The 5 year anniversary mini whiskey collection, limited historic edition.

Blend of straight rye whiskeys finished in French oak port barrels.

Rye whiskey finished in Caribbean rum casks… As malcontents, we’re particular about our whiskey. When we decided to release a rye, we knew it had to be something special to live up to the amazing response received by our bourbon finished in port barrels. Angel’s Envy Rye Finished in Rum Barrels is genuinely unique and worthy of Master Distiller Lincoln Henderson’s legacy. The taste profile of rye whiskey was a perfect fit for a rum cask finish. After sampling over 100 rums to find the right flavor to complement rye whiskey, the team’s decision was unanimous. Angel’s Envy spends up to 18 months finishing in Caribbean rum casks, resulting in an immensely complex whiskey. The mingling of raw, spicy and earthy rye with the mellow sweetness of rum finishing creates an incomparably smooth and drinkable whiskey, even at 100 proof.

Straight 95% rye mash whiskey

George Dickel Rye Whisky is the only rye finished in the chilled charcoal-mellowed style that has made our whisky distinct. Distilled in Lawrenceburg, IN, George Dickel Rye is made from 95% rye and 5% malted barley.

Single Barrel

A marriage of two Rye whiskies: The 2-year-old mashbill: - 95% rye - 5% barley malt The older rye (Source - Barton Distillery) has a "barely legal" rye mashbill of: - 53% rye - 37% corn

Barreled in 2009. Limited release 2018.

Kentucky straight rye whiskey secondarily finished in new, charred American oak barrels.

A kosher whiskey, but not for passover.

It's made with 100% rye grain, 100% small pot still distillation, matured for 100 months in 100% new American oak barrels and bottled at 100° Proof (50% ABV).

Rye whiskey finished with a charred oak spiral (in the bottle).

A historic recipe, acquired in 1940 by Owsley Brown I, Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. Such a high proportion of barley allows for a fully natural fermentation process, forgoing the need for artificial enzymes commonly found in high rye mash bills. Additionally, a generous percentage of malt yields a unique floral character, balancing the sharp, brisk spice of the rye grain. Continuing our legacy of quality and consistency, Old Forester uses its own proprietary yeast strain, produces every barrel, and distills every drop.

Prohibition shuttered most of the once-booming Maryland Rye industry. Pikesville, produced since the 1890s, reemerged after Prohibition and became the lone brand to keep this style of Rye alive. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill has reclaimed the past with the rich and spicy notes of Pikesville.

The brand was started in Maryland and is now produced in Kentucky by Heaven Hill, which also owns bourbons Evan Williams and Elijah Craig.

This single barrel spirit is made from locally-sourced grains from a mash bill of 56% rye, 33% corn, and 11% malted barley. It is distilled in copper pots, put into the barrel at 100 proof, and bottled from the barrel.

Introducing rye whiskey made Jack’s way. Crafted with our 70-percent rye grain bill, natural spring water from our own Cave Spring Hollow, and Jack’s time-honored charcoal mellowing process, Jack Daniel’s Tennessee Rye is a whiskey that could only come from Lynchburg, Tennessee. Master Distiller Jeff Arnett and the whiskey makers of the Jack Daniel Distillery have created a unique rye that’s undeniably spicy and complex yet sippin’ smooth. It might be one of our first new recipes in over 150-years, but if you know Jack, you’ll know Jack Daniel’s Tennessee Rye. https://www.jackdaniels.com/en-us/whiskey/tennessee-rye

Finished in Greek fig nectar and scratch tentura barrels.