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Rye whiskey is considered to be Canadian whiskey, although US companies remain the leaders in its production. Prohibition and the popularity of bourbon almost led to the disappearance of Rye whiskey, but today its sales are skyrocketing due to the high interest in cocktail culture. The drink is appreciated for its rich taste with strong spicy and fruity tones.
History of rye whiskey
It is believed that the first producers of rye whiskey were the Scots and Irish, who founded colonies in Pennsylvania and Maryland. The settlers brought copper cubes from their homeland for distilleries and tried to grow barley. However, in the climate of North America, the crop gave poor harvests, and the delivery of grain from other states made production too costly and time-consuming. Barley malt was replaced with rye malt and the results were excellent.
Supporters of the alternative version believe that the Dutch were the first to produce rye whiskey. Archival documents from 1640 testify in favor of the assumption, which testify that the head of the New Amsterdam colony, William Cleft, ordered the distillation of distillate from rye at a local distillery. Since the culture was traditionally grown in the Netherlands and Germany, it is quite possible that it was the representatives of these peoples who first came up with the idea of making alcohol from rye. The oldest distillers in Pennsylvania, Beams, Overholts and Schenks, were founded by Germans and Swiss.
The expansion of production in the northeastern US states was facilitated by high yields of rye, which took root in the region much better than corn. In large quantities, distillates were distilled by farmers who settled in the vicinity of modern Pittsburgh. After the American Revolution of 1755, the British blocked the supply of sugar cane, which was also used to make alcohol. The lack of raw materials contributed to the transition of enterprises to grain, and factories for the production of rye whiskey began to be built in Philadelphia.
At first, rye whiskey was sold immediately after distillation. After 1820, the distillate began to be bottled and aged, although throughout the 100th century, young and mature drinks were in equal demand. In Pennsylvania, they preferred to distill alcohol from XNUMX% rye grain; in Maryland, plum or cherry juice was added to the whiskey to make the taste sweeter. Restrictions, and then a complete ban on alcohol in the United States, seriously hit the industry and slowed down its development.
The abolition of the Prohibition brought the industry back to life, but not all enterprises survived in the north. In Kentucky, things were much better, as they managed to establish the sale of whiskey through pharmacies.
The abundance of bourbon led to a drop in sales of rye whiskey and the closure of many distilleries in Maryland. In Pennsylvania, state government disapproval of the industry made matters worse. In parallel, imports of cheaper drinks from Canada, where there were no strict standards for rye whiskey, grew, and Americans began to travel more and showed interest in wine, beer and tequila. As a result, by the beginning of the 1970s, sales were reduced to a minimum.
The fashion for whiskey gradually began to return in the 1990s. During this period, Old Rip Van Winkle made from rye 13 years old appeared on the market, which increased interest in mature drinks in this category. Today, there are many craft distilleries in the United States that produce both young and mature rye whiskey. Canadian companies are no less famous, where distillates are made from malted and clean rye, and casks from burnt white oak with maple staves are used for aging.
Production features
In the US, rye whiskey is more stringent than in Canada. The composition of the grain mixture for mash must be at least 51% rye, otherwise the law does not limit producers who most often add germinated barley and corn to the wort. The strength of the distillate at the exit is no more than 80%, then the spirits are diluted to 62,5% and poured into barrels, where they are aged for at least two years.
In Canada, distilleries are not limited by standards, so they produce whiskey with significantly less rye or no rye, which does not prevent them from calling their spirits rye. The only condition is a flavor and aromatic bouquet characteristic of Canadian whiskey and a three-year exposure.
famous brands of rye whiskey
Popular brands:
- Old Overholt is one of Pennsylvania’s oldest distillers, producing rye whiskey since 1810. The company’s products are distinguished by rich creamy-fruity tones and a dry finish;
- George Dickel is distilled in Tennessee. The production uses almost pure rye mash with the addition of 5% malted barley. The brand’s products are characterized by strong spicy tones with hints of dill, mint and cloves.
- Sazerac Rye is a Kentucky whiskey with vanilla and white pepper flavors. The taste is dominated by spices and citrus fruits;
- Hunter Rye is made in Canada. Blended whiskey from spirits of three years of exposure demonstrates a complex aroma of spices with smoky notes and taste with hints of maple, rye and pepper.
In recent decades, interest in Rye whiskey has been growing rapidly. Large companies such as Jack Daniel’s and Jim Beam have released their brands, and bartenders invent new cocktails with a fragrant and spicy drink. Experts predict that in the future the number of brands will grow, and the popularity of rye whiskey will equal that of bourbon.
How to drink rye whiskey
Aged Rye whiskey is good neat or iced, but be aware that the taste of drinks with a high content of rye is sharper and sharper, so it may not be to everyone’s taste.
Rye whiskey goes well with ginger beer, soda, lemon juice, and from dishes it is suitable for baked meats, barbecue, smoked fish, mature cheeses and oysters.
Rye whiskey cocktails
The drink is included in popular cocktails, including Old Fashioned and Manhattan. One of the most famous mixes is Sazerac, which is made right in the glass. In addition to whiskey, the cocktail contains absinthe, bitters, lump sugar and ice.
