[1] No lettuce in this salad, just carrots, grapes, cheese, and herbs (photo © The Nibble).

[2] Once found only at farmers’ markets, rainbow carrots now appear at better food stores (photo © Artisan Restaurant).

[3] Buy seedless grapes; you’ll be cutting them in half for the recipe (photo © The Nibble).

[4] Garnishes for the salad include Italian parsley, toasted hazelnuts, mint, and ricotta salata (photo © The Nibble).

[5] There’s no need to buy white balsamic vinegar just for this recipe. Substitute white wine vinegar with honey or sugar, in a proportion of 1 tablespoon wine vinegar to 1/2 teaspoon honey or sugar (photo © The Nibble).

[6] Ground coriander seeds. Coriander is the dried seed of the cilantro herb. In the U.S., people call the green leaves and stems cilantro and the seeds coriander. In other parts of the world, the whole plant is simply called coriander (photo © Savory Spice Shop).

[7] Ricotta salata (photo © Good Eggs).

Given the number of people we personally know who are avoiding lettuce right now, here’s a refreshing summer salad that has none of it, adding greens with accents of basil and mint.
 
It was created by the folks at the California Wine Institute to pair with two great summer wines, Sauvignon Blanc and Vermentino

Below:

> Carrot salad recipe.

> What is ricotta salata?

> How does ricotta salata differ from fresh ricotta?

> When to use ricotta salata.

> The history of ricotta salata.

Elsewhere on The Nibble:

> A brief history of carrots.

> The invention of baby carrots.

> Baby-cut carrots vs. true baby carrots: the longer story.

> Where do carrots get their color?

> The year’s 8 carrot holidays.

> 20+ yummy carrot recipes.

> 10+ delicious uses for carrot tops.

> The different types of cheese: a photo glossary.

> History of cheese.

> The year’s 30 cheese holidays.
 
 
1. RECIPE: CARROT SALAD WITH GRAPES, CORIANDER & RICOTTA SALATA

This salad puts it all on the plate: crunchy sweet carrots, sweet grapes that pop in your mouth, earthy coriander, and nutty, salty ricotta salata.

Vibrant, flavorful and refreshing, this lettuce-free salad is ready to pitch in when you’re not eating lettuce. It’s a perfect partner for everything from grilled salmon to roast chicken.

Enjoy with a chilled California white wine like Sauvignon Blanc or Vermentino.

Thanks to the California Wine Institute for this recipe idea.
 
Ingredients For 4 Servings

 
For The Dressing

 
For The Garnish

 
Preparation

1. COMBINE the carrots and grapes in a large bowl.

2. WHISK together in a small bowl the olive oil, vinegar, honey, shallot, mustard, coriander, salt, and pepper. Pour three-quarters of the dressing over carrot mixture and toss to coat.

3. ARRANGE the carrot mixture on a platter. Top with hazelnuts, parsley, mint, and ricotta salata. Spoon the remaining dressing over the salad and serve.
 
 
 
2. WHAT IS RICOTTA SALATA?

Ricotta salata (photos #1, #7, and #8) is an Italian sheep’s milk cheese: an aged, salted, and pressed version of the soft, creamy, fresh ricotta.

Think of it as feta’s milder, nuttier Italian cousin: salty and tangy, but less briny, with a snowy-white, crumbly texture.

While fresh ricotta is known for its high moisture and spreadable texture, ricotta salata—which translates literally to “salted ricotta”—is a firm, dry, and crumbly cheese often compared to a mild feta or a young Pecorino.

Unlike most cheeses, which are made from freshly-coagulated curds, ricotta—fresh or other form—is a “re-cooked” product made from the proteins left behind in the whey after other cheeses (like Pecorino Romano) are produced. This results in tiny curd particles†.

Ricotta means re-cooked. Re-cooking the leftover whey results in a second set of curds, which are then pressed into molds: rectangles, rounds, and truncated pyramids are most common.

