Build a Bar Workshop: Rye

Our Build a Bar series is designed to supplement your knowledge in the spirits category. Whether you're stocking a home bar, preparing for a party, or you just have an interest, we'd like to offer you the tools to properly evaluate your choices. And since we stock two dozen or more different Rye whiskies, that education is really useful.

The "recipe" for Rye Whiskey is the mash bill, which details what grains, and in what percentage, go into the whiskey. A rye whiskey must be at least 51% rye; corn, wheat and/or malted barley typically fill out the balance of the mash bill.

Rye whiskey is distilled to no more than 160 proof, and aged in charred, new oak barrels. The whiskey must be put into the barrels at not more than 125 proof. Rye whiskey that has been so aged for at least two years may be further designated as "straight", as in "straight rye whiskey".

Reaching back into US history, the Whiskey Rebellion was a protest against the tax applied to distilled spirits. At that time, the late 1700's, the whiskey in question was mostly rye. Prohibition severely damaged the rye whiskey business, and it has really only recently recovered, thanks in large part to the craft distilling industry. The fact that rye whiskey is an important part of many classic cocktails was another key factor in its rebound.

If you haven't sampled rye whiskey, your blogger finds the taste to be somewhat sharper than bourbon, which is no less than 51% corn. Bourbon, which can also include a significant percentage of wheat, tends to be a bit sweeter than rye whiskey. Think about the difference between rye bread, wheat bread and corn bread, and you can visualize the difference in the taste of these different whiskies.

As we noted earlier, craft distillers have played a large role in the restoration of rye whiskey. This photo was taken when the Joe Canal's team paid a visit to the Corsair Artisan Distillery in Nashville. That's a pre-Prohibition still that was smuggled to Canada to avoid destruction, before being returned to the US. In Nashville, Corsair is located in a certified historical building, so the column had to be bent to conform to code. Yes, that still is currently used by Corsair.

Some craft distillers, Tuthilltown being one example, source their grain locally. Dad's Hat is even distilled in this area (Bristol, PA), showing the strength of the rye whiskey category. Other craft brands on our shelves include Whistle Pig, Old Pogue Five Fathers and Catskill Distilling Defiant Rye.

Here's evidence of the growth in the craft distilling segment: In 2003, there were 60 craft distillers operating in the United States. Today, that total is 760, according to the American Distilling Institute (ADI), and a further 200 are under construction.

As with craft beer, the craft spirits category is ascending swiftly. The ADI estimates current growth at around 30 percent. Its market share has doubled in the past two years, and analysts at the ADI believe that it could hit 8 percent by 2020, coming close to recent share levels achieved by craft beer. Much of the credit goes to whiskey, which represents 37 percent of all craft labels, followed by gin at 13 percent, vodka at 12 percent and rum at 10 percent.

The larger, national brands have joined the craft distillers in producing new (well, properly aged) rye whiskey. You can find rye whiskey from George Dickel, Jack Daniel's, Jim Beam, Wild Turkey and Woodford Reserve in our stores.

Whether you're looking for a craft distiller or a national brand, the above lists are partial; you can find lots of other choices on our shelves.

The most classic of rye-based cocktails is the Manhattan. Here's a basic recipe:

2 ounces rye whiskey
1 ounce Martini & Rossi sweet vermouth
2 dashes Angostura bitters

Pour the whiskey, sweet vermouth, and bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch. Place a maraschino cherry in a chilled cocktail glass. Strain the contents of the shaker over the cherry and serve immediately.

Up next, one of your blogger's favorites, and a New Orleans classic, the Sazerac.

1 teaspoon sugar
3 or 4 dashes Peychaud's Bitters
a few drops water
2 ounces rye whiskey
1 teaspoon Pernod
lemon peel

Chill an Old Fashioned glass or small tumbler in your freezer. In a mixing glass, combine sugar, Peychaud’s Bitters, and a few drops of water. Mix until sugar is dissolved, and add rye. Add plenty of ice, and stir for about 30 seconds.

Pour Pernod into your chilled glass, and rotate glass until the inside is well coated; discard the excess. Strain the liquid from your mixing glass into the serving glass. Twist a piece of lemon peel over the drink. Indulge.

Rye whiskey has been an essential part of the American experience since the beginning. We hope this will help you appreciate the value having of a rye whiskey in your collection.

Some information from wikipedia, Market Watch and seriouseats.com.