![]() ![]() To be called a rye whiskey it must contain at least 51% rye grain in the mash and be aged in new charred oak barrels, which is where it gets its color, mellow taste and additional flavor. The other distinction of rye whiskey is its ability to be aged to a smooth finish at a quicker pace than other grained whiskey, giving you wonderfully enjoyable choices at a much younger age. Rye will also show notes of caramel and vanilla from the barrels, and depending on how it’s aged or blended, will showcase a variety of other flavors. ![]() The assertive flavor of rye, even after mellowing in charred oak, will maintain it's lively spiciness. The rye grain itself has more complexity than other whiskey grains. Rye Whiskey distinguishes itself from Bourbon, Scotch and Irish Whiskeys by its distinct flavor profile. So when you get a chance to sip a Virginia Rye whiskey, remember to raise your glass and toast the taste of American-made history. In the past decade consumption of this venerable spirit has increased ten-fold. Since that time over 60 distilleries have opened in the state, with several committing to the reestablishment of Virginia Rye.Īcross the globe, American Rye Whiskey is enjoying a renaissance. In 2006 the state passed legislation which made distilling spirits once again a viable opportunity. Today the tradition of Rye Whiskey production in Virginia is on the rise. From the early 1800's until prohibition, Rye ruled as king of the American spirit industry. In 1797, encouraged by his Scottish farm manager James Anderson, George Washington opened one of the first successful commercial Rye Whiskey distilleries in American at his home in Mt. ![]() Whiskey production was done by large and small farmers alike, with hundreds of small operations dotting the landscape. The epicenter of this early industry was the western regions of Pennsylvania, Maryland, and Virginia. As British taxes and blockades put an end to this lucrative trade, American farmers and distillers increasingly turned to grains that grew well locally for their mash bills, rye and corn. Prior to the American Revolution rum made with imported molasses was the spirit of choice for colonists. ![]()
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