Pressing removes almost all the moisture, which creates the dry, crumbly texture. The cheese is heavily salted and aged for a minimum of two to three months.

The result is a pearly white paste with a milky, slightly nutty, and noticeably salty (but not overly salty) flavor.
 
 
How Ricotta Salata Differs From Fresh Ricotta

The primary differences between ricotta salata and fresh ricotta lie in their texture, flavor, and culinary uses.

Texture

 
Flavor

 
Shelf Life

 
Usage

 
Here’s a comparison of the two types‡ of ricotta:
 

Ricotta salata is often described as a “finishing cheese” because its firm, dry, salty character makes it especially good shaved, grated, or crumbled over a finished dish—like Asiago, Grana Padano, and Parmigiano Reggiano. It delivers a bright, milky-salty accent.

Its classic role is as the cheese grated over Pasta alla Norma, Sicily’s famed tomato-and-eggplant pasta dish (photo #9, below).

Ricotta salata is typically used as a finishing touch for other tomato-based pastas, as well as for beans, grains, and roasted vegetables.

 

[9] Pasta alla Norma, named after the heroine of the Bellini opera: tomatoes, sautéed eggplant, and a garnish of ricotta salata (photo © The Nibble).
 
 
4. THE HISTORY OF RICOTTA SALATA

The history of ricotta salata is deeply rooted in the agricultural traditions of Southern Italy, particularly in Sicily and Sardinia.

In a traditional Italian farmstead, women made the primary cheeses for the family or for sale. They were left with a massive pot of leftover whey.

Since they were already managing the fire in the kitchen, they were the ones re-cooking (ri-cotta) the whey to extract the very last bits of nourishment.

But some of the highly perishable fresh ricotta they made daily needed to preserved. By pressing and salting the cheese, they transformed a product with a shelf life of just a few days into a hardened pantry staple that could last through the winter and be easily transported to market.

Farm wives stocked the larder with ricotta salata, to ensure that the bounty of the spring milking season could be used as a seasoning for pasta and soups six months later.

Ricotta salata became a foundational ingredient in Sicilian cuisine, most famously as the finishing touch on Pasta alla Norma (photo above), a classic dish featuring eggplant, tomatoes, and basil accompanying the pasta and ricotta salata.
 
________________

*Substitutes for ground coriander in this recipe: You want a substitute that mimics ground coriander’s unique citrusy and floral earthiness without being overpowering. A 1:1 ratio of cumin and lemon zest is often the closest way to replicate the specific earthy-citrus profile of ground coriander in a fresh salad. Otherwise, the best choices:

Caraway seeds, the best match for complexity. Caraway has those anise and citrus notes that mimic the “bright” side of coriander. It pairs exceptionally well with carrots and salty cheese. Crush them slightly to release the oils.

Ground cumin, the best match for earthiness. Cumin has a similar earthy depth but is much stronger and “warmer.” Because it can be aggressive, use about half the amount of cumin as you would coriander so it doesn’t overwhelm the delicate sweetness of the grapes and carrots.

Fennel seeds, the best match with the grapes. Ground fennel or crushed fennel seeds provide a sweet, licorice-like aroma that complements the grapes beautifully. Like cumin, it’s potent, so start with a smaller amount.

Lemon zest, the best for “fresh” flavor. Since ground coriander is famous for its citrusy “pop,” a bit of fresh lemon zest added to the dressing can replicate that brightness. It will keep the raw carrot and grape flavors vibrant.

Garam masala. This spice blend usually contains a large percentage of ground coriander. Use it sparingly, as it also contains “warm” spices like cinnamon and cloves, which may shift the flavor profile of the salad slightly toward a spiced-Mediterranean vibe.

†When whey is reheated, its remaining whey proteins—mainly albumin and globulin—unfold and clump together, especially when the whey is naturally acidic or has a little acid (sour milk, vinegar) added. These delicate white particles (fine curds) rise to the surface to be skimmed or strained into ricotta. So while in the initial cheesemaking, rennet or acid coagulates the casein, forming the main cheese curd, re-cooking the whey (heat and acidity) coagulates leftover whey proteins producing the soft, fine ricotta curds.

