A 2003 trade agreement between Canada and the EU about labelling rye whisky has resulted in flourishing European brands being stymied How much do you know about rye whisky? While it sounds like a simple category describing the grain used to make the whisky, events this year have demonstrated the absurdities that can be brought about by legislation and agreements. Currently, rye makers in the EU have been banned from using the term ‘rye whisky’ This bizarre problem stems from a 2003 EU‐Canada trade agreement the EU concurred that all ‘rye whisky’ in the EU was to be Canadian there was only one known rye producer in Europe With the powerful wine lobby demanding strong protection for the likes of Champagne and Prosecco rye whisky was likely seen as an easy win to give the Canadians the rules relating to rye whisky have been subsequently overlooked for the past two decades in which time distillers across Europe have begun producing rye whisky it has become a central part of their whisky identity they are being asked to remove the name of the very grain that makes their spirits small amounts were added to whisky made from other grains to offer a more interesting this developed to the situation we have today ‘Canadian rye’ and ‘rye whisky’ are all allowed to be used interchangeably in the country In terms of protecting heritage and historic production methods it also means that Canadian whisky with no rye could theoretically be marketed as ‘rye whisky’ on the label the 2003 agreement aligned the EU with Canada’s domestic definitions While the flavour‐profile approach made some sense in its own context the potential for transparency issues internationally is clear to see Nordic rye is a niche but powerful category that has developed in the past decade. While local authorities overlooked their obligations stemming from the EU‐Canada agreement, rye‐focused distilleries such as Finland’s Kyrö and Denmark’s Stauning became much‐lauded This makes sense – rye is central to food culture in the Nordics It even makes up parts of the national dishes of Finland and Denmark is writing a book titled The Meaning of Rye about the region’s relationship with the grain “Rye has strong geographic ties with the Nordic and Baltic countries as well as Russia,” she explains “Eighty percent of global rye production comes from those areas it’s probably due to rye thriving in these areas with harsher winters.” rye acreage has been dropping in the region in recent decades Nordic rye whisky makers came at just the right time to take a local threatened heritage crop in new directions Like their culinary cousins in New Nordic cuisine Nordic whisky makers have also focused on championing local produce and traceability This has been central to their early success and trust‐building establishing a dedicated set of fans globally it also means the lack of transparency brought about by the current rye restrictions is particularly concerning Jakob Stjernholm is a co‐founder of Thy Distillery Thy routinely lists all the grains in its whisky on the labels aiming to be as open as possible with consumers “We need to tell people what our grains are – they come from our fields.” For a distillery so deeply rooted in farming in a country where rye lies at the heart of culture banning the name of a grain is as devastating as it is ridiculous Stork Club Rye Whiskey in Germany has also been deeply affected by the new rules a state that produces a third of Germany’s rye crop “We decided to use this association with rye to make whisky,” co‐founder Bastien Heuser says We wanted to talk to a modern whisky consumer and bring something new to the market – not copying anyone.” the distillery is re‐labelling its bottles to fit within the rules One way to do that is by translating ‘rye whisky’ into another language – ‘roggen whiskey’ with redesigns required every time they ship to other EU countries not to mention signalling a local rather than international approach that doesn’t fit the overall vision or identity of the company Among the arguments about international agreements the EU’s subsequent guidance and niche workarounds it can be easy to get sucked into the technical arguments here dedicated whisky producers are under threat from these rules European rye makers are suffering a barrage from numerous angles “They’re playing with people’s lives,” Kyrö co‐founder Mikko Koskinen tells me while we discuss the problems his 100% rye whisky distillery faces it’s evidently an upsetting turn of events for a group that The big issue now is where to go from here What future does rye whisky have in Europe The distilleries are hoping an EU‐Canadian committee can meet to rehash the 2003 agreement A solution needs to be found to move forwards in a way that acknowledges Canada’s unique rye heritage while also allowing competition and innovation from European producers – because they are not giving up on their rye whisky We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Yass Valley Council would like to invite members from the community to nominate for the Rye Park Community Enhancement Fund Committee joining Tilt Renewables and Yass Valley Council representatives including funding for education initiatives will be administered by the Rye Park Community Enhancement Fund Committee which comprises civic-minded community members who understand the region’s demographics and areas where additional support may be required The initial Rye Park Community Enhancement Fund Grant Round is valued at $27,500 charitable or non-profit organisations within 20km of the Rye Park Wind Farm and located within the Yass Valley can apply for funds from the Rye Park Community Enhancement Fund Applications must relate to an identified individual or community need/s in the surrounding area They must demonstrate how the funding will benefit the community directly or indirectly within their application Please submit a copy of the attached nomination form to express your interest in joining the committee Yass Valley Council recognises the traditional custodians of the land and acknowledges the Elders of the community and their descendants A $2.9 MILLION redevelopment of the Rye foreshore promenade is set to transform the area featuring a new open space and two plaza areas.The plan which saw a tender awarded to undertake the project at the Mornington Peninsula Shire’s 17 December meeting will see the eastern car park next to the pier replaced with a public open space.It will also include the construction of two plaza areas either end of the foreshore promenade and landscaping.To make way for the new open space A new car park will be built at the west of the existing Rye pier western car park The shire will also explore options for upgrading a paved and timber decked areas additional pathway connections to be upgraded and a boardwalk extension and new beach access Consideration will also be given to new turfed areas feature lighting along the promenade and additional picnic tables and shelter area.Construction is scheduled to begin in March with completion aimed at the end of the year Mornington Peninsula Shire councillors voted unanimously in favour of awarding the tender a continuous area of public open space to the existing foreshore park that is directly accessible to pedestrians from the township “will be a great benefit to the community and all who visit Rye” “The Rye township experiences a large influx of tourists during the summer months looking to enjoy the existing coastal environment and vibrancy of the township,” it said this also results in unsafe and undesirable congestion issues in the small and outdated public spaces along the foreshore reserve.” But “years of sporadic infrastructure development has resulted in the township losing its intrinsic connection to the coast” “This has resulted through the development of car parks removal of vegetation and the expansion of foreshore camping across the majority of the foreshore reserve “All of these elements hinder the townships’ connection to the coast which is its strongest asset however it is underutilised at present.”The Rye Township Plan project has a total budget of $6.5million with previous works completed or committed in earlier contracts.The promenade transformation forms part of stage one of the