Fans of brown spirits are taking a rye approach to imbibing.
Hot on the heels of the bourbon boom, more ryes are appearing on shelves as consumers explore whiskey’s spicier, fruitier side. “People are rediscovering rye whiskey and its unique flavor,” says Dan Tullio, master ambassador for Canadian whisky for Beam Suntory, which just launched its Alberta Rye Dark Batch Whisky.
Dark Batch actually capitalizes on two trends: At the same time American drinkers are developing a taste for rye, they also have become increasingly interested in Canadian whisky (which Canadians — like Scots — spell without the “e”). Alberta Rye Dark Batch, made at Alberta Distillers, the largest producer of 100 percent rye whiskey in North America, is a blend of 91 percent rye, 8 percent bourbon and 1 percent sherry for smoothness.
A little bit lighter and spicier tasting than bourbon, rye whiskey is made, obviously, from rye, a grass related to wheat. Where bourbon has to be made from at least 51 percent corn, rye must be at least 51 percent rye. Both rye and bourbon must be aged in charred new American oak barrels, and a rye that’s been aged at least two years can be labeled as “straight rye” whiskey. Rye whiskey typically also contains some corn and malted barley.
And consumers are drinking it up. Rye sales were up 40 percent by volume, to 520,000 cases, in 2014, according to the U.S. Distilled Spirits Council.