‡You may see the term “ricotta dolce,” sweet ricotta. In Italian pastry shops, ricotta dolce usually refers to fresh ricotta that has been refined to use in sweet baked goods. It is strained longer to remove excess whey, making it much thicker and dryer. The drained cheese is whipped with sugar (and sometimes vanilla or orange zest) until completely smooth…and extremely delicious!
 
 

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Below:

> The easy sundae recipe.

> More Grand Marnier recipes.

> The year’s 13 orange/mandarin holidays.

Elsewhere on The Nibble:

> The different types of orange liqueur.

> The history of orange liqueur.

> The history of the Creamsicle.

> The history of the sundae.

> The history of ice cream.

> The year’s 7 liqueur holidays.

> The different types of ice cream and frozen desserts: a photo glossary.

> The year’s 50+ ice cream and frozen dessert holidays.

> The year’s 6 ice cream sundae holidays.
 
 
RECIPE: GRAND MARNIER SUNDAE

You can substitute another orange liqueur.
 
Ingredients

 
For Serving

 
Preparation

1. PLACE a scoop of vanilla ice cream and a scoop of orange sorbet into a coupe, other dessert dish, or a wide wine or cocktail glass (e.g., Burgundy glass, Margarita glass).

2. POUR a jigger (more or less to taste) over the ice cream/sorbet. Sprinkle lightly with orange zest and serve.
 
 
MORE GRAND MARNIER RECIPES

Desserts

 
Drinks

[1] The easiest dessert to serve at the end of an elegant dinner is our Grand Marnier sundae (all photos © The Nibble).

[2] This plate of friandises is chock-full of options. Pick one to place on the plate of the sundae, or a few for a selection of friandises*. If you like to go whole-hog, by all means serve them all!

[3] Following the sundae, you can serve the coffee with friandises and a glass of Grand Marnier.

THE YEAR’S 13 ORANGES & MANDARINS HOLIDAYS

 
________________
 
*Friandises (free-yon-DEEZ) is a general French term for small sweet delicacies served with after-dinner coffee. Mignardises (min-yar-DEEZ) refers specifically to platter of cookies and petit fours. Here’s more about them.
 
 

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[1] To’Ak chocolate made from Ecuador’s Ancient Nacional cacao, one of the world’s finest (all photos © To’Ak).

[2] Because the chocolate is of such high quality, it’s made in bars and mini-bars, to be enjoyed a bit at a time.

[3] The most “elevated” version of Andes Mints you’ll find.

[4] All of the packaging is beautiful.

[5] The Masters Series of rare chocolate is packaged in a wooden box of local elm.

We’re passing along advice from To’Ak, one of the world’s exceptional artisan chocolate makers.

They specialize in Ecuador’s rare Nacional cacao, a genus which the company helped bring back from near-extinction.

This is a line of fine dark chocolate, with bars beginning at $8 and some very rare bars costing more than $400 apiece. (Discover why below.)

So they know how to care for chocolate!

Below:

> How to care for your chocolate in warm weather.

> About To’Ak chocolate.

Elsewhere on The Nibble:

> The history of chocolate.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.

> Pairing wine with chocolate.
 
 
FINE CHOCOLATE, HOT WEATHER

You don’t have to own the costliest bars, bonbons, or cocoa powder to take good care of the good-quality ones you do have.

Even in our shade-drawn office, a box of fine chocolate disks on our desk melted together a bit in unusually high April heat (85°F), waiting for the air conditioning to be turned on in May.

Beyond melting, if chocolate gets too warm, even if it doesn’t melt, it can experience the phenomenon known as fat bloom.

 
That’s why it was timely to receive a reminder from To’Ak to keep chocolate and cacao powder cool, but not in the fridge.
 