Rye Township Plan which also includes a new public square called the Napier Street Plaza The shire engaged with the Rye Community Group Alliance and government authorities for the foreshore revamp First published in the Southern Peninsula News – 15 January 2025 Mornington Peninsula News Group (MPNG) is a locally owned and operated MPNG publishes five weekly community newspapers: the Western Port News Frankston Times and Chelsea Mordialloc Mentone News MPNG also publishes two glossy magazines: Peninsula Essence and Peninsula Kids is an Australian take on a Danish-style summer house retro beach house so stylish that it has its own Instagram account is turning heads on the Mornington Peninsula The home 97 Avon Rd, Rye, named Dune Beach House as a nod to the nearby back beach has more than 1200 followers on its social media profile Owner Matthew Talbot says the Insta account was even seen by scouts from a business that provides locations for photo shoots and television commercials RELATED: Rye: Half pipe skate ramp painted generates big interest in creative house The Body Shop mogul makes move towards $10m sale on the Mornington Peninsula Mornington Peninsula family’s beach box could sell for a $1m the house has since starred in campaigns for homewares and fashion labels including Adairs When Talbot and his partner Talal aren’t enjoying the residence as a retreat from Melbourne it serves as a short-term rental accommodation business “It has made nearly $100,000 in a year with Airbnb and photo shoots,” Talbot said It’s a far cry from when he first inspected the circa-1970s house it was needing a lot of love and TLC,” Talbot said I knew when I saw it that it had potential.” Soaring cathedral ceilings for guests to sit below Owner Matthew Talbot and his partner Talal “put a lot of detail into experiencing the house” As the head of construction and visual merchandising in Australia and New Zealand for global fashion and lifestyle company Hugo Boss a role in which he oversees the build and fit-out of new stores Talbot’s skills came to the fore during Dune Beach House’s five-month-long renovation Both he and Talal were involved in the design “I love something that has got character and is beautiful and breathing new life back into it,” Talbot said He adds that they wanted to retain the three-bedroom house’s original feel with the reno project inspired by a Danish summer house or sommerhus – traditionally small abodes with wooden facades The house’s very own Instagram is named dune_beach_house The block features a coastal-inspired garden The house is close to the Number Sixteen beach cafes and the Dunes and Moonah Links golf courses with timber-lined cathedral ceilings and wooden floorboards Dune Beach House’s kitchen looks out to the front deck Downstairs features a central living and dining space sitting and reading room with a wood and gas fireplace The upstairs mezzanine level is equipped with the main bedroom suite walk-in wardrobe and two balconies with treetop views you can hear the waves crashing,” Talbot said He and Talal also renovated the separate guesthouse containing a bathroom kitchen and dining facilities and a double carport Inside the one-bedroom guesthouse that is separate to the main home The main house’s hi-tech inclusions in a touch pad to gain entry and a smart home technology system that can remotely switch on the airconditioning Dune Beach House’s furniture and short-rental accommodation business will be offered as an additional package for interested buyers The house has a $1.49m-$1.639m asking range Sign up to the Herald Sun Weekly Real Estate Update. Click here to get the latest Victorian property market news delivered direct to your inbox MORE: Drysdale House: Former Australian House Museum exhibit ready for a new owner Vic beach pads: Where to snag a bargain for an up to 10 per cent discount: PropTrack Near Foster, Versace Castle looks like a 300-year-old fairytale fortress – and it’s for sale third parties have written and supplied the content and we are not responsible for it completeness or reliability of the information nor do we accept any liability or responsibility arising in any way from omissions or errors contained in the content We do not recommend sponsored lenders or loan products and we cannot introduce you to sponsored lenders We strongly recommend that you obtain independent advice before you act on the content realestate.com.au is owned and operated by ASX-listed REA Group Ltd (REA:ASX) © REA Group Ltd. By accessing or using our platform, you agree to our Terms of Use. Add articles to your saved list and come back to them any time A suspected gunman remains on the run after a 29-year-old man and a yet-to-be-identified woman were killed during a fight at a home on the Mornington Peninsula early on Monday morning Police were called after an altercation between a group of people inside a house in Parson Street they found the man and woman with gunshot wounds Emergency services tried to revive the pair “We are still working on the exact circumstances it appears that a firearm or firearms have been discharged and a man who lived at that property and the woman that attended that property were seriously injured,” Detective Superintendent Janet Stevenson told reporters on Monday afternoon “Emergency services did attend and gave medical assistance A second man fled the scene and police are still trying to locate him Stevenson said the man who died had been identified as a 29-year-old from Rye who lived in the house The woman arrived with the suspected gunman and is yet to be formally identified Homicide detectives are asking for the public’s help to identify and locate the man they are seeking as well as identify the woman Stevenson expressed concern that the gun used in the shooting had not been found “We don’t know if there’s a firearm still outstanding so we’re giving a lot of urgency around the apprehension of that male,” she said Police believe the alleged gunman and the woman who died knew the 29-year-old “Homicide squad detectives are keen to speak to anyone who may have information about the current whereabouts of the man or the identity of the woman involved,” police said in a statement It’s believed the 29-year-old was the sole tenant of the home and had lived there for just under a year who did not want to be named due to privacy concerns said they woke to the sound of people yelling – which they initially thought was schoolies celebrations – followed by the sound of two gunshots at 4.07am Police placed witches hats and crime scene markers on the road on Monday.Credit: Jason Southth The neighbour heard a police helicopter flying over the property about 45 minutes after the gunshots About a dozen police cars had swarmed the street by 7am Another neighbour said they heard a dog barking loudly around the time of the shooting They said police spent most of the morning doorknocking the surrounding streets of the quiet coastal neighbourhood “It’s just shocking,” the neighbour said of the shooting Forensic police were at the three-bedroom house on Monday afternoon Officers marked what appeared to be burnout marks on the gravel driveway and tyre marks on the street Police have urged anyone who witnessed the incident to contact Crime Stoppers police arrested and charged a man over the death of a man at South Melbourne on Friday appeared at Melbourne Magistrates’ Court charged with a single count of murder The court heard police allege the victim – Hugh Brannan 30 – was stabbed multiple times and that DNA analysis and other forensic testing were yet to take place Police allege Brannan was killed during a home invasion in Iffla Street shortly after 7.30pm was arrested and charged on Monday afternoon The case is expected to return to court in April It is one of four homicides to occur in Victoria over the past four days Get the day’s breaking news, entertainment ideas and a long read to enjoy. Sign up to receive our Evening Edition newsletter. \\u201CWe are still working on the exact circumstances and a man who lived at that property and the woman that attended that property were seriously injured,\\u201D Detective Superintendent Janet Stevenson told reporters on Monday afternoon \\u201CEmergency services did attend and gave medical assistance