Rye Whiskies

American rye whiskey is one of the United States’ original spirit styles, known for its bold, spicy flavour profile and deep ties to the country’s distilling heritage. Once the most popular whiskey in America, rye has seen a remarkable revival in recent decades, reclaiming its place in bars, home collections, and cocktails around the world.

Rye whiskey’s history stretches back to the late 18th century, when European immigrants, many from Scotland, Ireland, and Germany, brought distilling knowledge to the American colonies. In the fertile Mid-Atlantic states, especially Pennsylvania and Maryland, rye grain thrived in the climate and soil, becoming the base for a uniquely American style of whiskey. By the early 1800s, rye was a staple spirit across much of the young nation, favoured for its robust flavour and suitability for mixing.

Under U.S. law, rye whiskey must be made from a mash bill containing at least 51% rye grain, distilled to no more than 160 proof (80% ABV), entered into new, charred oak barrels at no more than 125 proof (62.5% ABV), and aged for a minimum of two years to be labelled “straight rye whiskey.” While corn-based bourbon is often sweeter and rounder, rye grain imparts a distinctive spice and dryness, with flavours often described as peppery, herbal, or slightly fruity.

Production techniques vary between distillers. Some use a mash bill close to the legal minimum for rye, balancing spice with corn’s sweetness and malted barley’s roundness. Others, particularly craft producers and heritage brands, favour mash bills with 90–100% rye for an intense, grain-forward profile. The choice of yeast strain, fermentation length, still type (column or pot), and barrel char level all contribute to a rye’s individual character. Ageing in new charred oak barrels develops vanilla, caramel, and toasty notes to complement the grain’s spice.

The flavour spectrum of American rye ranges from lean and dry to rich and full-bodied. Younger ryes often emphasise bright spice and fresh grain, while older bottlings add layers of oak sweetness, dried fruit, and tobacco. Bottled-in-Bond expressions, aged at least four years and bottled at 100 proof under strict regulations, offer a robust, traditional style. Barrel-proof and single-barrel releases cater to enthusiasts seeking concentrated flavour and individuality.

Rye whiskey is also integral to classic cocktails. The pre-Prohibition versions of the Manhattan, Old Fashioned, and Sazerac all called for rye, whose spice cuts through sweetness and adds depth to mixed drinks. Today, bartenders continue to favour rye for its versatility, whether in timeless recipes or modern craft creations.

Key producers include historic names like Old Overholt, Rittenhouse, and Wild Turkey, as well as craft distilleries such as WhistlePig in Vermont, New Riff in Kentucky, and Dad’s Hat in Pennsylvania. Each brings a different interpretation, from soft, approachable ryes to assertive, high-proof bottlings.

Our American rye whiskey range showcases this diversity, from approachable everyday pours to rare, limited-edition releases. Whether you’re building a cocktail, exploring regional styles, or sipping neat, rye offers a distinctive taste of America’s whiskey heritage, a style defined by its spice, structure, and enduring character.