Why You Shouldn’t Refrigerate Chocolate

 
Instead, follow these guidelines:
 
Easy Steps To Better Chocolate

1. Store your chocolate in a cool, dry place, like a pantry.

 
2. Make sure the storage place is dark.

 
3. Keep chocolate far away from all odorous items.

The name To’ak comes from two ancient Ecuadorian indigenous languages and means “earth and tree.” The brand was born of a rainforest conservation project started by co-founder Jerry Toth started in Ecuador in 2007 (photo below).

The chocolatiers treat their chocolate with the same seriousness as a vintner of fine wine or a distiller of fine spirits.

While there are affordable options, some bars aged in a 50-year-old cognac cask cost $200, with higher prices the more rare the bean and process.

The prices reflect the rarity. This is serious chocolate, for connoisseurs with demanding palates. Here’s what makes the chocolate so exclusive.

The Rareness Of The Beans. To’ak exclusively uses the Ancient Nacional (na-see-oh-NOLL) variety of cacao bean, native to Ecuador, which was considered functionally extinct as recently as 2009.

 
Scarcity. Production runs are tiny.

 
The Aging Of The Beans. To’ak developed what they describe as the world’s first long-term chocolate aging program.

 
Vintage Harvests. Like the grapes that make wine, each year’s harvest is different.

 
Packaging.

 
The Embedded Bean. A unique touch that honors the bean.

 
> If you know someone who would relish the To’ak chocolate experience, please direct him or her to ToakChocolate.com.
 

[7] To’ak chocolate was born from a rainforest conservation project that co-founder Jerry Toth started in Ecuador in 2007, through his nonprofit organization Third Millennium Alliance. This helped create the Jama-Coaque Ecological Reserve protecting, over 1,500 acres of coastal rainforest.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

National Lobster Day is celebrated on two different days: June 15th September 25th (see the *footnote for why there are two).

Below:

> The history of lobster, from trash seafood to cash crop.

> Lobster-producing regions.

> Other foods that went from common to coveted.

> The year’s lobster holidays.

> Why are lobsters boiled alive?

Elsewhere on The Nibble:

> 30+ lobster recipes for every meal of the day.

> The interesting anatomy and biology of a lobster.

> The different types of seafood: a photo glossary.

> The year’s 60+ fish and seafood holidays.

 
 
THE HISTORY OF LOBSTER

Today, lobster is one of the most prized and expensive foods in the world. Yet for much of North American history, it was considered a low-status food, fed to enslaved laborers, prisoners, servants, orphans, and the poor. The transformation of lobster from a disparaged crustacean to a symbol of luxury is one of the most remarkable reversals in culinary history.

For thousands of years, Indigenous peoples along the Atlantic coast harvested lobsters as part of their regular diet. Native communities used lobster not only as food but also as bait and fertilizer for crops.

When European settlers arrived in New England during the 17th century, they found astonishing numbers of lobsters along the coast. Historical accounts describe lobsters washing ashore in piles after storms and being so plentiful that they could be gathered by hand in shallow water.

It’s hard for us to believe today since they’re so delicious, but because they were so abundant and easy to obtain, lobsters carried no prestige. In societies where scarcity often determines value, lobster’s overwhelming availability worked against it.

By the 18th and early 19th centuries, lobster had become associated with poverty, often viewed as a food of last resort.

Why did people disdain a food we find so delicious today?

As an institutional food for prisoners and the poor, lobster was often boiled in massive batches until it was overcooked and rubbery. Even worse, it was frequently cooked with ground-up—shells into a sort of coarse, gritty paste or pottage to stretch the protein further.

Even attempts at canning produced a poor quality product, which contributed to its besmirched reputation.
 
 
Prisoners & Servants Revolt Against Lobster

An anecdote of the time claimed that prisoners in New England revolted because they were forced to eat lobster every day. While this may be exaggerated, there is historical evidence that lobster—poorly prepared, as noted above—was indeed fed frequently to prisoners.

