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American Rye whiskies tend to be much more flavourful than their corn heavy counterparts, with peppery flavours including rye bread, peppermint and sometimes dried herbal notes. They must be produced from a minimum of 51% rye, the remainder usually made up of corn or malted barley. Like Bourbon, the law requires maturation in new oak barrels for a minimum of two years for the whisky to be designated 'Straight Rye". Some famous examples include Rittenhouse, Sazerac and Pikesville.