Signature characteristics of the Rye Bar is the interior and expansive outdoor patio space that overlook the C & O canal. Designed by world-renowned Peter Silling and Associates, this new hotspot features dramatic views, fluid geometric lines, and relaxed refinement.
After it’s (hush-hush) opening, Rye Bar’s Dad’s Hat Barrel-Aged Manhattan created quite a stir by selling out in only eight days. On June 12th, they have replenished their supply to satisfy all of those Manhattan-drinking Washingtonians, and offered other cocktail tastings from barrel to glass.
Crafted by The Rye Bar’s Food & Beverage Manager, Will Rentschler, The Rye Bar has turned barrel-aging cocktails into an art form. The Barrel-Aged Manhattan is made with Dad’s Hat Rye, an artisanal small-batch whiskey from Pennsylvania, Dolin Sweet Vermouth and Byrrh Quinquina, a sweet French aperitif. 15 gallons of the boozy brew are aged for six weeks in an oak barrel, providing a smooth final product with deep body and a hint of vanilla and oak as a result from the barrels themselves. Stop in before it is too late.