Homicide detectives are asking for the public\\u2019s help to identify and locate the man they are seeking as well as identify the woman \\u201CWe don\\u2019t know if there\\u2019s a firearm still outstanding so we\\u2019re giving a lot of urgency around the apprehension of that male,\\u201D she said \\u201CHomicide squad detectives are keen to speak to anyone who may have information about the current whereabouts of the man or the identity of the woman involved,\\u201D police said in a statement It\\u2019s believed the 29-year-old was the sole tenant of the home and had lived there for just under a year said they woke to the sound of people yelling \\u2013 which they initially thought was schoolies celebrations \\u2013 followed by the sound of two gunshots at 4.07am \\u201CIt\\u2019s just shocking,\\u201D the neighbour said of the shooting appeared at Melbourne Magistrates\\u2019 Court charged with a single count of murder The court heard police allege the victim \\u2013 Hugh Brannan 30 \\u2013 was stabbed multiple times and that DNA analysis and other forensic testing were yet to take place entertainment ideas and a long read to enjoy Jay Sears is the owner and publisher of MyRye.com Contact Jay here: https://myrye.com/tips-letters/ The planning commission is meeting Tuesday night Someone really doesn't like Ray Tartaglione MyRye.com is publishing a series of letters of support for raising the Pride flag on… Remember that Rye guy and Westchester County boss George Latimer moved his COVID-19 briefings from… The category 1 Hurricane Henri is headed to Rye with 3-6… (PHOTO: Westchester County Attorney John Nonna addressing Rye Mayor Josh Cohn in Monday’s committee meeting.)… and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" (Food Trucks Subject to Change) April 10-June 19 Down by the basketball courts at Rye Rec 4/17 - Arthur.. This workshop with Performance Coach Brian McCarthy of Victory Athletic covers practical running strategies to improve form Get ready to rock it out on Friday Nights this Spring at Rye Rec Parks Amphitheater Dates: Fridays May 2: Birddog / Melt Mobile Food Truck May 16: FDR Drive.. A Bulldog Luau is coming to Midland Elementary School on Saturday The entire Rye community is invited to the Annual Midland School Fair- bring your family and friends,.. May 7th from 6:30pm - 7:30pmAges: 18+Virginia is the Founder and CEO of Colorá Health Coaching (https://colorahealthcoaching.com/) and Certified Functional Medicine Health Coach May 8th from 6:30pm - 9:00pmAges: 21+Create a beautiful mixed media butterfly using watercolor and collage Pieces are inspired by Elizabeth Hayes' beautiful butterflies Join us for the Rye Historical Society's Annual Spring Luncheon and Boutique on May 8 Treat the mothers in your life to a special day at Wainwright House on Sunday a delicious seasonal brunch by Bartleby & Sage,.. Cornell Cooperative Extension '25 Gardening Webinar Series & Tour Wednesday Our biggest party of the year is back at The Capitol Theatre Inspired by the iconic Studio 54 Nightclub The Rye Arts Center’s Studio 51 Spring Benefit celebrates culture Message from Eagle Scout Candidate SPL Mark Pellegrini Calling all community members ages 8-99 ! Please join Rye Troop 2 and myself on May 17th for a very meaningful Eagle.. May 22nd from 6:30pm - 9:00pmAges: 21+Create "Monet’s garden" inspired by impressionist artwork Paint your own interpretation of water lilies in a summer garden in.. 7:00 am Marshlands Conservancy with Saw Mill River Audubon are hosting the Fifth Annual Pride Month Celebrations on May 31st This project was granted funding in the 2024-25 Federal Blackspot Program and seeks to improve safety conditions at the intersection by reducing approach speeds and reducing the number of potential collision points at the intersection.  Department of Transport and Planning approval has been received and works awarded to the contractor Works are scheduled to be completed June 2025 Download: Rye: Melbourne Road and Peninsula Avenue Raised Platforms - Design(PDF, 11MB) Service centre and connection point operating hours and days vary by location Mornington Peninsula Shire acknowledges and pays respect to the Bunurong people the Traditional Custodians of these lands and waters You must be 21 or over to enter this website then you're not old enough to read Breaking Bourbon Classification: Rye Finished in a Maple Bourbon Barrel Distillery: Sourced from Wollersheim Distillery Official Website Seasoned oak | Vanilla extract | Baking spices Dense rye grain | Vanilla cream | Maple sugar candy | Rye spice Baking spices | Leather | Peppery seasoned oak | Maple sugar candy A slightly-rough-around-the-edges barrel proof finished rye that’s packed with flavor CNN and the BBC World Service which is copyright and cannot be reproduced AEST = Australian Eastern Standard Time which is 10 hours ahead of GMT (Greenwich Mean Time) Victoria police say they are searching for a man after deaths at Mornington Peninsula home following an altercation A man and woman are dead after what Victoria police believe was a “targeted” early morning shooting with detectives now searching for a man who left the scene Police said a man and a woman had gone to an address on Parson Street in Rye where an “altercation” took place with a man at the property on Monday morning Officers were called shortly after 4am and found a 29-year-old man The woman has yet to be formally identified Sign up for Guardian Australia’s breaking news email Det Supt Janet Stevenson said police were now searching for the man who had gone to the property with the woman “We believe that they were [all] known to each other … and that it was targeted,” Stevenson said “I understand this will cause fear in the community but we are actively investigating at this time and I think we’ll have some good avenues to follow.” She said it was too early to say whether any weapons were found at the scene but added: “We don’t know if there is a firearm still outstanding “So we’re giving a lot of urgency around the apprehension of that male.” Free newsletterGet the most important news as it breaks Homicide squad detectives were investigating but have not established a motive Police have urged anyone with information to contact Crime Stoppers on 1800 333 000 The request URL is over the maximum size allowed Police will prepare a report for the coroner following the death of a male in Rye this evening Emergency services were called after a jet ski rider located an unresponsive male in waters off Butler Street just before 5.30pm The yet to be formally identified male was brought to shore and CPR was commenced but he died at the scene The exact circumstances are yet to be determined but the death is not being treated as suspicious https://www.police.vic.gov.au/rye-death The dates displayed for an article provide information on when various publication milestones were reached at the journal that has published the article activities on preceding journals at which the article was previously under consideration are not shown (for instance submission All content on this site: Copyright © 2025 Elsevier B.V. Peninsula Schoolies will return to Rye foreshore later this month. Hosted by Mornington Peninsula Shire the Schoolies Hub will run from Saturday 23 to Thursday 28 November giving school leavers a dedicated area to make lasting memories and shake off the pressures of their final year of school.   Schoolies is a long-standing tradition and a rite of passage for young people graduating high school Rye has been a popular destination among many school leavers for years Our Hub will allow school leavers to dance the night away in an age-appropriate environment DanceWize and Red Frog volunteers.     We are in contact with local businesses and residents and we’ll work with our community to keep the celebrations safe.   Peninsula Schoolies 2024 tickets cost just $30 for a week-long pass Each night will feature a different line-up of talented local DJs and party themes The pass gets ticket holders access to the Schoolies Hub wellbeing support and the 'get home safe' bus service.   The bus service operates between 9pm and 1am to transport young people safely back to their accommodation within the Southern Peninsula Young people can ask our Youth Services staff or call a dedicated Red Frogs hotline when they are ready to go home.  