One person's vision of heaven—or the (ri)1 launch party.

With a name guaranteed to raise an eyebrow, (ri)1, a new rye whiskey, made its New York City debut at The Eldridge earlier this week. Pronounced “rye one,” it’s a high-style take on an often overlooked spirit that has resisted a remake to date. Aged an average of 4.5 years in oak barrels, (ri)1 has a slightly sweeter profile than most and a tad less funk, making it “more accessible to a broader audience,” according to Allen Katz, the bearded rye maven extraordinaire. At 92 proof, it held its own when mixed in cocktails by the striking Katie Stipe of Clover Club renown.

Her Manhattan was perfectly harmonious, with an added flavor layer furnished by Angostura and orange bitters. A flamed lemon peel garnish added a fresh citrus note and some sexy pyrotechnics. Her Chipotle Pineapple Rickey evoked a cool tropical breeze, with a sneaky piquant kick propelled by hot pepper sauce. Cin & Spice, made with tangerine juice and cinnamon bark syrup, played up the rye’s baking spice notes and the Whiskey Cobbler, chock-full of berries, was refreshingly festive. Despite its inscrutable name, (ri)1 is a good starting point for those seeking to explore this darker distillate.—Michael Anstendig