All great things come back around, and rye whiskey’s time has come once again in the realm of spirits. The precursor to bourbon is riding at an all-time high in popularity and sales.
Originally, rye whiskeys were called Monongahela rye, after the Pennsylvania river of the same name. In 1810, the Keystone State produced more than 6.5 million gallons of the drink. But after Prohibition, most of the brown spirits lost ground to white spirits like vodka, rum, and gin. Today, however, rye whiskey has made a triumphant return.
For those not versed in the drink, rye whiskey is distilled from a minimum of 51 percent rye grains, giving the spirit a spicy character. A cocktail made from rye typically has a dry style—the Manhattan, the Old Fashioned, the Sazerac, and the whiskey sour all originally called for rye whiskey.
With so many options on the market today, here are three to consider.
1. Rittenhouse 100-Proof Straight Rye: Though currently made in Kentucky, this is one of the original Monongahela ryes. Rich in spice, it offers just the right amount of oaky zing, with flavors of brown sugar and caramel. And it won’t break the bank.
2. Michter’s 10-Year-Old Straight Rye: It offers an array of spicy, full flavors, with tastes of honey, walnut, and mocha. Big and bold, it is not to be missed. Add a single big ice cube to bring out its best.
3. Sazerac 18-Year-Old Kentucky Straight Rye: Originally founded as a bar and coffeehouse in 1850, Sazerac has become synonymous with the cocktail of the same name. The 18-year-old rye is one of the best on the market. The mystical spirit offers notes of mature oak, molasses, vanilla, and sweet cinnamon. The finish goes on forever. It’s best served with just a few drops of water.
Here in St. Louis, one-quarter of the 75 whiskeys at midtown’s Small Batch are rye-based, with most of them made in the U.S. Owner Dave Bailey personally prefers rye whiskey over corn-based ones, as it has “less viscosity, less sugar, and a drier backbone”—and he’s not alone. “As whiskey in general becomes more popular, the more esoteric varieties are sought out,” he says. “More variety leads to more supply, which leads to even more awareness.”
Bailey also notes that corn allergies are fairly common. But with more rye (and oat and millet) varieties entering the market, “even the corn-intolerant can still enjoy a glass of good whiskey.”
A former sommelier at The French Laundry, Hoel serves as a senior wine advisor for Soutirage, a Napa Valley wine merchant and advisory firm.
