In both Scotland and Ireland, they have the notion of “grain whisky”, which is whiskey made from grain other than barley.

Most blended whiskies are made by the addition of non-barley whiskies, in fact there has been a slight controversy recently in Scotland as to what to call a blended whiskey which is made from “only” malted barley. Different distilleries had been using different names, but the name that appears to now be the approved name is “Blended Malt Scotch Whisky”.

If the whiskey doesn’t have “malt” in the name, then it almost certainly includes grains besides malted barley (in some cases unmalted barley).

-Robert

Hirsch Selection 22 is very good, but not on par with these other ryes. Old Portrero 18th Century style is very strongly bitter, though many report seriously enjoying it. My one bottle has not seen too much action, while others are slowly drained. Rittenhouse Bottled in Bond and Sazerac Rye are both good pours, but I find them less interesting than their more aged relatives.

Still looking for Pappy Van Winkle - as all of the Van Winkle products I’ve been able to try are excellent.

But for Rye, BMH and Handy Sazerac are my reigning champs.

Another sweet, slightly related whiskey I find immensely enjoyable is the Bernheim Wheat Whiskey. A very easy, smooth, (really flawless) whiskey. Different, and a huge success.

People are right to get excited about Ryes. They’re much more lively than other types of whiskey, and can be spectacular, as the brands listed here attest.