RYE NOT

By: Yehuda Pitterman

An interesting side effect of the surge in bourbon’s popularity (see Mocher Magazine Issue 2) is the interest in bourbon’s “cousin” rye. Rye used to be dismissed as a niche drink, the demand trailing that for scotch and bourbon. However, now that drinkers are starting to appreciate bourbons for what they are, they have started also exploring the complexities of rye whiskey. Before we go forward, let’s talk about what defines a rye. American rye whiskey (not to be confused with Canadian rye, which is just a bottle full of lies) is similar to bourbon, but must be distilled from at least 51 percent rye grain, cannot be more than 160 proof (80% ABV), and must be aged in charred, new oak barrels. This means that rye is just a bit mellower than bourbon and will have a slightly spicy note as opposed to bourbon’s sweetness. Ryes have become so popular that many of the big bourbon distilleries have started making ryes as well. Personally, I find that ryes are more complex and not as rough as bourbon. There are some bottles that are smooth, and some that (to my unsophisticated palate) taste the same as bourbon. I found that a nice rye was a good segue from scotch to bourbon. Depending on my mood (and the bottles in question) I would often take a good rye over a single malt.

Rye

NOT

Here are some options that I have personally tried and liked or are just very popular.

1. Bulleit Rye: like their bourbon, extremely underrated 2. Alberta Premium Rye: beautiful, just beautiful 3. High West Whiskey Double Rye: it’s a double rye, what more do you need? 4. Rittenhouse: classic and extremely popular 5. Michter’s: limited release, so better buy two — one to drink, and one to keep 6. Woodford Reserve Kentucky

Straight Rye: it’s your go to bourbon, so why not try their rye?