Peninsula Schoolies is for 2024 school leavers only.  For DJ lineup and to buy tickets visit: schoolies.mornpen.vic.gov.au  Homicide Squad detectives have charged a man following the death of two people in Rye on 2 December Emergency services were called to a property on Parson Street shortly after 4am following reports of an alleged altercation It’s alleged a man and a woman had attended the address and became involved in an altercation with the residents of the property A male resident of the property and the female who attended the property were allegedly located with gunshot wounds however a 29-year-old Rye man and a 19-year-old Mornington woman passed away at the scene It’s alleged the parties involved were known to each other a 24-year-old man from Narre Warren South and a 28-year-old man from Narre Warren North were arrested with assistance from the Special Operations Group earlier today A 24-year-old Narre Warren man has been charged with murder aggravated home invasion and armed robbery He was remanded to appear before Melbourne Magistrates’ Court on 23 May 2025 The remaining three men were interviewed and released from custody pending further investigation Forbes contributors publish independent expert analyses and insights I write about wines and spirits and the hidden corners of the worldFollow AuthorFeb 13 02:22am ESTShareSaveComment@font-face{font-family: "Schnyder"; src: url("https://i.forbesimg.com/assets/fonts/schnyders/schnyders-bold-webfont.woff2") format("woff2") url("https://i.forbesimg.com/assets/fonts/schnyders/schnyders/schnyders-bold-webfont.woff") format("woff"); font-weight: 700; font-style: normal;} @font-face{font-family: "Merriweather"; src: 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Neue",Corbel,Helvetica,Arial,sans-serif;} #article-stream-0 .subhead-embed.font-size #article-stream-0 .subhead-embed .font-size{font-size: 26px;} #article-stream-0 .subhead3-embed.color-body #article-stream-0 .subhead3-embed .color-body{color: #333333;} #article-stream-0 .subhead3-embed.color-body-border{border-top-color: rgba(51,51,51 #article-stream-0 .subhead3-embed .color-body-border{border-top-color: rgba(51,51,51 0.8);} .bg-body{background-color: #333333;} #article-stream-0 .subhead3-embed.font-accent #article-stream-0 .subhead3-embed .font-accent{font-family: Euclid,"Noto Sans","Droid Sans","Helvetica Neue",Corbel,Helvetica,Arial,sans-serif;}Glass of rye whiskey on background of rye grain Three American rye whiskeys took top honors at the prestigious 2025 World Whiskies Awards America a highly respected competition in the whiskey industry The winners and other winning whiskeys were announced at an awards ceremony in Bardstown Below is a brief background and tasting notes of each of the rye whiskeys Heaven Hill Grain to Glass Kentucky Straight Rye Whiskey was the World’s Best American Rye Whiskey The whiskey is produced by Bardstown-based Heaven Hill Distilleries one of the largest and most well-known producers in the United States Heaven Hill is renowned for producing high-quality bourbons and rye whiskeys is a testament to their commitment to producing craft spirits This series highlights their dedication to controlling every step of the production process ensuring consistency and quality from start to finish This rye whiskey is made from a mash bill of 63% rye The high proportion of rye produces its bold and spicy character Although the rye whiskey doesn’t show an age statement The nose features powerful spicy rye bread mixed with a sweet undertone of caramel and vanilla There’s also a touch of oak and a faint note of raisin This rye is bold and full-bodied on the palate with the signature spicy rye flavors leading the way Highline Triple Rye was the Best 12 Years and Under Rye Whiskey a company focused on creating bold and complex rye whiskeys Triple Rye is a unique expression that blends three distinct rye grains Highline is known for its emphasis on small-batch and the Triple Rye is a perfect example of its approach to creating a memorable rye whiskey The whiskey is crafted using a mash bill of 53% rye and 37% corn The three types of rye grains add layers of flavor and complexity It is distilled in small batches and aged in #3 charred oak barrels The Triple Rye is a balanced blend of 5 YO Each rye variety contributes a different element to the overall profile There’s a rich layer of butterscotch and caramel The sweetness of caramel and vanilla balances the spiciness with lingering oak and pepper and a faint note of sweet vanilla and toffee A delicious old fashioned cocktail made with rye whiskey on a wooden bar counter top The 18 YO Rye is a rare and limited release with a long aging process that results in a highly complex and refined whiskey Buffalo Trace does not disclose the mash bill but is believed to consist of 51% rye The rye whiskey is pot distilled and aged in #3 charred oak barrels to develop its deep flavor The extended aging period allows it to absorb more of the oak’s flavor complemented by sweet notes of butterscotch There’s also a hint of cedar and a slight fruitiness of raisin and plum with lingering spicy oak and a touch of sweet caramel The complexity of the aging process leaves a smooth Each of these rye whiskeys offers a different expression of the classic rye flavor allowing enthusiasts to explore a wide range of styles The Heaven Hill Grain to Glass offers a balanced rye with a rich mouthfeel The Highline Triple Rye provides a complex and spicy flavor profile with a balanced sweet and spicy finish offering a smooth and elegant drinking experience The World Whisky Awards (WWA) is not just any competition It's an annual event that rigorously evaluates and celebrates the best whiskies from around the globe The America Edition shines a spotlight on the excellence of American whiskeys are judged by a panel of experts from the whisky industry These judges meticulously assess the whiskies based on their taste ensuring that only the finest whiskies are recognized The World Whiskies Awards are not just about celebrating the best whiskies They're about setting the standard for excellence in the whisky industry The awards highlight the finest whisky expressions each year The day began with a festive Divine Liturgy at Panagia Kamariani followed by the Blessing of the Waters and concluded with a lively celebration on Rye Beach a large crowd gathered today at Rye Pier to witness the Blessing of the Waters and the diving of the Holy Cross organised by the Parish of Panagia Kamariani in Red Hill brought together the Greek Orthodox community for one of its most significant traditions adding an extra sense of awe to the occasion The ceremony was led by Bishop Kyriakos of Melbourne accompanied by the Parish Priest of Panagia Kamariani Dozens of young swimmers braved the cold waters of the bay the cross was caught by Chrysostomos who emerges victorious from the choppy waters Wiley has also released a solo album of long-gestating songs that he recorded Wiley played every instrument on the album recording and producing in a friend’s basement in the hopes of retooling songs he originally wrote in the 1990s to perform with a new band I wrote all these songs back in the day around ’98 ’99 and played them out a couple times using my friend Scott (Black Hollies) on drums and Justin (Rye Coalition) on bass Then I stopped writing the album joining Rye Coalition to record the “On Top” LP sessions when everybody was holed up and and nobody wanted to do shit with the sky falling I recorded this slowly in my friend’s basement to tape I basically waited 25 years to record them properly with hopes to put together a band and play them out As soon as I was done recording and mixing I need that I needed to record them now or I might not be able to Police have descended on a suburban home early on Monday Emergency services were called to Parson St in Rye after reports of an “altercation” that occurred between a group of people shortly after 4am Get the first look at the digital newspaper curated daily stories and breaking headlines delivered to your inbox Get the NewsletterBy continuing you agree to our Terms and Privacy Policy.Emergency services attempted to revive