largely disappeared after Prohibition.

A few brands, such as Old Overholt, survived it, although by the

late 1960s even Pennsylvania names such as Old Overholt were being distilled only in
Kentucky.[4] Today, an expanding number of brands are produced by Campari Group (Wild Turkey
Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse
Rye), Beam Suntory (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H.
Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. One notable producer
is MGP of Indiana, which is a distiller for many brands marketed by others (including some of the large
companies previously listed). Rye has been currently undergoing a small but growing revival in the
United States.[5] Since the beginning of the 21st century, many more producers have been
experimenting with rye whiskey, and several now market aged rye whiskey. For example, BrownForman has also begun production of a Jack Daniel's rye whiskey, releasing unaged and lightly aged as
limited editions. A distillery at Mount Vernon, the homestead of George Washington, sells a rye that is
said to be like what Washington made.
Because the law in the United States requires any product that is labeled as "Rye Whisky" to meet
several requirements including the use of at least 51 percent rye in the mash, the vast majority of
Canadian "Rye Whisky" (which, like U.S. Bourbon whiskey, is primarily produced from a corn-based
mash) cannot be sold in the United States as "Rye Whisky".

Differences between rye and bourbon[edit]

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 fuller bodied than rye.[disputed (for: conflict with sources
cited above) discuss]
Due to its distinctive flavor, American rye whiskey is sometimes referred to as America's
equivalent of an Islay whisky.[6] As bourbon gained popularity beyond the southern United States,
bartenders increasingly substituted it for rye in cocktails like Whiskey sours, Manhattans, and Old
Fashioneds, which were originally made with rye. All other things being equal, the character of the
cocktail will be drier with rye.[7]

Canadian rye whisky[edit]

Canadian whisky is often referred to as "rye whisky", since historically much of the content was from
rye. There is no requirement for rye to be used to make whiskies with the legally identical labels
"Canadian Whisky", "Canadian Rye Whisky" or "Rye Whisky" in Canada, provided they "possess the
aroma, taste and character generally attributed to Canadian whisky".[8]
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, together with a
small amount of flavouring 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.[9]Most contemporary Canadian whiskies contain only a
fraction of rye, with the exception of a few brands, 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, 150 imp gal,
180 US gal) for at least 3 years (although the barrels need not be new oak, nor charred). This
requirement differs from regulations for U.S. blended whiskey, in which the bulk base spirits are not
required to be aged.

See also[edit]

List of whisky brands

References[edit]
1.

Jump up^ ""Standards of Identity for Distilled Spirits", Title 27 Code of Federal Regulations, Pt.
5.22". U.S. Government Printing Office. Retrieved 2013-04-12.

2.
3.
4.
5.
6.
7.

8.
9.

Jump up^ Toland, Bill (May 23, 2007). "Rye is Popular Again". Pittsburgh Post Gazette. Retrieved 201312-27.
Jump up^ "Whiskey Resurrection: A Look at Local Distillers, and How They are Faring in Repeal's 4th
Year". The Bulletin Index. September 16, 1937.
Jump up^ "American Whiskey & How It Got to Be This Way". EllenJaye.com. Retrieved 2016-09-04.
Jump up^ ""Rye's Revival", Wine Spectator magazine, July 31, 2008". Winespectator.com.
Retrieved 2013-04-12.
Jump up^ "You are all going to discover the beauty of young rye whiskey", Roundtable Interview, Malt
Advocate Volume 16, Number 2, 2007.
Jump up^ See, e.g. Wondrich, David, Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in
Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar, Perigee Books, 2007.
(ISBN 978-0-399-53287-0) At page 241 Wondrich states, in giving the recipe for a Manhattan, that "[a]ll
things being equal, a 100-proof rye will make the best Manhattan..."
Jump up^ "Canadian Food and Drug Regulations (C.R.C., c. 870) - Canadian Whisky, Canadian Rye
Whisky or Rye Whisky (B.02.020)". Laws.justice.gc.ca. Retrieved 2013-04-12.[dead link]
Jump up^ ""Rye: Situation and Outlook", Agriculture and Agri-Food Canada, Bi-Weekly Bulletin, 200606-02 | Volume 19 Number 8 | ISSN 1494-1805 | AAFC No. 2081/E". Agr.gc.ca. 2011-01-30.
Retrieved 2013-04-12.