Philadelphia (style) Rye Whiskey

Description

Philadelphia (style) Mash Bill Grains

Philadelphia-style Rye Whiskey is distilled from a mostly-rye mash, but traditionally with at least 10% of it being malted barley. The above image shows a typical proportion of 20% malted barley with 80% un-malted rye.

Mash Bills

Bottlings

Detailed Philadelphia Rye Whiskey Bottles

Tasting and Usage Notes

If the spirit has not been overaged, the barley in a good Philadelphia-style rye whiskey should give an initial taste of buttery porridge. This is the whiskey note sounded by the barley. Next, the spicy and nutty taste of the rye grain will fill out the flavor. There is not much of an intimation of sweetness, as maize is not present in this tyope of rye whiskey. But if the whiskey has been aged, but not overaged, the flavor of the barrel will 'polish' the already-mentioned whiskey-and-spice flavors with hints of caramel and chocolate from the char and give the hint of a sweet finish from the wood, itself.

Noteworthy Drinks

History

Rye whiskey distillation begain in the rural belt around Philadelphia area before the year 1795 – and perhaps significantly before then. It surely evolved as farmers mixed rye in with barley as they adapted the familiar all-barley whiskies of the old world to local conditions that made barley less efficient a crop to grow. Enough barley was continued in use for fermentation, and to give the whiskey the centuries-old flavor note expected throuhgout the Anglo-Celtic diaspora.

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