Rye is the one of the oldest whiskeys on record in North America, dating back to 1648 near Salem, Massachusetts, so it should come as no surprise that the world of rye whiskeys is vast. There are bottles to be discovered at every price point, but the best rye whiskey should be the spicy-sweet backbone of your bar cart, holding together classic cocktails like a Manhattan or a Sazerac.
Rye is a cousin to bourbon—we named our top three here—which is another spirit that falls under the umbrella of “whiskey.” The difference between the two is their mash bills, that is, the makeup of the grains fermented to create the spirit. Where bourbon must be made with at least 51% corn, rye whiskey must be made from at least 51% rye. Aside from that, the process behind both whiskeys are just about the same; the spirit must be aged in a new barrel of charred oak, and, though there aren’t any aging requirements, most rye’s are aged for at least two years.
But as Lew Bryson, author of American Whiskey Master Class, explains, there are some naming requirements for rye. “Once it’s [been aged] over two years,” Bryson explains, “you can call it straight.” Also, rye younger than four years old must have a statement of age on the label. A rye aged three years, for example, can be called straight rye whiskey and will need to state its age on the label. “Once it’s four years old,” Bryson says, “you don’t have to put an age statement on it at all.” Those whiskeys will simply be labeled “rye whiskey.”
Although they have some similarities in their production processes, rye and bourbon are distinct spirits with unique characteristics. Bourbon has a corn-fueled sweetness, but rye takes on a more peppery, herbal flavor, in addition to the toasty caramel notes it picks up during barrel aging. But Bryson says the yeast used in rye’s production has a big impact on the final flavor as well. Rye has a high amount of ferulic acid, which converts to a nifty compound called “4-vinyl guaiacol” when the right type of yeast is added to the mash. That compound, Bryson says, is where you get the clove and spice flavors in rye. “If you don't have the right yeast, your rye is going to taste different.”
If you ask a hundred people what they want in a great rye whiskey, you’d get a hundred different answers. Some want a zippy peppery kick, while others are looking for a sleeker caramel flavor. We put 12 rye whiskeys through a blind taste test to find the bottles that would appeal to everyone. Here are our three favorites.
We kept each of our 12 bottles at room temperature so that we’d have the best chance to taste and smell as many aromas and flavors as possible. We poured a sample of each rye into labeled tasting glasses.
Our tasters used Glencairn whiskey tasting glasses: tulip-shaped glassware, with a bulged bottom and slightly tapered opening that concentrates aromas. Following Bryson’s advice, our tasters began by “nosing” the rye—giving it a good, open-mouthed sniff to detect its bouquet—before taking at least two sips. The first sip acclimates your palate, while the second allows you to get a fuller sense of the flavors in the whiskey.
It would be impossible to taste every rye on the market. There are innumerable craft distillers making small-batch ryes that are undoubtedly worth trying, but in order to narrow down the field, we focused on easy-to-find, big-brand rye whiskeys. These are the bottles you’ll be able to find behind nearly every bar—from a dive to a swanky cocktail spot.
We scoured Reddit threads and noted the selection at our own local bars to get a sense of which rye whiskeys often get covered, and which major brands are sometimes overlooked. We included straight whiskeys, and tasted the youngest available expression from each brand—sure, an 18-year-old rye might be delicious, but it’s not exactly fair to compare it to one aged just four years.
Whereas bourbon is characterized by sweet vanilla, caramel, and maple flavors, rye is a different ballgame. Our tasters agreed a great rye should have at least some sweet notes, but it should center around an herbal pepperiness. Our panel wanted a rye with warm spice—similar to the flavor you might find in rye bread—that could work as a foil to the sweeping cozy flavors typical of whiskeys.
Beyond flavor, our tasters were evaluating texture and structure. They wanted a rye that would coat the palette without feeling cloyingly thick, and an integrated structure wherein flavors flowed into each other harmoniously.
Sazerac Rye has roots in New Orleans dating back to the 19th century, when New Orleans bartenders began to make Sazeracs using rye whiskey, when there were brandy and cognac shortages. Since it’s labeled as “straight whiskey” we know that Sazerac Rye stays in those charred oak barrels for at least two years—and, in fact, although there’s no official age statement, Sazerac is aged for a minimum of six years.
