Renowned for its vibrant heritage and intriguing flavour profile, rye whiskey has made a striking resurgence in recent years, captivating the hearts of enthusiasts and connoisseurs alike.
Here, we’ll be talking a quick tour around what rye whiskey is. We’ll guide you through some of its history, the artistry of its production, and the distinct qualities that make it a standout in the whiskey catergory.
What is rye whiskey: The grain and the spirit
Rye is both a type of grain and a category of whiskey.
As a grain, rye is known for its resilience and ability to thrive in harsh climates, producing a robust and earthy profile that is reflected in the spirit it births.
When we talk about rye whiskey, we refer to a spirit with a mash bill containing at least 51% rye. This minimum quantity (often much higher) is what creates a drink with a noticeable spicy cereal character, distinct from its Bourbon and Scotch counterparts.
Mash bill: The blueprint of flavour
A critical factor in the production of rye whiskey is the composition of the mash bill.
As we stated above, the law stipulates that a minimum of 51% of the mixture should be rye grain. The remaining percentage is where the genre really opens up and why there are so many expressions to discover. It can be a blend of other grains including corn, malted barley or wheat, giving distillers ample room for creativity and differentiation.
While some producers stick to the baseline 51%, others venture to craft 100% rye whiskeys. Many give an indication on the bottle as to what the mash bill is – especially if it’s 100% so that drinkers know what they are buying into.
Production process: a walk through
Much like Bourbon, the production of rye whiskey follows strict government regulations in the U.S., involving capped distillation proofs and specific ageing vessels.
Fermentation. Rye grains are mashed to extract fermentable sugars, which are then fermented using yeast to produce a wash rich in alcohol and flavours.
Distillation. The wash undergoes distillation, capped at 160 proof in the U.S., extracting a spirit rich in the nuances of rye. Typically, this is done with the aid of columns, although that’s not a requirement.
Ageing. The distilled spirit is aged in new charred oak barrels, where it develops depth, colour, and complexity over time.
Bottling. Before bottling, the spirit must be over 80 proof, a requirement aligning with bourbon standards.
Geographical variations: Rye whiskey beyond borders
While the modern hub of American rye whiskey production remains centred around Kentucky, rye has no man made borders. The spirit’s history is a tale of diverse regional variations.
There are the spicy undertones of Pennsylvania whiskey, the floral notes of Maryland rye and many others. Within the US a multitude of sub styles exist, each taking pride in its unique interpretation.
Rye whiskey is also produced globally, albeit with different regulatory frameworks governing its production in various nations. That said, the U.S. regulatory environment typically stands as a beacon, guiding many other regions in establishing their frameworks so you’ll find a lot of similarities.
With the great exception of Canada, which can be a confusing mess!
Canadian whiskey can be labelled as Rye for historical reasons. But, it may not contain any rye in its creation…
Let us explain.
Despite rye not needing to be used, the whiskey must have a character that is historically associated with Canadian whiskey, and in particular, with strong rye characteristics. If it meets those criteria, it can be labelled as Rye.
It sounds like a cop out right? The why of it is complex and convoluted. Moreover, considering how far modern craft distilling has boomed in the last decade – it definitely needs updating. Unfortunately, that means there are Canadian Rye blends that are as much as 90% corn or wheat based. Some are good products that are lovely to drink, but it’s confusing for those shopping given the name on the side.
That said – there are Canadian whiskies that are 100% Rye. When that term is stated, not only can you trust it, but further rules apply. For example, producers are not able to use barrels larger than 700 litres and that the liquid must be aged for a minimum of three years.
Why serve Rye and when to drink it?
There’s never a wrong moment to chose to drink Rye when you feel like a glass of whiskey.
Rye typically has a distinct spicy and a peppery flavour, especially on the finish. It’s those pronounced spice notes and fuller body compared to bourbon offer a more robust experience.
For those in the trade, determining when to use Rye over Bourbon or Scotch is an integral skill in bartending. It involves an understanding of not only the specific characteristics of each spirit but also the demands of the cocktail you are preparing. Here are three common examples where you might want to consider using Rye…
1. Crafting classic cocktails with a spicy kick
Classic cocktails like the Manhattan or Old Fashioned can benefit greatly from the bold and assertive profile of rye. Its robust character can stand up to other strong ingredients, enhancing the complexity of the drink.
2. Balancing sweet cocktail creations
When a cocktail recipe calls for a substantial amount of sweet elements, using rye can introduce a spicy counterpoint, preventing the drink from becoming overly sweet and adding a layer of depth to the flavour profile.
3. Creating cocktails with herbal liqueurs
Rye’s spicy and earthy notes can harmonise wonderfully with herbal liqueurs such as Chartreuse or Benedictine. When creating cocktails with these liqueurs, rye can be your spirit of choice to achieve a balanced and harmonious blend.
One of the common questions that comes up time and again for those working in a store or behind the bar, is how are Bourbon and Rye Whiskey similar / different. Let’s start with the former as the similarities are obvious.
Bourbon and American Rye Whiskey several production obligations in common, such as maximum distillation proof and aging in new charred-oak barrels. Both tend to be made in column stills too, (although to re-iterate – that’s not a requirement).
Some bourbon and rye can taste quite similar depending on their mash bill.
If you were to find a bourbon with a 51% corn / 49% rye mash bill and compare it to rye that was made from 51% rye / 49% corn, the two would be very similar (for obvious reasons)
So how do Bourbon and Rye Whiskey differ?
The big one is where it’s made. Bourbon can only be made in the United States, whereas rye whiskey is made all around the world.
Nothing, other than water, can be added to bourbon, but other than Straight rye which cannot have any additives, up to 2.5% of the volume can be colouring, flavouring and other blending materials.
From a flavour perspective – Rye whiskies can vary considerably depending the mash bill and the overall rye content.
A minimum-51% bottling will taste quite similar to bourbon as mentioned above. That said, most producers have much higher percentage rye and the resulting difference is that bourbon tends to be sweeter, with a full mouthfeel compared to rye that’s more peppery and spiced.
With its rich, peppery notes and bold character, rye whiskey stands as a testament to the enduring passion and craftsmanship of distillers.
As it continues to evolve and enchant, rye continues to offer an enriching experience to connoisseurs and casual drinkers alike.
Here’s to the spirited journey of rye whiskey – a journey that, like the best spirits, only gets better with time.
