Most rye whiskey is made in the United States, with Canadian rye being the second most common. There are also a few varieties from Europe, Australia, and India.
Bourbon is an ingredient in many popular cocktails such as old fashioneds, whiskey sours, and Manhattans. It’s also consumed on its own without other ingredients mixed in.
Rye whiskey is at least 40% alcohol by volume (80 proof), though some ryes have a much higher alcohol content. Other varieties of rye whiskey are made in Canada, Europe, Australia, and India. Canadian rye is the second most common rye whiskey in the world.
Indiana rye whiskey is popular a variety made exclusively in the U. S. state of Indiana. Its basic recipe is the same as any American rye. However, it benefits from a “legal regional designation,” which makes it illegal for any rye whiskey made outside of the state to be sold as “Indiana rye whiskey. ”[5] X Research source Canadian rye whiskey is made in Canada. Made from totally different ingredients, it shares nothing in common with American rye whiskey, apart from its name. [6] X Research source A rye whiskey that has been aged for at least 2 years is called a “straight rye. ”[7] X Research source If it’s aged more than 4 years, it’s labeled a “bottled-in-bond” rye. [8] X Research source These are usually more expensive than other varieties. Cheaper, lower-quality ryes can be aged for as little as 3 months.
In Canada, the terms “rye,” “rye whiskey,” and “Canadian whiskey” all refer to the same thing. The confusion over “rye” comes from the fact that adding rye to whiskey became very popular in Canada at some point in history. Eventually, Canadians began using “rye” to refer to all kinds of whiskey. Some varieties of Canadian “rye” are made with 100% rye grain, others have no rye whatsoever.
A bourbon that is aged at least 2 years is called a “straight” bourbon, while one aged 4 or more years is called a “Bottled-In-Bond” bourbon. [10] X Research source Cheap, low-quality bourbon can be aged for as little as 3 months.
Kentucky bourbon, a. k. a. Kentucky whiskey, is a very popular variety made in the U. S. state of Kentucky. Before it’s put into barrels for aging, Kentucky bourbon is passed through a charcoal filter, giving it a distinct brown color. [12] X Research source Sour mash bourbons are another variety, made by adding certain acids during the fermentation process. The acids change the pH level (the acidity), creating more yeast, which in turn adds a slight sourness similar to sourdough bread. [13] X Research source Blended bourbon is made from combining multiple types of whiskeys into one product. By law, blended bourbons must be made with 20% straight bourbon (aged at least 2 years). [14] X Research source High-rye bourbon is made with 20-25% rye—much more than a typical bourbon, but less than a true rye whiskey. As you might expect, the extra rye gives it a slightly bolder, spicer flavor. [15] X Research source
