Rye is among the earliest documented whiskeys in North America, with origins tracing back to 1648 in the vicinity of Salem, Massachusetts, making the extensive diversity of rye whiskeys an expected reality. There are options available across all price ranges, but the finest rye whiskey should serve as the spicy-sweet foundation of your bar cart, supporting timeless cocktails like a Manhattan or a Sazerac.
Rye is related to bourbon—we selected our top three here—which is another type of spirit categorized as “whiskey.” The distinction between the two lies in their mash bills, which refer to the proportions of grains used in fermentation to produce the spirit. While bourbon must contain no less than 51% corn, rye whiskey must comprise at least 51% rye. Otherwise, the production methods for both whiskeys are largely similar; the spirit must be aged in a brand new charred oak barrel, and although there are no strict aging mandates, most rye whiskeys are typically aged for a minimum of two years.
However, as Lew Bryson, author of American Whiskey Master Class, points out, there are specific labeling standards for rye. “Once it’s [been aged] over two years,” Bryson clarifies, “you can refer to it as straight.” Additionally, rye that is under four years old must have an age statement on its label. For instance, rye aged for three years can be classified as straight rye whiskey and must indicate its age on the label. “When it reaches four years,” Bryson explains, “there’s no requirement to display an age statement at all.” Such whiskeys will simply be labeled “rye whiskey.”
Despite having some production process similarities, rye and bourbon are unique spirits with their own characteristics. Bourbon offers a sweetness derived from corn, while rye exhibits a spicier, herbaceous profile, alongside the caramel qualities gained during barrel aging. Bryson adds that the yeast utilized in rye production significantly influences the final taste. Rye has a considerable amount of ferulic acid, which transforms into a compound called “4-vinyl guaiacol” when the appropriate yeast is introduced to the mash. This compound, according to Bryson, contributes to the clove and spice notes in rye. “If you don’t use the right yeast, your rye will taste different.”
Survey a hundred individuals on their ideal rye whiskey characteristics, and you would receive a hundred varied responses. Some may desire a vibrant peppery punch, while others may prefer a smoother caramel essence. We conducted a blind taste test with 12 rye whiskeys to identify the selections that could cater to everyone’s preferences. Here are our top three picks.
Details on our blind taste test setup
We kept each of the 12 bottles at room temperature to maximize our ability to detect and savor as many aromas and flavors as possible. We poured a sample of each rye into marked tasting glasses.
