Rittenhouse Rye 100. This one is generally regarded as one the best affordable rye whiskies on the market, and so perfect for mixing, so go run out and grab a bottle! I first picked up a bottle when I was new to rye on the recommendation of pretty much every book/blog I’ve ever read, and it’s been my go-to now for years. The higher proof (50%ABV) on this helps it stand its ground when mixed and lets its big peppery flavors shine. As the whole craft cocktail movement has made bourbon the golden child of whiskies amongst general consumers, rye also deserves some recognition.

The main difference between bourbon and rye is the grain used in distillation. Whereas bourbon requires at least 51% corn, (American) rye requires 51% rye. What is rye? It’s the same grain that goes into your rye and pumpernickel breads (pastrami sandwich, anyone?) – compared to corn, it’s got a much stronger peppery bite to it. While bourbon has to be produced in the United States, rye can also be produced in Canada. Even though traditionally most Canadian whiskies were produced from rye, there really aren’t strict Canadian regulations around rye content and most modern Canadian whiskies (even those referred to as “rye”) actually don’t contain much rye. Back to American Rye – this Rittenhouse is definitely distinctively rye, and a wonderful expression of it.

See some recipes with rye whiskey!