In parts of New England, prison labor contracts reportedly included provisions limiting the number of lobster meals served each week. Although some of these stories have become embellished over time, the existence of such complaints indicates lobster’s low status.

Another often-cited account describes servants objecting to being fed lobster too often, considering it degrading and monotonous. Some requested employment contracts stipulating a limit on how much they could be given.

Some people even referred to lobster as the “cockroach of the sea,” a reference that emphasized its bottom-dwelling habits and scavenging behavior.
 
 
Lobster Begins A “Sea Change”

Fortunately, during the mid-to-late 19th century, lobster’s fortunes began to change.

 
 
Lobster Becomes Luxurious

The “pleasure” of lobster exploded with the late 19th-century tourism industry. Maine resort chefs realized that if they served only the tail and claws (the “clean” parts), steamed them perfectly, and served them with expensive, hot clarified butter, they could rebrand the experience.

Once the wealthy started traveling by train to the Maine coast and paying high prices for “fresh shore dinners,” lobster suddenly became “refined.” As soon as the price went up and the social status changed, people suddenly started to discover how delicious lobster had always been.

By the early 20th century, lobster had acquired an upscale image.

 

[8] New England resort chefs made lobster appealing to wealthy vacationers with precise steaming, clarified butter and fresh lemon (photo: The Nibble).
 
 
MAJOR LOBSTER PRODUCING REGIONS

American Lobster

There are different species of clawed lobster. The species Homarus americanus, American lobster, is called by different names, including Canadian lobster and Maine lobster.

Even if a lobster is caught in Massachusetts or New Hampshire, it is typically called a “Maine lobster” simply because “Maine” is a recognized name.

Canadian lobster is cauaght in New Brunswick, Nova Scotia, Prince Edward Island.

All of these are also called Atlantic lobster; however, there is another clawed lobster that is also an Atlantic lobster, but comes from the western side of the Atlantic.

European Lobster

Homarus gammarus, the European lobster, is a different species from American lobster.

It’s found in the Northeast Atlantic off the coasts of France, Ireland, Norway, and the U.K., but even though it comes from the Atlantic Ocean, it isn’t called Atlantic lobster.

The easiest way to think of them:

[2] When lobster is cooked, heat turns the dark shell red (photo: Magnific).

[3] Instead of linguine with clams, celebrate with poached lobster atop orzo (photo © Mackenzie Limited).

[4] Turn the humble mac and cheese into indulgent mac and cheese. Here’s a recipe (photo © Blake’s All Natural Foods).

[5] Lobster Cobb Salad. Here’s the recipe of its originator, Wolfgang Puck (photo © The Tuck Room | NYC).

[6] Serve lobster cocktail as an elevated seafood cocktail. Here’s the recipe (photo © Mackenzie Limited).

[7] Lobster bisque is a delicious starter. You can serve it in demitasse cups if you want to keep portions small for a large dinner to come (photo: The Nibble).

Seafood That Went From Common To Coveted

 
Meat & Poultry

 
 
THE YEAR’S 4 LOBSTER HOLIDAYS

 
More Shellfish Holidays

 

[8] Lobsters have traditionally been boiled alive to eliminate toxins (photo: Abacus).
 
 
WHY ARE LOBSTERS BOILED ALIVE?

Boiling a lobster alive isn’t intentionally cruel; it’s a race to stop a deadly chain reaction of microbes that want to turn its into poison the moment the crustacean dies.

Lobsters harbor a variety of bacteria that live harmlessly in their flesh. As long as a lobster is alive, its immune system keeps the microbes in check.

But once it dies, the bacteria multiply exponentially and begin to produce potent toxins. Even if the meat is subsequently cooked at high temperatures, those pre-formed toxins can survive the boiling process and cause severe foodborne illness.

Beyond the risk of food poisoning, there is a structural threat to the meat. Lobsters possess a digestive organ called the hepatopancreas, known in culinary terms as the tomalley. Upon death, this organ releases powerful digestive enzymes that quickly break down the lobster’s muscle tissue in a process called autolysis. If a lobster is dead for even a short period before hitting the heat, these enzymes will turn the normally firm meat into an unappetizing mush.

