“Rye is super hot,” says cocktail guru Jonathan Pogash. “There are rumors of a shortage.” Here’s one to try while it’s still in stock. High West’s Double Rye blends two rye whiskeys—one aged two years, the other 16. Both draw on blends of grain (rye and barley, rye and corn, respectively). With tastes of cinnamon and anise, this Utah spirit is sweet and bodes well for classic cocktails like a Manhattan. Let’s toast to spring corn.