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    The Ryevolution

    Sep 01, 2021 4 minutes
    STORY ADRIAN MOURBY

    Rye as a primary ingredient for whiskey (and whisky) has been appreciated since the first European settlers arrived in North America. At its peak in the 1790s, George Washington’s distillery at Mount Vernon produced almost 11,000 gallons (50,000 litres) of rye whiskey a year.

    As a result of Prohibition in the US, from the 1920s rye whiskey entered a steady decline. In 2006, only 150,000 cases were sold in the US, compared to 14.7 million cases of bourbon. Ever since then, however, rye whiskey (it has to be at least 51% rye to use the name) has been on the rebound.

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