The whiskey is then proofed with limestone water from a Maryland spring ahead of the bottling. The low and high rye whiskeys are aged four to six years before batching. This Maryland whiskey (though part of it is still sourced from Indiana) is two rye mash bills that are put together for maximum ryeness. Sagamore Spirit Rye Straight Whiskey Sagamore Spirit So let me help you find the perfect American rye whiskey to add to your collection.ĩ0. There truly something for everyone out there. Which is all just a long-winded way of saying: It’s a great time to be a rye whiskey fan. And the “crafty” smaller brands are in the mix too. they’re all below alongside so many more. Jim Beam, Jack Daniel’s, Pappy Van Winkle, Elijah Craig, Balcones, Michter’s, Willett. In 2023, every major name in whiskeys big or small is making the grassy juice in one way or another. Then there are the passionate people who are making rye everywhere from Kentucky to New York to Colorado to California and all points in between - genuine aficionados whose commitment to craft certainly translates into their final products. Since American rye whiskey is so widespread, there are tons of variables from barrel-proof or bottled in bond bottlings and special barrel finishes to unique yeasts in the mash, local terroir-forward rye grains, and one-of-a-kind water sources that can have a massive effect on the final product. To be called a “straight” rye whiskey, it has to age a minimum of two years and cannot be blended with any other spirits.īeyond those rules, anything is really possible.It has to be aged in new oak containers (the shape, size, or species of oak doesn’t matter).It must go into the barrel no higher than 125-proof (62.5% ABV).
It must be distilled no higher than 160-proof (80% ABV).American rye whiskey has to be made with a mash bill (recipe) of at least 51% rye grain.
Here’s what to know before we dive into the list: And yes, I had to cut a lot to keep at 100 entries.Īmerican rye whiskey has to adhere to pretty strict rules in the U.S. So today, I’m going to rank 100 great American ryes. Add in various yeast strains, local water, and new oak barrel aging and you have almost infinite dimensions of flavor notes that range from darkly sweet to bright fruits to dankness to, yes, spice (though mostly thanks to wood influence).Īs you can see, folks, I love rye whiskey. It’s often earthier, more floral, fruitier, more herbal, grassier, and sharper as a base ingredient. The use of rye grains (a wheat varietal) in place of bourbon’s corn brings a different flavor profile to the whiskey. Rye whiskey is where the fun’s at in American whiskey.
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