As winter arrives, you’ll want to reach for heartwarming cocktails and spirits that set your soul aglow – and none are enjoying the renaissance
of rye whisky.
In the US, and increasingly spilling over to the watering holes of Asia, rye whisky is enjoying a buoyant renaissance as this less sweet, spicier cousin to bourbon finally receives the recognition many believe it deserves.
Not to be confused with Canadian whisky, which is often referred to as “rye” whisky even when it contains none of the grain (although a number of excellent ryes are produced in Canada, including Whistlepig and Masterson’s), true American rye whisky must, by law, contain at least 51 per cent rye mash, must be distilled at no more than 160 proof (80% ABV) and must be aged in new oak barrels, much like conventional bourbon. Age the spirit for longer than two years and you have yourself a ‘straight’ rye whisky.

The distinction between rye and bourbon, which has seen market growth across the luxury spirit sector in past years, is the spicy fruity notes imparted by the rye grain. Bourbon, which is distilled using corn, is noticeably sweeter and fuller-bodied, leading to a different drinking experience. It’s this spice that’s forging a family of classic cocktail renditions.
READ: 5 Essential Rye Whiskies
First made by Irish and Scottish migrants in the US as far back as the 1700s, rye was the staple of northern US states like Pennsylvania and Maryland (George Washington was a fan and distilled his own rye-laced hooch), while bourbon’s sweeter notes proved popular across the southern states. While prohibition was great for Canadian ryes, which were illegally smuggled over the border, the post-prohibition period knocked the wind out of the rye campaign as many bartenders started replacing rye with now-plentiful bourbon in classic cocktails like the Manhattan and the Old Fashioned.
Today, a renaissance towards authentic classic cocktails, coinciding coincidentally with the 80th anniversary of prohibition’s repeal, has bartenders and distillers revisiting America’s original impetuous spirit and innovating on rye classics.
“I enjoy making cocktails with rye because its bold, spicy character stands up well to mixing,” says Brooks Reitz, bartender at The Ordinary in Charleston, South Carolina. “It’s not as soft and round as bourbon,” he says. “Think of it as the difference between the sweet flavour of wheat bread, compared to the bold flavour of rye bread.”
READ: How to Buy Prosecco Like a Pro
There are a number of great rye whiskies to look out for next time you’re passing through the US (or some of the larger duty-free precincts). One is Ri 1 (pronounced rye one), a distinctly modern Kentucky straight rye whiskey produced by Beam Global Spirits. This rye whiskey is quite different from the traditional rye in that it is lighter and sweeter, but retains that spicy snap that’s turning bartender’s heads.

Another great rye drop is Van Winkle Family Reserve Rye, which is aged for 13 years. This rye is often regarded as one of the finest ryes in the world and is rare to find on the market due to its very low production and supply so if you see it up for grabs be sure to do your wet bar a favour this season and put your hand in your wallet.
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