![]() To avoid confusion, and rye-intensity, beginner rye drinkers would do best to start middle of the road before (if ever) going full-rye. With the craft distilling boom, of course, old school, high rye styles are being revived-though, as can happen with distilled spirits, the distilling itself is sometimes done at a larger facility ( Midwest Grain Products, who make a 95% rye) and sold to various smaller producers, e.g. While rye has historically been made with up to 100% rye (known as the Monongahela style), today most rye is made with a far more modest, but still hefty, rye content, which finishes dryer-balanced out by a large proportion of corn (39%). “Straight Rye,” like “Straight Bourbon,” is aged at least 2 years (like Straight Bourbon, if it’s aged under 4 years, Straight Rye has to have an age statement on the label). Rye doesn’t have specific aging minimums, but as with any whiskey, it benefits from some carefully regulated aging. Rye will also have notes of caramel and vanilla from the barrels, and, depending on how it’s aged or blended, might showcase a variety of other flavors. Also like bourbon, rye is distilled to no more than 160 proof (meaning it’s stripped of fewer congeners, or flavor compounds), and it’s bottled at minimum 40% ABV.īut rye, of course, is not bourbon-and lovers of whiskey variety rejoice-again, owing to the distinct, assertive flavor of rye, which even after mellowing in charred oak can kick around in your palate with a lively spiciness. And like bourbon, rye is aged in charred new oak barrels, which is where it gets its color and even more spice. Like bourbon, a typical rye mash will have some “sour mash” from the previous production cycle added back to it-ensuring a consistency of yeast and flavor (not tanginess, though). Aged in our on-site barrel room for a minimum of 2 years. Mashed, fermented, and twice-distilled through a pot still. 85 AC Hazlet rye varietal with 15 malted rye. Whereas bourbon’s 51% corn, rye’s 51%, well, rye, the rest being filled out by anything from corn to malted barley to wheat, etc. Single-farm sourced rye from our friend Dale Anderson’s farm in Cambridge, MN. Rye might have a distinct flavor profile-since rye itself is a pretty distinctive grain, able to stand out against even the aggressive hoppiness of an IPA beer-but it’s actually made in a similar fashion to bourbon. Popular Cocktails: Sazerac, Brooklyn, Rye Old Fashioned. ![]() ![]() Commercial Examples: Templeton, Redemption, Bulleit, WhistlePig, Dad’s Hat, Anchor.Aged: No aging minimum, but often aged in new charred oak “Straight Rye” aged at least 2 years.Region: Can legally be produced anywhere in the U.S. ![]()
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