What are the core aroma and tast elements of 100% rye whisky

[Quaich1]

Rye whisky( though with as many flavor profiles as single malts if one tours many of the bottlings and expressions) does tend to present elements which in lesser or greater amounts tend to find themselves in most rye whiskies. Years back I tried to label that "taste" which people often spoke of as "glue-like" or "rye-like" which didn't seem particularly attractive or explanatory. Now I have come to see these true rye notes as crystallizing into descriptors like: bubble gum, cream soda notes and spruce beer or a melange of them all. I recall a recent dram of Imperial 17 Year single malt that actually feigned some of these notes though obviously there is no rye in that one.

What other names would you put on that core, essential rye taste that permeates most rye whiskies?
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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946)

[jcarrick]

I havent had that many rye whiskies to be able to speak on them with any great knowledge but i will say that Bulleit 95 Rye is superb, fruity and spicy and well worth the £33 a bottle price.

[Cuba]

Like jcarrick my rye whisky experience is limited, one i have enjoyed recently is a young fruity spicy rye, High West Rendezvouz Rye.

[Calder]

Canadian whisky is sometimes (perhaps wrongly) referred to as rye whisky. Quaich1 what are the good Canadian Rye whiskies worth trying, are there any straight rye Canadian whiskies around or are they mostly blends with varying amounts of rye content.

Rye whisky does seem to be having a resurgence but like others it is not a whisky with which i am very familiar.

[Quaich1]

[Whisky Dog]

Just read your note on the Canadian Club Chairman's Select, I havent seen it here but you never know one of the whisky shops may get some as it is a big brand.

I have got to be in the mood for a Rye whisky, it will never replace my single malts as my everyday dram but it can go down well when the mood takes me for a savoury spicy dram.

[Calder]

Cheers for the recommendations Murray, i will look out for them but i suspect Lot 40 and Alberta Premium isnt available here.

[opelfruit]

I tend to find Rye hard to describe and descriptors that mainly come from unusual places. It's sounds very strange but when I smell Rye I get sharp, and I don't mean sharp citric, I mean razor sharp. It sparkles too, I get a very glassy feeling. Crystal. It's really hard to explain.

Rye is spicy but floral so, like fresh ground black peppercorns and cloves. Ginger and cinnamon spice too. You get that on the palate more so as well as more floral such as parma violets and lilac. It's not chilli spicy and hot.

usually it finishes long and peppery. Dry.

Most of the spice when its mixed in with bourbon comes in the finish.

Once you know Rye you will.spot it in bourbon straight away.
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"Too much of anything is bad, but too much good whisky is barely enough."

[Quaich1]

[opelfruit]

I have found bubble gum notes in straight Rye but that may be the other grains mixing with the Rye as the are so contrasting. The confectionary/root beer/cola that you get in bourbon mixes with the floral spice. I'm no expert so it could be a load of old rope but as I get bubblegum lightly in the nose and early on the palate with the delivery I don't think it's just the Rye giving it but a blend of compounds from each grain.

I've not found it in 100% Rye but then I've not had many of those.
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"Too much of anything is bad, but too much good whisky is barely enough."