As old-fashioned cocktails like, um, old-fashioned, surge in popularity again, so too do the spirits that comprise them. Case in point: rye whiskey, which has grown in volume by 536 per cent in the US since 2009.

While artisanal whiskies like those from Scotland, Japan and even Australia have gained traction over the past decade, blended varieties like rye were not too long ago considered outdated. But as our tastes shift toward bolder flavours, rye has found itself back in fashion. Now, more modern brands like Bulleit sit alongside established names like Rittenhouse.

Here in Australia, you can find rye in cocktail menus all over the place. In Sydney, One Penny Red serves up rye, agave, egg whites and aromatic bitters and calls it a Smith Street Sour. At Gardel’s, also in Sydney, grab the Rattlesnake – a mix of rye, lemon, egg whites and Absinthe (also grab a Panadol, you may need one). And in Melbourne, for something completely different, try the Caramel Royal at Cookie – it’s a blend of Bulleit rye, chocolate liqueur, sherry and caramel syrup. I mean, rye not?