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Whiskey neat3/18/2023 ![]() Since rye was quite sparse towards the west, other ingredients were used, which gave rise to other whiskeys like bourbon. For this reason, i t’s best associated with Pennsylvania and Maryland while Pittsburgh is arguably its spiritual home. Rye whiskey was prevalent throughout the northeastern states throughout the 18th and 19th centuries since these were the regions where the grain was cultivated. Farmers fermented excess grain into beer and then distilled it so it would keep for long periods of time without spoiling. It was one of the earliest whiskeys produced by American settlers. America’s Oldest Whiskey?Īs mentioned earlier, rye whiskey has a rich heritage. Rye is arguably spicier when malted and will add an even more distinctive peppery kick to the overall flavour. However, regular rye can still be used in the remaining 49%, too. In order to bear the “rye malt” name, the mash bill must feature 51% malted rye. ![]() On this occasion, the rye is malted beforehand, which involves soaking the grain in water so it cracks open and begins to germinate before halting the process by drying it. ![]() Rye malt or malted rye whiskey is almost identical to regular rye whiskey except for one extra albeit vital step. Rye whiskey conforms to the same rules as bourbon, which must have a mash bill of 51% corn minimum. Meanwhile, the remaining 49% can be any grain of choice, including additional rye. In order to qualify as rye whiskey, the mash bill consists of at least 51% rye. The proportions of these used in the mash are referred to as the “bill”. All whiskey is produced from fermented grain called a “mash”, which may consist of corn, malted barley, wheat, and, of course, rye. What sets rye apart is its eponymous main ingredient. You can learn more about these terms and what they mean with our introductory guide to American whiskey. For instance, the European Union requires any liquor bearing the name “whisk(e)y” to be aged for at least three years.Īged whiskey may be labelled with age statements or with terms like “straight” and “bottled-in-bond”. Not all territories allow for this practice, though. Incidentally, there is no minimum ageing period some whiskeys can be bottled and domestically sold after just a few months in an oak cask. In short, these regulations require any American-made whiskey to be distilled to a maximum of 80% ABV, aged in new charred oak barrels at no more than 62.5% ABV, and then bottled at a minimum of 40% ABV. Like all American whiskey, it is produced according to the Alcohol and Tobacco Tax and Trade Bureau’s Federal Standard of Identity for Distilled Spirits. Often and unfairly compared to bourbon, rye is arguably America’s oldest whiskey and was once its most popular alcoholic spirit. ![]()
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