Rye whiskey, noted for its strength and spice, is on the ascent. While rye itself—defined as a whiskey made with at least 51% rye grain—has been around for centuries, there have never been so many variations and expressions available. Today, it seems like every distillery has its own spin on the historic spirit, from the use of heirloom grains to unusual cask finishes.
Unlike corn-based bourbon, which can only be made in the U.S., rye can be made anywhere. Both the grain and whiskey made from it have globe-spanning roots.
Since the Middle Ages, rye grain has been cultivated in central and eastern Europe, where it was valued as an ingredient in bread, writes Carlo DeVito in his 2021 book The Spirit of Rye. From there, the hardy grain, which flourishes in cooler climates, found its way to the British Isles and what is now Scandinavia and was brought by colonists to the U.S.
“It was a popular grain because it was easy to grow and a reliable winter cash crop for states within
