Rye has been a part of America’s distilling heritage since colonial times, yet gets only a fraction of the recognition of its better-known sibling, bourbon. For a time in the late 20th century, whiskey distillers barely made any rye at all, and finding a bottle on the shelf of a liquor store could be a challenge. But in recent years, rye has made a comeback, and whiskey lovers are discovering (and rediscovering) how delicious it is.
Bourbon has to be made of at least 51% corn, and similarly, rye has to contain 51% rye grain at a minimum. However, while...
