Rye whisky
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Rye Whisky describes two types of whiskies, theoretically distilled from rye.
Canadian whisky is often called "rye whisky," because historically much of the content was from rye. However, today, most Canadian is blended with only a small portion, if any, coming from rye.
In the United States "rye whiskey" (with an "e") by law is made from a mash of at least 51 percent rye (the other ingredients of the mash being usually corn and malted barley). It was the prevalent whiskey of the northeastern states, especially Pennsylvania, but after Prohibition had largely disappeared, with only a few remaining producers.
In 1996, Fritz Maytag of the Anchor Brewery in San Francisco, California, began distilling Old Potrero Single Malt Whiskey under the label Anchor Distilling. The whiskey is made from 100 percent malted rye. As of 2005, it is the only single malt whiskey produced in the United States.
Other prominent rye whiskey distillers in the United States include Jim Beam and Austin, Nichols, which markets its product under the Wild Turkey brand at 80° and 101° proof. Other labels include Old Overholt and Pikesville Supreme.