02/11/24
By Rebecca Herman McBrayer

Rye whiskey originated in Europe and was first distilled in the US by local farmers in Pennsylvania. Farmers began using the local and easily accessible grains of corn to blend with the rye whiskey.

An interesting note on rye – President George Washington was a large producer of rye whiskey and distilled rye whiskey at his Mount Vernon estate.

Basic Requirements – Rye whiskey must be made from at least 51% rye. It must be distilled at 160 proof or less.  It then must be placed into a new, charred oak container at a proof of 125 or below. 

Straight rye whiskey is a subcategory of rye whiskey that has been aged for at least two years in new, charred oak barrels and doesn’t contain any additives. If aged less than four years, the label must include an age statement.

To add “Kentucky” to the label, it must be aged for at least one year in the state of Kentucky.

The taste profile of Rye Whiskey can be distinct; however, there are many nuances as well. Most think of Rye Whiskey as being spicy with flavors such as cinnamon, clove, and pepper coming forward. It can also have other notes such as sour, similar to rye bread, or even sweet such as caramel and vanilla. Dried fruits, nuttiness, and strong herbal flavors are often common. The important note here is that, like Bourbon Whiskey, Rye Whiskey can have a very wide range of flavor profiles. Therefore, if you don’t enjoy the first Rye Whiskey that you try, be sure to sample others before making a firm decision on the category.