What is rye whiskey? Essentially, rye is a grain from which some whiskies are made. There are two main types of rye whisky: the first is American rye whiskey, which is similar to Bourbon but must be made with at least 51% rye. The second is Canadian whiskey, which, to make things complicated, can be labelled as rye for historical reasons but may not actually contain any rye in its creation.
Many other countries make rye whiskies, some of which are excellent and have recently won top medals in spirits competition. These, along with American rye whiskies, will state the fact that they are made from 100% rye whisky on the label.
American rye whiskey, as well as needing to be made from over 51% rye, is also made with corn, malted barley and wheat. It has to be distilled to no more than 80% ABV and can only be filled into barrels at no higher than 62.5% ABV. It must be aged for a minimum of two years and not blended with any other spirits in able to to be called straight ‘rye whiskey’.
In Canada, despite rye not actually having to be used, the whiskey must have a character that is historically associated with Canadian whiskey, and rye characteristics are included in that flavour profile. These days, most Canadian whiskies are blended to achieve this character trait. They blend corn and wheat in used barrels and even use a small amount of flavouring, which is created from a mash (the porridge created to make the liquid which is then fermented and distilled in whiskey making), using rye. Usually though, the blend can be as much as 90% corn or wheat.
Like elsewhere, there are whiskies that are 100% rye and Canadian whiskey has a few more rules: They cannot use barrels larger than 700 litres and the liquid must be aged for a minimum of three years, like Scotch. Unlike Bourbon (but again, like Scotch), the barrels can be new or used.
What is the taste profile of rye in whiskey?
Rye makes a big difference to how whiskies taste. Rye creates a spicy and a peppery flavour, especially on the back of the palate and finish. Bourbon distilled from at least 51% corn is sweeter and typically more full-bodied. Historically, rye was used more in the past and in fact, many bartenders are returning to rye in cocktails as it creates a dryer style, especially in a Whiskey Sours, Manhattans or Old Fashioneds.
With so many different rye whiskies on the market now it is difficult to navigate through the shelves or on-line stores to find something you might like. Here is a shortlist of ones to try and there should be a style to suit everyone, from the easy-going, Canadian rye to a full-bodied rye from Finland and a few countries in between….
Canadian Club
