Dark Horse Rye and Bourbon Whiskey – Rimann Liquors

Dark Horse Rye and Bourbon Whiskey

March 1, 2013

New releases from Dark Horse Distillery, Kansas City’s small batch craft distillery are the Reserve Bourbon Whiskey and Reunion Rye Whiskey.  Dark Horse is family owned and operated right here in Lenexa.  They use grains purchased from local farmers and suppliers and they are hand bottled and labeled. 

Both the Bourbon Whiskey and the Rye Whiskey are expected to be in our stores on Tuesday March 5th for Lenexa and Wednesday March 6th for Prairie Village.


Rye Whiskey

At the time of Prohibition rye was the primary whiskey used for cocktails.  Most rye  distilleries never reopend after Prohibition.  This was in part due to a preference for lighter spirits and blended whiskeys.  The rise of single malt scotch whiskey in the 1980’s and 1990’s and the increase of small-batch bourbons have led to a growing market for rye.  Rye whiskey has a spicy rich flavor that pairs well with many other ingredients, making it a favorite for mixoligists.  We offer a few recipes to get you started.



Often Manhattan’s are served using bourbon, but to do it right you need a rye.  This is a simple cocktail that has a lot going on.

  • 4 1/2 oz Dark Horse Rye Whiskey
  • 1 1/2 oz sweet vermouth
  • 2 dashes bitters

In a cocktail shaker filled with ice, pour the whiskey, sweet vermouth and bitters.  Mix until outside of shaker is very cold to touch.

Place cherry in each of 2 cocktail glasses.  Dividing evenly, strain the contents of the shaker over cherries and serve immediately.

Makes 2 cocktails.



The Sazerac cocktail came to be in the early 1800’s when Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters.  In 1859 the drink was the signature drink of the Sazerac Coffee House in New Orleans, where it received its name. The exact reason for the substitution of rye whiskey for the Cognac is unclear, but the whiskey base is used today.

  • 1 t sugar
  • 3 dashes bitters
  • a few drops of water
  • 2 oz Dark Horse Rye Whiskey
  • 1 t absinthe
  • lemon peel

Chill an Old Fashioned glass or rocks tumbler in the freezer.

In a mixing glass combine sugar, bitters and drops of water.  Mix until sugar is dissolved.  Add some ice, stirring to chill.  In the old fashioned glass pour in the absinthe coating the entire glass.  Remove the excess absinthe.  Add the rye whiskey and bitters/sugar mixture.  Add the lemon peel.


Ink Street Rye

  • 1/2 oz Dark Horse Rye Whiskey
  • 1/2 oz lemon juice
  • 1/2 oz orange juice

Pour all three ingredients into a cocktail shaker half-filled with ice cubes.  Shake well, strain into a cocktail glass, and serve.

Dark Horse Head Distiller Patrick running a

distillation of Dark Horse Reserve Bourbon Whiskey.


Bourbon Whiskey

The Federal Standards of Identity for Distilled Spirits state that bourbon made for U.S. Consumption must be:

  • made from a grain mixture that is at least 51% corn
  • aged in new, charred-oak barrels
  • distilled to no more than 160 proof (80% alcohol by volume)
  • entered into the barrel for aging at no more than 125 proof (62.5% alcohol), and be bottled at 80 proof or more.


Bourbon has no minimum specified duration for its aging period.  Products aged for as little as three months are sold as bourbon.


Old Fashioned

The Old Fashioned is a classic that has been served since around 1880.  It is (disptuably) the first drink referred to as a cocktail.  It is the perfect ideal of what a cocktail should contain:  a spirit, a sweet, a bitter, a sour and water.

  • 1 sugar cube
  • 2-3 dashed bitters
  • 2 orange slices
  • 3 oz Dark Horse Reserve Bourbon Whiskey
  • maraschino cherry

Place the sugar cube at the bottom of an old-fashioned glass.  Saturate the cube with the bitters.  Add one orange slice.  Muddle these ingredients.  Fill the glass with ice cubes.  Add the bourbon.  Stir well.  Garnish with a second orange slice and a maraschino cherry.


Blended Comfort

  • 1 oz Southern Comfort
  • 2 oz Dark Horse Reserve Bourbon Whiskey
  • 1/2 oz dry vermouth
  • 1 oz orange juice
  • 2 T lemon juice
  • 1/4 peach

Skin the peach quarter and mix all the ingredients in a blender on low for 10 to 15 seconds.  Strain into a collins glass over crushed ice.  Garnish with a peach slice and an orange slice.


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