Rye Whiskey
Rye whiskey is a grain-based spirit in which rye makes up at least 51% of the mash bill, with the remainder often being corn and malted barley. Known for its spicier, drier flavor compared to bourbon, rye whiskey has a long history in both the United States and Canada, though the two countries have different definitions and production traditions.
The process begins with milling and mashing the grains, fermenting the mash, and then distilling—usually in column stills in the U.S. or pot stills for some Canadian ryes. In the United States, rye whiskey must be aged in new, charred oak barrels, which impart vanilla, caramel, and smoky notes to the spirit. Canadian “rye” may not contain a majority of rye grain but traditionally has a rye-forward flavor.
Bottling strength for rye whiskey is usually 80–100 proof (40–50% ABV), though cask-strength releases can exceed 120 proof. Aging requirements vary, but straight rye must be aged at least two years.
Rye whiskey’s bold character makes it popular in classic cocktails like the Manhattan and the Old Fashioned, where its peppery, robust flavor stands up well against sweet vermouth or sugar. It appeals to drinkers looking for a whiskey with extra spice and complexity.