Oh, and, as I've mentioned before, I love rye. I feel that the United States has started to finally recover from the destruction of Prohibition, and we're starting to really produce world-class whiskies again. Obviously, most of our country's reputation is in bourbons, with a secondary reputaton for Tennesee whiskey, but I'm glad to see better ryes coming back, too. Obviously, there's Jim Beam and Old Overholt (which remains my favorite lowbrow drink), but I've got a craft-brewed rye, which is damn good.

I'm a bit annoyed at Canada for ruining the worldwide reputation of rye, by calling their mass-market swill "rye". I mean, Canadian whiskey is Canadian whiskey, not "rye". But Canadians CALL things like Segram's "rye".

Yes, Canada produces some fine whiskies, although I can't think of any. But none of them involve the grain "rye" in any significant way, so none of them should be called "rye whiskey".