America's first distilled spirit, straight rye whiskey must contain at least 51% rye whose toffee and peppery tastes make it less sweet than a bourbon, but with similar tones of caramel and vanilla.
Straight Rye Whiskey uses the same distilling methods as bourbon. However, it differs in its main ingredients. While straight bourbon uses corn, rye whiskey contains at least 51% rye resulting in a less sweet whiskey. And, like bourbon, the remainder of the mash is made from a variety of grains. These days, only small quantities of straight rye are made, but there are signs of renewed customer interest. At 101°, it has a rich, balanced aroma of vanilla and spice.
Initial aroma is acutely spicy, cereal-grain sweet and a touch citrusy; following aeration the aroma takes flight as fruity/resiny scents enchant the olfactory sense. The flavor at entry is laser beam-focused, snug and concentrated; at midpalate, the flavor profile goes deeply cereal-like, almost honeyed, Sherried and intense. Concludes a tad fiery (it's 101-proof, don't forget), zesty, toffee sweet and nougat-like.