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High-rye bourbon is a secret weapon in the arsenal of many top bartenders. Like so much else with whiskey, the category is as wide-ranging and diverse as the applications for it. High-rye isn’t a legally defined term, but in general, a mash of at least 20% rye fits the bill. What typically ties them together is the amplified kick of spice they provide to the classic sweetness of bourbon.
“It’s important to note that high-rye bourbon is still a bourbon. The dominant grain here is still corn, not rye,” says George Reilly, founder and owner of The Twisted Tail in Philadelphia. “Rye simply forms a larger percentage of the secondary grain…thereby accentuating the influence of the spicier and more fragrant rye grain.
“I see it as a way to applaud rye for its influence in expressing bourbon in different ways, as it’s the most common secondary grain to be used,” he says. “Wheat is the other common option for secondary grain use and has a very different profile than rye, giving bourbon a smoother, somewhat creamier mouthfeel and palate.”
The spice-forward character often allows high-rye bourbons to work well in cocktails whose sweeter components benefit from such contrast. They also leverage their more assertive character in a drink.
“High-rye bourbons have a more pronounced spice profile than standard bourbons, but not as intense as a true rye,” says Sean Gleason, beverage director at Atlanta’s 26 Thai Group, whose restaurants include 26 Thai Kitchen & Bar, Pink Lotus Thai Restaurant, and Blackjack Bar Tapas. “I like them in cocktails paired with bold flavors, as they won’t get overpowered easily.”
Whether you sip them neat or mixed into a drink, these seven pro picks are worthy of a place on your shelf.
1792 High Rye Kentucky Straight Bourbon Whiskey
Food & Wine / 1792 Bourbon
“1792, from the sister distillery of Buffalo Trace, already has a fairly high-rye mash bill, but this release, labeled ‘High Rye,’ takes it up a notch,” says The Twisted Tail’s Reilly. “The mash bill is undisclosed, but it can be assumed to be north of 20% rye grain, which is starting to get up there. As a result, it’s a bolder, slightly spicier expression of the standard 1792 bourbon…Great for use in cocktails or as an interesting sipper.”
Baker’s High Rye 7-Year Single Barrel Bourbon
Food & Wine / Baker’s Bourbon
“Baker’s switched to single-barrel status a few years ago and, in my mind, shines as an exemplary example of what the Jim Beam distillery can do,” says Reilly. “The regular Baker’s has a more typical rye content of 13%. However, this high-rye release bumps that up…As expected, it’s a more robust palate than regular Baker’s. I love to taste these expressions side-by-side with their regular mash bill counterparts as a way to train the palate and learn the effects of nuanced changes to the recipes of these bourbons.”
Basil Hayden Kentucky Straight Bourbon Whiskey
Food & Wine / James B. Beam Distilling Co.
The balance and easy enjoyment of Basil Hayden makes it popular. “It is a favorite among many sipping-whiskey fans and can easily be served on a big cube, but this whiskey still is very versatile,” says Anderson Riddle, bar supervisor at The Radical Hotel, a boutique hotel and living art installation in Asheville, North Carolina. “In [the] fall-to-creeping-winter months, I love a properly made Golden Hour…a stirred cocktail with 1 ounce Basil Hayden, three-quarter ounce [of] Cocchi Americano or Lillet Blanc, and three-quarter ounce [of] Aperol. Stirred and finished on a big cube with an orange peel, this cocktail not only lifts the rye/bourbon notes, but also keeps it nice and refreshing.”
Four Roses Small Batch Kentucky Straight Bourbon Whiskey
Food & Wine / Four Roses Bourbon
“[Four Roses Small Batch] is an under-the-radar, not-quite-hidden gem,” says Marty Nemes, beverage and restaurant manager at Louisville’s High Stakes Rooftop Grill. “It’s unfortunately something that lives on the back bar, overshadowed by trendier names and more gimmicky expressions. [Yet] with its high-rye mash, it has the depth and complexity to stand up to a Manhattan or Old Fashioned cocktail or be sipped on its own. I’ve found great success by putting it on flight lists among bigger names, only for the guest to enjoy this one more and be pleasantly surprised by that.”
Old Forester 86 Proof Kentucky Straight Bourbon Whiskey
Food & Wine / Old Forester Distilling Company
At 18% rye, this doesn’t quite reach the 20% threshold common to high-rye bourbon. “While there’s not quite as much rye in the grain bill…it does have a fairly high percentage and delightfully tastes like it,” says Nemes. “[Old Forester] drinks well neat, it sips easily on ice, it has the backbone for a Boulevardier, it goes perfectly with Coke or Ale 8 (a local ginger ale), [and] I put it in my weekend coffee. But my preferred method is in a shot glass with a cold beer back. It’s my go-to when I’m out, and I always have a bottle (or two, just in case) at home.”
Old Grand-Dad Bonded Kentucky Straight Bourbon Whiskey
Food & Wine / Old Grand-Dad Bourbon
One of the worst-kept secrets in the world of mixology, Old Grand-Dad Bonded is accessible, affordable, and a standard not just on back bars, but on the home shelves of many top mixologists. “This is great for cocktails because it has a balanced spice profile with a high-enough proof to stand up well to mixers,” says 26 Thai Group’s Gleason,
Rabbit Hole Heigold Kentucky Straight Bourbon Whiskey
Food & Wine / Rabbit Hole Distillery
“Rabbit Hole has become one of my favorite distilleries. They’re new on the scene and not afraid to experiment with expression, both through distillation and aging techniques,” says Reilly. “Heigold uses a high-rye mash bill of 25% rye grain, with 70% corn and 5% malted barley. That gives a bolder rye influence of pepper spice, but it’s nicely balanced on the palate, thanks to the toasting of the barrels before charring them, which produces lovely caramelized notes of butterscotch sweetness. Again, a great sipper, but if you’re going toward a cocktail here, it will really stand out in anything with bolder ingredients, such as Averna in a Black Manhattan.”
Brian Freedman
2025-11-12 19:00:00