Don't sleep on rye whiskey. It's easy to get swept up in the bourbon and scotch mania and let rye go completely unnoticed. But you'd only be hurting yourself. It's produced in almost the exact same way as bourbon, but with one key difference: bourbon's mash must be 51% corn while rye's must be 51%...rye. Instead of the sweet, smooth taste of bourbon, rye gives off big, spicy flavors that you won't soon forget.
A Canadian Contradiction:
Rye whiskey earned its name by being composed of mostly rye. Canadian whiskey is often called rye because…well, who knows? Canada used to produce whiskies with a lot of rye, but they have no regulations about doing so. However, by law Canadian whiskies can call themselves Rye Whiskey no matter the makeup of the mash. Be sure to check your labels.
How to Drink It:
Rye is plenty good on neat or on the rocks. But you can't have a classic cocktail like an Old Fashioned, Sazerac or Manhattan without rye.