Rye grows where other grains struggle - in cold climates, areas wracked by harsh winters. This is why it became the favored cereal crop of American farmers in the northeast, and from this base the first American whiskey style was born. Since those early farmers turned their rye into a rough, home-distilled spirit, rye whiskey’s fortunes have ebbed and flowed - from the premier American whiskey in the middle of the nineteenth century to a near disappearance by the 1990s. Today, rye has regained much of its position, and, though it is a clear second fiddle to bourbon, producers across the country, and even the world, take advantage of the grain's unique character.
In this class, you will taste a broad selection of rye whiskey that covers the styles and trends of modern distilling. From examples made by legacy distillers to bottles sourced from mega-distilleries but customized by independent bottlers to ryes made by small craft distillers, you will explore all the ways rye whiskey comes to our liquor store shelves. Expect the distinct flavors of rye - spice, herbal notes, and bready sweetness - and so much more in the exploration of America’s first whiskey.
Must be 21+ to attend.
