A Brief History of Rye Whiskey
Rye whiskey was incredibly popular in the 1700s and 1800s. As years went on, farmers realized rye is a grain that’s decidedly more difficult to grow than its whiskey counterparts of corn or barley. For a time, rye whiskey was very popular in the 1940s and ‘50s before this difficulty in growth caused it to fall out of favor.
Fortunately, rye whiskey began enjoying a comeback in the late 20th Century. If you love a peppery whiskey, then ryes are for you.
About Rye Whiskey
Before you buy rye whiskey, you should know a little about it and how it differs from bourbon. To be called “American rye whiskey,” it has to follow a strict set of legal requirements. First, the mash (the starchy soup that provides the sugars for fermentation) must be at least 51% actual rye grain. The remaining 49% is usually a blend of corn, wheat, or barley.
Then, classic rye whiskey must have an initial alcohol content no higher than 160 proof (80% alcohol). After dilution, it can be no more than 125 proof (62.5% ABV). Lastly, it must be piped into charred, new oak barrels and left untouched to age.
How it Differs from Bourbon
When you buy rye whiskey, get ready for a kick. It’s famous for its peppery, spicy taste in every sip. This contrasts with bourbon, which gets a honeyed sweetness from its corn base.
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