"Contrary to popular belief, rye was actually America's native spirit. George Washington owned the largest rye distillery in the country after he left the White House. Historically, it was a very important cocktail ingredient. But by the end of the 20th century, rye had practically disappeared from stores and bars."
"Thankfully, over the last 20 years craft cocktail bartenders have helped lead the effort to get distillers to make more of the flavorful spirit. Though it's perhaps not as beloved as bourbon, rye can now be found in every liquor store and at every bar."
"Often described as bourbon's spicier sister, rye has notes of baking spice, black pepper, and fruit. That's because in America rye whiskey must be made from a mash bill that contains a minimum 51 percent rye grain, as opposed to bourbon, which must be made from at least 51 percent corn."
Rye whiskey holds significant importance in American history, despite being largely forgotten by the late 20th century. George Washington operated the country's largest rye distillery after his presidency, and rye was historically essential to cocktail making. The spirit nearly disappeared from stores and bars but has experienced a remarkable resurgence over the last 20 years, driven by craft cocktail bartenders encouraging distillers to produce more rye. Now widely available, rye is characterized by spicy notes of baking spice, black pepper, and fruit. American rye whiskey must contain a minimum 51 percent rye grain, distinguishing it from bourbon which requires 51 percent corn. Rye recipes vary from just above minimum requirements to 100 percent rye, offering diverse flavor profiles. Classic cocktails like the Manhattan and Sazerac showcase rye's versatility.
Read at Esquire
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