The rye whiskies you need to try from Jack Daniel’s to Woodford Reserve

One of the most exciting things about whiskey is that there’s so much variation across the planet. 

Even focusing on just America, there’s a plethora of styles to explore - from malt, wheat and corn to the USA’s most famous dark spirit, bourbon. 

But there’s one more style, bound by history that continues to find its way into your glasses. Enter; rye.

Now, what is rye exactly? It’s grass. Technically, it’s a type of wheat that is fairly similar to barley, another ingredient that is frequently used in whiskey production. 

The major difference in its taste in comparison to, for example, bourbon, is that rye will give you a spicier, dried fruit flavour. Bourbon, on the other hand, tends to give you a full-bodied, sweet oaky fruit flavour due to the corn. 

By law, a rye whiskey must be created from a mash of at least 51 per cent. The other ingredients are typically malted barley, wheat and corn. 

For the non-whiskey nerds amongst us, the next question may be “what is mash?” Well, it’s basically a mixture of grain, water and yeast that is mixed together and ferments, producing the alcohol that will, in turn, become whiskey. 

The more you add of one particular grain, the more difference you’ll find in the flavour – the same as a champagne. Using more chardonnay, pinot noir or pinot meunier grapes within your blend will have a massive difference on the end result.

There’s a couple of other things one must do to produce a rye whiskey. You can only age the liquid in new, charred oak barrels and it can never be distilled beyond 160 proof (80 per cent ABV). 

You may have also come across something known as “straight rye whiskey," which refers to a rye whiskey that has aged in the barrels for at least two years and has not been blended with any other spirit.

Okay, now we’ve covered somewhat of an ABC to rye whiskey, let’s talk about how it came to be. This humble imbibes beginning takes it back to Maryland and Pennsylvania, where it was incredibly popular in the 1700s and 1800s. 

In fact, during 1808 there was enough rye whiskey being created in one Pennsylvania county (Allegheny) to supply every person in the country with half a barrel.

It all began with the Irish and Scottish immigrants who came to call the USA their home – landing mostly in the North-Eastern states. 

Scotch and Irish whiskey were originally the preference of these people, who later found that barley didn’t adapt too well to the local climate. 

After the immigrants arrived, they built homemade stills, experimenting with rye from their farms. Turns out, it worked quite well – and rye whiskey became the new hit thing. 

After perfecting their craft over several decades, rye went from being a homemade project to a colossal commercial entity.

Ironically, “aged whiskey" was never really a thing either, it happened out of necessity. 

Due to the transport methods (remember cars didn’t exist), it could sometimes take up to two years for barrels to reach their final destination. Well worth the wait, however, as it turns out rye whiskey ages particularly well.

As the American Revolution began to pass, the use of molasses in the production of rum ceased almost entirely – which is where rye began to fill a much-needed spirit. For scale, in 1810, Kentucky reported 2.2m gallons of bourbon produced, with Pennsylvania reportedly shipping over 6.5m. Rye whiskey had become such a big deal that even George Washington himself got involved during the late 18th to early 19th centuries.

However, not all things last, and sadly, the Prohibition pretty much destroyed the rye market entirely. 

In an attempt to fulfill the need, Canadian rye whiskey was secretly imported, however, its quality (at the time) paled in comparison to what the US had become used to and so its reputation dwindled.

During the First and Second World Wars (just before and after prohibition), corn was heavily subsidized in the US, resulting in farmers planting a lot more of it and subsequently tearing up their rye - which now became somewhat redundant. Bourbon became the new “whiskey” and after 200 years of rye sitting front and centre, it lingered in the background, unnoticed.

For almost three quarters of a century, vodka, gin, scotch and bourbon had become the trend. But as with most long-forgotten spirits, a resurgence was due. It was time for rye to rebound from the shadows and claim its place once more. Now, being totally honest, it’s not going to outpace production of bourbon or scotch any time soon, but in the past 10 years (2009-2019) there has been a recorded 1275 per cent increase in production.

Fuelled by bartender curiosity, it all began with the creation of an “authentic Manhattan" and mixologists devoting more time to the craft of the drink, including its history. Since then, a number of brands have noticed its increase in popularity and begun producing their own rye whiskies. 

From simple highballs (rye whiskey and a mixer) to Manhattans, sours and beyond, rye whiskey is reclaiming its place as America’s spirit of exploration on a global scale.

Now that you’re well versed with this whiskey’s fascinating past, here’s a couple you need to delve into:

WhistlePig 10 Year (£75 / $83) & 15 Year (£245 / $230) 700ml – (50 per cent & 46 per cent ABV)

Vermont is one of our favourite states in America – so for that reason, we’re humbled to be able to list what we can only describe as one of the best rye whiskies on the planet, which hails from there. Two expressions (because with WhistlePig, one simply isn’t enough).

The 10-Year is a staple for any whiskey lover. You’ve not tasted what iconic rye whiskey is until you’ve owned a bottle of this beauty. As stories have it, the stock was rescued from Alberta Canada where it was being used as a blended whiskey despite its incredible quality. Under the heart-warming love of WhistlePig and new American Oak ageing, this has become the most awarded rye whiskey in the world.

Taste: This sweet wonder gives you burnt caramel, Madagascan vanilla and a butterscotch, spicy mint caramel finish. 

