Rye

While bourbon is considered America’s native spirit, rye was actually the favored whiskey among her earliest colonists and continued to be popular well into the 1800s, especially in northeastern states like Maryland and Pennsylvania. George Washington even famously distilled rye at his Mount Vernon estate in Virginia. By U.S. law, rye whiskey must be made from a mash of at least 51% rye (with corn and malted barley typically rounding out the remainder of the mashbill). Rye must adhere to the same production standards as bourbon: aged in new, charred oak containers, distilled to no more than 160 proof, entered into barrel at no more than 125 proof, and bottled at a minimum of 80 proof. A straight rye whiskey must be aged for at least two years. Rye whiskey production largely ceased in the U.S. after Prohibition, despite its popularity with America’s nascent cocktail culture at the time — although rye has always been popular in Canada, and rye remains a major component in many Canadian whiskeys today. The resurgence of American whiskey in the late 1990s and an explosion in the popularity of craft cocktails around the same time has launched a revival in rye whiskey production — and consumption — in America.

Top Rye Whiskey Posts:

Knob Creek Rye
WhistlePig Straight Rye Whiskey 10 Years Old
Woodford Reserve Rye

journeyman rye

Review: Journeyman Ravenswood Rye Whiskey

By Christopher Null | November 15, 2012 |

Journeyman Distillery operates in Three Oaks, Michigan, where it makes a wide range of white spirits and this rye, its only “brown” liquor at present (though numerous more are on the way). Formerly made at the Koval Distillery, Journeyman is now making it at home. The mashbill is an unusual blend of Minnesota rye and…

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Notes from Domaine Select Wine Estates Pop-Up Tour, October 2012

By Christopher Null | November 3, 2012 |

Our friends at Domaine Select Wine Estates (which handles a lot more than wine) are on the road, “popping up” in a half-dozen cities to let their producers show off their wares. I recently dropped in on the San Francisco installment to experience a few wines that were new to me (1982 Borgogno Barolo, yes…

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Tasting Report: WhiskyFest San Francisco 2012

By Christopher Null | November 1, 2012 |

Another sold-out show this year for WhiskyFest San Francisco, and yet it didn’t feel overly crowded. I missed out on some of the whispered highlights by arriving late, when the rarities were all gone. (John Hansell has some coverage, which I hope to catch up with in coming months.) Otherwise, good times all around. While…

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george dickel rye

Review: George Dickel Rye

By Christopher Null | October 29, 2012 |

Everyone is getting in on the rye game, and the latest to join the party is George Dickel, which has crafted this whiskey from 95% rye and 5% malted barley, then aged it for five-plus years. Sourced from Indiana (where plenty of rye is being produced for just about everyone), it’s still made to Tennessee…

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Review: Jack Daniel’s Unaged Tennessee Rye

By Christopher Null | October 16, 2012 |

How do you know when white whiskey has become a Big Thing? When Jack Daniel’s, the largest spirits brand in the world, gets into the game. By way of backstory, Jack Daniel’s Old No. 7 uses a fairly traditional Bourbon-style mashbill, 80% corn, the other 20% rye and malted barley. This is the way it…

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Buffalo Trace Antique Collection 2012

Review: Buffalo Trace Antique Collection 2012 Edition

By Christopher Null | September 25, 2012 |

There are a few things you can count on in the whiskey world, and one of them is the annual release of Buffalo Trace’s always-anticipated Antique Collection, a compilation of five very old and very rare American whiskeys that pretty much sell out immediately once they land on store shelves. (I’ve seen bars where these…

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E.H. Taylor Rye

Review: Col. E.H. Taylor Rye Whiskey

By Christopher Null | September 22, 2012 |

Buffalo Trace’s Col. E.H. Taylor, Jr. brand continues rolling along with this fifth expression, a bottled-in-bond rye. The mashbill is interesting and unusual: Only rye and malted barley, no corn. The proportion of each isn’t disclosed, but it’s definitely heavy on the rye. At 100 proof (like all bottled-in-bond whiskey is), it’s surprisingly hot. I…

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Review: Knob Creek Rye

By Christopher Null | July 22, 2012 |

Part of the Jim Beam family, the overproof Knob Creek has always been a go-to Bourbon when you wanted something a bit beefier, when the week has finally caught up with you — and yet which still exuded quality. And now you can get the kick in the form of a rye, with Knob Creek…

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Review: Jailers Tennessee Whiskey, Breakout Rye, and Forbidden Secret Cream Liqueur

By Christopher Null | June 2, 2012 |

Today we look at three new whiskey products brought to us by  a new company, the Tennessee Spirits Company, a division of Capital Brands. Formed by a group of spirits industry veterans, the focus here is (obviously) on Tennessee whiskeys, with this trilogy the inaugural releases. TSC doesn’t have its own distillery (yet) but plans…

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Review: Pendleton 1910 Canadian Rye Whisky 12 Years Old

By Christopher Null | May 31, 2012 |

With 1910 Pendleton (based in Hood River, Oregon) takes its Canadian whisky upmarket, bottling this 100% rye after a lengthy 12 years in oak. (The name is a reference to the first ever Pendleton Round-Up rodeo, which took place 102 years ago.) I’ve previously discussed the standard, blended Pendleton bottling as overwhelmingly sweet, but things…

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