Prior to prohibition, one could say that rye was the most commonly consumed whiskey in the USA. Many styles colored the landscape, like Pennsylvania’s robust “monongahela rye” or Maryland’s more gentle style.  One might even say that the most commonly ordered whiskey drink, prior to the passing of the Volstead Act, was the Rye and Ginger. 

      Like so many other things in the USA, prohibition had the effect of abbreviating (or at least postponing) the success of rye whiskey. What few distilleries remained in operation under the guise of medicinal production devoted themselves to other styles that could be made more quickly and economically. Other factors also prevented the return of any meaningful rye production until the end of World War II. 

      However, Rye whiskey has certainly bounced back in American consumption, and with a vengeance.  Currently, rye is gaining immense popularity, with more and more distilleries are putting quality rye on the market.   

     Often misunderstood, Rye whiskey is often the best choice for a whiskey cocktail. It’s herbaceous spice and baking spice tones, coupled with the mellowing effects of maturing in oak casks often allow the flavor and bite of the spirit to shine. After all, when we make a good cocktail, the purpose should not be to cover up the flavor of the spirit- for that, we have vodka.  

     Rye whiskey’s has made its place in the annals of cocktail history- often a mixologists first choice for the staple whiskey cocktail recipes, like the Manhattan or the Old Fashioned. Rye can vary greatly in price and quality, so for each cocktail we’ve listed here, we’ve used what is, in our opinion, the best choice of rye whiskey for the recipe.