Now onto the 15-year, just… wow. Taken from some of their oldest stocks, this stunner is finished in Vermont Estate Oak, harvested right there on WhistlePig’s farm. Given the quality of the oak, a lot more flavour is imparted within the liquid, making it one of the tastiest ryes you’ll try. You’ll pay for it – but it’s worth it.

Taste: Incredibly rich and succulent with allspice, caramelised orange rind and a stick butterscotch. Warm, rich, slightly creamy with hints of tobacco and leather.

Sonoma Distilling Co's Cherrywood Rye (£55 / $45) 700ml – 47.8 per cent ABV

There’s very few cherrywood rye whiskies on the market, this one being the go-to as a benchmark of quality. Sonoma Distilling Co have never been one to shy away from experimentation and this one really worked a treat. Using a base of 80 per cent Californian rye, 10 per cent Californian wheat and 10 per cent cherrywood smoked barley gives it a distinct and unique taste. 

Taste: Stewed meadow fruits, caramelised sugar, ripe blackberry and allspice with ginger, cinnamon, orange rind, toasted nuts and a ton of brown sugar.

Basil Hayden’s 10 Year Rye ($150)
750ml – 40 per cent ABV

“Get it while you can” is the motto here – with limited supplies available, Basil Hayden decided to launch an age-statement to add a little more excitement to the range. Approachable and smooth with a hint of spice, this is the go-to for those who tell you they “don’t like rye." Elegant, with a kick of complexity and that spicy finish we’ve all come to love with our ryes.

Taste: Sweet vanilla, baked apricot, caramel, cinnamon toast and a soothing light tobacco.

Jack Daniel’s Tennessee Rye (£30 / $26) 700ml – 45 per cent ABV

Sweet caramel and a distinct Chinese spice with an undeniable sipping smoothness. That’s what one of the latest creations in over 150 years brings you from Jack Daniels. 70 per cent rye grain bill, natural spring water from their very own Cave Spring Hollow and new white oak barrels give that extra kick of excitement, adding a mouth-watering spicy character which leaves you wanting more of the unique, spicy and complex taste.

Taste: A Chinese spice and pepper jump out, quickly soothed by the sweet caramel, vanilla, and dark chocolate. Perfect for sipping or as part of a seriously good cocktail.

Woodford Reserve Kentucky Straight Rye (£42 / $40) 700ml - 45.2 per cent ABV

Woodford has always been a safe bet for quality. For the geeks amongst us, this is the first permanent mash bill created by Woodford. Sweet, yet spicy and perfect in cocktails, this is our go-to for a consistently fabulous old fashioned.

Taste: enticing notes of black pepper, marzipan and a little pear. Upon sipping, your taste buds will discover fresh honey, clove, mint and sweet vanilla spices.

Catoctin Rye Cask Proof (£85 / $88) 750ml – 58.9 per cent ABV


Featuring Catoctin’s most awarded whiskey was a pretty easy choice. At 58 per cent ABV it packs a punch of flavour, but be under no illusion, that doesn’t make it too strong to sip by any means. The perfect marrying of smooth and spice all wrapped in a dark and complex flavour profile, this beauty is only released twice(ish) a year, so you may end up fighting for a bottle.

Taste: Burnt brown sugar, caramel, butterscotch and baking spices with vanilla, candied apricot and toasted marshmallows. A slight herbaceous note and cocoa.

Distillery 291 Single Barrel Rye (£87 / $76)
700ml – 50.8 per cent ABV

This wonder is finished in Aspen staves after being aged in white American oak barrels. The result? A unique maple taste which really elevates the bar of curiosity to the next level. Its mash bill is made up of 61 per cent malted rye and 39 per cent corn, creating an assortment of truly unique notes. Small batch, with big personality.

Taste: Coconut, sweet vanilla oak, maple syrup and cherry candy with lighter notes of clover, cinnamon and dark meadow fruits.

Rossville Union Straight Rye Whiskey ($30) 750ml – 47 per cent ABV

Rossville gets us excited for a number of reasons, one of which is that they are one of the last remaining Prohibition-era distilleries and have been producing whiskey for around 200 years. For the US, that’s a long time! Their craft takes us back to the “golden age” of rye whiskey, from what was at one time, the capital of this dram. The liquid that makes its way into this bottle is aged for five to six years before being blended to create a bountiful spirit.

Taste: Smooth yet spicy with cherry, cocoa smoke, vanilla and white pepper.

Minor Case Straight Rye Whiskey (£53 / $47) 750ml 45 per cent ABV

Taste: Dried nectarines and apricots with an earth spice, sweet sherry and mouth-watering butterscotch.

Aidy Smith’s signature rye Manhattan

Finally, if you’re looking for a little cocktail inspiration… here’s a little twist on the standard Manhattan created by our wine and spirits columnist. You can pick up all of these ingredients easily and should always have bitters in your cocktail collection – they add so much creativity to the drink!

Ingredients:

1.5oz / 50ml Good Quality Rye Whiskey

0.5oz / 25ml Sweet Vermouth

1 Dash Vanilla Bitters (if available)

2 Dashes Aromatic Bitters

Garnish with a slice of Orange Zest

Fill half of a cocktail shaker/Boston glass with ice and add all of the liquid ingredients. Slowly stir for about 60 seconds, strain into a martini or coupe glass and top with the orange zest. Enjoy!