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The spicy American original: at least 51% rye grain, dry, peppery, built for a Manhattan.
Pennsylvania and Maryland, 18th century
Scots-Irish and German settlers distilled the rye that thrived in the mid-Atlantic; before Prohibition, Pennsylvania's Monongahela and Maryland ryes set the standard for American whiskey.
By US law the mash is at least 51% rye, distilled to no more than 160 proof and barreled in new charred oak at no more than 125 proof; 'straight' adds a two-year minimum and no additives.
Black pepper, baking spice, dill, and mint over a drier, leaner frame than bourbon; the finish snaps rather than coats.
Did you know
George Washington got into the business after the presidency: by 1799 his Mount Vernon distillery was turning out nearly 11,000 gallons a year, the largest whiskey operation in the country at the time.
Also known as: rye, rittenhouse old overholt rye blend, rittenhouse/old overholt rye blend
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