Rye whiskey Canadian Club Chairman's Select, which are made from 100% rye mash. Canadian whisky must be aged in wooden barrels that are not larger than for at least 3 years, and the barrels do not have to be new oak or charred. This requirement differs from regulations for U.S. blended whiskey, in which the bulk base spirits are not required to be aged. Rye whiskey Rye whiskey can refer to two different, but related, types of whiskey: In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the
Rye whiskey be further designated as "straight", as in "straight rye whiskey". 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. By 1808, Allegheny County farmers were selling one half barrel for each man, woman and child in the country. By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela was the single largest producer of rye whiskey, with a capacity of 30,000 barrels a year. Rye whiskey largely disappeared after Prohibition. A few brands, such as Old