Is American Rye Whiskey regional?

Two styles of American Rye Whiskey blossomed during the colonial era: Pennsylvania or Monongahela-style, a full-bodied, spicy American Rye Whiskey, and Maryland- style rye, which was believed to be a mellower, sweeter American Rye Whiskey. Today, distillers can source grains from farms throughout the United States allowing them to create unique and innovative American Rye Whiskeys.

American Rye Whiskey

American Rye Whiskey largely disappeared after the 1920s, but has made a resurgence over the past decade.

American Rye Whiskey, as with bourbon, must be aged for some time in new, charred oak barrels with no added coloring, flavoring or other spirits. American Rye Whiskey that has been aged for at least two years may be further designated as “straight,” as in “Straight American Rye Whiskey.”

American Rye Whiskey generally has a spicier profile than other American Whiskeys.


Can be made anywhere in the United States


Mash bill must be at least 51% rye. The remaining 49% can consist of malted barley, corn or wheat.