The Spirit Lives On

When federal agents raided Templeton, smashing barrels and spilling whiskey, locals stood together, determined to continue creating The Good Stuff. Now, nearly 100 years later, that pioneering community spirit lives on.

Why Rye?

As the original American spirit, rye whiskey has always been a popular American liquor. Its bold flavor is delicious alone but is also the key ingredient in many famous cocktail recipes. Recently, rye whiskey has experienced a revival. Everyone from new drinkers to seasoned connoisseurs are turning to Templeton Rye. With a smooth, spicy taste and clean, balanced finish, it’s no wonder they call it The Good Stuff.

Templeton Rye Tasting Notes

Much like beauty is in the eye of the beholder, at Templeton Rye, we believe taste depends on the taster. Our tasting notes serve as enticing descriptors until you are able to try The Good Stuff for yourself.

  • Aroma

    Dry, Grassy and Natural Spice

  • Taste

    Hint of Caramel, Butterscotch, Toffee and Allspice

  • Body

    Deep Amber Color, Lingering and Slightly Chewy

  • Finish

    Wonderful Balance, Clean and Silky Smooth

Good Recipes

How do you take your Templeton? Whether you’re a whiskey connoisseur or you’re trying The Good Stuff for the first time, here are a few recipes guaranteed to delight.

Behind the Good Stuff

  • What is in a bottle of Templeton Rye?

    When we decided to resurrect Templeton Rye as a legally available whiskey, we wanted to match the recipe of Alphons Kerkhoff — Keith Kerkhoff's grandfather — as closely as possible. Templeton Rye uses a mash made up of 95 percent rye from Lawrenceburg Distillers of Indiana (now owned by Midwest Grain Processors) as the foundation. Along with a bottle produced from Alphons Kerkhoff's original recipe, we sent samples of that rye whiskey to independent third-party experts at Clarendon Engineering in Louisville, Kentucky. These experts formulated the recipe, within federal guidelines, to match the taste profile of the original Prohibition-era Kerkhoff recipe.

  • Why not follow the original recipe to the letter?

    We found that we could not match the recipe exactly and still call it Templeton Rye because it would not comply with federal regulations.

  • Is it this recipe that makes Templeton Rye so unique?

    Meryl and Keith (and some folks from Templeton) tried many versions of the recipe and selected the one that best matched Alphons Kerkhoff's whiskey. Every bottle of Templeton Rye you've ever enjoyed has been made this way to deliver the taste profile of the Kerkhoff Prohibition-era whiskey made by Alphons Kerkhoff in Templeton, Iowa.

  • Where is Templeton Rye Made?

    Templeton Rye is produced and bottled in our facility in Templeton, Iowa. We combine the distilled rye whiskey from our distilling partner, Midwest Grain Processors, with our proprietary formula and Templeton, Iowa, water in batches of approximately 900 gallons. Every drop has been bottled in Iowa, and the process hasn't changed since we began. Templeton Rye is not made in Indiana. Templeton Rye is made in Templeton, Iowa.

Based on the prohibition era Kerkhoff recipe.

Manhattan Punch

Manhattan Punch

Ingredients

  • 1 bottle Templeton Rye whiskey
  • 4 oz. Escorial
  • 1/2 oz. bitters
  • 10 oz. Black Tea
  • 6 lemons
  • 1 cup white sugar

Instructions

Start with a punch bowl. Using a wide peeler, remove all the peels from the lemons and place in the bottom of the bowl with your sugar. Now grab your muddle and start pressing the sugar and lemon peels together. Let it sit while you cut and juice your lemons. Add tea that’s hot enough to still melt the sugar mixture. Strain the lemon juice with a tea strainer and add the Templeton Rye whiskey, Angostura bitters and Escorial.

Ice it down and enjoy!

Shirley Templeton

Shirley Templeton

Ingredients

  • 1.5 oz. Templeton Rye whiskey
  • 4 – 7 oz. Lemon Lime Soda
  • Touch of Grenadine

Instructions

Take a short tumbler or collins glass and fill with ice. Add Templeton Rye whiskey, lemon lime soda and a touch of grenadine until drink is pink in color. Garnish with a maraschino cherry.

The Capone

The Capone

Ingredients

  • 2 oz. Templeton Rye whiskey
  • 3/4 oz. Grand Marnier
  • 1 oz. champagne
  • Dash bitters

Instructions

Place Templeton Rye whiskey, Grand Marnier and bitters into a cocktail shaker. Vigorously shake to combine the mixture. Strain into a martini glass and then add champagne. Garnish with a lemon twist.

Templeton Mule

Templeton Mule

Ingredients

  • 1.5 oz. Templeton Rye whiskey
  • 4 oz. Ginger Beer

Instructions

Combine Templeton Rye whiskey and ginger beer in a copper mug over ice. Stir gently and garnish with a lime wedge.

Traditional Old Fashioned

Traditional Old Fashioned

Ingredients

  • 2 oz. Templeton Rye whiskey
  • 2 dashes Angostura aromatic bitters
  • 1 tsp. demerara sugar
  • Simple syrup
  • Orange and cherry mash

Instructions

Dissolve demerara sugar in hot water. Add Templeton Rye whiskey, bitters and ice. Stir until properly chilled and strain into an Old Fashioned glass with a couple of ice cubes. Garnish with a large orange disc or twist.

Templeton Ginger

Templeton Ginger

Ingredients

  • 1.5 oz. Templeton Rye whiskey
  • 4 oz. Ginger Ale

Instructions

Take a highball or collins glass and fill with ice. Add Templeton Rye whiskey and ginger ale.

Templeton Manhattan

Templeton Manhattan

Ingredients

  • 2 oz. Templeton Rye whiskey
  • 3/4 oz. sweet vermouth
  • 2 dashes Angostura aromatic bitters

Instructions

Fill cocktail shaker half full with ice cubes, add Templeton Rye whiskey, sweet vermouth and dashes of bitters. Garnish and immediately serve in a martini glass or short tumbler. Serve gently stirred, never shaken. Kiss with a cherry.

Midwest Old Fashioned

Midwest Old Fashioned

Ingredients

  • 2 oz. Templeton Rye whiskey
  • 1/4 oz Simple Syrup
  • 1/4 oz Angostura bitters
  • Orange whel / cherry

Instructions

In a short old fashioned glass place an orange and cherry, mash with a muddler, add bitters and simple syrup. Fill glass with ice and add Templeton Rye whiskey. Stir to incorporate ice and mash.

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