American Whiskey
In an era where strong flavors are back in style, rye is enjoying a new golden age. It has to have a mash content of at least 51% rye (which means it can’t be called bourbon) and, if aged for at least two years in new charred oak barrels, it earns the moniker ‘straight rye’.

Rye is all about rich spice, power, structure and a distinctively bitter finish. These attributes can make it challenging to taste when young, but with time they mellow into new levels of complexity. Rittenhouse and Sazerac are two to watch out for.

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