While bourbon might get most of the press when it comes to American whiskeys, you definitely shouldn’t sleep on rye whiskey. The sometimes spicy, herbal, complex rye-based style deserves a spot on your home just as much as its corn-centric counterpart.
In my years writing about alcohol, I’ve had the privilege of trying myriad different rye whiskeys, and the one thing I’ve learned is that you absolutely can’t judge a book by its cover. While it needs to be made with a mash bill featuring a minimum of 51% rye (with many having much higher percentages), this style can’t be painted into one corner in terms of aroma and flavor. Rye whiskeys can be herbal, spicy, sweet, and extremely well-balanced, depending on the overall mash bill, aging time, and the barrels in which they mature.
It’s a great choice for slow sipping neat, on the rocks, or with a dash or two of water (depending on the proof). It’s also an epic choice for cocktails, adding a different element to timeless drinks like the Old Fashioned or the Manhattan.
Professionals tell us the rye whiskeys they always drink
Now that you’ve learned a little bit about rye whiskey and its appeal, it’s time to find some bottles to add to your home bar cart. Instead of making you meander aimlessly at your local liquor retailer, we did the work for you. We asked a handful of well-known bartenders and bar professionals to tell us their favorite rye whiskeys and why. Keep scrolling to see them all.
FEW Rye Whiskey
“Few Rye Whiskey for the win. There are certain boxes I need checked when considering a
Rittenhouse Rye Whiskey
“I almost always reach for a higher-proof rye, and Rittenhouse Rye is the go-to favorite of mine. I usually favor rye over bourbon because the mash leans heavily on rye grain, which tends to be less sweet with just a bit of spice – not heat-spicy, but more that peppery, cinnamon-clove kind of complexity. Being higher proof really matters, especially in cocktails. It holds its structure and flavor more even after dilution, so the whiskey doesn’t get lost once you start adding ice and other ingredients. It shows up bolder and more balanced in the final cocktail. A Manhattan is the perfect example of this! Using a high-proof rye like Rittenhouse keeps the cocktail from becoming too sweet and lets those spice notes cut through perfectly.” – Brynn Smith, Bar Director at Bar Next Door in Los Angeles
Wild Turkey 101 Rye Whiskey
“If I’m reaching for a rye, it’s Wild Turkey 101 Rye. It hits that sweet spot between bold and versatile. You get spice, black pepper, and a little bit of herbal character, but there’s also enough caramel and vanilla to round it out. It stands up beautifully in cocktails, especially anything stirred, but it’s also solid neat if you like a little edge. It’s dependable, it’s affordable, and it delivers every time.” – Sam Yeakley, Bar Lead at The Foundry in Dayton, Ohio
Templeton Rye Whiskey
“I really enjoy Templeton Rye. Distilled in Templeton, Iowa, since 1882. While they had to take a small break from distilling during Prohibition, Al Capone’s love of this rye whiskey got the juice flowing sooner than later compared to many other distilleries that were inoperative at the time. I like the flavors of vanilla, cherries, honey, and dark chocolate, as well as the overall qualities of baking spices that come through on the nose and palate. This rye is particularly delicious in an Old Fashioned or a Boulevardier.” – Sarah Clark, AGM & Beverage Director at The Dearborn in Chicago
Woody Creek Distillers Colorado Rye Whiskey
“I like Woody Creek rye for sipping because the spice is at a reasonable place, and the mouthfeel and weight are incredible. It’s a rye that wants to be enjoyed on a porch, overlooking a warm day.” – Owen Gibler, Bar Manager at Bar Roza in Nashville
Michter’s Kentucky Straight Rye Whiskey
“My personal favorite is Michter’s Kentucky Straight Rye Whiskey. The balance of flavor – sweetness, spiciness, and body – makes me like this whiskey very much; it is very well balanced on my palate. And Michter’s Straight Rye can be a very good sipping whiskey, but also very suitable to make amazing cocktails such as Manhattan and Sazerac.” – Dicky Hartono, Beverage Manager at Firefly Bar at Sindhorn Kempinski Bangkok Hotel
Widow Jane Paradigm Rye Whiskey
“I absolutely love the Widow Jane Paradigm Rye not only because it’s delicious and versatile but also because it’s produced locally. At just above 90 proof, it’s great for both drinking neat as well as mixing in cocktails which is why we use it as the house rye at Shinji’s. It’s a blend of rye whiskies from both Kentucky and Indiana that is produces small batch from only 5 barrels aged in Brooklyn. It’s then finished with Limestone rich quarries from New York State. This creates an amazing whiskey that has floral and fruity elements on the nose, spiced and buttery flavors on the palate and a finish that is slightly herbal.” – Jonathan Adler, Beverage Director at Shinji’s in New York City
