Whiskey Type Profile - Rye

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Rye

50 Producers

Overall, Rye is known for:

Rye

(153)

Vanilla

(152)

Pepper

(121)

Oak

(112)

Caramel

(93)

Cinnamon

(82)

Whisky Type Overview

Rye whiskey can refer to two different, but related, types of whiskey: 1) American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain, or 2) Canadian rye whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process. In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.) It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey". Canadian whisky is often referred to as "rye whisky" because historically much of the content was from rye. There is no requirement for rye to be used to make Canadian whisky, and the labels "Canadian whisky", "Canadian rye whisky" and "Rye whisky" are all legally permitted, regardless of the actual composition, provided the whiskies "possess the aroma, taste and character generally attributed to Canadian whisky". In modern practice, most Canadian whiskies are blended to achieve this character, primarily consisting of a high-proof base whisky typically made from corn or wheat and aged in used barrels combined with a small amount of flavoring whisky made from a rye mash and distilled to a lower proof. In some cases, the corn-to-rye ratio may be as high as 9:1. There are a few exceptions, such as Alberta Premium and Canadian Club Chairman's Select, which are made from 100% rye mash. Canadian whisky must be aged in wooden barrels that are not larger than 700 litres for at least three years, and the barrels do not have to be new oak or charred. This requirement differs from regulations for U.S. blended whiskey, in which the bulk base spirits are not required to be aged. Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey. Bourbon, distilled from at least 51% corn, is noticeably sweeter and tends to be more full-bodied than rye. As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails such as the whiskey sour, Manhattan, and Old Fashioned, which were originally made with rye. All other things being equal, the character of the cocktail will be drier (i.e., less sweet) with rye. Read more...

Rye Composite Nose

Vanilla

(84)

Rye

(50)

Caramel

(49)

Oak

(39)

Pepper

(34)

Cinnamon

(29)

Cloves

(18)

Orange Peel

(18)

Apple

(15)

Rye Composite Palate

Rye

(66)

Pepper

(49)

Vanilla

(49)

Cinnamon

(39)

Oak

(37)

Caramel

(35)

Honey

(25)

Mint

(22)

Toffee

(20)

Rye Composite Finish

Pepper

(38)

Rye

(37)

Oak

(36)

Vanilla

(19)

Cinnamon

(14)

Honey

(10)

Mint

(10)

Caramel

(9)

Chocolate

(9)

Whiskey Type Profile - Rye

Overall, Rye is known for:

Rye Composite Nose

Rye Composite Palate

Rye Composite Finish

Rye Producers (50)

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