The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Rye whiskey can be made anywhere in the world, though the most popular rye whiskeys are made in the US, Canada, and Western Europe. In the US, rye whiskey can be made in any state.
Rye grain makes a very unique whiskey, and generally has a much broader spectrum of possible flavors than bourbon or malt whiskeys. Most ryes are described as having a strong spice character that works well in cocktails such as the Manhattan or Sazerac. Rye grain is packed full of flavor compounds that express differently, depending on whether the grain is malted or unmalted and what the temperature is during fermentation. Because of this, the flavor of rye whiskeys can vary widely from spicy to fruity to bubble gum, as well as herbal, grassy, or even black licorice.
Whiskey fermented from a mash of at least 51% rye grain, distilled at or below 80% ABV, stored in charred new oak barrels at or below 62.5% ABV, and bottled at 40% ABV or higher.
Whiskey that has been aged for a minimum of two years. Straight whiskies cannot have any additives and can only be proofed with water.
Lawrenceburg Distillers Indiana / Midwest Grain Products is a former Segrams distillery in Lawrenceburg, Indiana that became infamous for its unique 95% rye, 5% malted barley rye whiskey. This style of rye rose in popularity due to brands such as Templeton, Bulleit, High West, Smoke Wagon, and countless others who purchased aged rye in bulk from MGP and sold it under their brand labels.
Any rye whiskey not labeled as straight or bottled in bond is allowed to add coloring, flavoring or blending additives to the whiskey without having listing them on the label as long as they do not exceed 2.5% by volume of the finished product.