Rye whiskey
an alcoholic product
Rye whiskey can refer to two different, but related, types of whiskey:
American rye whiskey, which is similar to bourbon whiskey, but must by law be distilled from at least 51 percent pure rye grain
Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it does not necessarily include any rye grain.
American rye whiskey
In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.) However, rye whiskey can be made of one hundred percent rye in some cases. It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".
History
As a grain, rye originated in the Euphrates valley (present day Syria and Iraq) about 10,000 years ago. It gradually migrated into Poland, Germany and the Baltic region, where it was used to make bread, beer, vodka and korn. During the 17th and 18th centuries, it made its way across the Atlantic to the New World via the first Dutch and German settlers, with English settlers later liking the grain for its versatility and vigor.
Due to its cold climate and acidic soil, rye whiskey was historically prevalent in the northeastern states, especially Pennsylvania, New York and Maryland.
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