Rye Whiskey

Rye whiskey predates bourbon, and it is often dubbed as the original American spirit. It is distilled from a mash that must constitute at least 51% rye, though most producers will opt for higher percentages. The minimum aging period is not regulated, but if it is aged for at least two years, it can be labeled as Straight Rye.

The drink developed with a combination of great-quality rye and whiskey-making practices that were brought by the early colonist. The beginning of production and the success of rye whiskey is mainly associated with Maryland and Pennsylvania. The regions produced two distinct varieties.

While the somewhat sweeter Maryland rye combined rye and corn, Pennsylvanian version, known as Monongahela, used a combination of rye and barley. It was primarily unaged, but with time, the producers also introduced barrel maturation. With Prohibition and the events following WWII, the sales of rye whiskey plummeted, and its image was further deteriorated with various depictions describing it as an unsophisticated, low-quality drink.

However, since rye whiskey is the original cocktail whiskey and the basis of classic American cocktails, the drink has seen a resurgence in popularity following the boom of cocktail culture. This led to growth in the production and appearance of old and new regional styles.