I often get asked at the distillery if our products are gluten free. The answer to that is an emphatic "YES! They are gluten free!" People are often surprised by this, because rye grain (and hence rye bread, rye beer, etc.) is LOADED with gluten. However, the gluten protein molecules are heavy, and do not ascend the column during distillation. The resultant rye spirit is gluten free. We've tested it, and it exceeds all FDA tests to be gluten free.
Why do I mention all this? Well, people who have a gluten intolerance often tell me that they've eliminated beer from their lives, because when they drink it, they get symptoms like reflux and indigestion. But sometimes, when it's hot outside, you just want a beer! Something refreshing and fizzy! Enter the highball: All the freshness, none of the gluten!
A highball, for those new to this, is essentially spirit+soda. There are many variants, including the traditional scotch and soda, the rum and coke, gin and tonic... the list goes on.
This delicious highball comes to us from Crude Bitters (@crudebitters) and adds a touch of amaro and bitters, which really adds some sophistication to the simple highball.
1½ oz Catoctin Creek Roundstone Rye
½ oz Pasubio Vino Amaro
Orange-fig bitters from Crude Bitters
Soda or seltzer
Fill a glass with ice. Add the rye and amaro. Top with cold seltzer. Add 8-10 drops of orange-fig bitters.
Recipe courtesy Crude Bitters.