Rye Whiskey

Rare and selected Rye Whiskey

The Rye whiskey or short Rye was long the dominant whiskey sort of northeastern states and is the original of all American whiskeys. Due to the shortage of barley in America tried the Scottish and Irish immigrants their hand at producing whiskey with cereals they found. It was initially resorted to the abundant rye and thus the American Rye whiskey was invented. Rye whiskey has long been the dominant whiskey variety of northeastern states, with the onset of Prohibition in 1920, however, was the an end. After 1933 and the end of Prohibition, the production of Rye whiskey was indeed resumed, but Bourbon and Tennessee Whiskey had the Rye long outdated in times of bootlegging and illegal distilleries in popularity. Therefore the Rye has become a kind of rarity, but experienced in the 90s with the cocktail renaissance, was in the recourse to historical recipes, again a resurrection with increasing demand.
Today the Rye Whiskey is produced under US law from a mash of at least 51 percent rye. The other components of the mash are usually corn and barley malt. How like Bourbon Whiskey, Rye Whiskey is distilled to no more than 80% vol. Alcohol content and filled with not more than 62.5% alcohol in new charred oak barrels and has at least 2 years mature to be called Straight Rye Whiskey. Rye whiskey has a very strong, distinctive taste of its own and has a dominant dry flavor with fruity and spicy flavors and a slight sweetness. Today Rye Whiskey is one of the award-winning whiskeys and has worldwide by its unique character again many followers. Currently there are 20 distilleries that produce Rye whiskey - especially vintage versions or single barrel bottlings of Van Winkle, Rittenhouse, Sazerac, Thomas H. Handy, Willet, Wild Turkey, Hirsch Selection or Olde St. Nick rank among whiskey rarities and are only rarely found.

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