Bartending For Dummies, 6th Edition
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Distilled at no more than 160 proof, rye whiskey is a fermented mash or grain containing at least 51 percent rye. It's matured in new charred oak barrels for a minimum of two years. Rye has a strong, distinctive flavor.

For quite some time, rye has taken a back seat to bourbon in the preferences of American whiskey drinkers, but rye has seen a resurgence lately. Whiskey connoisseurs are rediscovering the old brands, and new ones are popping up as well. Here's a sampling of what's available:

  • Jim Beam Rye: 80 proof.

  • Jim Beam Jacob's Ghost: 80 proof.

    Note: Although it's technically a rye, Jacob's Ghost is actually a white whiskey. White whiskey, which is bottled before the spirit is aged in barrels, is different from the white lightning corn whiskey and is something of a trendy category.

  • Koval: Aged in American oak from Minnesota; 80 proof.

  • Michter's Straight Rye: Aged in bourbon barrels for 4 years.

  • Old Overholt: One of the early brands of American straight rye; 4 years old and 80 proof.

  • Redemption Rye: 92 proof.

  • (ri)¹: New in 2008 by Jim Beam; bottled at 92 proof.

  • Rittenhouse: 80 and 100 proof.

  • Russell's Reserve Rye: 90 proof.

  • Templeton Rye: Produced in Iowa; 80 proof.

  • Thomas H. Handy Sazerac: 127.5 proof whiskey.

  • Van Winkle Family Reserve Rye: 95.6 proof and aged for 13 years.

  • WhistlePig Straight Rye: 100 proof.

  • Wild Turkey Rye: 80 proof.

About This Article

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Ray Foley is the founder and editor of BARTENDER Magazine. A consultant to some of the United States’ top distillers and importers, he is responsible for creating and naming new drinks for the liquor industry.

Ray Foley is the founder and editor of BARTENDER Magazine. A consultant to some of the United States’ top distillers and importers, he is responsible for creating and naming new drinks for the liquor industry.

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