Rye whiskey is the spicier, drier counterpart to bourbon — where corn brings sweetness, rye brings pepper, mint, and a firmer backbone. That's exactly why the classic cocktails of the nineteenth century were built on it, and why a Manhattan made with rye tastes structured rather than sweet. Aspen-aged here refers to the barrel program. Try it neat first to see what you're working with, then in a Sazerac.