Rye

Rye American Whiskey

Rye is a tall grass that’s grown for its seeds. Flavour-packed and full of nutrition, in many countries, it is commonly used in bread, but in the US and Canada, it became a staple ingredient in whiskey making in the 1800s. Indeed, by 1880, rye whiskey was one of the dominant whiskey styles distilled in the United States, much more than bourbon. It lost ground after prohibition when other whisky styles took over. 

It creates a spicier whiskey than corn or other grains, and to be considered straight American rye whiskey it must have a mash bill of at least 51% and be aged for two years or more in new charred oak barrels. 

Canadian whisky is often called rye whisky, even though much of that country’s whisky output is no longer rye-based.

Like all whisky styles, rye whiskey is enjoying a resurgence in the US. A growing list of distillers is giving this quiet grain attention, including the most famous, Whistlepig.  

This Vermont-based distillery sources its American rye whisky in Canada which it then re-casks, finishes and matures on its farm, where it also grows its own rye as well as a number of other experimental grains. It’s a fast-growing brand that has become the dominant producer of rye whiskey in the United States today.   

Whistlepig 10-year-old straight rye is one of its best-known releases and also one of its longest matured. Aged in virgin oak casks, it’s made with a mash bill of 100% rye, and after a decade in oak, it delivers a classic Whistlepig rye whiskey profile. With lots of spice and a golden amber colour, it carries notes of caramel, cream, cloves, nuts and black pepper on the palate. Bottled at 100 proof (50% ABV), it’s made in small batches.

Whistlepig Old World Cask Finish is a 12-year-old rye whiskey release from the same producers.  As well as its extended maturation, it was finished in three cask types sourced from European wine producers – hence the Old World title on the label. Its a homage to European wine producers and uses casks that had previously contained Madeira, sauternes and port casks, as well as virgin oak, to produce this delicious and deeply layered rye whiskey. Despite the substantial contribution from the wine barrels, the rye whiskey manages to punch through their layers, delivering a spice and black pepper note on this 86-proof (43% ABV) release.

Knob Creek Distillery also produces a rye variant in its 7-year-old rye whiskey release.  Better known for its bourbon whiskey, the diversion into rye has been a profitable and popular one, leading to a mash-up of its very popular bourbon with its new rye output. The Bourbon X Rye bottling is an excellent example of the experimentation that is happening with rye American whiskey. Made in small batches and bottled at 113 proof (57.5% ABV), it’s a sweet and spicy collision of whiskey styles proving incredibly popular.