Rye Whiskey, America’s true native spirit
What’s The Difference Between Rye & Bourbon?
Bourbon, well is Bourbon. Lets discuss the main difference between Rye and Bourbon. There are many different assortments of rye whiskeys (or “rye’s,” depending on your pallet). There is rye, rye whisky, straight 100% rye, bonded rye, and even a malted rye. With so many types, it may become confusing.
Let’s dig into this subject.
Rye Whiskey is the true native spirit of these United States. Some say with Scottish Descendant others express Dutch to be its origin. Rye Whiskey was distilled as early as the 1600s and later produced by President George Washington on his famous Mount Vernon Estate. Rye Whiskey has the most profound connection with American history and patriots.
Both aged in American Oak Barrels
All Natural, no Additives
While all rye whiskies must include 51% rye in their mash bill, Iowa Legendary Rye didn’t pull any punches in creating our old school prohibition-era rye, bringing the mash-bill up with a complete 100% rye mash. Although it remains harder to produce in large quantity’s. While the flavor profile with each bottle is amazing and smooth.
That traditional process lends it a equally classic flavor that makes for a perfect addition to cocktails and comes at a low purchase price-point.
ILR Rye’s standout flavor profile makes it a perfect addition for cocktails since it won’t get drowned out by other flavors.
It’s the law, but not always
The difference isn’t just interpretation
The U.S. federal law requires that all rye produced from a fermented mash of grain of at least 51% of its primary ingredient of rye. (The other elements in the mash are usually corn, wheat, or malted barley if turned into rye whiskey) aged two years or more in new charred oak containers.
The history of bourbon
Just a pinch of French
“Bourbon has a French name, is made from a Native American crop, is fermented like German Beer, and is distilled and aged like Scotch Whisky.”
“Bourbon” was recognized in 1964 by the United States Congress as a “distinctive product of the United States.” Bourbon sold in the United States must be produced in the U.S……. from at least 51% corn and stored in new charred oak containers for at least 2-4 years.
Let’s break it down
Made in the United States of America
A fermented mash of 51% All-Natural Rye Mash
Distilled in small batches in 26-gallon custom-built stills for an authentic historically accurate Prohibition-era taste at no more than 160 proof.
It then spends 24 months aging in new 15-gallon charred white oak barrels.
Stored at no more than 125 proof in new charred white oak barrels.
Free from additives with no artificial flavors.
Made in the United States of America with its route from France.
A fermented mash of 51% corn at least.
Distilled at no more than 160 proof in 50-100 Gallon stills
Stored at no more than 125 proof in charred oak barrels.
Aged for a minimum of two years.
Because of this, all bourbon is not whiskey, and not all rye can be called rye whiskey.
Now you know where the government sits
What does it mean?
A 100% Straight rye is a delicate, much more complex process in the mashing stage. Thus, making the straight rye in a small batch is preferred when not adding additives or corn to the recipe.
But what’s the Proof?
When alcohol is distilled, it always derives off the still at a more significant proof. But the method also removes everything that isn’t alcohol from the liquor, including its flavor.
Therefore, this is why our rye vodka is essentially tasteless.
By carrying a maximum proof, rye whiskey and bourbon maintain more of the flavors from the mash than would be absent with a double or triple distilling process.
Richer with deeper tones
Charred Oak Barrels
Rye carries an aroma that brings a mixture of spice, grain, and hints of floral sweetness. With a taste of slight spice surrounded by flavors of caramel, coconut, and vanilla and a finish that’s long with mild heat from its aging process.
While bourbon carries a soft caramel with a faint sweet corn taste, oak and vanilla notes linger in their depths.
full flavor results
Aged for at least 2 years
- Un-aged White Whiskey – Sweet undertones with fruit, spicy zest, and a hint of rye.
- Matured Whiskey: Doesn’t advance as much as grown rye, which turns out to be more unobtrusive while as yet pressing its protected punch.
- Whiskey flavors Are simpler to endure as a result of their visual pleasantness and consistency.
- Rye will, in general, have more extreme tastes that create a sense of taste.
- Most of the color and flavor in aged spirits comes from aging spent in the casks.
- While there is no viable alternative, many producers still try to get around this method to procure these spirits faster.
Rye Remains best for cocktails
Best mixed drinks
White re or un-aged whiskey or moonshine, as others call it. It has replaced vodka in various cocktails around North America. Due to its smooth, mild heat and its neutral mixing tones. With a taste that’s more natural, less commercial distillation process.
Both of these titans in American history remain excellent choices but refine it down to who is the best. I would recommend the distillation process.
Traditionally rye and whiskey are made with small pot still or small batch. Today you will find that companies have leaned more towards the commercial style column still for mass production and higher alcohol by volume (ABV).
They are losing much of the flavor in the process and leaning more towards additives and the aging process in oak to give you back that flavor.
Drink Iowa Legendary Rye Small Batch Rye
Conclusion: when in uncertainty
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