Rye

Rye whiskey can refer to two different, but related, types of whiskey:

• American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain
• Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.

In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)^{[citation needed]} It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".^[1]

Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey. Bourbon, distilled from at least 51% corn, is noticeably sweeter and tends to be more full-bodied than rye. As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails such as the whiskey sour, Manhattan, and Old Fashioned, which were originally made with rye. All other things being equal, the character of the cocktail will be drier (i.e., less sweet) with rye.^[13]