a dry, fruity, and somewhat spicy spirit often with smoky notes distilled from a mash of grains in various combinations of corn, wheat, malted rye and barley, rice, oats, and other grains, but Rye whiskey must contain at least 51 percent rye.  A benchmark mash for rye has historically been comprised of 51% rye, 39% corn, and 10 % malted barley.  However, a rye may contain as much as 100% rye or contain other grains than corn and malted barley.  Whatever the combination, rye whiskey must contain at least, 51% rye in the mash.

Rye whiskey is controlled and held to other standards by law and these standards contribute to the uniqueness of rye whiskey.  Once distilled, rye whiskey must be aged in barrels of charred, new oak which imparts through its tannin, additional complexity with notes of vanilla, maple, caramel, and more.    Before it is aged, rye whiskey must contain 62 % alcohol by volume (abv).  When the distillate is set in barrels for aging, it must be no more than 80% abv or 160 proof and bottled at at least 40% abv.  If aged for at least two years, the bottled spirit may be labeled as “Straight.”

Once a wildly popular spirit in the northern British colonies of North America, particularly in the area which later became Pennsylvania, it was a prime target as the “Demon Drink” and nearly ceased production entirely after Prohibition was enacted.  However, it is currently enjoying a resurgence and there are many fine craft distillers producing interesting new rye whiskey.  Used in place of bourbon, a sweeter more corn-dominated spirit, or whiskey, it produces a dryer, less cloyingly sweet classic cocktails, e.g., the Manhattan, Old Fashion, Sazerac, Vieux Carre, Ramos Gin Fizz, or Whiskey Sour.

“Rye whisky,” on the other hand, often has been used interchangeably with “Canadian whisky,” as it was traditionally produced with rye as the main component of the mash.  However, Canadian whisky may or may not contain rye and is held to a taste and aroma standard which requires it be representative of the quality of Canadian whisky.  Whisky aged 3 years in new oak barrels may carry the descriptor, “Straight.”