Whiskey has continued to grow in popularity over the years, and does not look like it will be slowing down in the near future. As a result, Rye whiskey has come back from near extinction to become one of the more sought after styles of whiskey in craft bars. A few years ago, Rye was so popular that it was almost impossible to find a consistent supplier of Rye for many bars. In this post we will focus on some of the differences between our National Spirit, Bourbon, and Rye Whiskey.

Let’s Raise a Glass for National Bourbon Heritage Month!

Regulations Regarding Bourbon Production:

1. Must be made inside of the United States. One of the most common misconceptions about Bourbon is that it needs to made in Bourbon County.
2. Must be 51% corn and 49% of the rest of it can be other grains.
3. Needs to be aged in brand new charred American Oak Barrels.
4. Can never be distilled to an ABV higher than 80%
5. When it enters the barrel for aging, it can not be higher in proof than 62.5% ABV
6. When it enters the bottle, it must be at least 40% ABV. I’m personally not going to be upset if it’s a few points higher

Don’t forget that 49% can be other grains, with the most common types being Rye and Wheat. As a general rule of thumb Rye adds spice, Wheat adds sweetness and Corn brings alcohol.

Regulations for Rye Whisk(e)y Production:

Many of the rules for production are similar to Bourbon.

1. Must be 51% Rye and the rest can be other grains.
2. Needs to be aged in brand new charred American Oak Barrels.
3. The same upper limits apply for distillation apply as Bourbon, not to exceed 80% ABV
4. The same rules for entering barrels applies as well, not to exceed 62.5% ABV.

To be considered Rye Whiskey, it does not have to be produced in the United States however. Canada actually has a long standing tradition of using Rye in their Whiskey, and early in my bartending career, it was common to just ask for a Rye Whiskey and expect a Canadian Whiskey to be delivered. Yeah I’m that old.

Canada has their own rules as far as Rye Whiskey production is concerned, actually it is more of a lack of rules that dominates Canadian Rye Production. There are no standards as far as the minimum Rye content in the Whiskey, or any regarding aging either. It’s almost with a certain degree of irony that one of the only 100% Rye Whiskeys being produced actually comes from Canada.

Taste Differences:

There are some generalizations that can be made when tasting Bourbon and Rye.

Bourbon tends to be fuller in body, richer and there are more concentrated notes of vanilla, baking spices and caramel.

Rye tends to be drier, more of a focus on the vegetal aspect of rye and almost always dominated by spice.

Canadian rye tends to be more mellow and light, with a hint of the Rye spiciness.

When making classic cocktails, try using Rye as your whiskey of choice, as it was the more popular style of whiskey up until prohibition. After prohibition, the sweeter style of Bourbon became the more sought after whiskey and Rye began to be relegated to the bottom of the category.

Here’s one interesting fact about American Whiskey history. Many of you will already know about the close relationship of NASCAR to the whiskey community, but for those of you that don’t, check out this article.

What we’re drinking to celebrate National Whiskey Month:

Four Roses Old Fashioned

2.0 oz Four Roses Small Batch Bourbon

.50 oz Cinnamon and Nutmeg Turbinado Syrup*

3 Dashes of The Bitter Truth, Jerry Thomas Bitters

To make the cocktail, combine all ingredients into a mixing glass with ice and stir until chilled and properly diluted, about 30 seconds.

Strain into a rocks glass or bucket glass filled with fresh ice. Garnish with fresh orange oil and the orange peel.

*To make the cinnamon and nutmeg syrup, heat 1 cup of water and 1 cup of Turbinado sugar to a light simmer then add a crushed cinnamon stick and a quarter of fresh nutmeg. Allow the syrup to simmer very lightly for 10 minutes, remove from heat and allow the syrup to cool. Filter out the nutmeg and cinnamon when cooled.

If you add grated cinnamon or nutmeg, it will have a tendency to “bind” up in the syrup and make the syrup an unusual consistency (Slimy)

I hope you find these information useful! We’ll be having more Bourbon Cocktails coming for National Bourbon Month!

Bourbon vs. Rye, What’s the Difference? is a post from: A Bar Above Mixology