Rye whiskey could be considered one of the ancestors  of American whiskey. One of the first types of whiskey to be distilled in the United States, ( after wheat whiskey which was also used extensively in Early American beer) , it also became one of the most popular and varied in style at one point. This whiskey suffered a severe fall from grace after prohibition (1919-1933) and the Second World War (for America 1941-1945) and was almost extinct by the 1960’s when most of the older rye drinkers died and the whiskey came very close to following them. Formerly the whiskey ingredient for most cocktails (including the famous Manhattan), it was replaced by bourbon and mostly forgotten. Happily, it has undergone a major revival in the past 30 years or so, and seems to be coming back with many new brands and a few old ones seeing an ever growing demand. Rye – once dismissed as a weed in wheat crops – started to be used in distilled grain products in northern European countries (Russia, Poland, Sweden, Germany, Holland etc.), but primarily as a vodka, aquavit (an vodka-type product that is flavored or unflavored) or genever (a form of gin).

With the influx of large populations of German immigrants, the U.S. began to see the distillation of rye grain whiskey springing up in and along the eastern seaboard area, and as far west as Pennsylvania. This was in part due to the fact that rye will grow in poorer soil where barley will not flourish.

Historically, there were a number of styles of rye such as Maryland, Pennsylvania, and Monongahela, which now, unfortunately, are only remembered by empty bottles or engraved shot glasses.

The only examples of Pennsylvania and Maryland rye whiskeys still in existence are Rittenhouse Rye and Old Overholt (Pennsylvania-style but distilled in Kentucky), and Pikesville, representing Maryland (also distilled in Kentucky). Other styles or expressions of rye have sprung up in Kentucky by the larger distillers along with a host of ryes from microdistillers who are either making their own versions or in some cases recreating lost ones such as Templeton Rye hails from Iowa – fabled to be the faithful recreation of Al Capone’s favorite whiskey.

Rye uses a mashbill of at least 51% rye and usually barley and corn to make up the rest. There are very few ryes that use 100% rye in their recipe.

The aging of rye varies by distiller, for the larger distillers uses 53 gallon barrels ( new or used) some are as young as 2 years (a few even less), the average being 6 years old, with some as old as 23 years in the barrel.

Craft distilled rye tends toward smaller barrels and less aging and actually thereby more accurately reflects what rye whiskey made in earlier time was like and it could be argued is more authentic for a older classic cocktail such as the Manhattan.