Rye, Oh Rye

Gary Regan steals all the good topics on the good booze to write about in the San Francisco Chronicle. First he did a big cover story on gin, and today he takes on rye. Not fair! But I suppose since he's an "expert" who "knows a hell of a lot more than I do" and "doesn't live in San Francisco" I can't go beat him up. Also, he's crazy. Read this:

Among whiskeys, Canadian whisky is generally sweet and somewhat generic. It almost always slides down the throat singing some ballad by Robert Goulet, another easily palatable Canadian. Bourbon also has harmonious sweetness from corn, but with a bit of an attitude. You might hear the Nitty Gritty Dirt Band, for instance. Or Robert Johnson could make an appearance on a 78-rpm gramophone record, complete with earthy scratches. He's likely singing "Love in Vain."

Straight rye whiskey is more elegant, with subtle spice notes and a flavor that's smooth but not sweet. It leans a little toward opera. Think Enrico Caruso.

Okay, Regan, you win again. Oh wait, no you don't- I've actually met Robert Goulet. Ha!