the man and woman but they were declared dead at the scene. Multiple police vehicles have been seen on the street with police taping off the area. Parson St in Rye has been taped off. Credit: 7NEWS“It’s believed a second man fled the scene,” a Victoria police spokesperson said. “At this early stage in the investigation, it’s believed the parties were known to each.” A major crime scene has been set up and a homicide investigation is underway. Anyone with information is urged to contact Crime Stoppers on 1800 333 000. Latest EditionEdition Edition 5 May 20255 May 2025All-powerful Anthony Albanese says give me some R.E.S.P.E.C.T Volume 9 - 2022 | https://doi.org/10.3389/fnut.2022.868938 Consumption of whole grain has been associated with lower incidence of type-2 diabetes cardiovascular disease and their risk factors including improved glycemic control In comparison with other whole grain products rye bread has been shown to induce lower insulin response in the postprandial phase This phenomenon has been referred to as the “rye factor” and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods results from intervention studies showed that rye-based foods vs (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase Mechanistic studies have shown that the rye factor phenomenon might be due to slowing of the glucose uptake in the intestine this has also been shown for wheat-based bread and is likely an effect of structural properties of the investigated foods rather than the rye per se More carefully controlled studies where standardized structural properties of different cereals are linked to the postprandial response are needed to further elucidate the underlying mechanisms and determinants for the effect of specific cereals and product traits on postprandial glycemic control not all studies investigating the postprandial response of rye-based products have supported the rye factor phenomenon and the prevalence of this phenomenon across studies and the underlying mechanisms and determinants remain unclear The purpose of this review was to gather studies that have investigated the acute effect of rye products on postprandial insulin and glucose and evaluate the occurrence of the rye factor phenomenon we aimed to evaluate characteristics of investigated products to identify features that could help us to improve the understanding of the mechanisms behind the rye factor phenomenon we intended to evaluate the effect of habitual consumption of rye products on postprandial glucose and insulin response and Web of Science to identify studies investigating postprandial glucose and postprandial insulin response following at least one rye product and a non-rye control product Reference lists of known and identified articles were inspected to identify additional relevant studies In addition to studies investigating acute postprandial effects studies investigating effects of regular rye consumption on insulin glucose and other known risk markers for diabetes was included Studies on extracts or isolated fiber fractions as well as studies including insulin dependent diabetics Data on identified studies were extracted into tables If studies included several different test products only products directly compared to the rye products(s; i.e. statistical test result reported) were included in the tables Products with added extracts or isolated fiber fractions were not considered as were products designed to test the effect of adding acids to a test product Only outcomes related to glucose and insulin metabolism were considered a dataset was made containing detailed information on the pairwise testing of a rye product to a non-rye product in the Postprandial phase As several of the included studies included more than one pair of products the same study could appear several times in this table if compared to more than one other product in the original study Since the studies evaluated the Effect on glucose and insulin in various ways focus was put on the area under the curve (AUC) for a time period of 3–4.5 h or 2 h for studies of shorter duration and the peak values as these measures were available for the majority of the studies As neither AUC nor peak were reported in all studies it was decided to use both methods in the evaluation It was evaluated whether the rye products resulted in lower/same/higher response than the wheat product in at least one of the mentioned evaluation methods (AUC or peak) In case rye product showed higher/lower response in one the methods and no effect in the other method it was classified as lower/higher according to the method that showed effect None of the included studies reported conflicting results (i.e. one method showing higher and the other showing lower) for any pairwise comparisons The tested pairs were categorized as follows: “no effect” (no effect on glucose or insulin) “glucose reduction” (lower glucose “insulin reduction” (lower insulin “reducing both” (lower glucose and lower insulin) and “increase” (higher glucose and/or insulin) Most of the studies consisted of more than one rye product and/or more than one non-rye product (control) and thereby consisted of more than one pairwise comparison between a rye product and a control product these bran-based rye breads have fiber content in similar range as the other rye-based breads (12–19 g/portion) Table 1. Pairs of rye-control comparisons extracted from the studies presented in Supplementary Table 1 grouped according to effect on postprandial insulin and glucose Figure 1. Total dietary fiber and available dietary fiber content of rye products and control products, categorized according to effect on postprandial glucose and insulin (Table 1) This suggests that the positive effect of rye cannot be purely attributed to the high fiber content of rye products which have a lower dietary fiber content than other types of rye products fall into categories supporting a positive effect of rye further highlighting that the fiber content might not alone explain the effect it should be noted that endosperm rye flour still has a higher fiber content than endosperm wheat flour and a beneficial role of a higher dietary fiber content cannot be ruled out also found evidence of the rye factor phenomenon indicating that the rye factor is not restricted to sourdough fermented rye breads Most of the pairs falling into categories of reduction in both insulin and glucose consist of a yeast fermented rye bread compared to a yeast fermented control bread These studies indicate that an evening meal containing rye may have a beneficial effect on glycemic control at the following breakfast meal but none of these studies showed a postprandial response in line with the rye factor phenomenon Studies investigating the effect on habitual consumption of rye products on glycemic control there is no consistent evidence supporting a positive effect of habitual rye consumption on postprandial glycemic control despite the predominantly positive effect found in acute meal studies it should be mentioned that most of these studies evaluate the effect of the intervention on oral glucose tolerance which may not be directly comparable to a meal tolerance test such as the ones typically used in the acute meal studies the relatively large variations in study duration and intervention products used makes it difficult to draw firm conclusions and further studies are needed to understand the potential link between the positive effects from acute meal studies and the long-term associations with improvements in glycemic control and reduced risk of type-2 diabetes They found that the rye factor phenomenon was related to slower uptake of glucose in the intestine but not to altered disappearance or clearance of glucose in the blood stream Furthermore, high fiber cereals have been shown to increase the fecal energy excretion, through binding of nutrients from the food and reduce the absorption (58) that even though the studies match the rye and control products in terms of available carbohydrate a larger amount of the available carbohydrate will be bound to the dietary fiber matrix in the fiber-rich rye products compared to the control products which typically has a lower fiber content and therefore the amount of carbohydrate available for absorption in