Rye Whiskey
American whiskey mashed from at least 51% rye grain — spicier and drier than bourbon.
American rye whiskey must be distilled from a mash of at least 51% rye, aged in charred new oak, and bottled at 80 proof or higher. The rye grain contributes a peppery, grassy bite that makes rye the traditional whiskey of the pre-Prohibition cocktail book — it cuts sugar and vermouth more cleanly than bourbon does. After Prohibition killed off most American rye distilling, the category was nearly dormant for decades; its revival since the 2000s has been driven almost entirely by the cocktail world rediscovering Manhattans and Sazeracs made the way they were originally written. Rittenhouse, Wild Turkey, and Old Overholt are workhorse cocktail ryes.
History
Rye was the original American whiskey, distilled by Pennsylvania and Maryland farmers in the 18th century. George Washington's Mount Vernon distillery produced rye. Prohibition and the subsequent rise of bourbon pushed rye to the margins until the craft cocktail renaissance.
Common uses
Essential for the Sazerac, Vieux Carré, and a proper Manhattan.
Cocktails that use Rye Whiskey
- Manhattan — Rye whiskey, sweet vermouth, and bitters — brooding and sophisticated
- Sazerac — New Orleans' claim to the first cocktail — rye, Peychaud's, and an absinthe rinse
- Vieux Carré — Rye, Cognac, vermouth, Bénédictine, and bitters — New Orleans' most complex stirred drink
Substitutes
- Bourbon — Sweeter and rounder — works but softens the drink.