Keeping the lobster alive until the moment it enters the boiling water historically solved both the bacterial and enzymatic problems. However, the method of how this is achieved is actively shifting. Many modern chefs and several regulatory bodies have moved away from this traditional technique due to animal welfare concerns.

In places like Switzerland and New Zealand, boiling conscious live lobsters is illegal.

Instead, cooks use specialized electro-stunning devices or perform a precise knife strike to the lobster’s nerve centers just seconds before cooking.

These techniques instantly dispatch the animal, bypassing the window where toxins and enzymes can ruin the flesh, while achieving the exact same food-safety goals as the traditional boiling method.

Thanks to Nova Prism on Quora for this explanation.
 

[9] A traditional wood lobster trap (a.k.a. lobster pot), invented in 1809 by Ebenezer Thorndike of Swampscott, Massachusetts. It revolutionized lobster fishing. Modern versions are metal and have flat tops, making them easy to stack (photo: The Nibble).
 
________________
 
*June 15th is the “unofficial National Lobster Day,” meaning that it was established by individuals or companies without a government decree. These are marketing or cultural observances that are not formally established by decree of a government entity. September 25th is the “official” holiday, spearheaded by Maine lawmakers in 2014 to recognize the cultural and economic importance of the lobster and confirmed as an official observance in 2014 by a U.S. Senate resolution. Note that governments don’t create a federal, state, or local holiday, but they do formally designate observances on particular dates.

†In addition to Maine/Atlantic lobster, the true/clawed lobster (family Nephropidae, genus Homarus), the other major species used as food is the rock/spiny lobster (no big claws—family Palinuridae, genus Panulirus) from Australia, Caribbean, South Africa, and much of Asia. In New Zealand/Australia, the word “crayfish/cray” often means rock lobster (marine), not freshwater crawfish.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Kings Family Distillery of Indiana took home the gold in the rye category at the 2026 The International Wine & Spirit Competition, for its Cask Strength 10 Year Old Rye Whiskey photo: The Nibble).

[2] Jack Daniel’s is known for making the world’s best-selling American whiskey, Old No. 7 Black Label Tennessee Whiskey. But they also make rye—three different expressions of it! (photo: The Nibble)

[3] A celebrity bottling: Sir Davis American Rye Whisky from Beyonce Knowles-Carter (photo: The Nibble).

[4] A field of rye (photo © Markus Spiske | Unsplash).

[5] The rye berries (grains) are ready to harvest and milled into a coarse meal to combined with hot water in the mash tun, eventually to be distilled into rye whiskey (photo © Natasha Arefyeva | Unsplash).

[6] The Glencairn whiskey glass is a special shape that concentrates the spirit’s aromas while diffusing harsh alcohol vapors. Its tulip shape and solid base allow for optimal swirling, nosing, and palate evaluation while fitting comfortably in the hand (photo: The Nibble).

National Rye Day—the spirit, not the bread, is celebrated annually on June 13th. This year, World Gin Day, the second Saturday of June, also falls on the 13th.

So what better day to look at the entire year of cocktails and spirits?

Surely, your favorites are on the list. Plan ahead to invite friends over for a Happy Hour of Cosmos, Martinis, Whiskey Sours, or whatever floats your cocktail boat.
 
Back to rye:

 
Below:

> The history of rye.

> Classic rye cocktails and prominent rye brands.

> The year’s 100+ cocktail and spirit holidays.

Elsewhere on The Nibble:

> The history of gin.

> The different types of gin.

> Gin terms a gin lover should know.

> The year’s 14 gin holidays.

> The year’s 40+ beer holidays.

> The year’s 25+ red wine holidays.

> The year’s 22+ white wine holidays.

> The history of individual cocktails, spirits, and other foods.
 
