The parameters defining a specific type of American distilled spirit are based primarily on the grain mash bill utilized in its production. To qualify, the spirit must be produced from a mash bill containing at least 51% rye. It must also be distilled at no more than 160 proof (80% alcohol by volume) and aged in charred, new oak barrels. For example, a distiller creates a mash bill consisting of 60% rye, 30% corn, and 10% malted barley, ferments, distills, and then ages the resulting spirit in new, charred oak containers; the final product would meet the established criteria.
Adhering to these requirements ensures a distinctive flavor profile, often characterized by spicy, fruity, and earthy notes, which distinguishes it from other types of whiskey, such as bourbon, which relies primarily on corn. Its historical roots trace back to early American settlers who brought distilling traditions from Europe, adapting them to the grains available in the New World. The resultant spirit’s unique character has made it a staple in classic cocktails and a subject of increasing interest among modern whiskey enthusiasts.
