What Exactly Is A High-Rye Bourbon?

There are many similar rules for making rye and bourbon, including the requirements that both must be aged in new charred oak barrels, bottled at a minimum of 80 proof, and distilled to no more than 160 proof. Thus, it’s the mash bill — the mixture of grains used to produce the whiskey — that creates the distinction. A higher corn percentage results in a sweeter whiskey, whereas a greater proportion of rye brings out more pepper or clove flavors.

If a bourbon has a significant rye content, it can be classified as high-rye, although this isn’t an official designation. Many high-rye bourbons contain about 30-35% rye, in addition to the requisite 51% corn mash needed for bourbon. This composition results in a whiskey that is spicier and less sweet than traditional bourbon, but not as spicy as rye whiskey, which requires at least 51% rye in its grain mash.

While rye whiskey can include corn in its mash bill, and bourbon can incorporate malted rye, other grains like wheat (common in wheated bourbons like Maker’s Mark) and malted barley are also prevalent. However, high-rye bourbons play with these ratios in innovative ways that truly break the mold.