the intestine will in reality be lower for rye foods This could then lead to a slower and/or reduced intestinal absorption of glucose and subsequent reduced insulin secretion One could hypothesize that this would lead to higher postprandial glucose and insulin response Additional studies investigating the effect of different fermentation methods on structural properties of bread is needed in order to fully understand the effect of fermentation on structure and potentially link it to the physiological response in vivo limited evidence for the underlying mechanism behind the rye factor exist are likely the major determinants for the postprandial response to consumption of cereal products more evidence is needed in order to evaluate the implications of reductions in postprandial insulin response on long term disease risk Method of fermentation has been shown to influence the structure of bread which could in turn influence the physiological response to consumption of the breads this is often clouded by the fact that sourdough fermented rye breads are often compared to yeast fermented wheat breads making it difficult to disentangle the effect of cereal source from the method of fermentation From an applicational point of view it is sensible to test a yeast fermented wheat bread with a sourdough fermented rye bread as this is the typical types of bread available on the market and consumed by consumers from a mechanistic point of view studies investigating different combinations of cereal sources and methods of fermentation are needed in order to understand the underlying mechanisms and determinates for postprandial response rye-based products have consistently been shown to lower insulin response in the postprandial phase either alone or in combination with reductions in glucose response Recent mechanistic studies using tracer-techniques have suggested that this may be attributed to slower glucose uptake in the intestine which in turn may be linked to structural properties of rye products the rye factor phenomenon might not be a unique property of rye-based cereal products as similar effects have been observed from other types of cereal products with similar fiber content and structural properties Some studies indicate a role of sourdough fermentation potentially through its effect on structure but due to lack of studies properly designed to address this research question effects of fermentation from other factors cannot be disentangled There is a need for carefully controlled studies investigating the postprandial effects of products based on different cereals as well as the structural properties standardized across cereal species to understand the link between structural properties and postprandial response KI and KJ conducted the literature search and extracted the data KI analyzed the data and wrote the article under supervision of RL The funder had no role in the study design which is a research and dissemination platform for research related to rye and health that includes academic institutions as well as institutes and food industry with interest in rye across the Nordic region The forum and its activities are funded by the industrial partners RL is the PI of several projects funded by several cereal industrial companies Such funding is used to carry out scientific studies or by any other means have any personal economic benefits from industrial collaborations The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/fnut.2022.868938/full#supplementary-material Whole grain intake and cardiovascular disease: a meta-analysis Greater whole-grain intake is associated with lower risk of type 2 diabetes Whole grain 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Kia Nøhr Iversen, a2lhLm5vaHJAY2hhbG1lcnMuc2U= Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish words: It’s one of those impossible spirits questions “it depends” is the best answer: Mash bill and aging environment will play their respective parts so what works for one barrel could be completely off for another Take a broader view and there’s additional variance among whiskey types. What’s true for single malt Scotch won’t always hold for single grain and comparing whiskeys across continents is like comparing apples to kumquats — doable but it’s still probably best to pick smaller battles To that end, we previously asked nine of the smartest folks in American whiskey — including some bona fide legends — about the ideal age for bourbon That survey yielded fascinating ranges and more than a few caveats It’s practically impossible to prompt an industry vet without turning on the fountain of knowledge It’s just one of many examples illustrating that when it comes to whiskey maturation it’s tough to categorize things by clearly defined rules and norms So we asked nine of the smartest American distillers and blenders (Fletcher among them) for their thoughts on the best age range for rye whiskey ideally with no greater than a four-year spread We also solicited some additional thoughts on aging rye versus bourbon Note: These responses have been lightly edited for formatting and clarity I often view corn-based mash bills as providing the canvas for barrel flavors to express themselves rye whiskey can behave a bit differently in its maturation some particularly punchy rye distillate seems to need even longer in cask to mellow out and mature into a cohesive whiskey I generally prefer bourbon aged a little longer in a more moderate temperature some of my favorite rye barrels mature in cooler warehouse locations giving a good amount of time for oxidative reactions to occur while limiting the exposure to heat preferably with a lower entry proof to keep the profile sweeter Most rye whiskeys reach peak maturation between 10 and 13 years — this is when they truly shine and excite me the most creating a harmonious profile where sweetness and floral notes shine without overpowering This stage delivers a refined complexity that needs no further adjustment Rye is a more powerful grain and requires more precise aging to balance its power and nuanced flavors leans into comforting notes like caramel and vanilla There are so many things that go into the flavor I’ve worked at several distilleries, and I think each had their sweet spot — at least for my palate. At Jack Daniel’s, I think our rye is excellent between 6 and 10 years old. But a barrel on the top floor of a really hot house will be more balanced closer to 6 than 10 years, in my opinion. Our personal preference here at Kentucky Peerless tends to fall within a 5-to-8-year span on the aging of our rye whiskey barrels. We start sampling our product at the 4-year mark to test if the barrels are aging properly in our warehouses, and this also gives us an idea of the distinct tasting notes the whiskey picks up year-to-year and season-to-season. By having a lower barrel entry proof of 107 and processing at barrel strength, this allows the distillate to absorb more flavor from the barrel and create a bolder and higher-proof whiskey. Keeping our rickhouses at one story (five barrels high, 10 barrels back) allows minimal temperature variance throughout the different levels of the rickhouse, so each of our barrels gets similar heating and cooling rates, leading to a more consistent profile between batches. Rye is typically aged for shorter periods of time than bourbon. Aging rye whiskey for a shorter duration allows the spicier rye grain flavors to remain more prominent in the final product, whereas longer aging periods for bourbon typically mellows out the taste and helps develop sweeter, more appealing, notes. By aging rye for longer periods of time, this gives the whiskey a smoother profile with enhanced complexity. I actually think that sometimes a well-made rye matures better than bourbon as it ages — part of the reason you see some distilleries launch a 2-year rye before their bourbon hits the shelves. But in my opinion, rye whiskey really blossoms starting at the 6-year mark. I’ll also caveat that I do love an even higher-aged rye whiskey, but that’s not necessarily where I think the category on the whole presents best. In my experience, rye tends to mature faster than corn, which is why I prefer an older bourbon to an older rye. To me, a young bourbon can come across “green” as it lacks the complex, mellow flavors that are developed through maturation. I don’t often see this same issue with rye whiskey. Generally, I think rye is better younger than bourbon. A good rye is probably 6 years old. You’re able to appreciate the citrus and spice notes around year four. So I’d say my range is 5-7 years. When looking for a good rye, I’m expecting the presence and influence of eugenol, [a phenolic compound also found in cloves, cinnamon, and nutmeg]. I believe the majority of our rye whiskey barrels reach peak maturation after resting between 6 and 10 years. However, this isn’t true for every barrel as some barrels are going to be very good before 6 years and some barrels are going to continue to get better long after 10 years. Older rye whiskeys can sometimes become too tannic or over-oaked; the herbal characteristics of rye tend to fade or become overpowered when rye barrels are allowed to mature too long. In my experience, rye tends to reach peak maturation earlier than bourbon. The sweet notes in bourbon hold up to, and better complement, the deep, sometimes bitter barrel notes developed later in maturation. Rye’s spicier, more herbal profile tends to mature faster and can hit its sweet spot in a shorter time frame. As with all aged spirits, there are so many factors to consider here. Are we talking about a 95/5 rye mash? A 55/45? Malted rye? What’s the proof of the spirit going into the barrel? Hell, what’s the proof coming off the still?! All of this makes a big difference to the end product, whether it’s rye, bourbon, or even brandy. Still, there is some continuity within all those variables. For your standard American rye, the real sweet spot starts hitting at 7 to 9 years old. That’s when those sharper dry “rye spices” from the distillate begin to shift toward softer dark fruits, caramelized sugars, and deep winter spices with a sweet and lush end (from the wood sugars taking dominance in the distillate). That age range is when the barrels start to shine through while still holding onto the rye-ness of it all. You’ll still get nice green herbs and a sharpness that’s “rye” without the harsher/pepperier/drier vibes of a younger one. Ranging beyond 10 years, you’ll risk getting something funky, dry, and very oaked, which… to each their own! On Saturday January 4, the dancers, youth, committee and members of Panagia Soumela Melbourne took to Rye Foreshore Reserve to present their first ever Akrothalassa. There were beach goers, locals and plenty of people from Melbourne who headed down for an array of gyros, loukoumades, frappes and drinks. It was a day full of live music, performances and dancing for a celebration of Pontian culture. “We are so proud of our team who worked so hard to get this event organised and to keep it running, and we are so grateful to everyone who came down to show their support,” Olga Antoniadis from the organisation said. The event also saw the launch of their cookbook ‘My Pontian Kitchen’, a project the women of the community and club members have been working on for the past five years. It is a Pontian cookbook written in English, detailing over 70 recipes that have been passed down from generations. President of Panagia Soumela Melbourne Kosta Xanthopoulos thanked all who attended and supported Akrothalassa. In particular he acknowledged the youth and the members of the club. “We plan to do this event every year and our club is always open to anyone who wants to learn about Pontian tradition and history,” he said. The page you requested could not be found There could be an error in the URL you entered into your browser why not take a look at some of the other great sections on the Express website: If it’s still a mystery don’t hesitate to contact us here order back issues and use the historic Daily Express newspaper archive Daily Express uses notifications to keep you updated After months of anticipation and dedicated work by Parks Victoria the iconic pier has been beautifully restored and is now ready to welcome visitors again.The restoration has revived the pier’s historic charm and introduced several exciting new features Among the highlights are the interpretive signs installed along the pier which showcase the area’s rich marine life These signs provide fascinating information about the local sea creatures making your visit enjoyable and educational.In addition to the interpretive signage new benches crafted by the Point Nepean Men’s Shed have been strategically placed along the pier These benches offer perfect spots to sit and take in the breathtaking views of the coastline making your visit even more relaxing and enjoyable Parks Victoria’s commitment to preserving and enhancing this beloved landmark has paid off.The upgraded pier maintains its historic significance and offers a modern engaging experience for visitors of all ages Whether you’re a local resident or a tourist the new and improved Rye Pier is a must-visit destination First published in the Southern Peninsula News – 24 July, 2024 ShareSaveCommentLifestyleSpirits5 Must-Try Rye Whiskeys In 2025ByErik Ofgang Erik Ofgang is a Connecticut journalist who writes about drinks 12:13pm ESTShareSaveComment@font-face{font-family: "Schnyder"; src: url("https://i.forbesimg.com/assets/fonts/schnyders/schnyders-bold-webfont.woff2") format("woff2") #article-stream-0 .subhead3-embed .font-accent{font-family: Euclid,"Noto Sans","Droid Sans","Helvetica Neue",Corbel,Helvetica,Arial,sans-serif;}The highest-ranked rye whiskeys tend to be full of spice character and can be sipped neat or used to power cocktails The following rye whiskeys are ones I’ve fallen in love with for a mix of their flavor when poured neat and ability to power cocktails I’m sure there are many great ryes that are not included on this list The process Sagamore Distillery employs for this rye hits all the right notes and made with local rye and non-GMO corn from the distillery’s Maryland farm it gets a hit of spice on the finish and works both as a sipper and ingredient for your favorite rye-based cocktail This high rye seeks to be a best of both worlds combination of the spice-forward flavor of rye and the smoothness of bourbon this whiskey is a blend of half straight rye and half straight bourbon resulting in a spirit with a majority rye final mash bill The finished product tastes just like you’d expect given that description it closes smooth and caramel-like and is an excellent sipper New Riff Distilling’s core rye whiskey is bottled in bond without chill filtration and always carries an age statement It’s mashbill is 95% rye and 5% malted rye rye-forward flavor that is bursting with spicy character This makes it perfect for fans of full rye flavor and also a great drink to use as a mixer in cocktails to give whatever you’re making a true rye kick This is older than many rye whiskeys and utilized specially selected barrels that are bottled and 90-proof The ensuing liquid tastes like everything you want a rye to be It starts smooth with a spice-forward and complex finish; it’s always a standout in my own tastings as well as blind tastings I host with others CalendarEventsResultsAllHomeAwayAllHomeAwayComposite CalendarTrinity Rye and Stephani WinzelerWVB Adds Trinity Rye and Stephani Winzeler5/2/2025 11:03:00 AM | Women's Volleyball © 2025 Purdue University Fort Wayne An equal access/equal opportunity university. If you have trouble accessing this page because of a disability, please email Human Resources and Office of Institutional Equity at accessibility@pfw.edu ShareSaveCommentLifestyleSpiritsThe Macklowe Adds Rye To Its Ultra Luxury Whiskey PortfolioByBrad Japhe 02:02pm EDTShareSaveCommentA Kentucky straight rye whiskey (left) is the newest addition to The Macklowe portfolio The non-age-stated Kentucky straight rye is set to retail for $99 a bottle We scored an exclusive taste of the liquid and can confirm that it’s unlike any other rye on shelves today Silver Edition remains a rye drinker’s rye at its core menthol notes are apparent in the nose and stay the course across the palate The whiskey’s slow and steady finish is brimming with the spice of dill and fresh cracked peppercorn It’s hardly a surprise that the namesake grain is the star of the show considering that Macklowe opted for