it the hot and spicy character that defines this whiskey. If you are curious how the liquid might taste if it was allowed to mature for a few more years, try the 10 Year Barrel Proof Rye. The current iteration of this intense whiskey is a decade old and bottled at 116.2 proof, unleashing layers of caramel, nutmeg, and cinnamon in every sip. There are a couple of bourbon expressions available as well from Redemption, but rye whiskey is the heart and soul of the brand.

This is a classic recipe but Ina Garten’s Applesauce Cake with Bourbon Raisins has a modern twist - bourbon soaked raisins AND bourbon cream cheese frosting! And who doesn’t need more cream cheese frosting right now?  Modern Comfort Food is out now. I hope you love it!
•    ¾ cup golden raisins
•    2 tablespoons good bourbon, such as Maker’s Mark
•    10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan
•    ¾ cup granulated sugar
•    ¾ cup light brown sugar, lightly packed
•    2 teaspoons pure vanilla extract
•    2 extra-large eggs, at room temperature
•    1¾ cups all-purpose flour, plus extra for the pan
•    1½ teaspoons baking soda
•    1 teaspoon ground cinnamon
•    ¼ teaspoon ground nutmeg
•    ¼ teaspoon ground cloves
•    1 teaspoon kosher salt
•    1½ cups unsweetened applesauce, such as Mott’s
•    ½ cup coarsely chopped pecans
•    Bourbon Cream Cheese Frosting (recipe follows)
•    Whole pecans halves, for decorating

Preheat the oven to 350 degrees. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan. Tap out the excess flour. Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes.

Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined. Stir in the applesauce. Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well. Pour into the prepared pan and smooth the top.

Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely. Spread the Bourbon Cream Cheese Frosting on just the top of the cake (not the sides!) and artfully place the pecan halves on top. Serve at room temperature.

•    6 ounces cream cheese, at room temperature
•    6 tablespoons (¾ stick) unsalted butter, at room temperature
•    1 tablespoon good bourbon, such as Maker’s Mark
•    ½ teaspoon pure vanilla extract
•    ½ pound confectioners’ sugar, sifted

Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. With the mixer on low, slowly add the sugar and mix well. Scrape down the sides and stir well with a rubber spatula.


As interest in the Whiskey DRAM Fellowship grows, members have contacted us about starting their own Chapter.  We hope you find this information to be helpful. And, as always, feel free to email the Fellowship with any questions.
The Whiskey DRAM Fellowship, sanctioned by Rotary International, is the governing body over all Chapters. Anyone that wishes to join a Chapter must first join the Fellowship and submit dues as follows: $35 Annually, $100 for a Lifetime Member, $125 for a Lifetime Member plus Spouse/Partner.
This entitles the member of the Fellowship to a Whiskey DRAM lapel pin, the quarterly newsletter, invitations to events and socials, opportunities to net(work) at the Whiskey DRAM House of Fellowship at the annual Rotary International Convention, an invitation to our Board Meeting, and an invitation to off-site events/socials held in conjunction with the Rotary International Convention.

Below is the list of suggestions and to-do's to successfully start a Chapter:
1. Notify the Whiskey DRAM President of your intentions.

2. Decide on an appropriate name for the local Chapter, typically covering one Rotary District.

3. Contact all the known Whiskey DRAM members in your designated area. This list can be obtained from the Whiskey DRAM Secretary - Jaime Moore can be reached at

4. Hold a whiskey event, perhaps a tasting or dinner paired with whiskies. (It has been our experience that there are many restaurants willing to help you with such an endeavor.) Invite all the Whiskey DRAM members and every whiskey loving Rotarian you can contact from all the Clubs in your area to attend. Have an interesting format or program that will appeal to most of the attendees. Have fun with this!

5. Ask all the attendees to become members of the Whiskey DRAM Fellowship and at the same time, the local Chapter. Local Chapters can charge their own dues but from polling other Rotary Fellowships, Chapters typically do not assess an additional fee. However, any event held by the local Chapter are paid by the attendees directly to the Chapter. NOTE: All local Chapter members must be Whiskey DRAM members.

6. Encourage prospective members to become a Lifetime Member ($100 USD) or Lifetime Member plus spouse/partner ($125 USD). As a Lifetime Member, there is no annual billing, which means less administrative work and more commitment from the new member.

7. Plan at least four whiskey events during the Rotary year and promote the event to ensure good attendance and to sign up more members. Local events can be publicized in the Whiskey DRAM newsletter and on the Whiskey DRAM website. Use our Facebook Page to advertise your event; we encourage postings and photographs! You should also advertise in your District's newsletter and calendar of events. Send before and after event information to Terry Moore at

8. Arrange to have one or more whiskey event fund raisers so you can do a Rotary service project.

9. Name a charity of choice. Consider donating your Chapter's excess funds at the end of the fiscal year to a Rotary cause. For example, Whiskey DRAM's charity of choice is Rotary International sanctioned clean water initiatives.

10. Have a booth at all Club and District functions advertising Whiskey DRAM and your local Chapter.

11. Inform your District Fellowships Chairperson about Whiskey DRAM and your local Chapter members and ask for help in promoting the Fellowship.

12. Inform the District Governor about Whiskey DRAM and your local Chapter and ask for his/her help in promoting the Fellowship.Suggest offering a whiskey reception at the District Conference hosted by the local Whiskey DRAM Chapter.

13. When you have a decent number of members in your Chapter, hold an election of officers, elect a Board of Directors and adopt a set of By-Laws patterned after the Rotary Fellowship Standard By-Laws (recommended). The Whiskey DRAM By-Laws are on our website and are an excellent guideline.

14. Include a provision in your By-Laws to indemnify (hold harmless) the Whiskey DRAM Fellowship (Drinking Rotarians And Members) and Rotary International for the actions of the Chapter. Do a risk analysis of your Chapter's liability and obtain event insurance coverage, etc. as needed.

15. If you plan to collect money to fund your Chapter's activities (socials/events), you will need to set up a bank account once you have procured the proper tax identification number (if necessary). It is recommended that two Board Members be listed on the bank account.

16. Encourage your members to attend the Rotary International Conventions and participate in Whiskey DRAM activities and events.



We have found the “Distiller” App a great source of Whiskey information and tasting notes. The review on the Canadian Whisky came from this source. Once joined, you can become friends with reviewers, look for Terry under Tr Moore. The Distiller app is available on Apple iTunes and Google Play.


This is YOUR newsletter!  The COCKTAIL TIME, WHAT ARE WE SIPPIN' and RECIPE sections are included for you to share your whiskey adventures.  Members are encouraged to contribute to the newsletter by sending us tasting notes, mixology, food pairings, fellowship photos, as well as recipes using selected whiskeys.  Please send these to

Terry and Jaime Moore

Rotary Whiskey DRAM Fellowship
c/o Terry Moore
230 Marion Avenue
Summerville, SC 29483
Twitter: @WhiskeyDRAM
Rotary Whiskey Fellowship
Copyright © 2020 Whiskey D.R.A.M. Fellowship, All rights reserved.

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