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Rye whisky is the fastest-growing whiskey product in the United States. To constitute a rye whisky, the product must:
Since the rye is predominant, it delivers most of the flavor even in batches that aren't technically a high rye whiskey. Rye has a distinct spiciness that sets it apart from other grains. The overall flavor often comes across as peppery or grassy. Rye delivers a more flavorful kick than other whiskeys. Corn is usually in the mash bill for rye whiskey to soften and sweeten the finished flavor. The barley provides essential enzymes to help speed the fermentation process as starches convert to sugars.
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Rye whisky is the fastest-growing whiskey product in the United States. To constitute a rye whisky, the product must:
- Contain at least 51% rye in the mash bill.
- Age in a new charred oak barrel.
- Distill to a proof no higher than 160, or 80% ABV.
- Enter the barrel at 125 proof or less.
- Have at least 80 proof (or 40% ABV) when bottled.
- Age for at least two years.
- Contain an age statement if aged for four years or more. This statement must use the age of the youngest rye in the batch when several barrels were in use.
- Contain no colorings, flavorings, or other spirits.
Since the rye is predominant, it delivers most of the flavor even in batches that aren't technically a high rye whiskey. Rye has a distinct spiciness that sets it apart from other grains. The overall flavor often comes across as peppery or grassy. Rye delivers a more flavorful kick than other whiskeys. Corn is usually in the mash bill for rye whiskey to soften and sweeten the finished flavor. The barley provides essential enzymes to help speed the fermentation process as starches convert to sugars.
Very fond of this one
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