Rye Whiskey
The Rye whiskey is a special type of whiskey that is distilled from a mash in which the rye grains preponderate. According to the law, the rye whiskey must be distilled from a fermented mash containing of atleast 51 percent of rye grains. In the distillation of whiskey, if the amount of these small grains like rye and barley is high, then simultaneously the weight of the whiskey bottle also becomes heavier.
In the early years, rye was used as flour to make bread. It is a rich source of carbohydrates, protein, B vitamins, potassium etc. The Scotch and Irish immigrant distillers would use rye in whiskey production while the German distillers would use rye as the primary grain in the production of Schnapps and Vodka. Thus they continued using the distilling practice in Pennsylvania and Maryland in America.
The production of this whiskey had completely vanished from its mid-homeland by the 1980’s. Today, the modern rye whiskey is being made by the Bourbon distillers in Indiana and Kentucky.
The taste of the distillers has changed today and has resulted in most North American whiskeys being the blended which are also lighter in body. Even today, most of the original whiskey cocktails ask for the rye whiskey. The Jim Beam, Old Overholt and the Old Potrero are the popular brands of the rye whiskey.
This entry was posted on Wednesday, April 15th, 2009 at 4:34 am and is filed under Whiskey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.