Rye bread without wheat flour

On this Wikipedia the language links are at the top of the page across from the article title. In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. The other ingredients in the mash are usually corn rye bread without wheat flour malted barley.

Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s. Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.

Rye whiskey has been undergoing a small but growing revival in the US. Since the beginning of the 21st century, more producers have been experimenting with rye whiskey, and several now market aged rye whiskey. Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey. Canadian whisky is often referred to as “rye whisky” because historically much of the content was from rye. There is no requirement for rye to be used to make Canadian whisky, and the labels “Canadian whisky”, “Canadian rye whisky” and “Rye whisky” are all legally permitted, regardless of the actual composition, provided the whiskies “possess the aroma, taste and character generally attributed to Canadian whisky”. In modern practice, most Canadian whiskies are blended to achieve this character, primarily consisting of a high-proof base whisky typically made from corn or wheat and aged in used barrels combined with a small amount of flavoring whisky made from a rye mash and distilled to a lower proof.

In some cases, the corn-to-rye ratio may be as high as 9:1. This requirement differs from regulations for U. Scotch whisky distillers were using rye as a mash ingredient for grain whisky in the 18th century. By the 2020s, tariffs on biogas producers had led to an increase in availability of the grain, leading modern distilleries to begin experimenting with the new raw material. Standards of Identity for Distilled Spirits”.

Whiskey Resurrection: A Look at Local Distillers, and How They are Faring in Repeal’s 4th Year”. New York: AF Parsons Publishing Co. 99 Drams of Whiskey: The Accidental Hedonist’s Quest for the Perfect Shot and the History of the Drink. How It Got to Be This Way”.