mashbill of 95% rye and 5% malted barley almost-fruity elements of the barley are amplified with the implementation of that single malt finish It veers rich and robust where lesser ryes can stray dry and astringent “It was a great idea that I came up with in the shower,” Macklowe recalls of the rye’s unique finish “I ran it by Brendan McCarron and he loved it Our view is that everything should tie back to our core product.” But this month marks a new era for the “rye-naissance” as Beyoncé promises to make the drink even more mainstream with the introduction of her own SirDavis rye Beyoncé’s offering is one that’s engineered to resonate with scotch fans SirDavis is finished in sherry barrels and uses an unusually high percentage of malted barley in its mashbill “I’d like to think that Beyoncé was inspired by my product,” says Macklowe “It’s great to see someone else break the mold and it will shine a huge spotlight on this market It also creates a huge opportunity for new drinkers to explore different luxury items We’re creating a new taste profile for this category A different product that didn’t exist before.” The acclaimed chef who helms multiple Michelin-star kitchens across the globe is close personal friends with Macklowe and secured his own limited edition of 60 bottles for his namesake restaurant and the poor condition of several rides following Standard Amusement's departure in February Standard terminated its contract just three years into a 30-year contract to both repair Playland's rides and maintain them The emergency declaration for "Playland Park Ride Maintenance" allows Westchester to hire the company without seeking bids for the work “In order to open the iconic Playland Amusement Park for a portion of the 2025 operation season the county will need to hire a company to inspect specific rides secure all necessary supplies and parts to operate the rides repair and thereafter maintain the rides,” said Parks Commissioner Kathleen O’Connor in her emergency declaration “Standard’s abrupt departure leaves the county with little time to properly carry out all of this work.” O’Connor said that Standard left the county in the lurch “Standard left little or no spare parts in inventory in some cases did not properly winterize rides and a number of rides were left dis-assembled.” More: When will Playland open? Westchester's costs rise after private operator's departure County Executive Ken Jenkins last week said that Playland Park would open for 2025 but has yet to say when the amusement park will open or how much of the park Playland patrons will be able to enjoy “It’s very possible that Standard did leave it in a very dire situation,” she said Standard has insisted that it left the amusement park equipment in good condition upon its departure "This mess is what you get when you fail to put contingencies in place," she said "Competent leadership would have done exactly that we're watching a trainwreck in slow motion and the taxpayers are getting hosed for a no bid contract Ken Jenkins has been running the county for the past 8 years The responsibility for this debacle is his alone." A county spokesperson did not immediately respond to a request for comment has installed hundreds of roller coasters around the world and played a key role in reviving Coney Island’s Luna Park in 2010 The county owns 11 rides manufactured by Zamperla as well as several more manufactured by another company that is no longer in business was among the bidders passed over in 2015 when the administration of County Executive Rob Astorino selected Standard Amusements to manage the nation’s only publicly owned amusement park Zamperla’s website notes “We take fun very seriously,” adding that “We understand that amusement is a serious matter and the safety of those enjoying our rides is our top priority We embrace complete responsibility for our work ensuring that every ride we create is not just thrilling but also safe “Zamperla has not only familiarity with the rides but has expertise and ability to provide parts and maintenance,” wrote O’Connor How much Zamperla will charge the county remains to be seen O’Connor said the county won’t know how much work has to be done until Zamperla’s team “has an opportunity to complete and price the work.” The condition of Playland has emerged as a hot issue in the 2025 campaign for county executive Sculti this week criticized Jenkins for his role while serving as deputy county executive under George Latimer in reworking the agreement with Standard Amusements inked during the tenure of County Executive Rob Astorino in 2016 and was elected in February to serve the final year of Latimer’s unexpired term He’s facing Sculti for a full four-year term in November Sign up for Wilson's weekly newsletter for insights into his Tax Watch columns David McKay Wilson writes about tax issues and government accountability. Follow him on Twitter @davidmckay415 or email him at dwilson3@lohud.com 40 Rye is my favorite Canadian whisky.Courtesy Image Apr 17, 2025 9:57 AM EDTWhen I first got into whiskey years ago, I learned about the stigma surrounding many Canadian whiskies People often saw them as barely interesting light blends thanks to the long border that made smuggling easy.  They were usually cheaper than our well whiskey and even our well vodka My view of Canadian whisky shifted in the early 2010s when people discovered that WhistlePig I dismissed it as just another brand buying bulk whisky from Canada But my real turning point came in early 2020 Wiser’s came to Boston to teach a Canadian whisky masterclass for my chapter of the United States Bartenders’ Guild That session opened my eyes to the laws and production styles behind Canadian whisky I finally understood why some of it tastes bland while others are truly world-class Want the latest whiskey news, deals, and reviews? Sign up for the Whiskey Wednesday newsletter. Canadian producers often distill rye at a lower proof to use as a flavoring agent adding it to a base of nearly neutral corn or grain whisky distilled at 90 to 95 percent ABV Some Canadian ryes are just 10 percent rye the rest being high-proof corn whisky.  By contrast, U.S. law requires rye whiskey to have at least 51 percent rye in the mash bill and be distilled below 80 percent ABV (with most producers keeping it under 70 percent) distillers co-ferment all the grains together while Canadian producers distill each grain separately and then blend them after aging This lets them tailor each step—milling Canada doesn’t have that restriction Lighter blended whiskies often age in used barrels 100-percent rye components age in new or lightly used casks This flexibility allows Canadian distillers to assemble a multitude of whiskies through the art of blending for taste and consistency.  WhistlePig’s success with its 10-year-old, 100-percent Canadian rye in 2010 pushed Canadian producers to reevaluate their own rye stocks. J.P. Wiser’s had actually released Lot No. 40 Rye back in 1998 made from a single grain but it didn’t catch on and was discontinued WhistlePig’s popularity likely motivated the brand to bring it back in 2012 Inside the Hiram Walker Distillery in Windsor 40 is made at the Hiram Walker Distillery in Windsor under the guidance of master blender Don Livermore Originally created by Michael Booth in 1998 the whisky was inspired by his ancestor Joshua Booth who likely made whisky himself in the late 1700s in Ernestown the site of Booth's ancestor's gristmill and distillery The original recipe used 90 percent unmalted and 10 percent malted Canadian rye When Livermore relaunched the brand in 2012 he updated the formula to use 100 percent unmalted rye and microbial enzymes in place of malt The whisky is made using a column still followed by a 12,000-liter traditional copper pot still Canadian law requires a minimum of three years 40 drinks like a softer version of American rye especially those made with 95 percent rye and 5 percent barley It’s complex and balanced enough for sipping 40 is noticeably cheaper than a similarly aged WhistlePig 6 Year Rye so using it in cocktails doesn’t feel extravagant While Canadian rye varies widely in style and quality many 100 percent rye expressions are worth seeking out—especially for fans of American straight rye