Manhattan Project Rekindled At Capella; Latest Batch Of Barrel-Aged Cocktails Unleashed

GEORGETOWN -- When The Rye Bar at the Capella Georgetown hotel first opened back in March, its signature Manhattan resonated soundly with Washington's fickle cocktail hounds.


Indeed, the barrel-aged brew, which is crafted by Rye Bar Food & Beverage Manager Will Rentschler, quickly sold-out in a scant eight days much to the dismay of D.C. whiskey lovers everywhere.


Fast forward to Wednesday night, when a throng of the city's most stylish filled the ground floor of the ultraluxury establishment for a special barrel-tapping event, during which the latest batch of the in-demand cocktail was unveiled.


While a newfound favorite destination for the District's constant stream of visiting Hollywood celebrities, royal dignitaries, and Fortune 500 CEOs, the crowd at The Rye Bar looked especially dapper yesterday evening thanks in no small part to the sartorially-minded team from Hugh & Crye, which was simultaneously hosting a small party at the hotel.



An artisanal blend of Dad's Hat Rye (a small-batch whiskey from Pennsylvania), Dolin Sweet Vermouth, and the sweet French aperitif Byrrh Quinquina, Rye Bar's Manhattan cocktail is aged in 15-gallon oak barrels for six weeks at a time.


The end result is a smooth final product with a deep body and a hint of oaky vanilla, in addition to a heck of a good time.