Whisky Magazine Issue 113
This article is 15 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2014. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Rye, the most American of drink, but not all of the cereal crop comes from the US
Rye is the spice of life for American whiskey. Also known as Secale cereale L., the erect annual grass towers over others with its flat leaf blades, dense flower spikes and long awns. The hardy grain endures drought, harsh winters, sandy soils and low fertility to grow just about wherever planted. Farmers use it as a cover crop to suck up unwanted nutrients and attract pests from weaker plants. If the Zombie apocalypse or a nuclear war breaks out, good old steady rye would survive over soybeans, sugar beats and corn, well, maybe not the GMO corn, that's genetically modified.
To us whiskey drinkers, modern rye offers up descendants of yesterday's Pennsylvania rye distilleries that cranked out rye whiskey once commonly referred to as Monongahela, named after the distillery's water source, the Monongahela River. Pioneers travelled West with jugs and barrels of Monongahela to barter, trade and drink.
“The best and greatest quantity of rye whiskey is made on this (Monongahela) river,” wrote traveller Zadok Craker in the 1817 book, The Navigator.
Rye is the welcomed secondary grain in Bourbon's 51 per cent corn minimum mashbill. It is the undisputed spiced-up backbone of rye whiskey.
Perhaps, no grain stands out stronger or more pronounced in a dram than rye.
Its spicy flavour profile is undeniable.
But, times have changed and rye is no longer a necessary crop for American farmers. In 1922, Americans picked more than 6.7 million acres of rye.
Today, rye is a forgotten cr...