 
THE HISTORY OF RYE

Wild rye (Secale cereale), the cereal grain, originated in the Fertile Crescent: the Levant, central and eastern Turkey, and adjacent regions of Southwestern Asia.

It’s a member of the Triticeae tribe, which includes wheat and barley, which evolved in the same area. Rye and wheat diverged from a common ancestor approximately 7 million years ago.

Archaeological evidence from the Euphrates valley of northern Syria suggests that wild rye was being gathered and possibly systematically cultivated as early as 13,000 years ago (c. 11,000 B.C.E.), making it one of the very first cereal crops used by humans.

Its wild ancestors, Secale cereale subsp. vavilovii and Secale segetale, still grow in Turkey today.

Cultivation migrated to westward across the Balkan Peninsula into Eastern and Northern Europe, colder climates and poorer soils where rye grows well but wheat does not. It become a staple food in the colder northern regions.
 
Turning Food Into Drink

Distilling rye into spirits likely began in the late Middle Ages, particularly in regions that are now Belarus, Germany, Lithuania, Poland, Russia, and Scandinavia.

By the 15th and 16th centuries, rye-based vodkas and grain spirits were common throughout Eastern Europe. Polish distillers, in particular, developed a reputation for high-quality rye vodkas made from carefully selected rye grains.
 
Rye Crosses The Pond

European settlers brought rye cultivation and distilling traditions to North America during the 17th and 18th centuries.

Because rye grew exceptionally well in the Mid-Atlantic colonies—especially Maryland, Pennsylvania, and Virginia—farmers often converted surplus grain into whiskey. Distilling provided a way to preserve value and transport agricultural products more efficiently.

Rye whiskey was widely consumed across the young United States. George Washington operated one of the largest whiskey distilleries in the country after leaving the presidency.

By the late 1700s and throughout the 1800s, rye whiskey had become America’s dominant whiskey style.

The enactment of Prohibition in 1920 devastated the alcoholic beverages industry. After its repeal in 1933, many rye distilleries never reopened.

Consumer preferences shifted toward Bourbon and lighter spirits. Canadian whisky, which often incorporated rye grain, gained popularity. By the late 20th century, rye whiskey had become a niche category in the U.S.
 
The 21st Century Revival

Beginning in the early 2000s, rye experienced a major renaissance driven by the craft distilling movement, bartenders seeking authentic historical spirits, and a growing consumer interest in classic cocktails that helped fuel renewed appreciation for rye whiskey.

Compared with bourbon, rye whiskey is typically drier, more herbal (often notes of dill), more peppery, and spicier, with notes of citrus peel, cinnamon, clove, and mint.

In addition to American rye whiskey, the spirit is also distilled in Canada, Germany, Poland, and Scandinavia.
 

[7] Classic rye cocktails, from left: Manhattan, Old Fashioned, Sazerac, Ward 8 (photo: The Nibble).
 
 
TOP RYE COCKTAILS & BRANDS

Perhaps for the next Rye Day The 13th, you can host a party with the four most popular rye cocktails:

 
Prominent American Rye Brands

These brands represent a variety of flavor profiles and price points:

 

[8] Prominent brands of American rye whiskey (photo: The Nibble).
 

 
________________
 
*The Gin Basil Smash is a bright, herbaceous, and refreshing modern classic created in 2008 by Jörg Meyer at Le Lion bar in Hamburg, Germany. It’s celebrated as the ultimate warm-weather cocktail.
 
†International Poitín Day on November 18th honora Ireland’s ancient, historically illicit “moonshine” and the rebellious distillers who kept the spirit alive during centuries of prohibition. Dating to the 6th century, poitín (put-CHEEN) is considered one of the world’s oldest spirits in the world, traditionally brewed by monks. In 1661, the British Crown outlawed poitín in order to control and tax alcohol production. It remained strictly illegal in Ireland until it was re-legalized in 1997. Today, high-quality poitín is experiencing a major revival, distilled from a wide variety of grains and potatoes. Look for premium brands like Bán, Killowen, Micil, or Shortcross.
 
 

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