Earlier this year, Matt Klette, the West Coast ambassador for Redemption Whiskey, gathered Los Angeles food and beverage influencers to introduce them to the small-batch Redemption Rye. The 95-percent rye is aged in new American charred oak barrels, with each bottle hand-numbered to reflect the batch. Clark Street Bread created a special sandwich for the occasion; called “When Pigs Rye,” the sandwich featured roasted pork, spicy mustard and whiskey dill pickles served open face on Danish rye bread infused with Redemption Whiskey. 

INGREDIENTS
—2 oz. Redemption Rye
—.5 oz. Licor 43 
—.25 oz. Averna 
—2 dashes Miracle Mile Redeye Bitters

DIRECTIONS
Stir all ingredients and serve over large ice cube in old fashioned glass. Garnish with expressed orange peel. 

Courtesy of Matt Klette of Redemption Whiskey

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