Why it won us over: Sazerac Rye is softer, sweeter, and rounder than some of its peers—perfect for bourbon lovers. Our tasters appreciated the way its soft spice character made it stand out. Associate director of drinks and lifestyle Joseph Hernandez couldn’t get enough of Sazerac’s créme brûlée and burnt sugar top notes, but he also appreciated the well-structured white pepper note that cropped up after the sweetness dispersed. Designer Leo Estévez was captivated by the lustrous leather flavor, while senior editor Joe Sevier was impressed with the grassy, floral flavors woven into the sweet cinnamon aroma. “I want to sip this one on ice,” he said happily, giving his Glencairn a satisfied sniff.
We’d love it in: Pour Sazerac rye over a single large block of ice if you like, but its structured sweetness would also bring a spicy-sweet Old Fashioned to new heights.
In 2024 we named Michter’s one of our favorite bourbons. This year its rye is in the spotlight. Whereas some companies blend their ryes into one big batch after aging, Michter’s ensures that each bottle comes from just a single barrel. Michter’s also puts their whiskeys in barrels to age at a lower proof—103 versus the legal limit of 125. That means “a richer barrel chemistry that allows for the concentrated sugars in the wood to dissolve more readily,” according to the company’s website, and requires less water during bottling.
Why it won us over: The first thing nearly every taster noted after a sip of Michter’s rye was the vanilla. But soon the rye began to open up on their palates and a universe of other flavors came forward: caramel (baked goods—blondies, as one taster noted), and a fresh cut grass pepperiness. Joe was intrigued by a maple syrup flavor that led into a bright spice, and other tasters were pleased with the rye’s elegant structure: first sweet, then peppery, both complemented by a creamy, buttery texture, and a warm long finish.
We’d love it in: An herbal Vieux Carré or deep, complex Little Italy—an updated version of a Manhattan.
Although its name refers to Philadelphia's Rittenhouse Square, where the rye was originally crafted, it’s now made in Kentucky at Heaven Hill Distillery. Rittenhouse is one of relatively few ryes that are bottled in bond: produced by one distiller during a single season, aged for at least four years in a federally bonded warehouse, and bottled at 100 proof. The legal naming requirement is leftover from the Bottled-in-Bond Act of 1897, which came about when many whiskey makers were diluting or otherwise messing with their spirit.
Why it won us over: Our tasters like a rye that knows what it is. A rye with character, if you will. Rittenhouse has the kind of self-assured star quality that makes itself known immediately—and that’s what makes it great. Joseph noted a heady maple syrup aroma, and other tasters noted warm spice notes like cinnamon, which gave way to a pleasantly tingly pepper. The flavors built on one another, a kicky sip that finished smooth and well-structured.
We’d love it in: Our tasters agreed that Rittenhouse Rye would stand out in most cocktails because of those strong spiced notes. To that end, it’s worth tasting on its own, but you could supercharge those flavors by using it in a Slow Cooker Star Anise Black Pepper Hot Toddy.
We also tried…
Angel’s Envy Rye Finished in Caribbean Rum Casks: Tasters picked out tropical flavors like banana and molasses—undoubtedly a result of the rum cask aging. It’s not that it wasn’t delicious, but it wasn’t exactly the prototypical peppery rye experience they wanted.
Basil Hayden Rye Whiskey: With a straightforward sweetness, our tasters deemed Basil Hayden perfectly acceptable if not exceptional.
Elijah Craig Straight Rye: Tasters noted that this sample was particularly hot on the palate. That alcoholic heat overpowered many other flavors they might have tasted.
Jim Beam Rye Whiskey: There were a lot of positive comments about the flavors here: vanilla, oak, and pepper—check, check, check. But these flavors were more punchy than integrated, and Jim Beam lost out for its structure.
Knob Creek 7 Year Old Rye Whiskey: Aged for longer than many of its peers, tasters said Knob Creek had a strong earthy, sweet berry flavor that didn’t line up with the bright, kicky pepper-and-caramel flavors they were looking for.
Old Forester Straight Rye Whiskey: Its straightforward white sugar flavor turned off most tasters pretty quickly.
Old Overholt Straight Rye Whiskey Aged 4 Years: Some tasters called this tannic, others called it artificial-tasting. Either way, other contenders had more to offer.
Whistlepig 100% Rye Aged 6 Years: Tasters enjoyed its grassy vanilla flavor, and mentioned a strong oak note—overall it was a hit. When it came down to the wire, Whistlepig missed by inches as others surpassed it on structure.
Wild Turkey 101 Rye: Although our taste panel noted robust vegetal peppery flavors, Wild Turkey didn’t have the requisite caramel and vanilla flavors our tasters wanted to see.