The Return of Rye

In America, "Rye whiskey" is, by law, made from a mash of at least 51% rye.
The other ingredients of the mash are usually corn and malted barley. 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 into such barrels at not more than 125 (U.S.) proof (62.5% abv). Rye whiskey that has been so aged for at least 2 years may be further designated as "straight", as in "straight rye whiskey".

Rye whiskey was the prevalent whiskey of the north-eastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition.

A few brands, such as Old Overholt, survived Prohibition.
Today Heaven Hill, Four Roses, Jim Beam and Austin Nichols (among others) also produce rye whiskeys, as does a distillery at Mount Vernon, the home of George Washington, which sells a version of the rye Washington made. Rye is currently undergoing a small but growing revival in America. Approximately 20 US distilleries produce about 40 different ryes.

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